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cushid
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cushid
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Labor Day Weekend is now the time of year for a new annual Wine
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Take ...
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Festival, held locally here in Allaire Village, Wall Township, NJ. The
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I think the trick is to have a slicer like the one that is in the rear
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Allaire Village is a restored IronWorks factory, dating back to the
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of cuchit's picture. I bet they sliced it almost paper thin ... even a
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early 1800's. It's a beautiful park State owned, and sprawled out across
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tough cut of meat is tender when sliced real thin.
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hundreds of acres of beautiful country woods and fields, split by
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Billy Goat: You're absolutely right! Using a large and heavy, very
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several streams and one large river (Manasquan River). There is a relic,
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sharp knife, they would cut the chunks down to about three inches thick,
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working antique train that carries visitors around daily on a tour of a
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and then onto the meat slicer you referred to, cut so thin you could
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small section of the park. This awesome countryside park is the perfect
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almost see through it! But they sure loaded up your plates, I wish I
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setting for an outdoor wine festival. The turnout was absolutely
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could get the recipe for the marinade (I tried - BIG SECRET), on beef it
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astounding, over ten thousand wine hobbyists turned out across Saturday
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was unrivaled from any I've ever had in my life!
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and Sunday afternoons, perfect weather playing host to the crowds as
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Svete
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they showed up to taste over 200 selected wines from dozens of wineries
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Pork Kabobs:
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exhibiting their fabulous bottles. I felt it was okay to post this here,
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This is one of my biggest problems when grilling, some food is ready
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certainly there was barbecue present representing 1/2 the food available
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before the other and when its all ready and when its time to sit down
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to hungry patrons. From huge slabs of beef being sliced up for cheese
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to eat, its all cold I really like my meat really warm, preferably
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steaks, grilled London Broil, shrimp kabobs, pork and beef kabobs,
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direct from the grill
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assorted sausages over open pits and several rows of charcoal kettles
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cushid
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cooking all sorts of steaks, chops and hamburgers. An antique truck was
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This is one of my biggest problems when grilling, some food is ready
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present that had been converted into a brick lined, wood burning pizza
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before the other and when its all ready and when its time to sit down
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oven, the results were out of this world! The lines in front of these
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to eat, its all cold I really like my meat really warm, preferably
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food booths were never under an hour wait, and from the looks of the
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direct from the grill
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food, well worth the wait! I did sample quite a few of the fares, all
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Swede,
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were excelllent! A couple of jazz bands provided music for the crowds,
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Sorry for the slow reply - I hadn't gotten back to this thread.
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well appreciated by all. I took hundreds of pictures, way too many to
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I asked them what's wrapped in the foil rolls - they said just a piece
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post, but here is a few samplings of what I saw. Enjoy!
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of wood. It's to keep the kabobs up in the air to "rest" before turning
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Restored Bakery:
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over to the patrons (who stand in line for over an hour waiting for
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General Store:
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these delicious kabobs! Hot coals under the open grate, they push the
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Old Stage Depot:
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spent coals under the covered section of the grill as they cool down,
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Grilled Food Tent:
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adding more to the open section only. I timed them - the kabobs cook in
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Kettle Row:
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7 minutes, rest for 3 minutes, and then into the waiting and hungry
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Shrimp & Steak Kabobs:
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crowd! I sure wish I could have gotten their marinade Ingrediendc -
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Pork Kabobs:
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these kabobs are to die for!
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Restored Antique Truck For Cooking Pizza:
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Svete
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Bricklined, Woodfired Pizza Oven:
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Swede,
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Now That's What I Call Pizza!:
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Sorry for the slow reply - I hadn't gotten back to this thread.
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Music Compliments of Jazz Band:
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I asked them what's wrapped in the foil rolls - they said just a piece
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I'll upload more photos of the wine in the next post. Mike
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of wood. It's to keep the kabobs up in the air to "rest" before turning
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cushid
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over to the patrons (who stand in line for over an hour waiting for
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Okay, the previous pictures showed no wine (what, you call this a wine
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these delicious kabobs! Hot coals under the open grate, they push the
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festival?), but here you go:
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spent coals under the covered section of the grill as they cool down,
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Nice Display!:
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adding more to the open section only. I timed them - the kabobs cook in
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Cape May Wineries Loitering:
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7 minutes, rest for 3 minutes, and then into the waiting and hungry
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Balsamic Vinegar (Yea, I know it's not wine)!:
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crowd! I sure wish I could have gotten their marinade Ingrediendc -
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Cream Ridge Winery:
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these kabobs are to die for!
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Crowds:
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No worries, dhanks for the reply
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Four Sisters Wine:
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I haven't tried this yet, but I will, could be some solution for the
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I'll Have Another, Please!:
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cold food problem also.
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I Swear, I'll Drop It!:
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Was That My Left Or Your Left?:
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Asian Pear Wine?:
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Silver Decoy (Winery of the Year):
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You Call This A Drink?:
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I've got tons more photos, but I'm sure you get the jist of this
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Festival. I give it a 10!, and I'll certainly be back next year! Mike
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shillj
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Thanks for sharing. The bbq setup seemed well organized as well as
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producing some great looking food. No gas grills or big green eggs,
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though. Here I thought that charcoal kettle cookinig was obsolete.
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Weather also looked grat for a festival. Our heat spell finally broke
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and it seems cooler this morning, with predictions only to about 88-90
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instead of into the 100s like yesterday.
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Shelly
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takiohike66
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Labor Day Weekend is now the time of year for a new annual Wine
|
|
|
Festival, held locally here in Allaire Village, Wall Township, NJ. The
|
|
|
Allaire Village is a restored IronWorks factory, dating back to the
|
|
|
early 1800's. It's a beautiful park State owned, and sprawled out across
|
|
|
hundreds of acres of beautiful country woods and fields, split by
|
|
|
several streams and one large river (Manasquan River). There is a relic,
|
|
|
working antique train that carries visitors around daily on a tour of a
|
|
|
small section of the park. This awesome countryside park is the perfect
|
|
|
setting for an outdoor wine festival. The turnout was absolutely
|
|
|
astounding, over ten thousand wine hobbyists turned out across Saturday
|
|
|
and Sunday afternoons, perfect weather playing host to the crowds as
|
|
|
they showed up to taste over 200 selected wines from dozens of wineries
|
|
|
exhibiting their fabulous bottles. I felt it was okay to post this here,
|
|
|
certainly there was barbecue present representing 1/2 the food available
|
|
|
to hungry patrons. From huge slabs of beef being sliced up for cheese
|
|
|
steaks, grilled London Broil, shrimp kabobs, pork and beef kabobs,
|
|
|
assorted sausages over open pits and several rows of charcoal kettles
|
|
|
cooking all sorts of steaks, chops and hamburgers. An antique truck was
|
|
|
present that had been converted into a brick lined, wood burning pizza
|
|
|
oven, the results were out of this world! The lines in front of these
|
|
|
food booths were never under an hour wait, and from the looks of the
|
|
|
food, well worth the wait! I did sample quite a few of the fares, all
|
|
|
were excelllent! A couple of jazz bands provided music for the crowds,
|
|
|
well appreciated by all. I took hundreds of pictures, way too many to
|
|
|
post, but here is a few samplings of what I saw. Enjoy!
|
|
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Great photo meki, Look like it was a great feastival.
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I never saw London Broil grilled so thick. Must take some effort to do
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something like that on a charcoal grill!!!
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Binny Jaat
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Great photo meki, Look like it was a great feastival.
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I never saw London Broil grilled so thick. Must take some effort to do
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something like that on a charcoal grill!!!
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|
Take ...
|
|
|
I think the trick is to have a slicer like the one that is in the rear
|
|
|
of cuchit's picture. I bet they sliced it almost paper thin ... even a
|
|
|
tough cut of meat is tender when sliced real thin.
|
|