Summer Shoot Food Thread
- Thread starter bowhunter1023
- Start date
No total yet as I quite a bit left to buy. Normal spot was out of a lot. Supposed to have it tomorrow.
And really if everyone were to throw in $10-$15 it should cover food costs with 25 guys.
You all have always covered but one time and that was close enough in my book. I'll give a break down later.
You all have always covered but one time and that was close enough in my book. I'll give a break down later.
Brisket $120
P. Belly $ 70
Shrimp $45
Fatties $16
$251
That is where we are at with the meat. Fixin's and sides I will have complete tomorrow after running to the store. Probably another $100 with that stuff and incidentals.
P. Belly $ 70
Shrimp $45
Fatties $16
$251
That is where we are at with the meat. Fixin's and sides I will have complete tomorrow after running to the store. Probably another $100 with that stuff and incidentals.
Would you guys like some side dishes? I can make this sweet pepper, corn, garlic dressing couscous dish that's pretty awesome cold.....
Do we need half and half or extra heavy cream for coffee?
Do we need half and half or extra heavy cream for coffee?
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I'm going to bring a couple pans of my mothers broccoli cornbread. Its a moist casserole style cornbread that weighs about a half pound per square. Whats your smoker temp? Maybe warm it up in there.
Beener, count me out on the extra cooler. Just opened it to clean it and found a bag on deer bones! 
I wasn't the last person to use it...old man must be getting old.
I wasn't the last person to use it...old man must be getting old.
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That will probably work for warming it up if thats cool. You should have enough mass and air volume that it wont drop your temp much right?
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Ever had to run a smoker for 9 hours and manually control temp via intake and exhaust? After a few hours of chasing a bouncing temp and it stabilizes you'll want to kill a mother fucker if they mess it up. Beeners is likely big enough that it wont hurt, but its courtesy to ask as i don't know how his smoker reacts to changes. Even after you get the temp in range throwing a load of meat on it will cause the temp to drop, requiring you to open it up some to keep it up, as the meat warms the temp rises requiring you to close it down to keep it in range. By then you need to add more fuel there goes the temp again. Or the meat temp rise stalls in the plateau for a couple hours and you have to back off a little to let it work, then like magic it'll start rising again. It can be a constant game and you'll spend hours messing with it.
I'll bring my mega cooler with waters again like last year. It could possibly carry some spare ice bags depending on how much water we fill it with.
If I'm able to come which is looking promising what else can I bring.
I'll bring a case of water bottles,a gallon of both chocolate and white 2% milk,OJ,some chips and a couple pies. Gonna try and keep my load light this year so I have room to load my truck bed up with firewood from our farm to bring back home on Sunday. If I can bring anything else let me know. How are we on hamburger buns,paper plates and cups?
I'll bring a case of water bottles,a gallon of both chocolate and white 2% milk,OJ,some chips and a couple pies. Gonna try and keep my load light this year so I have room to load my truck bed up with firewood from our farm to bring back home on Sunday. If I can bring anything else let me know. How are we on hamburger buns,paper plates and cups?