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7th Annual SMF Carolinas Smokers Gathering (May 18, 19 and 20, 2018)

Discussion in 'Events' started by alelover, Feb 14, 2018.

  1. phatbac

    phatbac Master of the Pit

    that sounds really good Scott! you gonna use it for the sausage shooters?

    Can't wait,
    phatbac (Aaron)
  2. And ABTs and breakfast.
  3. phatbac

    phatbac Master of the Pit

    Sounds great! i cant wait!

    Happy Smoking,
    phatbac (Aaron)
  4. LanceR

    LanceR Smoking Fanatic

    It's been a while since I was on the site. The new format is such a PITA and a time waster that I spend a tiny fraction of the time here that I used to. And it doesn't help that since the switch to the new format that I don't get daily update emails about new posts to subscribed threads.

    At any rate, the DJ Galaxy Foods stores in Hickory and Mount Airy have a number of 3-4 day truckload meat sales during the year. The week before Easter the Mount Airy store had an unannounced one and one of the deals were 30 pound cases of "heavy" ribs-that's the whole rib section, not the squared off St Louis cuts. They were eight frozen slabs in a case at only $0.78 a pound. Yes, $0.78 a pound! Or just $23 a case!

    So, the Mount Airy store has a sale in June and another in October. I'll keep an eye on the Mount Airy store and post the dates when I get them so make some room in your freezers....

  5. phatbac

    phatbac Master of the Pit

    Thank you Lance!

    Love the cheap meats!
    phatbac (Aaron)
  6. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Wow what a price almost make you want to buy an extra freezer just to fill with ribs.

    phatbac likes this.
  7. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    phatbac Thanks for the like.

  8. phatbac

    phatbac Master of the Pit

    No sweat, hey you able to make it down? i have been doing lunch on Saturday for the last couple years and plan to do it again this year. Don't know if you saw earlier post, looking at grilled kebabs. i know here will be other goodies available that everyone makes. last year Joe broke out some hot pickled asparagus that was off the chain! Besides the food its a great time, party atmosphere!

    Hope to see you (and anyone else who can make it) there,
    phatbac (Aaron)
  9. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    phatbac would like too but not in my plans this year. Met Joe at PA gathering last year he did a great breakfast sausage.

  10. 3 weeks to go. Got some butts and baby backs. Going to get a ham and do Jeff's Rum Injected Double Smoked Ham with it.
  11. I just found out about this, told my wife we should go,, only to find out I'm scheduled to do a graduation pig picken on the 19th. :(
    Maybe we can make it next year.
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    We going to do some sausages? was thinking setting something up in the basement where there's a little more room.
    Hows your smoker for hanging sausages.
  13. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Hey Joe mine would work just fine. :D

  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    hows the bacon going

  15. IMG_3278.JPG
    Came out great
  16. Also I finally put wheels on the Char-Griller.
  17. LanceR

    LanceR Smoking Fanatic

    As of now the plan is for Nancy and me to arrive sometime Friday. We can arrive as early as we would be useful to help out or as late as needed to not be in the way to soon. Please advise.....

    And is it OK if our then 11 week old red tick coonhound puppy comes along?

    Does anyone have a guess as to what the meal headcount will be for the weekend?

    Nancy is a terrific baker-the neighbors call her "Betty Crocker"-and she is thinking making some dessert(s). And I'm thinking that the critter parts side of all this is pretty well covered so I'm thinking along the lines of sides that can handle some cold storage like smoked baked beans and potato salad. And I'd be glad to do eggs to order, pancakes etc for breakfast. I'd just need to know so I load the right stove and griddle.

    We have a heavy duty 10x17' pop up canopy, two 8' folding plastic tables, a 6 footer, ten good folding chairs and a 4' folding HD SS table. They'll be in the trailer from a military vehicle show in MD the previous weekend so I'll have them along anyway.

    There was mention of demos. Has anyone thought of something? We have a lot of sheep and hog casings ranging from 22mm to 44mm if they would help. And if anyone wanted to tackle emulsified sausages we could bring one of the Buffalo Choppers and a chamber vacuum sealer.

    Last edited: May 1, 2018
  18. I am thinking 50 -70 people may pass thru on Saturday. Not as many on Friday. Eggs and pancakes for breakfast would be great. I have some bacon. Baked goods would be good. Joe makes a great potato salad every year. I think he'll make it again. Meat is always welcome. I thought about making some sausage. I have a stuffer and a grinder. Breakfast links in sheep casings sounds pretty good. Bring smoked baked beans. Pets and children are always welcome. We have tables and canopies. One more canopy as a spare is a good idea. I'll let you know if I think of more. What are you bringing Joe?
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I have 8 St louis ribs. Butts are now on sale for .99 /lb at Carlie c's if we need more. I'll get a full packer at sams when I get there. I'm planning on starting the brisket on friday and have it ready to heat and serve saturday. It always seems to hold us back for saturdays meal. I'm bringing my sausage equipment so be ready to smoke some sausage. is your smoke box good at lower temps like 120 to 180. Wish I was able to bring the sausage smoker. It can handle up to 60 lbs at a time.
  20. Grab a couple butts at that price for sure. My smoker is awesome for sausage. Temps no problem. I'll check with Sam's and make sure they will have some. Last time I was there a few weeks ago they had none. I thought we could start a packer or two Friday and put it in the oven when we sleep overnight and put it back on the smoker when we get up. Do a real low and real slow on it. I think we will have our biggest crowd ever this year. We will need Plenty-O-Meat.

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