2014 South Florida Gathering (November 7-9)
- Thread starter dougmays
- Start date
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tiki guy
Smoking Fanatic
Sorry late to the game , and a wee bit a Rum while smoking a brisket tonight .........
We ( the wife & me ) are interested in attending ......so is it a lock at the Highlands Hammock State park ?
I will check back with this link /tread to be sure but count us in ! Looking forward to meeting some people from this forum and learning some stuff ...We are in !
We ( the wife & me ) are interested in attending ......so is it a lock at the Highlands Hammock State park ?
I will check back with this link /tread to be sure but count us in ! Looking forward to meeting some people from this forum and learning some stuff ...We are in !
Hey Tiki! We'd love to have you both. It's for sure at Highlands Hammock. If you look on Page 1 you can see where we are all camped thus far and compare that to the booking map. Boykjo had to back out but still has his site booked, if you would like you can take over his site. Do you have a RV or will you be tent camping? If you are tent camping and do not want to get a spot for yourself your welcome to share mine as well.
We always have a great time and this year should be no exception! Also consider competing in the friendly competitions we do. All the info should be on page 1 but i fyou have any questions about anything feel free to ask
orlandosmoking
Smoking Fanatic
Well ok then... Looks like we are picking up a few new members this year.. that's great... The more the merrier... Sure wish Ron would rethink this though and come join us... since he is one of the originals...
Van Holten (a member here) Is also going to join us on Sat... he and his wife Phyllis have attended the N FL. Gathering the last couple of years... It will be good to see him again as well...
I do have a bit of bad news though... It seems I am fresh out of that clear (and flavored) stuff in a jar... so my cooler will be empty of that this year...
So lets take a vote, Snack Sticks or Jerky... Doug.. maybe put a poll on the home page (page 1) ??? or everybody just post what they prefer ???
Let me also say.. besides the smoke house.. I have a MES 30 that's controlled by a PID.. so consistent low temps are achieved on this as well....
I have a grinder that will handle all the grinding and I also have a 5 lb stuffer, small . but will get the job done... for snack sticks...
I have a 10 tray dehydrator that we could use for jerky...
So If we do snack sticks.. we will have to get casings and seasonings... get started on those on Friday and get them in the smoke house Fri./Sat.. ???
Van Holten (a member here) Is also going to join us on Sat... he and his wife Phyllis have attended the N FL. Gathering the last couple of years... It will be good to see him again as well...
I do have a bit of bad news though... It seems I am fresh out of that clear (and flavored) stuff in a jar... so my cooler will be empty of that this year...
So lets take a vote, Snack Sticks or Jerky... Doug.. maybe put a poll on the home page (page 1) ??? or everybody just post what they prefer ???
Let me also say.. besides the smoke house.. I have a MES 30 that's controlled by a PID.. so consistent low temps are achieved on this as well....
I have a grinder that will handle all the grinding and I also have a 5 lb stuffer, small . but will get the job done... for snack sticks...
I have a 10 tray dehydrator that we could use for jerky...
So If we do snack sticks.. we will have to get casings and seasonings... get started on those on Friday and get them in the smoke house Fri./Sat.. ???
I believe Tiki is just gonna do a day trip.. or do the motel thing if they decide they are gonna do a couple of days..
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I say both.
I have a dehydrator as well.
We just need to plan how much we are going to make and when we are going to prep it. Since we are not doing the chicken lunch comp, this will open more time in the morning. I would say we do no more than 30 pounds of sticks and 10-15 pounds of jerky, really depends on home much will fit in the dehydrators. Anything beyond that should be fresh sausage like brats, italian or even country sausage. The only thing we need for fresh is casings. I have a ton of dry spices at home we can use. We may have to buy a couple small ones, but not much.
I can come down in the morning to help, but will most likely have to come home to get Charlyn and bring her down. Unless she is willing to drive don on her own. We shall see.
I have a dehydrator as well.
We just need to plan how much we are going to make and when we are going to prep it. Since we are not doing the chicken lunch comp, this will open more time in the morning. I would say we do no more than 30 pounds of sticks and 10-15 pounds of jerky, really depends on home much will fit in the dehydrators. Anything beyond that should be fresh sausage like brats, italian or even country sausage. The only thing we need for fresh is casings. I have a ton of dry spices at home we can use. We may have to buy a couple small ones, but not much.
I can come down in the morning to help, but will most likely have to come home to get Charlyn and bring her down. Unless she is willing to drive don on her own. We shall see.
nimrod
Meat Mopper
I've made neither but the meat sticks sound good. If we go that route let me know if I need to bring casings so I have some time to get them. I'm a newbie in this area so I'll go with the flow.
If we decide to make fresh sausages I will get a hank of casings. I can use them later with the grinder I have. It has some stuffer tubes, but none for sticks.
ok then, this is what I have from Joe.. Premixed seasoning (cure added, each is for 20lbs)... 1- kielbasa, 1-andoullie and 1-fresh country sausage.... also I have Charizo (enough for 10lbs)... I will bring all of it and we can use whatever....
I think we need to get some high temp cheese as well...
and of coarse some jalapeno's for some of the sausage and sticks ...
I think we need to get some high temp cheese as well...
and of coarse some jalapeno's for some of the sausage and sticks ...
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Joe had told me before to get my casing from Butcher Packer. I am thinking of getting a few things like curing salts, casings and maybe a couple seasoning blends. Just not sure yet on total funds avalible.
Hey guys! Man i can't seem to get time to keep up with these posts i need to get my head in the game haha! I've been prepping all week for the Mulberry Fine Swine competition this weekend. If anyone is in the area come stop by!
Welcome Van Holten and TikiGuy! Tiki PM'd me about coming and what to bring i told him probably a butt or 2 for SS/Sausage making. Also for either of you newcomers, if you feel like cooking something (not required) we'll have plenty of smoker room. Im going to add your names to Page 1.
I missed Joe's spot being taken, did one of us get it? Or was it snatched up by a mere mortal? ;)
For the snackstick/cheeese/jerky...i like the idea of Scaling back Snack Sticks a little and also incorporating Jerky and Cheese. I can throw a poll up on the first page to see what the general consensus is. Maybe we try to make enough SS for everyone to bring home 5lbs? 10lbs? And then do what Jeremy said and make Fresh Sausages with the rest? For the Jerky i usually use EOR (eye of round) but we can use Top Sirloin as well, or any other cuts that you prefer. I usually have gallon containers of Worsty Sauce and Teriyaki at home for my base recipes i could bring. I"ve never smoked Cheese but definitely something i'd love to do. I"ll make a sticky area on the first page for this even and see who will bring what.
Since we are nixing the Chicken Competition and probably just snacking throughout the day what do you guys think about moving up the Dinner Comps up to a earlier time...usually but the time we do the intros, judging and results its around 7pm. If we do a 4pm competition we could still have daylight, and possibly have room for a Third Meal (Thank you tacobell) later in the night. Just a thought.
Updating page one now.....
Welcome Van Holten and TikiGuy! Tiki PM'd me about coming and what to bring i told him probably a butt or 2 for SS/Sausage making. Also for either of you newcomers, if you feel like cooking something (not required) we'll have plenty of smoker room. Im going to add your names to Page 1.
I missed Joe's spot being taken, did one of us get it? Or was it snatched up by a mere mortal? ;)
For the snackstick/cheeese/jerky...i like the idea of Scaling back Snack Sticks a little and also incorporating Jerky and Cheese. I can throw a poll up on the first page to see what the general consensus is. Maybe we try to make enough SS for everyone to bring home 5lbs? 10lbs? And then do what Jeremy said and make Fresh Sausages with the rest? For the Jerky i usually use EOR (eye of round) but we can use Top Sirloin as well, or any other cuts that you prefer. I usually have gallon containers of Worsty Sauce and Teriyaki at home for my base recipes i could bring. I"ve never smoked Cheese but definitely something i'd love to do. I"ll make a sticky area on the first page for this even and see who will bring what.
Since we are nixing the Chicken Competition and probably just snacking throughout the day what do you guys think about moving up the Dinner Comps up to a earlier time...usually but the time we do the intros, judging and results its around 7pm. If we do a 4pm competition we could still have daylight, and possibly have room for a Third Meal (Thank you tacobell) later in the night. Just a thought.
Updating page one now.....
Posted a poll on the top of this thread to gauge the interest and direction for the smoking and dehydrating project. Please vote so we know what to bring and what supplies will be required
orlandosmoking
Smoking Fanatic
I PMed Joe the same day he posted that he is unable to attend. He is supposed to contact me when he cancels so I can grab it but has not yet so I think it is still his reservation.
On a side note, I think we may have lost @ballplayerlc as I saw his site #79 available a few days ago, but someone else has already grabbed it.
rubbin butts
Smoking Fanatic
Keith,
Would love to, but I am committed to the Veteran Fundraiser. I certainly will be thinking of all of you that weekend tho.
Doug,
We had a great time here with the BBQ for the local car clubs, we ended up with 64 people and a bunch of great food.
Ya'll have fun.
Ron
Oh nice! Let me know when the next one is and i'll definitly try to make it up there!
@boykjo Can you sync up with Don to cancel and re-book that spot?
@Ballplayerlc Are you still in for the Gathering?
orlandosmoking
Smoking Fanatic
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