2016 South Florida Gathering (6th Annual) November 4th-6th PICTURES ADDED

JckDanls 07

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• Oct 16, 2016

• #121

Steve... Jeramy ... how much meat (wght wise) can you get in the tumblers comfortably without over crowding ? And needs to tumble how long to take in the marinade ? Was just thinking about bringing the 10 tray dehydrator and a pork loin and making some pork jerky ... That's if we can talk Doug into some of his "world famous" jerky marinade...

 

floridasteve

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• Oct 16, 2016

• #122

jarjarchef said:

But as said before. If there is something you want me to demo, let me know. Ill be happy to show anything I can.

Click to expand...

What I'd really like to learn from you is how you professionals keep food warm, or reheat it, while still maintaining that just cooked taste. I'm sure restaurants aren't pulling ribs off the smoker every hour just so they'll be fresh.

 

jarjarchef

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• Oct 16, 2016

• #123

Kieth specs say up to 4# of meat.

 

floridasteve

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• Oct 16, 2016

• #124

JckDanls 07 said:

Steve... Jeramy ... how much meat (wght wise) can you get in the tumblers comfortably without over crowding ? And needs to tumble how long to take in the marinade ? Was just thinking about bringing the 10 tray dehydrator and a pork loin and making some pork jerky ... That's if we can talk Doug into some of his "world famous" jerky marinade...

Click to expand...

I thought is was 5 pounds. I usually do a whole loin and split it, after slicing, into two batches. You tumble for 30 minutes. Todds says that's enough, and it probably would be if you ate it a few days. I always add come cure, so I let it sit in the juice overnight and smoke it the next day.

If you want to try a batch, I can bring the ingredients for my teriyaki jerky. I have it refined quite nicely. But it you want something else, you'll have to look otherwise as it's the only kind I make.

 

dougmays

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• Oct 17, 2016

• #125

Hey everyone! Back from a long busy weekend so getting caught up!

@carol506  - Looks like approx 9-10 Thursday night. I'll bring Dogs and Buns!

@JckDanls 07  - I'll bring stuff for jerky marinade as well!

@FloridaSteve  - I think i've got everything updated on Page 1 but let me know if i've forgotten anything for anyone

I'll also bring extra eggs and bacon for breakfast foods. As like @jarjarchef  i still dont know what all i'm going to make but now that the menu is populating i can figure that out :)

 

jarjarchef

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• Oct 17, 2016

• #126

FloridaSteve said:

I thought is was 5 pounds. I usually do a whole loin and split it, after slicing, into two batches. You tumble for 30 minutes. Todds says that's enough, and it probably would be if you ate it a few days.

Click to expand...

I thought i saw 5# before, but looked it up and it said 4#. As long as it can move around, i figure put what you can fit.

Based on what i have been told about vacuum marinating the 30 min should be good. The vacuum forces the meat to open up so the marinade penetrates more effectively. Then when the vacuum is removed it locks it in. However i am not an expert with it.

 

floridasteve

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• Oct 17, 2016

• #127

I use mine a lot and love it. I marinate and smoke a lot of pork loin and eye of round. I slice it thin for sandwiches. That is my usual lunch[emoji]128515[/emoji]

 

nimrod

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May 7, 2010

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Stuart Florida

• Oct 22, 2016

• #128

The vac-tumbler is all new to me. I'll be real interested to see how that works. May be a new have to have toy, err tool for me.

 

JckDanls 07

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• Oct 22, 2016

• #129

Won't be long now.... 2 weeks .. I'm ready ...

 

BGKYSmoker

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• Oct 24, 2016

• #130

Ok i'm getting the Brunswick stew ready today.

Make the sauce first, set this aside for adding later.

bswsb.jpg

• BGKYSmoker
• Oct 24, 2016

Diced potatoes, onions, melted butter.

bswsb1.jpg

• BGKYSmoker
• Oct 24, 2016

Home smoked chicken (hickory)

bswsb2.jpg

• BGKYSmoker
• Oct 24, 2016

Pulled pork

bswsb3.jpg

• BGKYSmoker
• Oct 24, 2016

Simmering in layers. Pork & chicken added to the taters/onions. 

bswsb4.jpg

• BGKYSmoker
• Oct 24, 2016

Adding chopped stewed tomatoes, peas, lima beans, cream corn. Keep simmering. Stir but not to much to break the taters apart.

bswsb5.jpg

• BGKYSmoker
• Oct 24, 2016

Now add the sauce that was made first. Gently stir in.

bswsb6.jpg

• BGKYSmoker
• Oct 24, 2016

Now cover and slow simmer for 2 hours. Use a slotted spoon to fold once or twice.

bswsb7.jpg

• BGKYSmoker
• Oct 24, 2016

When its cool i will vac seal this. I can bring my stock pot if needed.

My wife wont eat this stew because she no like cream corn & onions 

 How bout that, an Amish girl that dont like corn?

See Y'all soon.

Cooling

bswbst8.jpg

• BGKYSmoker
• Oct 24, 2016

 

Last edited: Oct 24, 2016

• 

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tripleq

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Aug 13, 2016

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• Oct 24, 2016

• #131

Mouth is watering Nepas, I can see I will be sharpening so steel for sure. 

wayne

 

BGKYSmoker

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• Oct 24, 2016

• #132

Brunswick stew is a done deal. Vac sealed and ready to head to the freezer, 3 large bags and one small.

bswstewb5.jpg

• BGKYSmoker
• Oct 24, 2016

 

BGKYSmoker

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• Oct 26, 2016

• #133

Bump this up. Getting close, 8 days

 

orlandosmoking

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• Oct 26, 2016

• #134

JckDanls 07 said:

what about Don (OrlandosmoKing) ... anybody heard from him ?? is he and his gang coming ??

OHHHHHHHHH DONNNNNNNN



No worries sir! I/we are planning to attend. Hope you're ready. lol

Click to expand...

 

Last edited: Oct 26, 2016

carol506

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Mar 20, 2015

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central Florida

• Oct 27, 2016

• #135

We are a week away and it's very quiet here. We are starting gathering goodies for the trip. I will be bringing a stack of plates along with chili, brisket, pork loin (Keith us going to grind so we can have breakfast sausage), some eggs, and BBQ beans.

 

BGKYSmoker

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• Oct 27, 2016

• #136

We will be there Friday morning with goodies.

Where can we park the car.

 

Last edited: Oct 27, 2016

boykjo

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• Oct 27, 2016

• #137

Thanks for the invite doug but wont be able to make it this year. Plate has been full for the past 2 yrs... Y'all have a great time and I'll be watching

Joe

 

JckDanls 07

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• Oct 27, 2016

• #138

Carol... I will bring the grinder... Hoping you made a mistake on saying pork loin and meant boston butt... loins are to lean for sausage... sausage needs the fat that;s in a Butt...

Rick.. you can come and park right at the campsites ...

Joe.... hope everything goes well on cleaning that plate up... hopefully next year it will be clean...

Don.. have you ever seen me not ready ??? :yahoo:

So far I'm doing a ham.. haven't made up my mind yet on some other treats ...

 

BGKYSmoker

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• Oct 27, 2016

• #139

JckDanls 07 said:

Carol... I will bring the grinder... Hoping you made a mistake on saying pork loin and meant boston butt... loins are to lean for sausage... sausage needs the fat that;s in a Butt...

Rick.. you can come and park right at the campsites ...

Joe.... hope everything goes well on cleaning that plate up... hopefully next year it will be clean...

Don.. have you ever seen me not ready ???

So far I'm doing a ham.. haven't made up my mind yet on some other treats ...

Click to expand...

Thank You

 

JckDanls 07

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• Oct 27, 2016

• #140

yup... getting camper out this wknd and start loading up...

As Carol said.. not much hype going on.. but you know everybody is gearing up and ready for some R + R ...