Here's what to expect:
To bring:
- Anything you want for your 'site'. EZ ups, tables, etc.
- Rubs and sauce for a lot of pork and brisket. Figure on cooking anywhere from 50-75 pounds of meat.
- Whatever ingredients you need for MOINK balls and ABTs
- Anything else you want to share food-wise with others
- If you'd like to do a demo of something to the men that will be helping, whatever is needed for that
- sleep stuff if you're going to sleep
- Garnish for a brisket box and pork box; we'll do one of each and average the scores. I will provide the turn in boxes.
Timeline is:
- Show up sometime after noon on Saturday, May 15. Guys should be available to set up.
- Serve around noonish on Sunday
Other than that, we'll be fixing stuff for dinner on Saturday, too, but I've got that covered.
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Curt McAdams
Livefire Blog
Livefire Whisky
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)