Every year, at the time during the late summer when the stars align in the shape of a medium rare hamburger, the foodie elite of the world converge on a single place, much as in ancient times when the Pagans converged on the Stone Henge to celebrate the solstice.
But instead of dancing around naked and eating questionable vittles around giant stone monoliths, we converge (mostly) clothed upon Water Taxi Beach to celebrate the birthday of one of our own, Citysearch.com food editor, notorious carnivore Feedbag food blogger Josh Ozersky, aka Mr. Cutlets, also known as the devourer of worlds.
Each year, it’s been a different themed creature that is sacrificed and prepared a multiple of ways in order to feed the hunger of the Beast from Brooklyn. This time, it was a whole flock of lamb.
Here’s one of the cute little animals being cooked over hot coals on a rotating spit. Wanna see it on video? Yes, of course you do.
The smell that was permeating Water Taxi Beach was absolutely seductive. With all this Lamb, shouldn’t we be celebrating the re-birth of our lord and savior?
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Oh wait, there he is. But he’s freshly shaved.
The calm before the storm on Water Taxi Beach.
This is a braised lamb dish that was absolutely sensational.
Here it is all torn apart and in its juices and red wine with aromatic vegetables.
I don’t know who’s knife block this was but I thought it was cool in a sick and twisted way. I want one.
Grilled Stuffed Lamb Intestines.
BBQ Lamb Ribs. Mmmmmmm.
You couldn’t have asked for better weather for a mass lamb consumption bacchanal.
Tabla Chef de Cuisine Floyd Cardoz was on hand with several of his sous and commis serving a spicy Indian lamb dish in steamed banana leaves.
The wild rumpus begins.
Contrary to popular belief, vegetable matter was served at this event.
This of course, did not distract us from RUB’s pulled Lamb Barbecue.
This is the braised lamb from earlier served over grits.
Nothing says party like giant artificial illuminated palm trees on a man-made beach!
Only in New York.
The chow line.
Truckfuls of lamb, open bar, and sand on your feet? Does it get any better?
Well apparently it does.
I’m surprised this guy didn’t slice of one of his own appendages trying to butcher this creature in pitch blackness.
I was lucky and got the first slice from the shoulder. Mmmm. Juicy. Lamby.
Wait, what’s this? More lamb, Greek Style? And grape leaves stuffed with lamb?
And for dessert we have…. Oysters!
A fine ending to a great evening with fellow foodies and friends.
Off to Jersey and… Dairy Queen!
Those “lamb kebabs” look suspiciously like “kokorec” – the Turkish/Greek lamb guts and chitlins sausage often eaten by Greeks at Easter. In fact, they look like the kokoretsi Greek Americans make – long and smooth – more than the ‘big bunch o’ guts’ style of Istanbul. Which is one of the best things ever done with lamb guts…