Meadow Creek Trip
May 13th, 2013
In April we enjoyed our annual trip to Meadow Creek for the Dealer Day and public open house. It was nice to spend a day with Melvin and the dealers learning about the future of Meadow Creek and how we can better serve our customers. Besides, we got to hang around some smoke and great barbecue for a couple of days.
Here are a few delicious insights into my trip.
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For lunch on Dealer Day, we had quite a feast of amazing barbecue. They grilled steaks on a Meadow Creek Pig Roaster with a Charcoal Grill Pan. They also smoked some ribs, a pork loin, and a chicken.
Galvinell Meats from MD gave an interesting pork cutting demonstration for the dealers. For a butcher, it’s all common knowledge, but I learned a few things about pork cuts. For example, why do we use Boston butts to make pulled pork instead of the ham? The ham in the back part of the pig is more lean and better suited for curing; the shoulder (or specifically, the Boston Butt half of the shoulder) has a great mixture of fat and meat for low and slow cooking, up to 200 degrees internal temp.
On Friday, they had a couple Big Green Eggs running. Eric from Mason Dixon BBQ and his store manager were there cooking corn dogs, chicken cordon bleu, and pizza. I am a cornbread fan, so I loved those corn dogs. They added water to store bought cornbread mix, poured it into the muffin pan, and stuck in pieces of hotdogs, then baked them in the Big Green Egg until done. It looks like they seasoned the tops a bit with a barbecue seasoning. Before serving, they drizzled honey on top. Amazing!
The chicken was also a treat and they’re easy to make. Grill chicken tenders, then wrap them in crescent rolls with sauce, seasoning, ham, and Swiss cheese. Cook until the roll is done. They will completely knock your socks off.
In the photo gallery above, you will see the pie filling “cupcakes”. Those are egg roll wrappers cut down to size and filled with pie filling and a sprinkling of nuts. A quick way to make a barbecue pie.
Art Nodecker from Gordonville was there again with his Meadow Creek TS250 Smoker. He was smoking ribs, beef roast, a very “healthy” bacon cheese bomb, and I’m not sure what all. Art is a loyal fan of StoryQue, my monthly barbecue magazine, and I enjoyed visiting with him and eating his barbecue.
Hope you enjoyed the eye candy.
Have fun!
Lavern Gingerich
Tags: Barbequed Food, grilled steaks, meadow creek, meadow creek pig roaster, smoked loin, smoked ribs, ts250 bbq smoker
