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Signup - 18th Tennessee Classic Thursday Night Boil
Pappy:
You bet Greg. :) :) You are right Guy, don't know why I worry. :) :) Sounds good so far, and Wally world ant far away. ;)
Pappy
Knapper:
Im planning on leaving Thursday morning so how about a deer roast from the Atnip house.
Knapper
MWirwicki:
That would be great, Knapper. I'll put you down.
Sidewinder:
Matt, I'm not sure what time Mike and I will get there but most likely around 6-7pm. What should I do? Should I pre cook/smoke the pork so it can thrown in last minute or wait for Friday? you tell me bud, I'm at your service. Or I could pre cook some of venison andouille sausages and then cut em up and throw em in? Danny
Pappy:
That sounds like a plan Danny, we probably won't eat till 7or 8 Thursday anyway,Friday we run the concession stand till 5 pm and then trying to get it set up for breakfast Saturday morning. so the kitchen area is pretty busy with club stuff from Friday morning on. We try to do all our pitch in cooking earlier in the week, before Friday when the kitchen gets really busy trying to feed 5 or 6 hundred folks. ;) ;) :)
Pappy
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