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

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[h1]2013 South Florida Gathering (3rd annual) Nov. 8-10th......[/h1]
The clock is ticking,......... For those of you that have not attended one of these gatherings, its all about  fellowship and memories of SMF members, friends and their families getting together and smoking up some good Q...... Don't feel afraid or humbled to not attend one of these awesome events..... All are welcome. This will be my first time attending the south Florida gathering and I am sure it will be a great one rain or shine........I have attended north Florida gatherings, the south east Louisiana gathering and the north Carolina gatherings and would not want to miss this one........ So come and Join us if you want to meat some cool folks and eat some really good Q................

Boykjo

Joe
 
Working on making this one the biggest and best South Fla Gathering yet!

would love to see our attendees list double!
 
Mike65 said:
Is it possible to buy some sausage to bring home?
Click to expand...
I'll have a load of different sausages (give a ways) for people to take home......
icon14.gif
 
Mike65 said:
Is it possible to buy some sausage to bring home?
Click to expand...

Mike.. I was thinking.. if people wanna bring a few boston butts and then help grind, mix, stuff, smoke... that way there would be plenty to take home... plus ya get the experience of making sausage... I don't know if you already do or not.. but it's a great learning experience... as this is what we try to accomplish at these gatherings... to learn new tips and tricks....
 
Been gone on an RV trip and ya'll have been busy while I was gone.

To the sausage GODS: I'll bring a couple butts for sausage, is there anything else you need me to bring?

 

Doug, I've got plenty of wood, what do you want oak, or pecan? I haven't decided yet if I'm going to bring my big smoker, do you think we'll need it? If not I'll just bring my MES for the comp cooking. Was going to bring the pieces to set up and do a whole hog cook, but with sausage making this year maybe we'll do that next year.
 
JckDanls 07 said:
Mike.. I was thinking.. if people wanna bring a few boston butts and then help grind, mix, stuff, smoke... that way there would be plenty to take home... plus ya get the experience of making sausage... I don't know if you already do or not.. but it's a great learning experience... as this is what we try to accomplish at these gatherings... to learn new tips and tricks....
Click to expand...
Smoked Boston Butt or not?
 
woo wee 10 posts in 24 hours convo is going wild for this gathering :)

i've been updateding Page 1 and here i what i have right now for the Sausage...
[h3]Sausage Making Activity![/h3]
Stuffers - Davie (5#)

Grinders -  Dave (12#)

Pork (butts) -  Doug(2), Keith(2?), Mike (1), Ron (2)

Cure - Dave

Seasonings - Joe, Doug ( i can provide standard seasonings)

Casings - Dave (collagen)

Smoke House -  Group

Is that to much pork? :)
 
Hey Ron,

Not sure if you'll need the smoker...sounds like a bunch our bringing there own and i'll have my trailer. Only problem my be competition time if alot of people wanna all use mine...maybe we'll do a smoker head count and who needs to share space to see the needs

Either Oak or Pecan will be just fine. i'm actually heading to Gainesville here soon so i might be able to get a truck load, if that's the case i'll be fine :)

Guess its good time to share the news....i actually accepted a job in gainesville so in the next 2 months i'l be making my way back home from Fort Lauderdale! I'm pretty excited about i the move!
 
I have a good bit of seasonings I'm going to bring, we can use some if wanted and the rest will be giveaways. ( I have to start really watching my sodium and I don't think pre-mixes are very good for me)

I'm also planning on bringing 2 or 3 butts (pernil style) to smoke for PP for everyone so I will need to borrow someones smoker.
 
dougmays said:
woo wee 10 posts in 24 hours convo is going wild for this gathering :)

i've been updateding Page 1 and here i what i have right now for the Sausage...
[h3]Sausage Making Activity![/h3]
Stuffers - Davie (5#)

Grinders -  Dave (12#)

Pork (butts) -  Doug(2), Keith(2?), Mike (1), Ron (2)

Cure - Dave

Seasonings - Joe, Doug ( i can provide standard seasonings)

Casings - Dave (collagen)

Smoke House -  Group

Is that to much pork? :)
Click to expand...
Were at about 40 lbs of meat with a the average 8 lb butt. I wouldn't go any more unless we get more attendees
 
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