Cochon Heritage BBQ: Saturday

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After a long night of boozing it up on bourbon (and bologna!) the Cochon caravan traveled to Sweet Grass Next Door in Cooper Young for a mid-morning Bloody Mary Tailgate. There, some Cochon 5.55Kers took off running around the neighborhood while the rest of us gorged on bloody marys, oysters, and Benton's bacon. While I don't want to speculate on who got the better deal in this situation, I think it's clear we — burp — got the better deal in this situation.

Oysters at Cochons Bloody Mary Tailgate at Sweet Grass.
Cochons Bloody Mary Tailgate at Sweet Grass.
Bentons Bacon at Cochons Bloody Mary Tailgate.

More oysters! This time barbecued and topped with fois gras.
  • Hannah Sayle
  • More oysters! This time barbecued and topped with fois gras.
But the feasting certainly didn't end there. We returned to Sweet Grass about six hours later for a pop-up restaurant by Boston chefs Jamie Bissonnette and Will Gilsan, and Sweet Grass' very own Ryan Trimm.

The result of this culinary meeting of the minds was a gastronomical tour de force: barbecued oysters topped with fois gras; a BBQ spaghetti inspired cavatelli pasta; a Thai pork slider with green curry, pork fat mayo and kimchi; grilled cheese with pork belly and summer veggies; a mortadella, mustard, and robiola sandwich, Vietnamese fried bones; cured loin with lentils and salsa verde; Mexican soda pulled pork; and a special Manhattan snocone with Luxardo cherries for dessert.

The dishes were served family style, a steady stream of tastings for the whole table, and paired with Anchor brews and Elk Cove wines, and a tasty gin fizz (with a hint of celery bitters to keep things interesting and not too sweet.)

It was a porky prelude to Sunday's competition day, best enjoyed inside and away from Hurricane Isaac's after-dinner downpour.

Manhattan snocone with Luxardo cherries.
Pulled pork.
Cochons Heritage BBQ Pop-Up Restaurant at Sweet Grass.
  • Hannah Sayle
  • Cochon's Heritage BBQ Pop-up Restaurant at Sweet Grass.
Vietnamese fried bones at the Cochon Heritage BBQ Pop-Up Restaurant.
  • Hannah Sayle
  • Vietnamese fried bones at the Cochon Heritage BBQ Pop-Up Restaurant.

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