{"id":83643,"date":"2025-02-12T09:24:35","date_gmt":"2025-02-12T09:24:35","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/the-smoking-ho-bbq-beef-beyond\/"},"modified":"2025-02-12T09:24:35","modified_gmt":"2025-02-12T09:24:35","slug":"the-smoking-ho-bbq-beef-beyond","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=83643","title":{"rendered":"The Smoking Ho – BBQ, Beef & Beyond"},"content":{"rendered":"


\n<\/p>\n

\nThe third annual Hot Luck Fest took place this previous weekend. The four-day food and music festival is a brainchild of Aaron Franklin (Franklin Barbecue), James Moody (Fun Fun Fest), and Mike Thelin (Feast PDX). Daniel Vaughn was not cooking this year (I helped him out the prior two years) so I was just a spectator with the goal in mind of gorging myself silly. There are four main food events- Giddy Up, Hi, How Are You?, Al Fuego, and Coupe de Grille (I did not attend). There was an option for an add-on to attend Any Ricker’s Pok Pok pop-up at Franklin. Here are some of my favorites bites this year:<\/p>\n

Giddy Up<\/u><\/b><\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Line to get into the Mohawk<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

\n\"\"<\/a><\/div>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Matty Matheson<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Matty Matheson’s beef and cheddar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Bluefin tuna from Otoko<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Yoshi Okai<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

\n\"\"<\/a><\/div>\n
\n\"\"<\/a><\/div>\n

<\/p>\n

\n\"\"<\/a><\/div>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Oysters and caviar from Regalis Foods<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Aaron Franklin & Matty Matheson<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nHi, How Are You?<\/u><\/b><\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Franklin Barbecue<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

\n\"\"<\/a><\/div>\n

<\/p>\n

\n\"\"<\/a><\/div>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Beef rib<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Brisket boudin<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Brisket with mustard sauce and seeds<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Ribeyes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Chef Chris Shepherd of Georgia James Steak<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Chris Shepherd’s ribeye a la plancha with Thai-style Nam Jim<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Charcuterie from Olympia Provisions<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Empanadas from Cuyo<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Empanadas baking in the pizza oven<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Cheeseburger flautas from LePigeon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Spam and rice from Epicerie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nAl Fuego<\/u><\/b><\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Wild Onion Ranch<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

\n\"\"<\/a><\/div>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Smoked pork belly<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Smoked pork belly from Bullard<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Chicken stuffed wings from Cured<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Roasted bluefin collar roll from Uchi –\u00a0I ate 5 of these<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Pizzeria Bianco<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Rosa pizza from Pizzeria Bianco<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Flank steak from Alon Shaya\/Safta<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Vertical smoker for barbacoa from Suerte<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Pastrami beef rib from Salt and Time<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Pastrami beef rib from Salt and Time<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Ham and porchetta from Contigo<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Grilled bacon from Pitchfork Pretty<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Crispy pork belly from Hotel Ella<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Smoked bacon from Kemuri Tatsu-Ya<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Wok<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Beef cheek rending from Fat Rice<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

This year’s Hot Luck was not as hot as last year’s. Thank goodness. The chefs brought their game because it was one tasty bite after another. I did not get shots of Emmer and Rye’s Koji egg cream with berries and Suerte’s barbacoa tacos. Both were quite delicious. It was another fun weekend for me. I did not want to stop eating. I would like to see whole hog done again, but that is just a wish. If you have not been to Hot Luck yet, start planning for next year. You will it enjoy it. I am already looking forward to the next one.<\/p>\n

Until next time, happy smoking…\n<\/p>\n<\/div>\n