5th Annual SMF Carolinas Smokers Gathering (May 13, 14 and 15, 2016) **PICS**

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Part of Friday lunch will be grilled chicken skewers. Doing Teriyaki and Char Siu.

Ingredients for the Char Siu marinade.

1⁄4 cup Demarara sugar

2 Tablespoons honey

1⁄4 cup soy sauce

20 drops red food coloring

2 Tablespoons Mirin

2 Tablespoon Hoisin sauce

1⁄2 teaspoon Chinese five-spice powder
1 Tablespoon Rice Vinegar
2 cloves crushed garlic

Teriyaki Recipe

¼ cup Mirin
¼ cup Japanese soy sauce
3 TBS Honey
1-3 cloves of garlic, crushed
¼ tsp ginger
¼ tsp mustard powder

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I plan to arrive right around noon tomorrow, so I'll be ready to jump in and help where needed. I'll be packin' four fatties ready to smoke: two Florentine and two Pizza Supreme. I wish I could stay longer, but Friday is all I could muster.
packing up..... we should be on the road by 10am. should be there around 12

its about time... I'm ready...........
Should be there tomorrow (saturday) around 10am i will have the stuff i have made threads for and a packer brisket for dinner!

Can't wait

phatbac (Aaron)
I hope y'all are eatin' good this evening. I hated having to depart before the party really got cranked up. Still, it was great to meet some fine folks and enjoy some good eats.

Thanks to Scott and Cricket for hosting. If there's a 6th Annual SMF Carolinas Smokers Gathering, I will be there.
Man did we eat. It was a great time meating you guys and hanging out. Hope to see you next year. Going through pics. Will be posting a bunch later.

Did you try your new tube smoker yet? Thanks to Todd at A-Maze-N Products we have few new cold smoking fans. We'd also like to thank Lisa at Vacuum Sealers Unlimited for her support and generosity. Also thanks to the Sweet Life(our local bakery) for dropping by with massive amounts of delicious cupcakes. And a big thanks to Tulsa Jeff who without we would not have this awesome forum where we meat all these great folks and getting new smokers on the right track from the beginning with his great book.
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Some pics from Friday's festivities.

Homemade Italian sausage on the grill.


Char-Siu and Teriyaki chicken skewers.



Getting ready to serve lunch.

Got to use the solar powered fan today.

ABTs and a butt in the house.

Joe's smoker.

Homemade Italian sausage in homemade sauce.

Fatties by TomLC. Pizza and Florentine flavors.

Joe's ribs.


Marguerita from scratch by TomLCs son Colin. Most excellent.

Oozing fattie.

Joe's Friday ribs.

A rib.

Now on to Saturday.

Colin, Vickie and Cricket with something alcoholic.

phatbacs pork chunks made a fine lunch.

...and his pulled chicken made it even better.

Full smoker. Happy smoker.

22 lb spatchcocked turkey.

Pulled pork.

Pork shotz. People were quite addicted to these.

Leftover fatties. We had them again.

Broccoli-Cauliflower casserole.

Cricket's fruit salad.

Joe's famous potato salad.

Baked beans with bacon and smoked sausage.

Smoked Mac & Cheese.

And for dessert. Courtesy of our friends at The Sweet Life.

Fenway under the cornhole board.

And as night falls we have the ritual burning of the Christmas trees.

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Thanks for posting up the pics Scott! Thanks again for the AMNPS and pellets...and for allowing me to attend. I will not miss out on the Saturday festivities next year.

Shall I bring my resident bartender again? Never mind, I know the answer to that!
Great food and great friends once again...... 

Thanks Scott and Cricket............

  Glad to see you had a great time and looks like plenty of food. I'm trying to put a gathering together for my area any suggestions would be greatly appreciated.

Was absolutely wonderful! And thanks so much (and thanks to Todd also) for the gift of the tube smoker. Haven't had a chance to try it yet, but planning on getting it up and running very soon.

So much good food I wouldn't know where to start, and wouldn't want to imply that what I don't mention wasn't terrific also. But, that said....

Cricket's fruit salad - so simple, so amazing.

Pork Shotz - Phenomenal! I'd never heard of these before. I can't believe the sausages were Hillshire Farms. I thought somebody had made them. Since when does Hillshire Farms taste that good? Scott - I've seen the pictures of the ingredients you put in the brown sugar mix, but could you post a recipe of the mix you make? Would appreciate it. Also, you said smoked 2 hours. At what temp?

Ribs - 'nough said.

Smoked mac and cheese - Totally cooked from scratch in the smoker. Never thought of that one. I always cooked it, then smoked it. So much better this way.

But let's face it, as good as the food was, the really good part was meeting the people. I heard so many new ideas/techniques that I want to follow-up on when I get my smoker up and going again after a move.

So particular thanks to Joe for bringing/running his smoker, and not least for many good smoking ideas; and, of course, to Scott and Cricket for hosting this event. I'm certainly looking forward to next year.
It wasn't Hillshire Farms Bob. It was my own recipe. Hope you all can make it back next year.
Well now that makes more sense to me. I thought it was WAY to good for Hillshire Farms. I got the Hillshire Farms idea because when I searched the forum for Pork Shotz, the first link that shows up is one by you (http://www.smokingmeatforums.com/t/114257/pre-thanksgiving-pulled-pork-and-pork-shotz-too-q-view ) that shows a package of Hillshire Farms being used for the little wonders.
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