5th Annual NE Fchat BBQ: Sunday 10 Aug 1:30 PM

Hello everyone, I apologise for not getting this organized earlier, time just sorta crept up on me! Anyway, based on the poll I took the end of June it's still on Sunday after next!

Enjoy a drive thru back-roads in north-central MA to Groton. Then visit with fellow FChat members & enjoy some of the best BBQ & other food you've ever eaten.

The previous 4 BBQs produced some real culinary treats, so we'll do it that way again. For those who've joined since last summer, here's the threads for the previous 4 BBQs:

http://www.ferrarichat.com/forum/showthread.php?t=157218
http://www.ferrarichat.com/forum/showthread.php?t=111063
http://www.ferrarichat.com/forum/showthread.php?t=61179
http://ferrarichat.com/forum/showthr...&highlight=bbq

Feel free to organize in-route meeting places & caravans.

I need a headcount by 12:00 PM this Sunday 3 AUG. so I can get the brisket & ribs ordered.

Given the size of the event, & to keep the preparation load down to something I can pull off, I'm again asking for volunteers to bring some of the menu items (see MENU below).

DATE & TIME:
Sunday, 10 AUG 1:30 PM til I decide it's bedtime, or the mosquitos start draging people down the hill. It'll be OK to arrive early, but you may get put to work setting up or watching something cook ;^)

BTW, I'll be timing the ribs & brisket to be done about 2:00.

RAIN DATE:
Sunday, 17-AUG. same time & place.

DIRECTIONS:
Please send end eMAIL with your official RSVP & # of people coming to:

[email protected]

I will use your eMAIL RSVPs to put together a mailing list & send out directions.

MENU
-------

Drinks:
I will have a couple of big coolers w/ ice down the drinks. Wouldn't hurt if someone brought another large cooler or 2.

- Iced Tea - Could someone bring a gallon or 2?

- Large sodas - Any volunteers to pick up an ass't(coke,diet coke, ginger ale, orange,Dr Pepper...) of 2-liter bottles?

- Booze: You're welcome to BYOB, or make arrangements with someone for a quantity buy. Hint: I drink Miller High-Life Lite ;^)

- Chips, Salsa, Dip(s), Crudetes, cheese chunks, other nibbles - Need volunteers.

-Brisket & Ribs - Of course, I will provide & smoke.

-Pinto Beans - I will make up a big pot.

-Cornbread - Anyone have a great recipe? How about some Jalapino corn bread this time?

-Potato Salad - Need ~3 pounds, any volunteer(s)?

-Cole Slaw - Need ~4 pints, any volunteers?
(BTW, Col. Sanders makes a very good cole slaw, but if you have a secret recipe & want to make it...)

- Grilled Videlia onions - Need Peeled Halves for grilling, Need a volunteer to bring 8 or 10 onions. These need to be pre-peeled & arrive about 10:00 so they'll be done with the rest of the meal. JWise, you gonna bring your secret Georgia recipe ones again? hint, hint ;^)

-Fixings:
. BBQ Sauce - Verell will supply a couple of bottles: 1 sweet & 1 tangy, If you have a favorite, bring it & we'll have a tasting.

. Sliced sweet Videlia onions for sandwiches, Sliced Jalapeno peppers, pickles, other condiments... Any volunteeer(s)

. Sandwich bread - need a couple of loaves, Any volunteers?

. Dessert - Any volunteers?

. Any other food you might be inspired to bring & share.

GRILLs:
Will have a will have a medium-sized grille if you want to do something like hot dawgs, or Veggie Burgers. Also, the big Weber grill will be available after the ribs come off, you're welcome to throw something on it.

CHILDREN:
Sure, the little ones are welcome.
Caveat: There's a big yard & woods to explore, & we're safely away from the road. You'll be responsible for keeping an eye on them. Sorry, There's no recreation eqpt. (swings, pool, etc.) for them to play on/with.

P-cars & other lesser makes ;^)
I suppose if it's a significant one like the superlight 911 that came to the 2nd BBQ, or the FORD GT that came to BBQ #3, we'll find a place up front. If it's the only thing you have to drive, we'll find a place for it around back...
;^)

TOWING:
Please notify me in advance if you're planning to break down so I can have phone #s, etc. ready so you can call for towing... Don't just arrive broken down & surprise everyone like a certain Down Easterner did the first year...
;^)

 

Hi Chris,
Should have known you'd be the 1st one to reply!!

Hmm, yes there's a nice swampy area out back that could use some solid fill... ;^)

BTW:

 

I think I've got the eMAIL problem fixed: didn't have the BBQ email alias setup right & it was being treated as SPAM.

However, the fix won't take effect for about 24 hours.

Meantime also CC: Verell(at)UnobtainiumSupply(dot)com. (Eric, your email had the CC & it worked.)

Note:
All eMAIL must have the word 'BBQ' in the subject line for my eMAIL filter to put it into the BBQ folder.

 

I've confirmed that that fixed the eMAIL problem.

 

To make it easy to RSVP, I'm sending eMAIL to everyone who RSVP'd to last year's BBQ, those who couldn't come but asked to be notified of the next BBQ, and those who I figured would like to come.

If you don't receive the eMAIL, then please RSVP as instructed in the first post to this thread & I'll add you to the distribution list.

Regards,
Verell

 

Sunday, Aug 10
High: 78 °F RealFeel®: 77 °F
Clouds limiting sunshine

 

I just sent out eMAIL, sorry but I was in a rush & failed to put BBQ in the subject. If you reply, please use the word BBQ in the subject.

The eMAIL has the list of who's bringing what, & things that could use a volunteer. It also has my address.

If you don't receive it, then I don't know if you're coming & you won't get directions.

BTW, if someone would like to bring it, I finally found a great recipe for Texas Jalapino corn bread!

 

The AccuWeather site's hour-by-hour for Sunday forecasts 'partly sunny' for every hour except for a shower between 11:00-12:00, & another shower around 5:00. The rest of the day looks very good!

I'm keeping my fingers crossed that this holds or improves.

 

The only open menu items are the sliced videlias & the crudetes...
Everything else is spoken for!
However, if you want to bring something not on the menu, that's fine also.

It looks like we'ree going to have about 25 people!

BTW, I've got 2 big briskets marinating in my top secret Texas marinade, & the ribs have got a nice dry rub that will go onto them tomorrow night.

Now I need to get my new Weber smoker assembled!

BBQ IS NOT SPICEY till you add a spicey sauce sauce.
If you have a spouse or companion who's afraid to come because the food would be too spicey, reassure them.

The brisket & ribs are NOT spicey, most of the flavor comes from the smoke. The pink ring around each slice of brisket, & the pink color of the ribs is from the smoke. The ribs are basted in a mild, sweet BBQ sauce as they cook.

There will be 3 kinds of BBQ sauce:
1. mild & sweet (KC BBQ original recipe)
2. moderately spicey - a Cap Cod sauce
3. pretty spicey - Stubbs (yes, it's a Texas sauce)

However, the brisket & ribs will be great without any sauce at all.


The ribs