2011 SELA gathering Oct 28,29 and 30

Discussion in 'Events' started by alblancher, Apr 15, 2011.

  1. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Let me do a lil looking for ya Rick. I bet i can find it locally.
     
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Go for it Bob!  LOL.  Let me know what ya find. Thanks
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I noticed many of us are reluctant to use new spices, cures and rubs because of their costs and shipping expense.

    Let me know what you would like to try and if we get a couple of people to share I can order and then just split at the gathering.  I have a couple of pounds of Cure 2 and Cure 1 already if anyone wants to take home a sample.

    Spices are pretty expensive when you buy in small quantities but if you buy in bulk the cost per ounce goes down dramatically.  I have a decent scale and some zip locks so it wouldn't be a problem sharing.  If you have any suggestions on what to order please let me know. I'll look around and try and get a good idea of how much money could be saved by having one large order and shipment.
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Sounds  like a good idea Al.

    Rick , Whole Foods in B.R. has some cuts of buffalo in stock and will see if they can order any cut we want.

    They stock chucks,  whole ribeyes,  shoulder clods . i didn't get prices .But i did find out they order from rocky mountain in Colorado.
     
  5. roller

    roller Smoking Guru SMF Premier Member

    Those are in North Louisiana one N.E. and the other N.W...Also Louisiana does not have county`s it has Parishes.  The only state that does.
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    HUH[​IMG]
     
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Checked w whole foods and the chuck is $8.99 \ lb  . Shoulder Clod is $9.99 lb

    All of it is VERY lean.
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I think he was referring to my post on page 2 about the search I did for buffalo meat...

      Craig
     
     
  9. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    OK  4 1/2 months out.  Time to ask for vacation time and you know, it may be time to change the oil in your truck, just saying.  [​IMG]

    We look forward to having you come up for a visit and sharing a good time with us.  Looks like the game of the week will be Florida and Georgia on Saturday afternoon. 

    A local company is currently installing Internet service in the area.  They have taken over a microwave tower and will deliver Internet by radio waves.  It is slower then DSL, about 1/2  meg down and 1/4 meg upload but at least its available.  I am trying to wait for WildBlue, it will be a lot faster but their satellite has been delayed and no turn on date has been set.  Main thing is that we should have some sort of Internet access so we will be able to post some action pics this year!

    Get in touch with either Eman, ShooterRick or me for directions and more information.  If anyone is interested in spending an extra day or two either visiting New Orleans or the Gulf Coast let us know we can send you in the right direction for things to see and places to eat.

    Al
     
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Eman and ShooterRick

    We are installing HughesNet at the farm Friday.  They have a special rate because of the rural investment act and the speeds are better then the new radio based services just made available.  I'll let you know this weekend if we have Internet at the site.  Now the board will never get away from me,  you know interneting at the house, interneting at the farm, interneting on the road with Liz's  Iphone.  Now if I could just get really reliable cell service.

    Rick,  do you need firewood for the gathering.  All the rain we have had the last couple of days I decided to move the pecan undercover and go ahead and split it.  We'll have 4 months for the splits to finish drying.  Let me know if you need me to split some for you.

    I am planning on going to Eunice a couple of weeks before the gathering to try and find some Hogzilla style green bacon at the Eunice Superette.  They are the local slaughter house and butcher their own pigs. They always have an interesting meat counter.   Do you already have the meat lined up or are you interested in making a visit to Eunice?  How about smoked stuffed ponce?  How about a half or quarter?   I'll also be passing by Targil butcher supply in Opelousas.  They have all the cures, mixes and tools used by the butcher shops and Cajun restaurants.  I plan on having extra spices and cures at the event so I want to check their bulk prices.  Maybe they'll accept the tax number for my business and we can order wholesale? 

    Bob,  did McKenzie say anything about renting a couple of trailers for the weekend.  I would think he wouldn't be interested but we never know.  You are a better talker then I am but if you are not able to get with him or if he is hesitant let me know and I drive by and visit with him and his wife for a little while.  They are less then 10 miles from the farm and usually have a bunch of small, used trailers in the yard.

    If I can get the tractor shed and new bedroom finished in all this heat Liz and I will probably take a little backpacking vacation to the Rockies at the end of September.  Go see the Aspens change color.  Still in the planning stages but I would like to finalize anything still up in the air so that the vacation doesn't interfere.

    I hope to pick up my honeybees this weekend.  I'll place the new hives by the old farm house so they won't be in the way but if someone has never seen an open bee hive it may be interesting.  I have a spare suit and veil.

    Al
     
  11. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    If we can have some pecan in say 15 inch lengths split for the gatering my Lang would appreciate it much.  Also,  I would like to find a Buffalo Brisket which I will season and do a blanket of bacon over to help with the leanness of the meat.  I will also do a butt, and brisket.  There should be room on my Lang for other things if needed.

    Rick
     
  12. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Well, dad gummit Rick.  Better get the Elmer's glue all cause I cut them logs about 10 -12 inches long.  I am sure the smaller splits will work just fine for you.  I'll split enough for both your 48 and my 36 plus what I need for the smokehouse.    You know if I get to go to Colorado for vacation do you thing I can get that buffalo brisket at a better price?  Maybe I'll do a search for butchers up there and see what they sell it for. 

    We need to start getting some of those young guys to come to the gathering,     and teach them how to swing a maul and axe!
     
  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Rick,

    I found a butcher in Denver.  Don't know how these prices relate to what Eman found but if I'm up there with the truck I can bring an extra ice chest and pass through Denver on the way home. 

    BUFFALO
    STEAK

    T-bone…………..14.99
    Sirloin…………….10.69
    Tip Sirloin………..7.99
    New York ……….14.99
    Rib Eye…………..14.99
    Tenderloin fillet….18.99


    ROAST

    Chuck pot…………5.69
    Rump……………...5.89
    Tip sirloin…………5.89
    Stew meat…………5.89
    Short ribs………….4.69
    BBQ ribs………….4.69
    Ground……………5.99
    Patties…2 lb pkg…11.99ea.
                     5 lb box...29.95ea.
    Meatloaf…………..5.99
    Liver………………1.99
     
  14. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Those prices seem very good to the 8 or 9 bucks a pound for roasts.  I think a Chuck would do fine if a brisket is not available if you think you can get one.  I will reimburse you for it and will pick up a butt and beef brisket flat on my end when time.  I am pretty sure Ruby will attend again also.  Will keep in touch.
     
  15. I have checked my calender and I should be able to attend this shindig !! Sounds like a good time and close to home.  I will try to get some alligator meat to make some smoked sausage. Not sure how much I will be able to get but should have enough for at least some sampling.  
     
  16. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great deal!  Love to have ya.  Are you bringing anyone with you?
     
  17. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Rick,

    Glad Ruby has decided to come, I'm also excited about meeting some of the members that live in the area.  Really shouldn't be a problem for anyone within a couple of hours to come up and enjoy some great food.  

    Looks like the Colorado trip is off for now.  Liz has a convention the week before we where planning on leaving and I don't think we can swing that much time away from the house.  We should still keep our eyes out for some Buffalo meat or maybe place a special order with one of the local packers.

    Just wanted to touch base, I'm still planning a trip to Eunice to see about doing something special with some misc pig parts.  

    Would you be interested in or able to putt a half of pig on your 48?  How big a half can the 48 handle?  If I special order I may be able to get a young pig that will fit your smoker.  We can do the brisket and other stuff on my 36   I'm hopping to have a pretty good turnout and a small half probably wouldn't be wasted.  We could always make the final decision as we get closer but when I talk to the butcher I'll need some idea of size.

    Al
     
  18. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well Al without a head figure about 46 inches in length and 70-80 lbs max.  On the pig that is.  I have not done a whole or half pig yet but have a good idea how it should go.  Same seasons as my butts, after olive oil rub down and foil the thin leg areas to keep from burning to dark.  Time wise I would allow at least 12-14 hrs until probes done in the hams and butt sectioms to at least 175 F.  I think.

    Maybe go to 200 F.  I will do some searching.

    Rick
     
  19. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hey g uys.  Met an older gentleman tonight that has lived and traveled a remarkable life.  He is coming over next week to meet and will join SMF.  His plan is to bring a motorhome and attend the gathering.  I think he will be a great story teller!   Al,  I am still planning on the Buffalo so let me know as soon as possible about the half hog you mentioned so I can do some research before I cook that thing.  LOL

    Rick
     
  20. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    If you prefer to do the buffalo I'm real good with that.  Just thought I would throw another option out but you the man when it comes to Saturday's menu.  I don't have any real schedule to drive to Eunice but I would like to get over there before the gathering.

    Between your new friend and Bob I can only imagine the lying, I mean story telling, going on
     

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