Official Bendo @ Mendo Smack thread

In the interest of having a fun and funny tournament, I hearby toss down the gauntelent.

You fools better bring it, as I am gonna open up a ginormous can of whoop ass on your butts.  Heck, Mooch can't even gaff a ling, think he can catch a striper?  Pfft!

I'm rollin' with success and I'm setting up to coast to victory.

Heck, I'm gonna quit early with my big fish so I can just relax on the shore and sip homebrew while you all struggle!

Bring it on!!

 


MolBasser

All I gotta say is:


I couldn't seem to find a pic of your fish from last year, Mol?   

mol.........as Dustin had mentioned, I did not see a single fish on your shiny stringer last year......but I do recall catching a catfish FOR YOU....just so you could go home with some "sort of" pride.     ooouuuu yeeeeaaahhh 

by the way, PLEASE try not to drop the pulled pork this time around 

 

OUCH!!!

'scuse me while I get my can opener!




MolBasser

I keep getting emails for the dogs asking if they are getting more pork this year.

I got an idea.
Let's cook a whole pig in big pit dug deep by last year's party-pooper
He'll be too sore to fish!
 

Not smack talk, but I would be totally down with a pig pit.

I have a butcher shop I can get the hog at if people are willing to pony up for it.

MolBasser

I'm not sure if the Park Rangers would allow a pit roast but I'd be game for it.....Sean?

MMMmmmm  The more I think about this the more I see a tradition building!

We would fix the pit up real nice afterwords.....no one would know....

MolBasser

since it was your idea.....your digging...or maybe we can get jelly and his posse to dig

maybe we can get jelly and his posse to dig

That is the best option!

MolBasser

We can let Bob drive his truck around on the beach and I'm sure he'll find us a nice hole!

Dry season, fire permits may be suspended. I don't see it happening but it is worth a shot.

I've seen it done on Food Network TV, we would need:
* 5 large river rocks heated in a fire pit, then rolled into the pig gut.
* lots of burlap bags to cover, including banana leaves if we can find them.
* salt, brown sugar, 1/2 gal beer, apple slices
* hula skirts for the ladies
* tie die Hawaiian shirts for the men
* a NCKA luau chant lead by Mooch, filmed by Sean, Bill
I think it takes 4 hrs for an avg pig to cook. The steam rises thru the burlap and outer layer of dirt.
BTW, I will bring a large outdoor BBQ.

Here is an option instead of whole pig, just Pig Roast from Food Network:
2 boneless pork rump roasts, about 3 pounds each
3 tablespoons Hawaiian or coarse salt
2 tablespoons ground black pepper
1/2 cup guava jam, prepared
2 tablespoons Macadamia nut oil
1 teaspoon of water, plus 1/2 cup
10 banana leaves, wet
1 stalk sugar cane, split in half lengthwise
1 tablespoon all-natural liquid smoke flavoring

Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.