2013 SOUTH FLORIDA GATHERING (THIRD ANNUAL GATHERING) NOV. 8-10TH COME JOIN IN..............

Discussion in 'Events' started by dougmays, Mar 22, 2013.

  1. dougmays

    dougmays Limited Mod Group Lead

    Alright fellas i've added a Sausage plan to page 1! We were originally going to use Keith's mini smokehouse but he had to put that project on hold so who's smoker will be optimal for sausage? I supposed we could hang and "snake" the sausage off the top rack of my smoker..the only question i have is how long will this take and will be do this on saturday because i'll need a higher temp (i believe) for my chicken and ribs then what the sausage will need..so i dont want to tie my smoker up during the comps. 

    From what i've read some people smoke it for a bit then let it rest/bloom then smoke again...so we could use my smoker friday night for the first wave of smoke and then "bloom" over night then smoke again in the morning. have it done by late morning? Let's set a plan..i'll leave this to the sausage experts
     
  2. dougmays

    dougmays Limited Mod Group Lead

    Sorry for the thread spamming but can everyone check Page 1..i have added a column of when everyone is arriving. it'd be nice to see when everyone will be there so we know when we can start more group related activities. I've got most from what i remember from memory but please let me know i i dont have Arrival time down for you or if i got it wrong
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I was planning on bringing some smoked kielbasa for us to eat. I always give a lot away for members to take home when the gathering is over... We dont have to hang sausage in a smoker. We can use dougs smoker if it will hold temp of 180 degrees. We can lay them on the racks. I did this at the SELA gathering on a 36 inch lang and they turned out great...... If you want to hang some snack sticks and some sausage and do a smoke, if anyone can get their hands on a refrigerator box, all we will need is a couple of dowels and turkey fryer burner which I have. I also have an adjustable smoke stack for the box. The box and lid can be cut up to fit in the vehicle then you duct tape it back together and build the smoke house. I have tube smokers to supply the smoke ... Just a thought

    I will be there on wednesday
     
    Last edited: Aug 7, 2013
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    OK.. here's my thinking on the smoke house...I'm getting there Thur. evening.. after I get set up I'm thinking we can make a run to Home Depot/Lowes (unless you guys that are gonna be there Thurs. DAY wanna get the supplys during the day, I'll pitch in when I get there) and get 3- 4x8 sheets of the foil lined Styrofoam and some silver tape... some cheap wood dowels and poke them through the styrafoam... make a quick redneck version... be the same as the fridge box, Joe... Hell. down here it wouldn't take but a pilot light to heat it.... Dave, why don't we just make a bunch of B'fast sausage there and give out what's left.... I liked all the sausage we made, more so the snack sticks though...

    here's another thought.. Doug (the jerky king)... will the redneck version of the smokehouse work for jerky ? maybe we can do a load of that as well ? do sausage one day and jerky the next... I'm not leaving camp until Monday.. could do something all day long Sunday...

    Things that I can bring...
    1/2 hp Cabelas Grinder
    small digital scale (up to 6 lbs)
    extra coolers
    I'm sure I'll come up with more

    Doug.. I'll look around here for wood,, Oak ?

    Also... "ALL" shopping is close to the park.. right on HWY27 before turning to the park...
     
  5. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    If I can figure a way to get mine down I would bring my smokehouse, but it is very heavy and already towing a pop up trailer down.

    I am planning on modding my FIL's Chargriller Outlaw and bringing it. It is a shame he does not use it more, but I guess that is my fault. I will throw things in the smoker for him or do the family cooks so. I need for him too....but at least he is willing to let me bring it.......


    I do have somelywood chaffers i can bring if you all think we may need them to keep food hot for a buffet.......

    Doug I will keep an eye out for some oak around here. My chain saw is down, but I can grab some limbs to let them season a bit over the next few months while I get around to fixing it.........
     
  6. s2k9k

    s2k9k AMNPS Test Group

    Cheap wood dowels at HD???:laugh1: I have a bunch of 3/4"X36" dowels I can bring. And you reminded me I have a 25# postage scale and a gram scale I can bring if needed. I don't know what Doug has for jerky but I have 6 - 15"X25" wire racks with Q-matz I use for jerky and could those. The box would be fine for jerky, we just need about 160*.
    We can do the B-fast sausage there if you want, I have a bunch of 1# chub bags we can stuff it in. Let me know and I'll get some more season mix from Waltons because it is sooooooo good!
    If I can get out of here early enough I should be there early afternoon on Thursday.
     
    Last edited: Aug 7, 2013
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I have a 30 lb stuffer with motor if ya'll want to get serious........ LOL

     
  8. s2k9k

    s2k9k AMNPS Test Group

    I think we're gonna need a bigger boat....ummm....I mean smokehouse!
     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    ok... so if I bought 3 sheets and rip (cut) a foot of each one and then taped those 3 cut pieces together I would have 4-3' wide sheets... now crosscut a foot of each to make them 7' tall ...now tape these pieces together and cut a 3' square for a top... that would give us a 3'x3'x7' smokehouse.. thinking we wouldn't need a bottom just let it sit on the ground... can run a strap over the top and strap it down as to not blow over... can cut vents and control them with tape... cut a door in one of the solid pieces and then tape one edge to act as a hinge... That way Dave's dowels will fit...

    think that would work ?
     
  10. mike65

    mike65 Meat Mopper

    Jack,

    I had to read that 3 times to realize what you are making.  lol  [​IMG]
     
  11. mike65

    mike65 Meat Mopper

    For equipment all I have is an ECB.  [​IMG]
     
    Last edited: Aug 8, 2013
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Mike... are you gonna join us ? ECB will be just fine.. I think a few others have them as well... I'm out 41N towards the port... where abouts in Palmetto are you ?
     
  13. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Sounds like it. You are not getting it too hot.

    I do have the burner I use in my smokehouse I can bring, but if you are not getting it too hot you might be able to use either a sterno or a table top butane burner we use for cooking stations. I will try and get a picture of it later. For that size you might even be able to use a small hibachi type grill with charcoal and wood chips......
     
  14. dougmays

    dougmays Limited Mod Group Lead

    yea i can slice up some EOR for some jerky! do youguys want me to make and marinade before hand or y'all wanna make your own? i usually smoke it for 2-3 hours then stick it on my dehydrator. i'll bring that also unless we wanna leave it in the smoke house.

    As far as what keith just said...sounds good to a smokehouse newb haha! i dont mind pitching in some $$.

    any thoughts on a Sauce competition?
     
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Thx Jar... I'm kinda leaning towards the burner... thinking it would be a little easier to control the temps... no ?
     
  16. dougmays

    dougmays Limited Mod Group Lead

    i do it redneck style! Pizza grates and little blocks of wood in between
     
  17. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Doug... for me, I don't make any sauces.. but I'm all for others doing it if they like.. that way I get to taste em all.. lol ... I have a brand new still in the box (2 years) 10 tray Cabelas dehydrated I could bring... only thing is taking it with me to Homestead when I leave there... no place to keep it out of weather and locked up... that's most of the reason I'm trying to keep my load a little light...
     
  18. s2k9k

    s2k9k AMNPS Test Group

    Doug, I lay the wire racks on the dowels in the house like this:

    I can bring them if you want.

    Keith, the house sounds like it will work and you can fold it up when we get done and take it home and you won't have to build one!:yahoo:

    I can pitch in some $ on the house too and also on the jerky meat and anything else we will need!
     
  19. dougmays

    dougmays Limited Mod Group Lead

    yea that'll work dave!

    keith no need to bring yours. i can bring mine..its a 7 tray
     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Oh Yeah....Everyone is in for a real treat.... That was some of the best pork I ever ate................. Looking forward to it Dave
     

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