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

[JckDanls 07]

Guys..... I would offer to pick up all the butts and simply be reimbursed ... my problem is cold storage space.... I went over the other night to GFS and a 17lb 2 pack was only $28... I may have room to put 3- 2pks... since Jeremy and Steve won't arrive until friday (later)... I guess I could get theirs... that way we keep on the Thurs. schedule of grinding and mixing.... what says y'all ?

 

[boykjo]

Are you talking about cold storage space for the ride or at the campground. I will have a 72 qt cooler with plenty of room

 

[JckDanls 07]

here at the house and the ride, Joe...but I think I'll be alright....

 

[JckDanls 07]

thinking we'll be ok with Doug and Ron... they both are getting there on Thur. as well...

 

[jarjarchef]

I am cool either way. I was planning on passing a few bucks for the extra sites. If you feel there is enough product for the sausage then I don't need to get any. However if you get in to it on Thursday and find you will need more. Let me know and I can pick some up and bring it with me. Where I was planning on getting the meats from when I went the other day they were around $1.50 per pound for most pork products. If you think we will need fat trimmings I can go by and see what he will have and sell to me, to also bring.

I am going to start gathering equipment over the next couple days. So if there are any equipment holes that are found. Throw it out there and I will see what I have or can "borrow" from work.

Jeramy

 

[mike65]

 
Keith, on the first post showing the schedule, Doug shows there are 7 butts and who's bringing them. I'm thinking about picking up a couple more.

Who else is only showing up on Saturday and leaving that same day?

 

[dougmays]

What day is sausage making day?

I was hoping we could start the sausage thing Friday. I was thinking we could grind and do all prep work maybe starting friday afternoon and then as people trickle in Friday they can join in. IF we start thursday, this would be less stress, but less people would get to participate. I know alot of people, including me dont know anything about sausage making so this is a great learning opportunity. So here is what i'm thining and please let me know what you guys think (especially the sausage pros)

Frday afternoon - Prep, grind and stuff sausage meat

Friday Night- Saturday Morning - Smoke sausages (approx 10 hours or less?)

This would let us be done with the sausage stuff by the time we get ready for the Comps.

How does that plan sound?

The main reason I was asking about the sausage making is I want to be hands on learning. I had classes in culinary school 20+ years ago that covered it, but it was only a couple and this year my at home culinary adventures will be sausage making. So if the bulk of the sausage mixing and grinding will be Friday I will have to have the serious conversation with wife about me leaving mid Friday morning and her coming down Saturday morning. Since we are only like an hour or so away.

I too thought all of the comps were Saturday, just was not sure of times......

We usually do Competitions on Saturday because this is the "main day"...since some people are only able to come for the day, if they come saturday they'll experience everything. If you guys want to split days up we can do that, but this just gives the one-dayers a opportunity to participate and see everything on Saturday. 

 

[dougmays]

Page 1 Updated. 

Can you guys let me know if anything is incorrect? i want to get that up to date. 

As far as Cure...Joe do you have the cure for the sausage? I have a one pound bag of Pink Cure i can bring if i can find it.

All my stuff is in storage since i just moved but i'm going to try to slice up a EOR roast and put some jerky in the smokehouse.

I'm going to call my meat guy tomorrow and see what his price on boats is, usually its pretty good. I can also pick up more for people if anyone needs me to and just get reimbursed when i deliver them.

 

[rubbin butts]

 
Page 1 Updated.

Can you guys let me know if anything is incorrect? i want to get that up to date.

As far as Cure...Joe do you have the cure for the sausage? I have a one pound bag of Pink Cure i can bring if i can find it.

All my stuff is in storage since i just moved but i'm going to try to slice up a EOR roast and put some jerky in the smokehouse.

I'm going to call my meat guy tomorrow and see what his price on boats is, usually its pretty good. I can also pick up more for people if anyone needs me to and just get reimbursed when i deliver them.

Doug, I'm bringing enough cure, spices and casings to do about 150lbs.

 

[dougmays]

awesome! thanks ron!

 

[JckDanls 07]

ok then... I'm just gonna bring one 2pk .. not gonna bring my grinder ether (trying to keep weight down)...

 

[dougmays]

if anyone needs me to grab them some shoulders let me know. i should have extra cooler space. ill find out the price tomorrow

 

[boykjo]

I'm bringing everything but the kitchen sink just to be on the safe side so we'll have everything we need for sausage if somethings missing... Well , come to think of it there is a kitchen sink in the camper...LOL

 

[dougmays]

I'm bringing everything but the kitchen sink just to be on the safe side so we'll have everything we need for sausage if somethings missing... Well , come to think of it there is a kitchen sink in the camper...LOL

LOL!

So sounds like Joe and Ron have us covered for Sausage Making as well as Keith with the smokehouse. A few of us are bringing pork shoulders so that should take care of everything.

As for other activities and food...we generally dont plan means and usually someone has something smoking all the time. As far as breakfasts, Ron has offered to do Waffles! I'll bring a bunch of eggs and make some scrambled eggs when we need them. Also Steve mentioned making a breakfast with my dutch oven.

Saturday Lunch will be the Chicken comps and anything else people make. Dinner will be Ribs and the Something special...plus any non-comp foods that people want to make. 

Sounds like Thursday will generally be a Shooting the Poo day where we all sit around and lie about how great we are at smoking meats!

Is Joe the only person showing up on Wednesday? Or am i not caught up on all the traveling threads LOL? I'm planning on coming down thursday morning!

 

[boykjo]

I will have the bacon also.. I want to leave on tues and stop in jacksonville to cut my trip in half so i'm not a zombie on wed.... but I'm in crunch time to get everything ready especially the bacon......My weekends are pretty full working 40hrs sat,sun and mon.. so it may be the long trip on wed

 

[JckDanls 07]

I'm looking at Thurs. noonish for me...as the saying goes... "It's the final countdown"...:yahoo:

Joe... we can put the bacon in the smokehouse (save ya some time) ?.. it won't be needed until Fri.

went and picked up my meat tonight... gotta say... I think I found my new place for Butts.... $1.39lb for a case... $1.59lb a 2 pck... ribs are cryovacked too... not a big fan... think I'll continue to buy them at Publix...

 

[boykjo]

I'm looking at Thurs. noonish for me...as the saying goes... "It's the final countdown"...

Joe... we can put the bacon in the smokehouse (save ya some time) ?.. it won't be needed until Fri.

went and picked up my meat tonight... gotta say... I think I found my new place for Butts.... $1.39lb for a case... $1.59lb a 2 pck... ribs are cryovacked too... not a big fan... think I'll continue to buy them at Publix...

Its too late. the bacon is on the smoker as we type............just fired up the amnts with some apple.. its smelling good

 

[dougmays]

Sebring

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• dougmays
• Nov 5, 2013

 

[jarjarchef]

Not Bad

 

[dougmays]

Should be nice weather! i'll repost Thursday before i leave to head down!

I called HH to confirm my spot and found out that they do not know who is at the spots till the day of. So if you wanted to confirm your spot you have to call the 800 number that you ordered from. I also told them about our group and mentioned that if there staff was hungry to stop by, but he said the CCH festival is going and they were going to be providing there staff with food. I guess its a festival to celebrate the people that started and build the park, that's what i got from the ranger. 

Hopefully the public doesnt think we are the food vendors for that event...that could get annoying.

I also found out that since my original reservation was Friday-Sunday, and then i booked Thursday as a separate reservation i have to go Friday morning and checkout an then check back in....kind of a pain in the A if you ask me. So if anyone else did the same as me, just a heads up