1) too many vegetarians had moved into town
2) it was winter on the Bruce Peninsula and there wasn’t much else to do
3) Colonel Clarke’s had closed down, and we no longer had ‘wing nights’ to go to [note: for many years, Colonel Clarke’s wings were the best we had ever had}
4) we were drunk
The tipping point – or catalyst moment – for inspiring Meat Nights occurred when a particularly unruly vegeterrorist placed a PETA brochure on the lunch table after night of a heavy chicken wing consumption. And so Meat Nights were born.
Early Meat Nights were ravenously boorish, with emphasis on quantity of meat. At one of the first meat nights, four of us consumed an astonishing 14 lbs of meat. At that time, basic – yet fundamental - rules were established: cutlery, plates and veggies were not allowed at Meat Nights.
Meat Nights quickly gained popularity through word-of-mouth, and as more people participated, we learned and grew as meat connoisseurs. In essence, Meat Nights went through a natural evolution. Although ‘quantity’ remained an important element, ‘diversity of meats’ became increasingly important. The meat quotient was developed: Quantity x Diversity, remains a fundamental tool to gauge the success of a Meat Night.
We now invest great effort in R&D to perfect the quality of our meat endeavours. To this end, the Cobb and Big Green Egg gilling/smoking systems have opened many doors for Meat Night. Follow this blog to share in our meatilicious experiences.
