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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-30-2010, 01:04 PM   #61
Derek
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Quote:
Originally Posted by sfisch View Post
Derek,
to soak everything in, you really need to get there Saturday afternoon and plan on staying up all night with everyone. You will get a wealth of information and experience from a whole bunch of good cooks w/ a variety of cooking equipment. It may help you decide what kind of cooker you actually want to buy.
Sorry I can't make it this year.

Scott
That's what I'll probably end up doing. However I will be coming a day early it will be a long trip and I need to rest the night before!
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Unread 03-30-2010, 01:23 PM   #62
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Bubba, Mike and I drove in a motorhome last year, took us about 3.5 hrs if I remember right from the Detroit area.
Add about 3 hrs on from Traverse and you should be fine leaving Saturday about 8-9 am. That puts you there late afternoon when everyone is setting up.

Have fun
Scott
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Unread 03-30-2010, 01:34 PM   #63
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Ya know, if Derek wants to come down on Friday and be all rested so he can unload and set up all of our equipment on Saturday, that's fine with me!!!!
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Unread 03-30-2010, 01:58 PM   #64
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Quote:
Originally Posted by Divemaster View Post
Ya know, if Derek wants to come down on Friday and be all rested so he can unload and set up all of our equipment on Saturday, that's fine with me!!!!
Planning on driving down Friday... a 10 hour drive would kill me if I had to drive, set-up, and cook same day.

He can unload my trailer too.... j/k
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Unread 03-30-2010, 07:44 PM   #65
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Dont have to bring a cooker you can help.......You can help me learn how to cook



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I would love to do it. Let me see if I can get that Friday off? Anyone going through chattanooga that I could ride with? Do we all need to bring cookers or could I just help?
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Unread 03-31-2010, 08:51 AM   #66
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How the events are ran-----

Curt and patrick back up a truck with 1,200lb of meat in the bed and say here it is..........and somehow it all gets cooked.



Quote:
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For the first time around I'm going to eat not cook, I like to see the events are ran. But if you give me an apron and a chef's I may help out a bit....
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Unread 03-31-2010, 09:38 AM   #67
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Quote:
Originally Posted by The Pigman View Post
How the events are ran-----

Curt and patrick back up a truck with 1,200lb of meat in the bed and say here it is..........and somehow it all gets cooked.
Roger's got it right! :)

Actually, it won't be as bad this year. We're only doing 700-750 lbs of meat this year, instead of 1200.
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Unread 03-31-2010, 10:18 AM   #68
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Yeah what Roger said and I know there are pictures floating around to prove it!

Scott
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Unread 03-31-2010, 07:20 PM   #69
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Scott see if you can get the pilot to do a flyby.

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Yeah what Roger said and I know there are pictures floating around to prove it!

Scott
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Unread 04-03-2010, 10:47 AM   #70
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Quote:
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i think curt is going to have arby's delivered on sturday night for dinner.
mmmmmmmm.....arby's.........mmmmmmmm!
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Unread 04-07-2010, 01:14 PM   #71
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Just about a month away... Is every one ready?
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If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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Unread 04-07-2010, 04:27 PM   #72
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I'm ready... almost. I have to call to get a better quote on tshirts, but should have the price tomorrow!
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Unread 04-07-2010, 04:34 PM   #73
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Just about a month away... Is every one ready?
Sointenly (Stooges mod)
Bring on the dancing goils!
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Unread 04-07-2010, 07:34 PM   #74
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Ready................Willing...............Able

On page 3 of cookbook so hoping I learn in the next 30 days.




Quote:
Originally Posted by Divemaster View Post
Just about a month away... Is every one ready?
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Unread 04-16-2010, 08:44 AM   #75
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I am definately in. How does the timeline work? Show up in the early afternoon and help set up and then help cook?
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