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Discussion in 'Events' started by dougmays, Apr 9, 2014.
That looks cool. Dont have one. Does it double as a drink stand for cornhole?
Keith i'll have mine, gotta see if you have advice on how i can "fix it"...Robbie decided using a hunk of wood to hammer it into some hard ground was a good idea when i wasn't looking so its got a slight angle to it
If publix is having a sale i'll head there tonight and grab some as well. i'll probably also pick up some bottom round or another cheaper cut to use. Unless anyone wants me to i wont bring my electric slicer because i figure i can sit and cut beef as other people are working on the Pork as that is much more time consuming, and we can use your board slicer also keith i've been curious also to see how those work!
Looks like we have a late newcomer as well! My good friend Zack and his wife are going to join us. Zack (after many a beer convo with me) purchased a WSM and has been found the addiction. He's been lurking on this site a little but i dont believe he's signed up yet They'll stay in my site. Looking forward to having so many new members this year!
I will be setting up the TT Friday and picking up DW in the evening. Should be able to participate in all the Friday activities. Besides a extra day off never hurt anyone.
Jarjar, not sure what the containers are but if this is a good thing I'll take one?
Really looking forward to the gathering.
Think I'm going to renig on the EOR... Also Doug... do you think with the dehydrators y'all have will that be enough ?? thinking I might need to cut back a little on things I'm going to bring...
Craig.. cool.. will be good to have ya there Fri... so i'm assuming you don't need to drop ship supplies to me ??
Zack (and wife)... glad y'all are going to join us... I believe y'all will enjoy yourselves enough to want to do it again next year... or even go to a different one...
On a little side note... checked out the smokehouse today (haven't looked in it or used it for months)... had a little bit of mold and mildew... no worries though... made a little bleach solution and scrubbed the whole thing from top to bottom (twice) ...
I think we'll be good on Dehydrators. I was also going to propose finishing some of the jerky all the way in the smokehouse.
I told Zack to bring a butt or 2 and chop it up beforehand.
Just Spoke to IceDaddy...he said we can still use those coupons from last year. Does anyone still have some? I'll have to check and see if i have any as well
The chimney stand looks good. Does it speed up the process?
I ordered the 2 pks of casings, 1 lbs of hi temp jalopeno cheese, 2 lbs of hi temp cheese.
Threw away the few I took home.
His stands are amazing....lights the coals much faster because more air can get up in there.
Doug...Thought I saved them... looked for the vouchers.. didn't find any...
Craig... With the stand I can use my MAP torch up through the grate instead of paper... never did like the ash from paper blowing around ... I'll make a couple and bring with me.... good deal on the supplies...
Jeremy... I like your way of thinking as for the stand doubling for a drink holder... Think I can come up with something...
Don... planning on making 2 simulated runs in it... Ya know.. I still have that big garbage bag full of dust that Joe gave me last year... does anybody need any ?? I slept last night so I don't remember what flavor the dust is...
Todd from AMazeN might be sending us some cold smoking supplies as well! If we dont need it for the cook we can give it away as prizes.
i'm thinking a nice 3 inch pipe about 1 inch tall welded onto the top of the stand would be perfect! After it cools down from lighting the chimney you can put your beverage can right down in it
Not I but I'm interested in one.
If y'all would... cut your butts up (fat and all) and freeze them... try to keep them frozen as long as possible.. grinds much better when partially frozen ... would like to get them ground up as early as possible Friday morning and mix cure in to do it's thing for 4 hrs...
Also.. bring extra zip lock bags (1 gal) for carrying left overs home...
Ball Player Eric ... Are you still in ???? anybody heard from him ??
Great tip on the pre cutting and grinding. I would add to lay the pork cubes out on a cookie sheet to freeze, then bag. Otherwise you will end up with a huge chunk of pork that can be difficult to work with.
@Lisa B just sent us 2 boxes of her vacuum seal bags for transporting extras home! i'll bring my sealer with me. Thanks Lisa!
Great idea but cookie sheets won't fit in my freezer.
Thank you Lisa!
Layer in a pan that will with wax paper between each layer.
I figured just fill a gallon ziplock about half full then lay it down sideways and press to "flatten" out meat so its not clumped.
I picked up 2 london broils for jerky last night, stuck them in the freezer and will take out a day before so it'll still be partially frozen to i can slice them thin