PHOTOS ADDED - 8th Annual South Florida Gathering 2018 (Nov 17-18)

[carol506]

After talking about meat with you I decided to use 5#s I have already ground and make up some breakfast sausage at home and bring for breakfast. I too have leftover garbage bags, napkins and plastic silverware. I can bring a couple rolls of paper towels. Someone can bring buns for sandwiches.

 

[dougmays]

I think i'm going to do a play on Jeramy's Chocolate Ribs and maybe do a Mole Style rib :)

 

[ega-q]

Discus, we'd love to have you join! You can more than likely post on up someone else's tent spot. Camping spots allow for 2 tents. At the moment, i do not think anyone is camping on my site except for me. You're more than welcome to post up there

Doug - I would like to claim your other tent spot if it is still open?

 

[ega-q]

Steve and Keith - I have updated Page 1 with food and camping info

Anyone in for the Cocktail Competition besides @tiki guy (you've been quiet, are y'all still in?) and myself? jarjarchef ?

Looks like everything is shaping up nicely! I might bring some chili to warm up and eat on Saturday

I could work on something for the cocktail comp and may even enter the rib comp...

I will bring and provide something for the Saturday meal... just not sure what yet (probably a side dish, we always have a lot of mains) I also think I'll work up a couple fatties for Friday evening to share.

 

[dougmays]

Doug - I would like to claim your other tent spot if it is still open?

It's yours brother!

I could work on something for the cocktail comp and may even enter the rib comp...

I will bring and provide something for the Saturday meal... just not sure what yet (probably a side dish, we always have a lot of mains) I also think I'll work up a couple fatties for Friday evening to share.

Yum!

 

[carol506]

Keith, I don't see my reply about breakfast sausage. I think I will make up a batch using that 5#she we discussed and bring. I would enjoy some more of the sausage you brought to Manatee.

 

[jarjarchef]

So I have an idea for the rib comp....
Everyone who enters brings a brown bag with a mystery ingredient. We number the bags. Then we draw numbers to see what bag you get. Then you have to use that ingredient in your rib cook....

Who's game???

 

[BGKYSmoker]

Will 2 large foil pans of spaghetti pizza be enough?

Will need a smoker to keep it warm.


I'm bringing some dry cure and smoked sausage also.

 

[carol506]

Should be. Can’t wait for your sausages.

 

[dougmays]

Intriguing....i'm down for that Jeramy!

 

[dougmays]

Will 2 large foil pans of spaghetti pizza be enough?

Will need a smoker to keep it warm.


I'm bringing some dry cure and smoked sausage also.

I think that should be plenty! I cant wait! You can use my smoker to warm it up

 

[floridasteve]

So I have an idea for the rib comp....
Everyone who enters brings a brown bag with a mystery ingredient. We number the bags. Then we draw numbers to see what bag you get. Then you have to use that ingredient in your rib cook....

Who's game???

Chopped — the Florida edition!

I’ll probably have to mail order Rocky Mountain Oysters for my mystery bag, but there’s still time for the shipping

 

[ega-q]

Chopped — the Florida edition!

I’ll probably have to mail order Rocky Mountain Oysters for my mystery bag, but there’s still time for the shipping

Just remember what you put in the bag may be what you get... never good to be too sneaky in this kind of competition... Karma has a way of evening things out. That said I do not want to be a judge for that special ingredient, just say'in

 

[ega-q]

So I have an idea for the rib comp....
Everyone who enters brings a brown bag with a mystery ingredient. We number the bags. Then we draw numbers to see what bag you get. Then you have to use that ingredient in your rib cook....

Who's game???

I'm game, I would say it would have to fit in a standard brown lunch size bag, each bag gets a number and contestants do a random number draw. So there is that chance to get your own ingredient ... Sound good? Also should it all be the same type/cut of rib to make it even?

 

[jarjarchef]

I agree on same cut of ribs. I say St. Luis cut.

The mystery ingredient needs to be tame and something that can be used in the rub or sauce, but fun. I am good with crazy, but we need to remember this will also be dinner and people have spent good money on the product they are presenting.

 

[Discus39]

Can't wait for the good times.

 

[ojenny]

I didn't change my name. It's ojenny...... CAN'T WAIT to see everyone again. I'm going to smoke some meat this year! Of course I cannot compete with you professional meat smoking fools so I'm going to sit the rib competition out. I WILL be there for the cocktail Competition so get ready!

Carol my friend, let me know what is needed for breakfast on Friday and or Saturday because I'm ready to get cooking again!!

If anyone has any special requests from the Dutch oven section just let me know and I will do my best!

See everyone soon!!!!!!!

 

[ojenny]

Ready also! Is it November yet?

Anyone have any recommendations for something they want to see done this year that we did not do last year? Pig cook? Open Fire Cooking? Sometime of Snout-to-tail type cooking? Pickling demo? Just throwing ideas out...

Whole hog pulled pork? YUMMY!!!

 

[ojenny]

Hey folks! Sorry for being AWOL i've been super busy with work, travel and other stuff! Been getting into alot more food vending events in Gainesville so that's been keeping me busy.

Added Sharon and Jenny to the #1 post. Jenny did you change your "jenny0" username or create a new one? I could not find it to tag

Haha no its ojenny. You were close

 

[jarjarchef]

Ojenny no need to be intimidated for the ribs. It's all in fun and a way to show what you like and what you do. It's all in fun. I am fairly confident in my cooking skills, but still learn from everyone.


Whole hog will have to be a discussion topic this year. Maybe next year we can do whole hog again.