This was an event of the people, by the people, for the people. The vibe was running on pure passion, where fire, sand, and smoke were the common theme across the food stations as everyone shifted gears to get ready to seize the day.
Thanks to Cucina de Sul and Nomad Trailers’ hard work, the overall setup provided a perfect setting for this gathering. The dunes provided a natural valley for us to camp for the day. Setting up the stations and tending to the fires with rock music blazing as the sun started to peak was considered “quiet time” in the desert.
As always, the group came prepared and whipped up some chef’s delights starting with seared beef hearts (compliments of the boys at Carnistore) with AC Smokeyard’s chipotle habanero sauce drizzled on top. We prepared some Lebanese warak inab and chicken curry cooked in a Potjie for the staff. We needed our energy, for soon, we will welcome the hordes of like-minded foodies who are there for the complete fire food & friends experience.
Our heads were down, steadfast on preparing for chow time. Although there wasn’t time to look up, we knew the foodies were zeroing in on what they wanted to have first by now, and shortly after, the queue’s started to form. If you thought you were zoned in before, guess again.
It was go time now. At first, the velocity at which we were churning out delicious cut after cut ate up some of the fun as there was little time to enjoy the moment, but the short interactions with the “foodies” in line more than made up for it with us.
It was open season. Menus on the stations mainly included rotisserie chicken, smoked chicken, wings, smash burgers, hot dogs, birria tacos, paella, pizza, smoked tritip, pulled beef, tomahawks, picanha, whole lamb on a spit, lamb mandi cooked underground, and even some fantastic Knafa. The stations ran smoothly by passionate folks who have perfected their craft and are eager to share it with the world.
A full arsenal of equipment and cooking techniques showcasing the culinary melting pot the city represents were used during the event ..and the guests loved it. Everyone was excited about the food, but a fair sum was just as thrilled to see the range of custom-made rigs, Argentinian asador, Kettle grills, PK Grills, Potjie, Kanka, Pizza ovens, Griddles, to various Kamados brands, including our own range of Holy Smokes Kamado that were used.
Our setup included an offset smoker loaded up close to a dozen tri-tips on low’n’slow for 7 hours using oak. The scent was magnificent, to say the least. We set up a sizeable Argentinian asador and hung close to 45kgs of meat, including cuts like Tomahawks and Picanhas, alongside some pineapples (who doesn’t love that!). We prepared brisket beans, chilli, German potato salad, pickled onions and jalapenos, and some BBQ sauces. Needless to say, we had a large number of repeat visits!
Check out some of the clips on our Youtube channel.
More is coming, much more!
Stay tuned.
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