7th Annual Unobtainium Supply Ferrari BBQ: Sunday 25 JULY

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.

DATE & TIME:
Sunday, 25 JULY 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 ;^)

RAIN DATE:
TBD, I've got conflicts the next 2 weekends so will have to punt.

Please send end eMAIL with your official RSVP & # of people coming to: [email protected]

I need a headcount by 12:00 PM Sunday 18 JULY so I can get the brisket & ribs ordered

DIRECTIONS:
I will use your eMAIL RSVPs to put together a mailing list & send out directions.
Only eMAIL RSVPs will be counted & receive directions, I won't be counting RSVPs to this thread.

The previous 6 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 6 BBQs:

http://www.ferrarichat.com/forum/showthread.php?t=247312
http://www.ferrarichat.com/forum/showthread.php?t=207174
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://www.ferrarichat.com/forum/showthread.php?t=25007
& http://www.ferrarichat.com/forum/showthread.php?t=27865

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

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. I'll post menu suggestions when it is closer to the event.
Feel free to organize in-route meeting places & caravans..

 

Thanks to Rob for editing the dates in the 1st post!

 

Sorry, someone just pointed out that I fumble fingered the date in the prev. post's title.

 

Hello!!!
It's time to get the Unobtainium Supply BBQ organized, Sunday the 25th is only 2 weeks away!!!

Just checked the long-range forecast, the weather looks like it's going to be GREAT: "Mostly Sunny, High: 84F"

HEADCOUNT: I need your RSVPs via eMAIL by NOON next Sunday 18th so I can order the correct amount of brisket & ribs. Send eMAIL:

TO: [email protected], SUBJ: BBQ for my eMAIL filter. Tell me know how many are coming & if you're bringing anything.

Directions will only be sent out via eMAIL. I will use your eMAIL RSVPs to put together a mailing list & eMAIL them out late Sunday 18th, or early Monday AM. If you don't have them by Monday evening eMAIL me again & I'll resend them to you.


MENU Item suggestions - most are up for grabs, or you can be creative:
------------------------------------------------

You do NOT have to bring anything but yourself, but historicly some people have insisted on bringing something.

(I=Verell)

DRINKS: (Need these here by 1:00)
Coolers: I will provide 4 big coolers w/ice to cool down the drinks.

- Large sodas - 1 each: coke, diet coke & ginger ale in 2-liter bottles.

- Iced Tea - tbd

- Water - tbd

- beer - tbd

- Wine: Maybe 1 bottle each of a blush and/or Chardonnay - something the ladies will

like.- tbd

SNACKS: (Need these here by 1:00)

- Chips, Salsa, Dip(s), Crudetes, cheese chunks, other nibbles - tbd

- Sandwich bread -Need a loaf each of white & whole wheat - tbd

- Cornbread - Anyone have a great recipe? How about some Jalapino corn bread this time(I can supply a great recipe)? - tbd

ENTREE: Serving will start at 1:30.

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

-Ribs: Ribman (Michael James): Cooking & carving the ribs (I'll suppy the ribs).

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

-Potato/Macaroni Salad - About 2 lbs. - tbd

-Cole Slaw - about 2 lbs - tbd
(BTW, Col. Sanders makes a very good cole slaw, but if you have a secret recipe & want to make it...)

- Feel free to volunteer something.

-FIXINGS:

- BBQ Sauce - Verell will supply a couple of bottles: 1 sweet, 1 tangy, & 1 spicey, If you have a favorite sauce, bring it & share.

CONDIMENTS: These need to be here by 1:30!

- Sliced 2 large sweet (eg: Videlia) onions for sandwiches - tbd

- Sliced Jalapeno peppers, pickles, other - tbd

DESSERT: tbd

BTW, This year's brisket will be the best yet. I recently was in Texas & got several great tips from Sharon Riley a former schoolmate. She's been operating the best BBQ restaurant in Abilene, TX (arguably it's the best BBQ in north central Texas) for many years. If you're ever in Abilene, have dinner at: Sharon's BBQ: http://www.sharonsbarbeque.com/
Be sure to tell her Verell sent you.

 

Hey folks, get those RSVP eMAILs coming in, I know it's still a few days till the Sunday 18th RSVP deadline, BUT I've only received 4 eMAILS (that's righ FOUR) so far & I'm starting to panic!!!
Also, I badly need help setting up Saturday 24th starting about 10:00 AM, can any of you come for a couple of hours? I'll even provide Pizza & Beer!

 

Just a nudge, if at all possible get your RSVPs to me by noon tomorrow.

BTW, the AccuWeather forecast for the 25th looks GREAT:

"Sun & some clouds, High: 81 degrees."

It doesn't get better than that!!!

BTW, Please RSVP if you think you may make it so I'll have enough food on hand if you do.

 

I've counted the RSVPs to date, almost 20 people are coming!!

Yes, I'll take late RSVPs, so if you forgot or procrastinated, it's OK. But please send me eMAIL by Thursday night so I can adjust quantities & respond with directions to the BBQ.

Verell

 

Can 2 or 3 of you committ to staying & helping put the lawn furniture away, folding chairs & tables, cleaning up trash, & hauling things back to the house?

It would be greatly appreciated as I'm just not up to trying to do it all after setting up & slicing BBQ all day..

 

I just sent eMAIL to everone whose RSVP has been received.

If you don't get EMAIL from me, then please resend your RSVP.

The eMAIL also has a .PDF of who's bringing what, & what menu items haven't been volunteered for. If you want to sign up for something please let me know ASAP!

So far the headcount is about 30 people!

 

Man, that pot of BBQ sauce I'm simmering is starting to smell really really good!
By Sunday the flavors will be well married into something smooth & flavorful!

Now to mix up the special southwest marinade for the Brisket.

 

Started the brisket @10:30 tonight for the long, slow smoking that'll make it sooooo tender!
I've been checking the temperature every 30 min. It's been stable for 3 consecutiver readings so I'm going to get 4 hours sleep, then give it another check. Most likely it'll need a shovel of charcoal & couple of quarts of water, then back to bed till 7:30 AM or so when It'll need another check. Should be done about noon tomorrow, just in time to be served!

 

Get your F-cars out of the garage & on the way.
That pesky chance of a thunderstorm has gone a way: