GS5 grub club

I will make tamales-pork, and beef. Onsite. 

My family will bring big wild blackberry cobblers again.   

I'll bring an assortment of fresh baked/home-made cookies and maybe some brownies too.  I'll need to make sure the WAF points are in good shape since I'm not the baker in our house.

Martin

I'll bring a keg like we had last year

My family will bring big wild blackberry cobblers again.   

None of that Himalaya berrys!!!!

My family will bring big wild blackberry cobblers again.   

None of that Himalaya berrys!!!!

That's BLASPHEMY!!! 

No cobbler for you!  (Cobbler Nazi!)   

Grub Thread already? what the hell, this is sick, just shows how much we miss rockfishing.. I will bring what I can, not sure yet since its still half year to go!! GEEZZ

Darius, jsut bring a kayak!

Eric, that was funny shit right there! 

Food thread this early only means we take this stuff that seriously! I have never, in my life seen a group come together like we do. The food is nothing less than spectacular, and we should really push to have the food network at one of our shin digs! KayakJack throw down with Bobby Flay!

Maybe I should brew up a batch of IPA?  48 bottles won't stretch very far if the turn out is similar to last year but it would still be sampling of the "Brew" for most.

Martin

im thinking i'll take care off the bbq oyster department possibly, something i can make @ work and will be ez on site  

edit: well, bbq, rockefeller, garlic butter, hot sauce, chile butter, and maybe some others 

I expect to see some great artery cloggers with those new fryers Andy is making.

I am thinking of doing buffalo style chicken wings in the artery clogger.

I already changed my mind. I was thinking it is time we set up a proper baja-style fish taco bar. I have a big griddle for warming tortillas. We set up a couple of burners with Fishmaster's artery clogger pans for deep frying. Then we have a battering station with the tempura style batter. Last but not least: An extensive condiment station. Shredded cabbage,chipotle crema,green and red homemade salsas,chopped cilantro and red onion,sliced red radishes, pickled peppers and guacamole. That way we can put the people's rockfish filets to work right way. If we are feeling really ambitous, we could also do mexican corn on a stick. If anybody is interested in teaming up with me on this project, please chime in.

I already changed my mind. I was thinking it is time we set up a proper baja-style fish taco bar. I have a big griddle for warming tortillas. We set up a couple of burners with Fishmaster's artery clogger pans for deep frying. Then we have a battering station with the tempura style batter. Last but not least: An extensive condiment station. Shredded cabbage,chipotle crema,green and red homemade salsas,chopped cilantro and red onion,sliced red radishes, pickled peppers and guacamole. That way we can put the people's rockfish filets to work right way. If we are feeling really ambitous, we could also do mexican corn on a stick. If anybody is interested in teaming up with me on this project, please chime in.

That sounds awesome, Jack.  I'll support it as an avid eater.   

A Chocolate Dipped Deep FriedTurDuken, with a Cheesecake Center