Here’s a picture from the HLSR website of an overview shot to show you how many BBQ teams there are:
Jack Daniel’s booth is a booth we go to every year and these tickets are golden to get your hands on:
After eating and drinking a few drinks we walked down to Holy Cow Cookers which is ran by friends of ours.
They did a really cool thing by putting a wagon from Randy’s grandmother up above the band and dance floor.
After we said hi to everyone and tasted their BBQ we walked around to check out some of the other tents layouts. We saw a water wheel turning a whole hog over a fire, unique pits in all sorts of designs and then a huge pit on the back of an 18 wheeler:
1 egg, lightly beaten
1/4 cup cornstarch
1/4 cup peanut or canola oil
8 stalks broccolini
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1/8 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste
1 garlic clove, minced
Cut tofu into 1/2 thick slices. Place in a 9×13″ baking pan lined with a tea towel, top with another towel followed by another baking pan. Weight with something heavy (soup cans or something), and let press for 20-30 minutes. Cut into cubes.
While sauce is cooking, heat oil in large non-stick skillet or wok. Carefully place tofu in hot oil, spacing evenly so the pieces don’t stick together. Cook (without touching!) for 3-5 minutes, or until golden brown on the bottom, and then carefully turn and cook other side. Continue to turn until cubes are golden on a few sides. Remove to a paper-towel lined plate.
Wipe out tofu pan and heat a drizzle of oil. SautÃ broccolini, turning once, for about 2-4 minutes or until bright green and tender. Remove from heat.
Return tofu cubes to pan, and pour over sauce. Stir until well coated. Serve with jasmine rice and sprinkled with lightly toasted sesame seeds.