Originally Posted by dwfisk
For whoever is doing the menu planning, I've figured out how to bring some of these along:
They are a locally made spicy pork sausage great for sandwiches (with grilled onions) or breakfast. If y'all can figure where you want to fit them into the menu, just let me know. I'll wait until the headcount firms up a little to figure how much to bring.
Menu? I figured this would be just like walking into a smokehouse
a lb of this, half lb of that, 2 of them there, etc
We still got tons of time, so I figured about a month out, we could start figuring out who is bringing what meats, sides, and cookers to have a well rounded day of chowing down...
***** North Texas Brethren Bash - Spring 2015 - In Planning Now *****
- My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link
- Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG
w/ Craycort Cast Iron Grates
- Mini WSM (from SJS)
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