So I cold smoked some chocolate to be used in smoked chocolate ice wine shots - we paired these with an icewine truffle in a chocolate cup - decorated with white chocolate and sugar crystals and clear flake to look like ice crystals. I cured a pork belly using Ruhlman's recipe from Charcuterie replacing the maple syrup with ice wine and used the resultant bacon bits to make bacon bark. Anna spent two freezing days stuffing dried figs with toasted walnuts and dark chocolate to be roasted on the egg.
Nick and the gang made chicken wings in this fabulous pizza oven and chestnuts on the Egg.
After a two hour drive in the snow to get there on Saturday - we started to get everything sorted out. It was the last time we were warm for two days!
All the folks were walking around with glasses - probably helped keep them warm!
The chocolate shot machine was about the only thing that kept my hands sort of warm all weekend - there were times when I couldn't feel them. Lots of times!
Cluck and Squeal is a rub produced locally - it was used on the wings - and it's originator Marc brought along a few new formulations on which to get our opinion. Brutal honesty was the name of the game.
Here are the guys dishing out the wings.
Chestnuts roasting on an open Egg.
The pizza oven used for the wings.
Figs pre roast on the Egg.
Figs - after roasting - note the nice squishy chocolate.
By day 2 we realized we needed to take a little heater plate to keep the chocolate squishy - saved reheating them if they got cold.
Big Green Egg demo on the outdoor stage.
Nick and his eggs - looking relieved at the end of day 2.
