GS9 Potluck - What are you bringing?

I'll bring a corn and black bean salad.

I have been testing recipes for Hank Shaw for his new book, would love to make some of that stuff, but the prep and cook time is too much, lots of smoker stuff. With that said, I am ready for seafood!

I have been testing recipes for Hank Shaw for his new book, would love to make some of that stuff, but the prep and cook time is too much, lots of smoker stuff. With that said, I am ready for seafood!

If hank needs alpha testers, I know a guy…

I have been testing recipes for Hank Shaw for his new book, would love to make some of that stuff, but the prep and cook time is too much, lots of smoker stuff. With that said, I am ready for seafood!

I heard that there was a Radio personality that had a great recipe for cornbread. Out of the oven it was loaded with kernels of sweet fresh corn.

Alex

I have been testing recipes for Hank Shaw for his new book, would love to make some of that stuff, but the prep and cook time is too much, lots of smoker stuff. With that said, I am ready for seafood!

I heard that there was a Radio personality that had a great recipe for cornbread. Out of the oven it was loaded with kernels of sweet fresh corn.

Alex

Yep, good stuff! Hank will be on in July, in the meantime,  he is using my chest freezer as his "Whole Foods!" Which I will never complain, eating good, is eating good!

headed up north today.
Totally playing it by ear. Doing the same with the pot luck.
Don't have a clue....yet.

You can put Linda down for setup crew.

Making pulled pork.  Applying the rub on the pork tonight, let set 24 hours,  then into the smoker for 12 hours or how ever long it takes to be pull-able.  Then into vac bags and fridge, ready for re-heat and serve.  Starting with 20 pounds of pork shoulder, should yield at least 15 pounds of finished product.

What time does the potluck usually start?  Need to know  how much time there is after fishing to make up the food.

I'll bring a 100 pack of tortillas for the taco shack. The wife will make a pasta feta cheese salad.

Al

Thanks, Adam

Sounds great, Jerry!

530ish, John.

 

Making pulled pork.  Applying the rub on the pork tonight, let set 24 hours,  then into the smoker for 12 hours or how ever long it takes to be pull-able.  Then into vac bags and fridge, ready for re-heat and serve.  Starting with 20 pounds of pork shoulder, should yield at least 15 pounds of finished product.

Can you say Yuuummmmm!! Looking forward to that swine!

I'll be bringing a big apple pie!

artichoke dip and dilly beans.

I will haul trash if you need it.  Sign me up.

I'll grill up some veggies.