Michigan Q gathering

Discussion in 'Events' started by kingfishcam, Jul 2, 2013.

  1. humdinger

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

    Thanks Cameron, Looking forward to it.

    I just swam in my pool and it was 74 degrees. Two weeks ago it was 86. [​IMG] Oh well. We'll still have a good time. See you Saturday.
     
  2. So far we are sitting on 20 people!I think my pool was at 68. We shall see what the little bit of sun will do, but I can't see much more than 72 for Saturday. I will stay close to the campfire.....
     
  3. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Its still not to late to add your name and come to the get together for good food and fun.  I just took 6 slabs of BB ribs out of the freezer and there is still time to take more out if any one else wants to join.

    Stan
     
  4. fwismoker

    fwismoker Master of the Pit

    I'm still trying but it's a slim chance unfortunately. Next year for sure!

    Take good pics of the gathering for us!
     
  5. Salmon brine done and in the fridge to cool....
     
  6. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Hey KFC,  What kind of rubs do you want to use on the ribs?  The same on all or maybe try a couple different kinds.  Do I need to make up some or do you have that covered?

    Stan
     
  7. Stan, before I forget, could use a maverick 732, or whatever thermo you have. 2 smokers and only one here.

    As for rubs, I have one ready, going to pull from the cupboard for a second, and you can bring some too.

    Multiple flavor rubs!! Bring it on!
     
  8. I will wing it on the chicken too, no pun intended. :). Maybe a brine, EVOO and cupboard special rub with an apple smoke.
     
  9. handymanstan

    handymanstan Smoking Fanatic Group Lead

    LOL KFC already had a 732 or two on the list.  I can bring some of Billbo's world famous dry rub.  I have some made but if anyone wants something different I can make whatever.
     
  10. Clearly a lesson why your called handymanstan!
     
  11. Just picked up 3 more for the Saturday Q! These folks might be my toughest critics.
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Y'all are gonna have a good time.. I can see it already....

    :th_nopicsye3:
     
  13. fwismoker

    fwismoker Master of the Pit

    I'm mad I can't go :(
     
  14. handymanstan

    handymanstan Smoking Fanatic Group Lead

    I will pull another rack out of the freezer.
    We will miss you FWIsmoker.

    Stan
     
  15. humdinger

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

    Today I put the country ribs in the fridge to thaw. Will marinate/brine them in Cherry Dr Pepper Friday night and rub em down sat morning so they're ready to go on the smoker when I get there. Will have some mac and cheese ready to go too.

    Too bad you can't make it FWI. Was looking forward to meeting you. Oh well, I guess that's why this is an annual thing, maybe next go round!?
     
  16. That's a bumer... Maybe next time!Looking forward to the mac and cheese Hum!
     
  17. All this planning for a 6:00 dinner, but nothing about lunch. I just remenbered how good the mild italian sausage was when I last cooked pulled pork.Who is cooking the side of bell peppers??????????
     
  18. handymanstan

    handymanstan Smoking Fanatic Group Lead

    I though we were having salmon for lunch and I can bring some smoked cheese and crackers. I like to throw some smoked sausage on when I smoke ribs and then there are snacks to eat while the ribs finish.

    Stan
     
  19. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Hey KFC, what time did you say dinner was on Saturday? Just trying to plan out my work schedule.

    Thanks
    Scott
     
  20. 6:00 ish was my plan.. Salmon should be done by noon!Scott, show up whenever you can.
     

Share This Page