Alright, who's in? I'll be doing the usual: 12-hour smoked, Pulled Pork; Slaw; Booze Beans; Cornbread...
If I go (pending on the Summit Main Date) I'd like to bring some chicken, if you're willing to stoop that low and deal with poultry. :wink: That smoker was first class all the way. Very impressive. I was expexting one of those back-yard oil drum conversion models.
Making plans right now Robbie will also be there with the "superbike" looking forward to that 3 day weekend.
Bumpity bump! I've got the meat ordered- 16 pounds of pork tenderloin. this weekend, I'll start making the bbq sauce.
Haven't had the BBQ yet but looking forward to it. I'm thinking of bringing some baked Ziti if that sounds good to anyone. Gavin
im making bacon if anyone is interested on Sunday morning.. just let me kknow so i can get enough ahead of time.. i wont be rolling in until 930/10 on sat night ...
Hey Lance, Can that smoker thing cook chicken? If so, does is need to be in a Shish-Ka-Bob format to keep it from falling into the fire? How about smoking a burger? Looks like I'll be there for the weekend.
Rich, I can do chicken in the smoker- it cooks by indirect heat so no need to worry about it dropping into the fire- I can hang it from hooks in the smoker box. There's also a grill in the firebox, too. Here's the rub though: I'll have my hands full riding and cooking and the grill will be in use to keep the BBQ hot after it's pulled, so the grill is a no-go except for possibly at the last minute. I'm also not available to cook anything on the grill, either. So: smoker- yes; grill- maybe, or not... Cheers, Chef
All right, so what's involved with smoking chicken? My experience ends at the traditional grill, so i have no idea how long something should be smoked for, or what that even does to chicken. All I know is that machine smelled damn good at BeaveRun! Maybe I'll just make it easy by bringing some hamburger patties/buns and just grill them myself, if that's cool.
not much to it... just put it in there and forget about it. smoking is basically cooking for a long time at low temperatures- Ideal temp is 180-200. the smoke adds a lot of flavor. what'samatta? don't you like pork?
Allah forbids me to eat any pork products. I don't think Abraham is too keen on the concept either. Budda don't care, but then again, that explains the belly.
You just hafta be different, doncha? I see why you're antirich... Heck, I thought all that Leviticus stuff was just a myth. At my brother in-law's wedding, even the rabbi ate the roast pig. Buck.staff eats my bbq, but then, Bart Schuster won't; niether will Brian Van- not because he's one of the chosen, rather something about cannibalism, i think. I haven't decided yet, but I may bring some lamb, too. I think I have a leg and a roast in the freezer yet. later, Chef
Wait, lemme get this...um, "straight": Lance is gonna smoke Rich's chicken but Rich won't eat Lance's pork? Dude, we're sharing a hotel room on this trip :?: Don't make me get all Brokeback on your ass :lol:
16lbs of pork? That sounds like more than just a sandwich for close friends as in I don't know you from Adam but I want some barbeque. Is there something I can bring to contribute and get in on this?
please, by all means, the more the merrier! Besides, we're all friends here... Bringh what ever you'd like to share. Cheers, Lance
Guys, I just want to say thanks for everything. Great track day, great weather, good friends and good food. I had a lot of fun at that 'little' track. i think i had more fun than I typically do at Pocono East. See you in a month at FUSA?? Mike Mills Coach '05 GSXR 750
