Barbeque

This week we welcome our first guest cook, Walt Flaschar. Walt, and his wife Nancy, parents of four, and grandparents of eight, moved to Tryon in 1991 after living in Cincinnati, and St. Louis. A lifelong interest in food and cooking led to Walt's involvement in large quantity cooking, starting with events at the swim and tennis clubs in Cincinnati. Once it became apparent that cooking on a grand scale was not a problem, Walt was asked to observe, and then orchestrate a large barbeque, which he did, successfully. Since coming to Tryon, people in our area have enjoyed his expertise when Walt has served as head chef for events at the Tryon Country Club and the Kiwanis Pancake and Spaghetti Suppers. Currently he can be found wearing his chef's hat at the Tryon Rotary Shrimp Fest. Today, we appreciate Walt's willingness to share a few of his recipes for us to try at home.

Beef Barbeque (for up to 25 lbs of beef)

Pork Barbeque (for up to 12 lbs of pork)

Pork and Sauerkraut Goulash (Szekely Gulyas)