Confession: This post is a way overdue. I committed to it a few weeks back, but left it in the queue while dealing with the now-canceled tri-tip cook-off.
Here's how this all came together:
A good friend of Natalie's was coming back to town for the weekend, so she sent out an invite for a small get together. Whole Foods Market had contacted me just moments before I received the invite, asking if I'd consider organizing a small gathering that featured cherries, so I suggested we combine the two events. And just like that, the Cherry-Poppin' BBQ (& Pool Party) was a go.
Natalie and I tossed recipe ideas back and forth over email, then took an afternoon off to shop and cook. Here's the rundown—
We unintentionally let the cooker run out water, but by then, the pork fat had collected at the bottom and was hot enough to continue the meat, carnitas-style.
Yep. I'm not afraid to throw anything on the grill.
These disappeared before I could take a picture…
There's a secondary story here, about how to make tortillas, but for now, I'll spare anyone embarrasment and share a few more few shots from the night:
Before she made the salsa, Natalie pondered why other stone fruits are often used, while cherries seem neglected. After pitting a few dozen cherries, she said she understood. Still, the combination of fresh cilantro, lime, onion and jalapeno with the cherries made it one of my favorite dishes this summer.