Meatopia 2011: The Complex Recap

Image via Complex Original

If you're a vegetarian, Meatopia 2011 would not have been for you. The annual, self-described "Woodstock of Edible Animals" went down last Saturday, July 23 in Brooklyn Bridge Park. The event brought together 45 chefs from across America to cook virtually every sort of meat. No parts where ignored—patrons could eat pig's head if they saw fit (we saw fit).

The event, sponsored by Amstel Light and Whole Foods, offered patrons the opportunity to speak with both the chefs who prepared the food and the farmers who raised the meat. In some cases, these were the same folks. If you can solve (or ignore) the ethical quandry of eating meat, the next question is often one of the animals' treatment. By having the farmers on hand, it was possible to set aside any lingering misgivings.

But really, chomping into a pulled pork sandwich rich with barbecue sauce and wet cole slaw remains one of the finest ways to shut up an overactive mind.

Complex tried to eat as much as possible, but sadly we hit a wall before we could try every item. Keep clicking for photos of some of the more delicious things we ate.

Texas-style barbecued Mangalitsa pork belly from Hill Country Barbecue Market (30 W 26th St. # 1, New York). Prepared by Charles Grund, Jr.

Smoked angus brisket shooter with baked cheese grits and creamy Southern slaw from 4Rivers Smokehouse (2103 W Fairbanks Ave., Winter Park, Fla.). Prepared by John Rivers.

A whole cow cooked for over 30 hours by Pat LaFrieda Wholesale Meat Purveyors (3701 Tonnelle Ave., North Bergen, N.J.).

A whole cow cooked for over 30 hours by Pat LaFrieda Wholesale Meat Purveyors (3701 Tonnelle Ave., North Bergen, N.J.).

Black angus whole roasted Donley steer sandwich by Pat LaFrieda Wholesale Meat Purveyors (3701 Tonnelle Ave., North Bergen, N.J.).

Pulled pork sandwich made from a barbecued whole Mulefoot hog by the Breslin Bar & Dining Room (16 W 29th St., New York). Prepared by April Bloomfield.

Grilled duck magret with green papaya, roasted peanuts, and pickled red onion from the Hurricane Club (360 Park Ave. South, New York). Prepared by Craig Koketsu.

Bahn Juif (Jewish Bahn Mi) with petcha, ground veal, and garlic chopped liver from Mile End (97A Hoyt St., Brooklyn). Prepared by Noah Bernamoff.

Roast baby goat with arugula and sweet onion salad from North End Grill (opening later this year in Battery Park City). Prepared by Floyd Cardoz.

Crispy pig head stuffed with scrapple on a buttermilk biscuit with Oregon chow chow from the Country Cat Dinnerhouse & Bar (7937 Southeast Stark St., Portland, Oregon). Prepared by Adam Sappington.

Spit-roasted Hampshire porchetta with sage, rosemary, and lemon from the Osteria Morini (218 Lafayette St., New York). Prepared by Michael White and Bill Dorrier.

Spit-roasted whole sheep from Tertulia (opening in late-August in the West Village). Prepared by Seamus Mullen.

Whole goat Monterrey-style tacos with pickled onion from Centrico (211 W Broadway # 2, New York). Prepared by Aarón Sanchez.