Fire Cooking & BBQ
Over the years, we have developed great collaborations with professionals in the food world. Martha’s Vineyard is geographically small, but we draw a large crowd of food lovers and meal creators. We bring in those that are true artisans. We support their creativity and create collaborations on many levels. We have worked with many wonderful chefs and bakers, developing long term relationships, creating expressive and fun times! Nothing is more satisfying than working side by side with a chef who has the same common values and approaches to food and creating great meals together.
Local Smoke is one such collaboration. We have worked with both Tim Laursen and Everett Whiting the past 8 years as Local Smoke- “The SWAT team of BBQers”
This season, we will once again be serving meals created straight out of the smoker developed and hand forged by Tim Laursen. Tim has recently launched his own business called SMOAK and while he is branching out, we are continuing our collaboration.
We offer: Family-friendly, no-frills, country-style BBQ buffet to a weeding Pig Roast.
Depending on the menu, you can all it a BBQ, a Lobster Bake, Open Fire Dinner Party. Inspired by Francis Mallman, we use fruit hardwoods for our fires.
Dinner are primal, yet sophisticated and always contain elements of fun.
If your looking for a full -on Pig Roast, (using a Berkshire, Small Farm Raised Pigs ) with all the fixins’ or something a bit more sophisticated with tableside service, we can create your event !
It can be as simple as the smoker rolls up and the side dishes are put out with the smoked pig and chicken on a buffet with no service. Or we can provide full service with creatively dressed tables, or hay bale and low tables. Or anything in between. We can make your event as causal or as dressed as you wish.
Menus (of course!) change with the season and availability
BBQ WHOLE Pig smoked slowly over 14 hours in our black caldron cooker
Berkshire or Heritage Raised Small Farm Pig
along with a selection of other meat and fish, all cooked on location.
MAINS
Sauces:
Traditional BBQ, Vinegar Based Mop Sauce, Gremolata, Chimichurri,
Other Animal Selections:
Whole Slow-Roasted Pig
BBQ Beef Ribs
Dry-Rubbed Island Chicken
Rosemary-Brushed Lamb Asador
Wild Salmon or Swordfish cooked by fire
Whole Split Butter and Tarragon Rubbed Lobster
BBQ Roast Turkey
Our Own Sirloin Burgers
Sides:
Classic summer salads with an artisanal touch
Carrot, Cabbage, and Broccoli Slaw (sans mayo)
Today’s harvest of Local Vegetables, Some Cooked, Some Raw, Some Shredded and all Tossed with Loads of Herbs and a Buttermilk Dressing
Corn, Tomato, and Basil Salad
Vindoo Three Potato Sald with all the Warm Spices of India
Mac & Cheese
Cold Beet Soup
Stuffed Onions
Fire Roasted Local Veggies
Corn Bread
Extras:
Smoked Out Delicious Additions
Oysters and Cherrystones with Lemon
Burnt Oranges with Rosemary for dessert
Smoked Peaches with Dukkah and Cream
Corn Bread
Price Begin at $40. Per Guests
With Whole Pig and Chicken and Three Sides
