BBQ in the Bywater

Nothing could be better than getting a bunch of good people together for an afternoon BBQ. Even if it's 90 degrees & super humid. And even better than a regular BBQ, is a BBQ with a bunch of local New Orleans chefs who absolutely know what they are doing! Well, this is what I was lucky enough to attend yesterday!

You may be asking yourself, what is that shelter /bunker pictured above? That's no bunker. It's a hand built slow-cooker built for slow cooking a large piece of meat.

Pictured above is a whole lamb provided and cooked by Two Run Farm. The lamb was placed on a spit at 2 pm Sunday afternoon and cooked for 6 hours! You would not believe the aroma this lamb & slow-cooker produced.

Most of the attendees of this Sunday BBQ, brought a dish to share with the group. Classic potluck. There was salsa, guacamole, cucumber salad, macaroni salad, green bean salad, and much more. The spread was one of the best I have ever seen. There was a keg of Abita and an amazing strawberry & watermelon liquor drink that was topped off fresh spritzer. Perfect for cooling us all down on this horrible July day.

And then GOD said, "let there be burgers!" Oh Yeah! These patties were just like I like 'em - thick. This made me rethink my philosophy on BBQ's. The proper BBQ should have two meats cooking:

(Attack the menu from two angles)

1)Fast meat (ie. burgers) that can be ready in a flash to prevent the group from getting hungry

2) A low and slow meat that keeps the group excited for what's still to come.

ValueNola approves of absolutely everything involved with this BBQ. Great job Two Run Farm! This Sunday get together made me want to say " Goodbye Uptown, Hello Bywater!"