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Did Someone Ask For Wine?

#1 User is offline   cuskit 

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Posted 02 September 2007 - 10:41 PM

Labor Day Weekend is now the time of year for a new annual Wine Festival, held locally here in Allaire Village, Wall Township, NJ. The Allaire Village is a restored IronWorks factory, dating back to the early 1800's. It's a beautiful park State owned, and sprawled out across hundreds of acres of beautiful country woods and fields, split by several streams and one large river (Manasquan River). There is a relic, working antique train that carries visitors around daily on a tour of a small section of the park. This awesome countryside park is the perfect setting for an outdoor wine festival. The turnout was absolutely astounding, over ten thousand wine hobbyists turned out across Saturday and Sunday afternoons, perfect weather playing host to the crowds as they showed up to taste over 200 selected wines from dozens of wineries exhibiting their fabulous bottles. I felt it was okay to post this here, certainly there was barbecue present representing 1/2 the food available to hungry patrons. From huge slabs of beef being sliced up for cheese steaks, grilled London Broil, shrimp kabobs, pork and beef kabobs, assorted sausages over open pits and several rows of charcoal kettles cooking all sorts of steaks, chops and hamburgers. An antique truck was present that had been converted into a brick lined, wood burning pizza oven, the results were out of this world! The lines in front of these food booths were never under an hour wait, and from the looks of the food, well worth the wait! I did sample quite a few of the fares, all were excelllent! A couple of jazz bands provided music for the crowds, well appreciated by all. I took hundreds of pictures, way too many to post, but here is a few samplings of what I saw. Enjoy!

Restored Bakery:
[attachment=1801:1._Bakery.jpg]

General Store:
[attachment=1802:2._GeneralStore.jpg]

Old Stage Depot:
[attachment=1803:3._StageDepot.jpg]

Grilled Food Tent:
[attachment=1805:5._LondonBroilTent.jpg]

London Broil on the Grill:
[attachment=1804:4._Chees...TheCrowd.jpg]

Kettle Row:
[attachment=1806:6._PitRow.jpg]

Shrimp & Steak Kabobs:
[attachment=1807:7._ShrimpKabobs.jpg]

Pork Kabobs:
[attachment=1808:8._PorkKabobs.jpg]

Restored Antique Truck For Cooking Pizza:
[attachment=1809:9._ReallyGoodPizza.jpg]

Bricklined, Woodfired Pizza Oven:
[attachment=1810:10._WoodFiredOven.jpg]

Now That's What I Call Pizza!:
[attachment=1811:11._NowThat_sPizza.jpg]

Music Compliments of Jazz Band:
[attachment=1812:12._JazzBand.jpg]


I'll upload more photos of the wine in the next post. Mike
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#2 User is offline   cuskit 

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Posted 02 September 2007 - 10:57 PM

Okay, the previous pictures showed no wine (what, you call this a wine festival?), but here you go:

Nice Display!:
[attachment=1813:13._AlbaDisplayed.jpg]

Cape May Wineries Loitering:
[attachment=1814:14._Cape...oitering.jpg]

Balsamic Vinegar (Yea, I know it's not wine)!:
[attachment=1815:15._Bals...cVinegar.jpg]

Cream Ridge Winery:
[attachment=1816:16._CreamRidge.jpg]

Crowds:
[attachment=1817:17._Crowds.jpg]

Four Sisters Wine:
[attachment=1818:18._FourSisters.jpg]

I'll Have Another, Please!:
[attachment=1819:19._I_ll...erPlease.jpg]

I Swear, I'll Drop It!:
[attachment=1820:20._ISwe...lDropIt_.jpg]

Was That My Left Or Your Left?:
[attachment=1821:21._LeftorRight_.jpg]

Asian Pear Wine?:
[attachment=1822:22._Pear...eCloseup.jpg]

Silver Decoy (Winery of the Year):
[attachment=1823:23._Silv...oyServed.jpg]

You Call This A Drink?:
[attachment=1824:24._They...sADrink_.jpg]


I've got tons more photos, but I'm sure you get the jist of this Festival. I give it a 10!, and I'll certainly be back next year! Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

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#3 User is offline   shelly 

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Posted 03 September 2007 - 10:14 AM

Thanks for sharing. The bbq setup seemed well organized as well as producing some great looking food. No gas grills or big green eggs, though. Here I thought that charcoal kettle cookinig was obsolete.:angry:

Weather also looked grat for a festival. Our heat spell finally broke and it seems cooler this morning, with predictions only to about 88-90 instead of into the 100s like yesterday.

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#4 User is offline   takeahike66 

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Posted 03 September 2007 - 07:43 PM

View Postcuskit, on Sep 2 2007, 07:41 PM, said:

Labor Day Weekend is now the time of year for a new annual Wine Festival, held locally here in Allaire Village, Wall Township, NJ. The Allaire Village is a restored IronWorks factory, dating back to the early 1800's. It's a beautiful park State owned, and sprawled out across hundreds of acres of beautiful country woods and fields, split by several streams and one large river (Manasquan River). There is a relic, working antique train that carries visitors around daily on a tour of a small section of the park. This awesome countryside park is the perfect setting for an outdoor wine festival. The turnout was absolutely astounding, over ten thousand wine hobbyists turned out across Saturday and Sunday afternoons, perfect weather playing host to the crowds as they showed up to taste over 200 selected wines from dozens of wineries exhibiting their fabulous bottles. I felt it was okay to post this here, certainly there was barbecue present representing 1/2 the food available to hungry patrons. From huge slabs of beef being sliced up for cheese steaks, grilled London Broil, shrimp kabobs, pork and beef kabobs, assorted sausages over open pits and several rows of charcoal kettles cooking all sorts of steaks, chops and hamburgers. An antique truck was present that had been converted into a brick lined, wood burning pizza oven, the results were out of this world! The lines in front of these food booths were never under an hour wait, and from the looks of the food, well worth the wait! I did sample quite a few of the fares, all were excelllent! A couple of jazz bands provided music for the crowds, well appreciated by all. I took hundreds of pictures, way too many to post, but here is a few samplings of what I saw. Enjoy!


London Broil on the Grill:
Attachment 4._Chees...TheCrowd.jpg

Great photo Mike, Look like it was a great feastival.

I never saw London Broil grilled so thick. Must take some effort to do something like that on a charcoal grill!!!
Takeahike66
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#5 User is offline   Billy Goat 

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Posted 03 September 2007 - 08:19 PM

View Posttakeahike66, on Sep 3 2007, 08:43 PM, said:

Great photo Mike, Look like it was a great feastival.

I never saw London Broil grilled so thick. Must take some effort to do something like that on a charcoal grill!!!

Take ...

I think the trick is to have a slicer like the one that is in the rear of cuskit's picture. I bet they sliced it almost paper thin ... even a tough cut of meat is tender when sliced real thin.

Mike ... did they slice it thin?

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#6 User is offline   cuskit 

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Posted 03 September 2007 - 09:00 PM

View PostBilly Goat, on Sep 3 2007, 09:19 PM, said:

Take ...

I think the trick is to have a slicer like the one that is in the rear of cuskit's picture. I bet they sliced it almost paper thin ... even a tough cut of meat is tender when sliced real thin.

Mike ... did they slice it thin?

BG in WV

Hike: They just kept throwing slabs on until the outside was crisp, then off for slicing! Very rare inside, but that's the way everyone (including myself) liked it! It had been marinated in something from heaven, it was absolutely delicious! They sold out (300 pounds) an hour before the show was over - longest lines there next to the pizza lines! And that grill was really hot, like an inferno! Standing four feet away you could feel the heat! The festival was outstanding, I'm sorry I didn't go back the next day (held Saturday and Sunday), but too much on my schedule. I sure will be back next year. And I'll be attending their next festival (NJ Winegrowers Association) down South Jersey (Cape May) next month! That one is on the shore, with a nautical theme, including lots of seafood, shellfish, etc.. Really looking forward to it!

Billy Goat: You're absolutely right! Using a large and heavy, very sharp knife, they would cut the chunks down to about three inches thick, and then onto the meat slicer you referred to, cut so thin you could almost see through it! But they sure loaded up your plates, I wish I could get the recipe for the marinade (I tried - BIG SECRET), on beef it was unrivaled from any I've ever had in my life!

Mike
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Grill Porn that is.. Remember - No Pix, It Didn't Happen!

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#7 User is offline   Swede 

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Posted 12 September 2007 - 03:37 AM

View Postcuskit, on Sep 2 2007, 10:41 PM, said:

Pork Kabobs:
Attachment 8._PorkKabobs.jpg



Looks absolutely delicious! Interesting technique with the foil and roll, I havent seen it before, is it to keep the meat warm? Whats the roll made off? I will try something similar next time while grilling. Should there be a few briquettes if any under the foil?

This is one of my biggest problems when grilling, some food is ready before the other and when its all ready and when its time to sit down to eat, its all cold :lol: I really like my meat really warm, preferably direct from the grill
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#8 User is offline   cuskit 

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Posted 21 September 2007 - 05:31 PM

View PostSwede, on Sep 12 2007, 04:37 AM, said:

Looks absolutely delicious! Interesting technique with the foil and roll, I havent seen it before, is it to keep the meat warm? Whats the roll made off? I will try something similar next time while grilling. Should there be a few briquettes if any under the foil?

This is one of my biggest problems when grilling, some food is ready before the other and when its all ready and when its time to sit down to eat, its all cold :lol: I really like my meat really warm, preferably direct from the grill

Swede,

Sorry for the slow reply - I hadn't gotten back to this thread. :lol:

I asked them what's wrapped in the foil rolls - they said just a piece of wood. It's to keep the kabobs up in the air to "rest" before turning over to the patrons (who stand in line for over an hour waiting for these delicious kabobs! Hot coals under the open grate, they push the spent coals under the covered section of the grill as they cool down, adding more to the open section only. I timed them - the kabobs cook in 7 minutes, rest for 3 minutes, and then into the waiting and hungry crowd! I sure wish I could have gotten their marinade ingredients - these kabobs are to die for!

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

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#9 User is offline   Swede 

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Posted 27 September 2007 - 01:49 AM

View Postcuskit, on Sep 21 2007, 05:31 PM, said:

Swede,

Sorry for the slow reply - I hadn't gotten back to this thread. ;)

I asked them what's wrapped in the foil rolls - they said just a piece of wood. It's to keep the kabobs up in the air to "rest" before turning over to the patrons (who stand in line for over an hour waiting for these delicious kabobs! Hot coals under the open grate, they push the spent coals under the covered section of the grill as they cool down, adding more to the open section only. I timed them - the kabobs cook in 7 minutes, rest for 3 minutes, and then into the waiting and hungry crowd! I sure wish I could have gotten their marinade ingredients - these kabobs are to die for!

Mike



No worries, thanks for the reply :)

I haven't tried this yet, but I will, could be some solution for the cold food problem also.

They really looks delicious!
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