MEATOPIA 2012: City of Meat presented by Whole Foods
Saturday, September 8th
Randall's Island Park
It Rained But Meatopia 2012 Shined
This is the 9th year of Meatopia (aka Josh Ozersky's "Woodstock of Edible Animals"). The 2012 Meat, Drink, Fire and Music festival was presented by Whole Foods on Randall's Island Park, NYC. The theme was the "Meatopia 2012: City of Meat" and the festival was set up with chefs grilling and stick burning in 8 different sections or "neighborhoods"; Meatopia Heights, Deckle District, Carcass Hill, The Quarter, Embassy Row, Beaktown, Meatopia County Game Reserve, and Offalwood.
What Josh Ozersky Wrote About Lang BBQ Smokers
As a sponsor of Meatopia 2012 we were thrilled when food writer and founder of Meatopia Josh Ozersky wrote "Lang Smokers are the Cadillac of barbecue cookers, the quintessential "stick burning" smoker used by the most skillful and successful barbecue chefs in the world. Their reverse-flow cookers are universally imitated, usually with shabbier construction, thinner gauge metal, and less sturdy construction. For any barbecue cooker with a jot of self-respect, Lang is the weapon of choice for turning raw meat into barbecue with only wood — the way it was meant to be cooked."
The Lang team set up a space so visitors could see and touch the backyard patio stick burners but the tornado winds were quite the challenge. We were positioned near the U.S. Navy Seals Cooking Team who were grilling up venison (these guys can sure do ANYTHING!)
Who Was Cooking on a Lang?
Some executive chefs in the meat sections Deckle District and The Quarter cooked on our smoker cookers. To name a few:
The Meatopia 2012 Grand Champion - Congratulations to Aaron Franklin for wining the Meatopia 2012 Grand Champion for his amazing beef brisket! Aaron is from Franklin's BBQ in Austin, Texas and was one of the three judges of the BBQ PITMASTER in 2012. He smoked a beef brisket with onion, pickle and "air bread".
Adam Perry Lang (no relation) was smoking beef short ribs on a couple of Lang BBQ Smokers. Adam, a native New Yorker with restaurants in NYC - Daisy May's BBQ, London - Barbecoa, and Las Vegas - the CarneVino, Everyone eating his short ribs were astounded. more at AdamPerryLang.com
Up on Carcass Hill, April Bloomfield of The Breslin (on West 29th St. in NYC) was cooking a whole Hampshire hog with spicy pepper seasoning.
Photos before the people and the rains came.
Still want more?