ALL THE MEAT - McCormick Grill Mates American BBQ Pitmaster Class ~ the little lioness

ALL THE MEAT – McCormick Grill Mates American BBQ Pitmaster Class

ribs

This post is not for vegetarians

meat!

Was incredibly excited browing the #grillmates tag on my way down to the blogger event last night at The Willoghby Hotel. McCormick‘s had booked the upstairs aread, and filled it with delicious meats and bbq smells, thanks to their Grillmates range and the skillz of award-winning BBQ-er Eric from The BBQ School.

menu #grillmates

Meet and greet over a nice Shiraz, drooling over the menu and staring at the meats in awe.

all the meat parts

Then it was all hands on deck, I got to rub spices into meats, and others got intimate, pulling pork:

sliders

We had sliders and quesadillas for entree…. after being lecture that we REALLY shouldn’t be putting eggs and breadcrumbs into our burger patties, that it is a travesty, and all they need is mince, onion, spices and sauce. And being learned on how breast chicken is dry because it has no fat, fat equals flavour being the night’s cult mantra, and being reassured it’s GOOD to turn your meat every 30 seconds on the barbie because then the fat stays in it. JUST NOT SQUISHING!

Jalepeno and cheddar bbq chicken and spinach quesadillas

We were being constantly reassured that, while it’s a noble goal to learn to cook a traditional American BBQ, the sauces and spice rubs we had on hand could go a long way to recreating that smokey flavour without the smoke and time! Lazy noms!

tiny pale ales

Tiny Pale Ales to go with the entree, IPAs with the mains, and Stout for those who do beer with their dessert.

Brisket

A million hours cooked beef brisket, wrapped in baking paper and aluminum foil, and in the smoker for 6 hours. Reminded me of mum’s lamb, falling apart!

Ribs and Pulled pork

The sticky ribs were finger-licking good, and the pulled pork is one I really need to try at home!

mm ribs

And yes, there were a couple of salads, one made by yours truly that tasted like bahn mi, and using Pukura Estate oils and vinegars that we had been tasting earlier in the night (Muswellbrook, represent!)

Winning friends with salad
(how PINK am I???)

Quinoa salad

Unfortunately not much salad was eaten!

Then we hit dessert… Somehow! A chili, ginger, chocolate brownie!

Chilli ginger brownies.

I did manage a few bites, and the ginger was a nice addition!! :)

Great night, great company, and great presenter – seriously if you wanna learn more about BBQ-in American style, The BBQ School is the place to go!

swag #grillmates
Swag!

food coma fiona

The train ride home was a series of well-times connections and much food-coma-ing. *grins*

Let’s BBQ!

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6 comments for “ALL THE MEAT – McCormick Grill Mates American BBQ Pitmaster Class

  1. October 8, 2015 at 7:16 pm

    That poor, neglected salad! The rest looks amazing!

    • October 8, 2015 at 8:25 pm

      They were quite nice salads, just too hard to fit anything more in!!!!

  2. October 8, 2015 at 8:23 pm

    Ha ha – love your vegetarian disclaimer at the start :) These meats all look delicious, I would have been in a food coma by the end of the night too. Yum!
    As guest cohost I’d like to say a big thanks for linking up to #FabulousFoodieFridays this week

    • October 8, 2015 at 8:27 pm

      They asked us for dietary requirements, and when I got there they said “we assume you’re not vegetarian though and could have figured out from the invite “

  3. October 9, 2015 at 4:08 pm

    I came over from the Digital Parents Community Facebook page and then I read the no vegetarians disclaimer. I was going to stop but I’m glad I didn’t. Even as a non-meat-eater I was able to enjoy this. Sounds fun and delicious (well, parts anyway!)

    • October 9, 2015 at 4:36 pm

      I’m sure some of the sauces and rubs could be used for vego dishes…. My step daughter has just decalared herself vegetarian, but doesn’t eat beans or mushrooms and finds tofu weird, so I’m trying to figure out how to cook for her on access weekends!!!

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