Wild Game Sausages
Lunch is ready! Dai Due knackwurst and cheddarwurst served over potato salad and sauerkraut. Their hot mustard made with local Fireman's #4 beer is served on the side.
Friday night's seafood dinner was a highlight of the symposium. Mountains of barbecue crabs and chargrilled oysters appeared on the table alongside potato salad and a bright fennel slaw.
Wild Boar Ribs
These tender wild boar ribs were marinated in a sweet tamarind sauce to temper any gaminess.
The staple dessert of barbecue joints usually comes out of a box in powder form. This buttery homemade version was flecked with plenty of vanilla bean seeds.
Whole red fish from the Gulf are marinated and prepared for the grill.
Yucatan Style Ribs
Yucatan style pork ribs are flavored with citrus and annato. Traditional pickled red onions, habanero peppers, and a cooling radish salad are served on the side.
Dinner at the French Legation Museum
Symposium attendees trickle in for the final meal on the picturesque grounds of the French Legation Museum in Austin.
Dai Due prepares lunch
Jesse Griffiths of Dai Due grills wild game sausages over wood behind Scholtz Garten in Austin.