Cleveland Clinic Cookout!

Yesterday, D and I hosted a backyard BBBQ in honor of the incoming first year fellows. For those of you who have been to one of Dan's famous cookouts, you have an idea of the awesomeness that comes off his smoker after 30+ hours of smoking that meat. I've been to a few and can honestly say that they get better every time.

D prepped for weeks, gathering the meats, hog casings, brewing his own beer (a belgium wit aptly named "Porch Sittin' Ale"), and spreading the word. This past week the sausages were mixed and stuffed, the beef was rubbed and the party supplies were bought. We completely filled a cart at Giant Eagle and then some. On Friday, in 100 degree near 100% humidity heat, D got home post call and started up the smoker. On went two gianormous beef briskets and four pork shoulders. Our backyard smelled awesome. I stayed inside, stationed in front of the window air conditioner we have and alternatively mixed up batches of corn bread and lemon squares. Mmmmmm. The kitchen smelled pretty awesome too.

Yesterday, we finished off the cooking. I completed the sides with a Turkish Chopped Salad and Lime Cilantro Coleslaw. I got the recipe for the salad from oneD shoved cans of budweiser up the chickens' rear ends and threw these beer butt birds into the smoker along with the snausages he had stuffed July 4th. Check out this assortment of Andouille, Garlic and Beef Sausages...

People started arriving (whew! we were going to have some guests!), and the beer started flowing. In addition to his own brew, one of Dan's awesome attendings brought over a keg of brew he made himself at The Brew Kettle in Strongsville. What a great way to welcome your new class!

Finally the birds and brisket were cooked and added to the mix of sausage and pulled pork. The meats were so tender they just fell away from the bone.

With the sides added to the buffet table, the eatin' was on! And with the near 100 degree weather, no one could tell if they had meat sweats, heat sweats or both. I can't tell you how much fun D and I had this week prepping and hosting this gathering. Can't wait for many more years of BBQing to come!!!

Someone asked for the Lime Cilantro Coleslaw that I made as one of the sides. The original recipe is from The Civilized Caveman Cooking, but I made a few changes to spice it up. Good as a BBQ side, also great on pulled pork lettuce wraps.

Throw the first 3 ingredients into a large bowl. 
 Whisk together the rest. Season to taste.
Add the dressing to the Slaw mix.

I recommend adding the dressing at least a few hours before you plan to serve it as the flavor will soak into the slaw.

• 1 Package of Cabbage Slaw from Whole Paycheck (aka whole foods...)
• 1/2 of Red Onion, sliced finely
• 2 Jalapenos, thinly sliced/diced (optional)
• 1/2 Cup of Cilantro, chopped
• 1/3 Cup Fresh squeezed Lime juice
• 1/4 Cup Tropical Traditions Raw Coconut Vinegar (also found at Whole Paycheck)
• 3 Tbsp Extra Virgin Olive Oil
• 2 Teaspoons Cumin (alter to taste)
• 3/4 Tsp Salt
• 1/4 Tsp Black Pepper