35 State St.
Moonachie, NJ 07074
https://www.4wall.com/
No your not seeing things and I haven't gone crazy. 4 Wall NJ does an annual open house and serves barbecue. I didn't start off with the intent of reviewing this spread but it's a real industry event and I just couldn't resist as the quality of this food needs to be shared.
Brian Dowd is the pitmaster and has a lot of support from many lighting industry folks that all share a passion for the pork...or chicken or beef or whatever you want to cook up. A tent goes up 2 days and houses several different smokers and cookers. It's an amazing operation as Brian and the crew cook for 36-40 hours straight!
This is a chicken cooker from Meadow Creek that sandwiches 1/2 chickens in between grates and gives the cooker the ability to flip the rack on a center pivot to evenly cook the birds. This is very popular in the Maryland / Delaware area for beach / backyard cookouts.
This picture is mid "flip" when Brian was rotating the birds.
Brian had a full pig being cooked in the La Caja China cooker. It simulates cooking a pig in the ground as many cultures do.
Brian and company cooked 1 whole pig, 10 pork butts, 72 racks and ribs and I don't know how much brisket. This was a lot of meat folks.
Brian would partially cook the racks the night before and then do a finishing smoke before being served. It helps move the process along.
Now for the finished goods...
These ribs were top notch. The are smoked in a dry rub but finished with a glazing.
The chicken had a very good flavor. Twangy but not overpowering. Very evenly cooked in that Meadow Creek griller.
You can see the full smoke ring on the ribs. They were tender and tasty.
Brian did a few batches of burnt ends. This is not your typical cut off from the brisket, these are cubes of smokey marinated goodness. They were absolutely amazing.
And now for the pig.
Brian took the pig and pulled the meat for serving. Excellent flavor and smoke.
This is an amazing event that 4 Wall pulls off every year. My hat is off to Brian and the crew that make this such a successful event. Now for the order...
Burnt Ends
Ribs
Pulled Pork
I already can't wait for next year.
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