Our friend Mike Cheney will be smoking an array of meats for this delicious meal, coming right up on Saturday, September 28, available for dining in (6:30pm) or take out (5:30pm).
While living in Texas, Mike became a fan of Central Texas BBQ, which involves dry rubs and long, slow smoking over mainly Texas Post Oak. This imparts a mild smoke flavor that doesn’t overpower the food. When he returned to the East Coast, he ordered his own Mill Scale smoker and began studying the art. He attended Barbeque School at Texas A&M University’s Department of Meat Science, a course put on in conjunction with Foodways Texas, whose mission it is to preserve, promote, and celebrate the diverse food cultures of Texas. He continues to hone his craft using locally-sourced meats whenever possible and local, in-season veggies for traditional sides.
Mike and his team will provide smoked brisket, sausage, and chicken thighs for our dinner and our Bearcamp Center team will pull together a vegetarian entree using dry-rub seasonings on NE Mushroom Company’s oyster mushrooms which are then roasted and grilled, plus a host of sides including street corn, or Elote, with cobs grilled and topped with a crumbly cheese, lime juice, and cilantro; a beet salad with jalapeno; slaw with a twist; cornbread; and pecan bourbon bark made with dark chocolate.
This delicious collaboration is offered up by donation! Pay what you’re able or what you think this food is worth to our community.
Please RSVP to director@bearcampcenter.org for take out or dining in.