Above, behold a sweet and condensed version of how we blazed for Fourth of July. East L.A. taco gutter-style. (Thanks Ian!) That’s chapter one.
Now skip ahead. This Sunday we are hickory-smoking, deep-batter-crispety-crunchety-frying, and saucing the ever loving shit out of anything, or anyone, who gets in our way. Yes, it’s our annual Backyard BBQ Mosh Pit at the Verdugo Bar.
But this time, it’s serious: the party is not just for the sake of busting guts and blowing ear drums, though there will be that, of course. We are in the throes of shooting our second cookbook “Spring Blaze” and it revolves entirely around partying. And photographing the results. We’re guest grilling for quarrygirl.com‘s monthly Vegan at the Verdugo series. We’ll be slinging all vegan barbecue from 3pm ’till we sell out. Bring a fist full of fives to trade in for the following:
1) Oyster mushroom po’boys with radish remoulade, greens and a side of pickled potato salad
2) Mesquite-smoked jackfruit hoagies with peach BBQ sauce and a side of kaleslaw
3) Summer succotash and jalapeño cornbread
Good thing it’s god damn labor day Monday, cuz Sunday your stomach’s gotta work. Wear your rattiest daisy dukes for our camera. And bring your bib!