As we made our way through the crowd, I could see that the majority of the action was centered around the meat counter. The glass case was a little overwhelming as it was around 60 ft long, so actually it was good to wait for a few minutes and decide what to bring home. Of course there were the requisite prime cuts of meat, but the coolest thing was the wide variety of stuffed/marinated/pre-made items. I settled on a few boneless chicken breasts marinated in a sun-dried tomato/basil pesto, and chicken breasts stuffed with spinach and feta. Also picked up a few fresh sausage links, a chicken/basil/feta and one that I never had before, a nice Italian with Giardiniera included in the casing. The links were actually part of a reconnaissance mission to get ideas for next Saturday's event, the 5th Annual “Best of” Cookoff. This year’s (not)-so secret ingredient, picked by 2012 winner Larry V.H, is Sausage.
What you see here is some of the bounty from the trip. Stuffed chicken breasts brushed with olive oil, sweet corn cooked indirect, brushed with a little bit of olive oil and finished over the coals, and of course the sassages. Everything was great, the corn got a dusting of BBQ rub and it was time to plate. Definitely will make a return trip back out to Frankfort!!