You may have just met us but trust us when we tell you, there will never be a summer when we don’t do a BBQ theme, just won’t happen. This year’s BBQ was a double banger with oversized servings cause we also celebrated our co-founder and Executive Chef “Hawaii” Mike’s birthday. Luckily we have some friends in smokey places that were able to throw our meat in their pit, nah mean?
Photos by @nash1sh
STONED ISLAND MENU
PRETTY FLOWERS – ZUCHINNI BLOSSOMS, RICOTTA, CFH HONEY
STONE COLD PUNCH – OVERPROOF RUM, PASSION FRUIT, SHERBERT
HELLA FRIED GREEN TOMATO – BASIL & BUTTERMILK DILL
There are times when we have to call audibles, for instance, the menu says “crema” but below says “housemade mayo” simply cause one of us, we won’t name names, forgot to get the crema from the store. It was super late, everything was closed so we pulled out the food processor, our CFH EVOO and got busy. (actually worked out better in the recipe)
HOLA ELOTE – COTIJA, HOUSEMADE MAYO, LIME, AVOCADO
BBQ PLATTER – RIBS, BRISKET, JERK CHICKEN, HOUSE BBQ SAUCE
When you say BBQ Platter you better go big or go home, think we went big but that also posed a big problem. What do you do when you have to smoke 2 whole briskets, 9 racks of ribs and 40 pounds of chicken thighs in less than 24 hours? Call your homie who’s the pitmaster at a well-known BBQ restaurant and have it professionally smoked. We have a strong community! Our community has our back!
ALL DA HOS(TESS) – DEEP FRIED HOSTESS CAKES
These aren’t those doughy joints you get at the local street fair, we flipped the script