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

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

  1. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    good deal... patiently awaiting... talking to the electrician at work about which way to be better to wire more than one to one dimmer switch....
     
  2. I plan on coming for the day on Saturday. I look forward to meeting all of you. Let me know what I can bring.

    Dan
     
    Last edited: Aug 14, 2013
  3. mike65

    mike65 Meat Mopper

    Dan,

    Where you driving from?
     
  4. Hey Mike,

    Winter Haven. Need a ride? I don't have any camping gear. Do you?
     
    Last edited: Aug 14, 2013
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Dan.. glad your gonna join us.. it's a good time... as far as bringing something.. maybe make up some fatties, or ABT's, or Pork candy, there's a lot of different little appetizer things that could be prepped ahead of time and thrown on a smoker when you get there.... use the handy dandy search bar at the top... maybe wings... definitely wanna bring chairs and drinks.... hope to see ya there...
     
  6. mike65

    mike65 Meat Mopper

     
    Last edited: Aug 14, 2013
  7. mike65

    mike65 Meat Mopper

    We have a camper but not sure if we are coming for the day or weekend. Will know more in Nov
     
  8. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I was able to put the light in the smokehouse yesterday after the storms went through....... I actually did 2 tests:

    First was in the bottom of the smokehouse under the metal plate where the burner is. It raised the temp by 10 degrees based on my door thermometer.

    Second was to sit the light on top of the metal plate. It raised the temp by 20 degrees over the original start temp.

    In none of the test did I get over 100 degrees. Also keep in mind the door was slightly cracked (to allow for the power cord) and I have air vents.

    I was looking at the bulb and it looks to be slightly different then the ones we use at work. I am going to get the info from the ones at work and compare them. There might be different strength bulbs and that will make a difference as well.

    I am leaning towards the small stove burner might be more practical of a direction to go.
     
  9. dougmays

    dougmays Limited Mod Group Lead

    Looking forward to having you!

    Dan gave me a really good suggestion over PM and i'm going to reach out to Mac's Meat Market and see if they might want to donate for the Gathering. They support Swamp Boys BBQ so they must be a good market! If they decide to lend us a hand dan can bring the products over on his way!
     
  10. dougmays

    dougmays Limited Mod Group Lead

    Mac's Meat Market has been contacted! Let's see what they say :)
     
  11. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    That's way cool Doug.. my only hesitation would be the timing... if Dan isn't coming over until Saturday "day"
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Jar.. I wouldn't worry about the heat lamps... doesn't sound like it's gonna work... I was kinda hoping we could get something that is adjustable from the outside of the smokehouse so we don't have to keep opening the door... the small stove burner, is that gas or electric ?
     
  13. dougmays

    dougmays Limited Mod Group Lead

    your right but if we are able establish a friendship with them this might benefit us in the future as well so if they are willing to donate we could just get a little bit from them for Dan to bring saturday and maybe next year get a larger amount
     
  14. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    "DUHHH Me" ... your so right....



    thinking out loud here... If we're gonna do both,sausage and jerky, grinding and mixing sausage Fri. morning and get the cure and seasonings mixed in to rest for awhile.... then while sausage is resting we can cut up meat for the jerky and get it marinated and resting.... think I'm gonna bring some butts and eye round as I would like to take some of the finished product with me....

    Sausage guys... how long before we can stuff ? I know the casing's are expensive,will be glad to donate towards some... mostly snack sticks for me

    Jerky guys... how long to marinate ? Doug, I believe we can just finish it up in the smokehouse... no need to haul the dehyd. over....

    NEEDED
    Does anybody by any chance have an old electric knife (or blades) they don''t use in food anymore ? think that would be the easiest way to cut insulated sheets to make the smokehouse ?
     
  15. s2k9k

    s2k9k AMNPS Test Group

    When I do jerky I like it to marinate at least overnight to let the cure work and all the flavor to penetrate good (I need a vacuum tumbler). Sausage too I let set overnight but I read on here somewhere Joe said you can stuff within 20 minutes of mixing but now I don't remember if he meant stuff and smoke or just stuff then let it set.
    Doug mentioned earlier in this thread that he could slice and marinate the jerky ahead of time and bring it with him.

    Can't you just cut that stuff with a utility knife? That's what I cut all my Durock with!
     
  16. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Dave... leaning towards 3'4"- 1" thick sheets
     
  17. Keith, Doug,

    If they (Mac's) donate some things, I will bring it out earlier if need be - Thursday or Friday - whenever you need the items. I can always come back on Saturday. Actually I am looking to borrow a pop-up or small camper and maybe stay a couple days.

    Also, the best way to cut foam insulation is with a sharp exacto - type knife. Score it using a straight edge to guide the cut. A saw produces too much friction and frays up the foam. Cut the shiny side up.
     
    Last edited: Aug 15, 2013
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    sausage meat will be cured in 4 hrs after the cure has been added... i will bring a hank of fresh naturals and plenty of collogens for snack sticks. what about a sawzall

    I'm tired already........... so much for a rest full week...........[​IMG] LOL
     
  19. dougmays

    dougmays Limited Mod Group Lead

    to get the right thickness i prefer the slicer...i can pre-cut and we can marinate at the site. or if you guys wanna do it all onsite we can do that also. Just let me know what you guys perfer. I marinate 18-24 hours normally. i can bring Tender Quick also for the cure. that's what i use in my jerky.
    LOL i agree with joe...you guys are doing construction projects over there! i might have to sit back and drink a beer and watch hahahaaha
     
  20. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    My big burner can be controlled from the outside. The small burner can not. Maybe an electric hot plate from a garage sale can be modified with your dimmer switch idea for control outside the box...........

    For the insulation I would think just a sharp straight edge and a metal guide would be all you need. I have a metal rip guide for my circular saw I can bring...........


    Dmclalin I don't live far from you. I live in Haines City if you ever need anything.
     

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