(PICTURES ADDED)7th Annual South Florida Gathering 2017 (Nov 17-19)

nimrod · Oct 16, 2017

Keith,
If we are making snack sticks do you want me to bring some casings or fixins?
Doug,
The Low Country boil sound great. The cocktail competition should be after the rib comp. Otherwise Jeremy will again for sure!
Al, Gumbo is always a welcome dish! We'll have to talk about those English Muffins also. They looks so good.
This year I will have my cornbread soufflé done in time for Saturday dinner, I missed the mark last year. That was a embarrassing rookie mistake that I wont repeat again. Another example of why the cocktail competition needs to be after dinner.
Craig

dougmays · Oct 17, 2017

nimrod said:
Keith,
Doug,
The Low Country boil sound great. The cocktail competition should be after the rib comp. Otherwise Jeremy will again for sure!
This year I will have my cornbread soufflé done in time for Saturday dinner, I missed the mark last year. That was a embarrassing rookie mistake that I wont repeat again. Another example of why the cocktail competition needs to be after dinner.
Craig

HAHA, good point on the cocktails Craig, we can do that later in the day :)

I have updated Page 1 Post 1 with updates from the last couple pages including building a menu for Saturday

orlandosmoking · Oct 17, 2017

Site 80

dougmays · Oct 17, 2017

@tiki guy - Are y'all doing the country ham? Would that be a snack for Saturday?

JckDanls 07 · Oct 17, 2017

carol506 said:
I'm like Jeramy wondering about Saturday menu. We are planning on doing wings. Plus I will bring lots for breakfast.

Our friends Tim and Jane Bemiller want to join the group and have booked site 78.

Carol.. Are you sure they booked the right weekend ?? it's still showing site 78 is available for our weekend ...

carol506 · Oct 17, 2017

When checked their reservation site 76 is one cofirmed. So 78 still available.

JckDanls 07 · Oct 17, 2017

nimrod said:
Keith,
If we are making snack sticks do you want me to bring some casings or fixins?
Doug,
The Low Country boil sound great. The cocktail competition should be after the rib comp. Otherwise Jeremy will again for sure!
Al, Gumbo is always a welcome dish! We'll have to talk about those English Muffins also. They looks so good.
This year I will have my cornbread soufflé done in time for Saturday dinner, I missed the mark last year. That was a embarrassing rookie mistake that I wont repeat again. Another example of why the cocktail competition needs to be after dinner.
Craig

Craig.. some casings would be good if you have some... seasonings as well... I will have some of both and then we can choose what we want... can you bring your stuffer as well ??

dougmays · Oct 18, 2017

I'll update Page 1..So we have Don (

orlandosmoking ) in 80 and Tim and Jane Bemiller in 76

JckDanls 07 - how many pork butts are we thinking? I can bring one or 2 to donate

bobcats110 · Oct 21, 2017

Just for clarification, I'm bringing some ice, more than I would need for just us, but not bringing ALL the ice we all need. :-)

ICE ( we can NEVER have enough) - @bobcats110
Paper napkins - @bobcats110
Garbage bags - @bobcats110

Also, is anyone else bringing kids? I have a 9 and 5 and the 9 asked today of there would be any other kids there.

Looking forward to meeting everyone.

carol506 · Oct 22, 2017

John suggested someone buy a pig again and everyone contribute to the cost.

dougmays · Oct 23, 2017

bobcats110 said:
Just for clarification, I'm bringing some ice, more than I would need for just us, but not bringing ALL the ice we all need. :)

ICE ( we can NEVER have enough) - @bobcats110
Paper napkins - @bobcats110
Garbage bags - @bobcats110

Also, is anyone else bringing kids? I have a 9 and 5 and the 9 asked today of there would be any other kids there.

Looking forward to meeting everyone.

If i have room to fit another cooler in the back of my truck, which i should be able to, i'll bring more bags of ice as extras as well. We normally run down the road to re-stock on ice after the first day and cooler items get shifted around.

If we want to do a pig we need to get a consensus ASAP, i normally give my pig lady (yes i have a pig lady LOL) a couple months notice to see what her inventory is looking like.

I'm going to do Jalapeno popper stuffed chicken thighs as a snack/meal Saturday as well.

jarjarchef · Oct 23, 2017

I am game for a whole pig.

I'll kick in for that.

Doug if your Lady is not able too, let me know. We have several Spanish markets here locally I can check at. I know not the same as picking out your own pig, but it is an option.

dougmays · Oct 23, 2017

In all honestly, this time around i wouldnt have time to go pick one out with everything else i have going on over the next several months so if you can get a good price at a market near you that might work better. Generally i can get a 90-100lb'r from her for around $120-$140

nimrod · Oct 23, 2017

I'll bring my stuffer for sure. If someone brings the whole pig I'll chip in. Also plan on brings a butt along.
Craig

SmokinAl · Oct 24, 2017

I would chip in for a whole pig as well.
Al

carol506 · Oct 24, 2017

Jeramy, would you please check with your markets for a pig as Dougs hands are full?

Of course we will pot $$ in the pot.

JckDanls 07 · Oct 24, 2017

thinking the only problem is... I believe Doug offered up smoker space for others to use.. a whole hog will take up the whole smoker ... see what Doug says...

jarjarchef · Oct 24, 2017

I will not have time to look for a whole hog until Thursday.
So let me know what is wanted.

dougmays · Oct 26, 2017

jckdanls 07 said:
thinking the only problem is... I believe Doug offered up smoker space for others to use.. a whole hog will take up the whole smoker ... see what Doug says...

Hey all, sorry been a busy week! This is what i was going to say, I'm totally fine with doing the pig but it generally takes up most of my smoker as i also need to take the top rack out. I believe a few people were looking to use my smoker space on Saturday so that could cause issues.

I'm up for what the majority wants to do. We could also think of doing something "big and different" that doesnt take up so much space....Whole Lamb leg? Prime Rib? Pork Belly? Beef Tongue? Competition Style Brisket? Just spitballing here :)

What does everyone think?

jarjarchef · Oct 26, 2017

Got some bad news from the place I go for the whole pigs. We missed the order cut off timeline for a fresh pig. Even if I was to order a frozen one they would not get it till next week and it will take a minimum of 3 days to thaw. I don't have the space or means to thaw it properly and safely. So it looks like we are back to the original plan.

I plan on doing a brisket sous vide again this year. Maybe Keith and Doug will get to try it this year.

(PICTURES ADDED)7th Annual South Florida Gathering 2017 (Nov 17-19)

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