I know a fair number of you guys do Oktoberfest parties, and as I’m planning on doing one myself this year I was wondering what you usually do. I am going to do Haxn, bretzel, weisswurst and Spätzle or knodle (not decided on that yet). Also for beer, I will hopefully be doing a lager but am also getting ~50 liters of Paulander and Brooklyn Oktoberfests, and perhaps some schanpps. I want to hire a band if I can, but I don’t even know what that type of band is called - German Brass Band? Oompah band? Otherwise I’ll just get some stuff from iTunes.
What about y’all, what sort of food, music, beer etc? Games? Stuff for the kids?
Hey Phil. I would guess you are going to smoke the schweinhaxe, sounds good. I have red cabbage that I grew this year and already canned, bratwurst, bauernwurst, wild boar and lingonberry wurst and spaetzle with wild mushroom ragout and potato salad. I’ll have this year’s fest bier ready to go as well as some specialties I have laying around. It will be a small party of neighbors if I can pull it off at all this year. Will be doing canned music.
Woah, that wild boar + lingonberry wurst sounds pretty awesome, care to share the recipe?
Probably not smoking the schweinshaxe actually - is that the way you’ve done it in the past? I really want that crispy skin; I have heard that the best possible way to do it is rotisserie, however I don’t know how to make my BGE do rotisserie, so I may actually end up renting a rotisserie - we’re expecting ~100 people so I’ll need something that can handle the crowd
I like the idea of a spit roast. Does the skin get nice and crispy when you do that?
Leos you are most welcome to come. Also you might be interested, I have a Czech Bluegrass band coming for my July 4th party (gmband.cz) if you want to make it out for that & hang out with some of your countrymen
I got the wild boar sausage at a wild game butcher at the Italian market in Philly. The German place up the road form me smokes their schweinshaxe. It’s really good! I don’t think they do it low and slow though, the skin is very crispy. Could be a two stage process as well.
I found some great recipes on the web. Like making truly good beer, it’s not a quick process to do a good schweinshaxe… but the results are worth the effort.
