Author Archives: David Marcus

Meat, We Salute You

At the 2018 Salute to Meat, we had 71 guests, served 130 pounds of meat — some of which we wrapped and sent home with people — lovely music and a great time. We also had the help of more … Continue reading

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Closing in on it

There was an orphan rack of ribs that I cooked on the Egg — the Pit Barrel Cooker will do only eight at a time, and the ribs come in packages of three. I cooked them at 250 indirect, for … Continue reading

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This one’s for Mike

The guy on the right is my friend, Michael Schroeder, who lives three states away and who nine years ago suggested that I throw the party that became The Salute to Meat. Mike and his wife, Janet, have been at … Continue reading

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It’s Always Something

The fire under my briskets almost went out last night; total operator error. I went to bed thinking that I had plenty of fresh lump charcoal under them. This turned out to be not exactly true, as I discovered at … Continue reading

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This is Good Night

I remember when I was young, the wire editor at the Cape Cod Times, an afternoon newspaper at the time, and it subscribed to the New York Times News Service. I’d rip the copy off the printer when I’d come … Continue reading

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Well, that was interesting…

Shortly after the briskets went on the Egg we caught a pretty big thunderstorm. Lots of thunder and lightning, and what we thought was a thunderclap actually was most of the big tree in our front yard falling across the … Continue reading

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This could end badly

I’m thinking. What is it that goes before the fall? Oh, yes. Pride. Exhibit A as to my current discomfort, may it please the Court: I’d frozen them and took them out to defrost last Sunday. But here it is … Continue reading

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Salute to Meat 2018: Cooking Without A Net

When we last left our pork shoulders they were resting comfortably on the Big Green Egg, having gone on at 5:30 at 225. They were up to 171 at bedtime, but I was pretty sure they wouldn’t go through their … Continue reading

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Salute to Meat 2018: The Cooking Starts

It always starts with the pulled pork. There’s 18 pounds of boneless shoulder on the Egg, with a full load of Rockwood lump and a chunk of hickory the size of a small child’s arm. There are two of them, … Continue reading

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Salute to Meat

It’s our summer party, something that started nine years ago when my friend, Mike, suggested I host a barbecue and serve some of the things I like to cook on my Big Green Egg. It was just ribs and pulled … Continue reading

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