SMF Gathering Cooking Roster

Discussion in 'Events' started by pigcicles, Mar 20, 2007.

  1. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Hello everyone. I have put together the following roster to set up an idea of what will be cooked during the SMF Gathering. If you are attending and would like to cook during one of the open slots or would like to add to one of the filled slots please let me know so I can add you to the list.

    You don't have to cook something exotic or fancy. We would just like to fill the spots.

    Thanks...



    SMF Cooking Roster


    Friday June 15

    Lunch – Open

    Dinner – Bud & Theresa (possible best rub contest with prize for those interested) Shortone
    Main – Ribs
    Sides – Red Beans & Rice (Bud & Theresa) and creamy cole slaw (Peculiarmike)
    Dessert – Cobbler by Shortone

    Saturday June 16

    Breakfast – Mike & Jane (Peculiarmike)
    Main – Fatty Burritos
    Sides – Cheddar cheese grits (Bud & Theresa)

    Lunch – PigCicles
    Main – Ham (smoked & sliced for sammies)
    Sides – Open

    Dinner – Tim (SmokyOky) Main – Brisket
    Sides – Baked Beans (Tom)
    Dessert – Cobbler by Shortone

    Sunday June 17

    Breakfast – Open
    Main –Open
    Sides – Open

    Lunch – Open
    Main – To Be Announced
    Sides – Open

    Farewell Dinner – Chad (Ultramag)
    Main – To Be Announced
    Sides – Open
    Dessert – Open
     
  2. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    PigCicles, how many, total, are there to cook for? Kinda get an idea of quantities for vittles.
     
  3. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    I haven't talked with ultramag recently for an "exact" estimate, but I am estimating 30 - 40 people, I may be off here. I'll try to get a closer number as soon as possible.

    Keep in mind if someone would like to cook on a night already taken that would be fine, we can adjust - there's plenty of time for that.
     
  4. ultramag

    ultramag SMF Events Planning Committee

    35 to 40 is right on Mike. I will be sending another PM before long to get a total headcount to help plan meals. I've just been putting it off a bit. As we get closer, it will be more accurate. What everyone is doing, if they're coming, and who's coming with is changing less everyday now.
     
  5. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    OK - Jane and I are signing up for Sunday breakfast, 30-40 people right now. Let us know if the number increases. Fatty breakfast burritos.
     
  6. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Sounds fantastic Mike!!!! If there is anything me and Bud can do to help(use of the rv kitchen,microwave/convection oven and utensils...knives cutting boards whatever you need) you got it!!!
     
  7. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Tonto, thanks!, we might take you up on that. We have a 26 ft. KZ toyhauler with microwave, oven, etc. but we might not have enough capacity.
    I think you will be fine with the RV rental place in Lee's Summit.
     
  8. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    The sides and desserts area aren't filling up. I'm really surprised no one has offered to whip up some of Dutch's Wicked Baked Beans or some of the killer dessert recipes that have been posted.

    I'd really like to see some activity here to help make this and future gatherings a sucess!
     
  9. Let me think about it for a minute. I'll decide what I will contribute for sides and desert this evening.
     
  10. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Friday dinner, sides -
    I will do creamy cole slaw.
     
  11. bud's bbq

    bud's bbq Meat Mopper

    PigCycles, we are doing ribs on Friday night, put us down for red beans and rice as well. Plus, I'll do my cheddar cheese Grits side for one of the breakfasts, whatever morning you think is best.
     
  12. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    and of course you know that y'all are killing me[​IMG]
     
  13. tonto1117

    tonto1117 Master of the Pit OTBS Member

    It's not to late Cajun, just take that darn class another time.[​IMG]
     
  14. cheech

    cheech Master of the Pit OTBS Member

    The events planning team was chatting the other night about how there is no one out there that is willing to make Dutch's famous baked beans.

    Hey are you out there?
     
  15. I'll make them at home. If I like them better than mine, I'll make them for the gathering. If not, you'll just have to settle for mine. They're pretty good.
     
  16. cheech

    cheech Master of the Pit OTBS Member

    Thanks for stepping up to the plate like you have. We are looking forward to seeing you there.
     
  17. tonto1117

    tonto1117 Master of the Pit OTBS Member

    BUMP........
     
  18. cheech

    cheech Master of the Pit OTBS Member

    Bump

    We still need a few more volunteers
     
  19. cheech

    cheech Master of the Pit OTBS Member

    Uh bump?

    Is anyone willing to take one at least one of the desserts?
     
  20. Hope I'm not over stepping my bounds here. If so, just delete my post. June is right around the corner.
    Looking at the cooking roster, it appears that the only ones attending are, Me, Bud & Theresa, SmokyOky, and Mike & Jane.
    I wonder if some of the other attendees think that the cooking volunteers are all pros or something. Folks don't be afraid to pitch in here. It seems to me that attendance is free. In any other case it would cost just to attend something like this and someone else would do the cooking. I think the whole idea is that we get together and have a good time and everyone helps out. No one has a problem offering advice or help on this forum, so I think it would not be a problem at this function.
    I'm quite positive none of us are pros. If you like my food, great, if not, spit it out and go to McDonalds.
    This will not be successful if only a few cook and everyone else just wants to eat on the cooks budget.
     

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