Primitive Archer
Information and Resources => Primitive Shoots and Events => Topic started by: MWirwicki on March 26, 2013, 01:44:25 pm
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Last year I believe we did it on Thursday evening. We'll do it the same unless anyone objects?
Wirwicki: Onions
Cracker: Spices
Pat B: Shrimp
Stringstretcher: Potatoes (2 bags)
Jon: Carrots
Gun Doc: TBD
Seabass: Corn on the cob
RG: Shrimp
HoBow: Pheasant
Gsulfridge: TBD
BearG: Sausage
Brother Dan: Sausage / Celery
Stringman: Turkey Breast
Chamookman: Good ol' crusty French bread
HFD: Desserts / Crab legs
Gothmog: Peppers
Auggie: 12 lb. Turkey & Dessert
Kerryb: "Something" (LOL)
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I'll bring spices and come up with something else to throw in. Ron
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Tell me what you need and I'll try to come up with something too.
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I will bring a bag or two of potatoes. Make it two bags.
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I'll bring carrots. :)
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I would really like to pledge a contribution, but I can't guarantee I'd be there in time if at all. If there's something that would be a good contribution but not absolutely neccesary, let me know. I'll bring it if I make it. Josh
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Doc: Maybe some dinner rolls, bread or cookies? It wouldn't be a deal breaker if you weren't able to make it.
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Good idea! Thanks Matt! Josh
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I'll bring something that will go with it. Matt when are you getting there? I'll bring a pocket quiver and a make up gift for you. I sorry I didn't make it yet just been one of those years.
Cracker when you coming in?
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BearG: Likely, we'll be rolling in on the Saturday before. We intend to spend the week again, like last year. When you think of what you're bringing, let me know so that I can add it to the list.
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i'll try and bring some corn on the cob.i brought crab legs last year,but this year i am poor.i'll do what i can.
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Shrimp amount TBD
Ron
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Bear SAturday before.
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I'm in. Would full pheasants work? I have several in the freezer.
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I'll come up with something,I will be there all week anyway so I can figure out what we need. Not sure on Pheasant HoBow but I think most anything works in the Tennessee Boil. ;) ;D ;D
Pappy
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That's about what it's turned into Pappy the seafood has about turned into a side ingredient. Ron
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I'll bring some sausage to throw in.
Can't wait to see y'all.
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HoBow: Pheasant works! I brought some last year and they were excellent in the boil. I'll put you down.
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I have my feelers out for 5# of SC shrimp. I'll let you know for sure a week or two before the Classic.
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Okay Pat. Great!
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I can bring sausage too (hot), celery, hot sauce, beer. BDan
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I'd be more than glad to pitch in on something if someone can steer me in the right direction. Please let me know what is needed. I'll be there the Saturday before.
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Brother Dan
Gsulfridge
I'll put you down on the list, if you look at my opening thread you'll see your names added to the list. As for the TBD's, we'll try to advise as we get a bit closer to the big event.
Thank you, Matt
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Matt
My brother is going to bring me down and we are most likely arriving early afternoon on Thursday ! I don't have much left in the freezer but willing to stop at the last town before arrival to buy something Or I can grab a beef roast to be chopped up if you want that ,let me know for sure !
Guy
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Cracker do you think our new 20+ gal. pot will be big enough,not sure if we used it last year or used yours :-\
Pappy
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If kinda like to throw into this. Do you need any more meat, like say turkey breast?
Scott
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Turkey breast would be great, Stringman. Should I put you in?
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This is beginning to sound more like a slumgullion than a Classic boil. No matter what you call it it will be good for sure. It was last year. ;)
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Sounds like it yes, Pat. It was something to write home about last year.
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Sure, i'll put it on the list to bring. I should be showing up around noon. Will that be too late?
Scott
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I don't think its too late. Thank you Stringman!
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Hey Pappy we used the club pot last year and had to make two pot fulls really full to get every thing done. And many thanks to the ladies who lent a hand you know who you are. Ron
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I'll bring a few loafs of some good crusty French Bread Matt - always good with stew. Bob
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Good idea Bob. I'll mark it down.
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Hey Matt, what else is needed for the boil. Icahn pick up what ever is still needed just let me know..
Rich
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HFD: How about a dessert, maybe a couple pies or cookies, brownies. If we could get a couple guys to bring some crab legs so the expense wouldn't be so heavy on any one feller?
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Ok I'll get some desserts and I'll pick up some crab legs... ;)
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Looking good,Got all the propane tanks filled so we should be good to go and far as the boiling goes. ;) :)
Pappy
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My wife brought the shrimp back from Charleston yesterday. ;) Me and the shrimp will be there noonish on Wednesday.
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Sounds great, Pat! We'll see you there!
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I dont see any peppers on there. I'll bring a bunch!
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Gotcha down for them, Goth!
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See how my mind is working. Going back to get the second bag of potatoes....man this getting old and senile sucks....lol
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how bout a 12lb turkey? I'll bring that and some dessert of some sort.
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Auggie: Okay! We'll make it work. I'll put you down.
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I will bring something Matt.
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this is gonna be a big boil.i'll try and get some crab also.
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Okay, I'll marks ya's down. Seabass, you already signed up for corn on the cob. Are you changing to crab or bringing both? If you no longer do the corn, we can assign someone else to it.
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Looks like I oughta bring paper towels. I'm going to be arriving so late on Thursday night that paper towels for wiping up is all I can contribute. That is, if I don't use 'em all up wiping my own chin. I've wiped it so many times already I have wiped all the color outa the beard hairs.
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Matt,i can't get the crab.sorry my funds wouldn't let me.did get the corn though.see ya soon brother
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I'm with ya JW..........I'm going to be there late Thursday also, I think some big garbage bags would be in order to cleanup all of the @% afterwards ----------. What do you think?????
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I think if you make that cobbler that you made at Dave's in your dutch oven there will be a lot of happy people.
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If there is too much food for the pot maybe we can do another fry night like last year. ;D
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the cobbler was great.i really enjoyed it.
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Seabass, JW & Danz: No problem. If ya's put the pedal to the metal, there will likely be some left for ya fellas. ;) Friday night also sounds good, Pat! Cobbler! Mmmm, we like cobbler!
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I think if you make that cobbler that you made at Dave's in your dutch oven there will be a lot of happy people.
You ain't lying! That cobbler was suweet! He needs to camp next to me!
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If a pot, some water, and a little fire is made available, I can toss in some corned venison loins for Friday nite.
Add carrots, taters, onions, and maybe a head of cabbage and you got a nice boiled dinner!
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Sounds fine JW.
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I need to find out where you guys hang out. Last year I missed the Thursday night boil. :-[
I'll bring whatever is missing. Has butter been mentioned? ;D
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JW, you instantly got my mouth watering. I've never even thought of doing corned loins. Think I f I brin a few for the pot I can get in, and maybe help w/ prep? Sounds like a recipe I'd love to add to my book.
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Pat, we ate the boil up under the pavilion at the picnic tables. Butter would be fine.
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JW, you instantly got my mouth watering. I've never even thought of doing corned loins. Think I f I brin a few for the pot I can get in, and maybe help w/ prep? Sounds like a recipe I'd love to add to my book.
I generally don't corn the loins because I use them as Chateaubriand. That's fancy Frog-talk for a section of backstrap seasoned and grilled whole, then sliced at the table, served up medium rare and juicy as all get-out.
I generally use roasts off the hindquarters for corning. This time I picked the loins because they would hold together better for making sandwich meat. If you are offering to bring loins to corn, you should have started a couple days ago. They need to cure in the brine for at least a week to a week and a half.
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Well so much for that idea. Im still gonna find ya and pick your brain bout the brine and process tho.
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Well so much for that idea. Im still gonna find ya and pick your brain bout the brine and process tho.
Be sure to bring a small, delicate instrument and a good quality magnifying glass then!
Don't surrender the idea of fetching along some backstraps. I can teach you how to do Chateaubriand over a campfire! Taste that once and you will NEVER cook your venison past medium rare again!
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Looks like you have most of the ingredients covered, so I'll handle the appetizer, Im bringing about 3 gal of home made fresh salsa, and chips, this year I made some that will curl your nose hair as well as the milder stuff, so your taste buds will be prepped for that spicy country boil.
VB
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Mark, I look forward you more of your famous salsa. 8)
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Anything else we need? Im bringin more of the family applebutter...and peach butter for breakfast...but dont think we need that inda boil, lol
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I'll be there Wednesday evening, if there is anything else let me know what is needed and I'll bring it.
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Ok, just to get the Friday nite thing going, I will bring the corned venison and some taters/carrots to go in with it. All I am going to need to get this done is access to water and fire, which I assume someone may be able to point me toward.
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I'm in for the Friday feast as well. What would you suggest that I bring to compliment your main course JW? Josh
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Biscuits are always a plus, but any bread action to mop up the juices is plenty good!
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That'll do! I'll get something along those lines. Man, I'm hungry all of a sudden! Josh
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I've got two loaves of homemade bread already packed, I was going to keep one for Saturday, but I can bring one over Friday night as well, and some dill pickles too.
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I am making a presumption on the folks that do the Low Country Boil, and that is to borrow a pot for the corned venison boil on Friday nite. This of course, obligates me to let 'em in on a share.
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Want to thank everyone involved in the boil. Special thanks to Cracker for his boil expertise. It was a fantastic meal enjoyed by all!
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My pleasure Mat.
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Cracker, you ole rascal you. You got up and left before I could thank you and say good bye. Thanks for everything my friend, and hopefully will see you next year. And thanks for the great cigar as well.
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Cracker, I still have my cigar you gave me. I'm saving it until I complete the bow I started there at the classic. Hopefully I don't have to burn the bow instead!
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Thanks Cracker and all that contributed to the Boil,it was great again this year,Cracker you are the Man. ;) :) :) :) Big old teddy bear. ;)
Pappy
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Thanks for all the kind words folks it really weren't nothing all I did was just point and holler and everyone else did the work. Thanks too all the folks who did the real work. Pappy just remember bears have long sharp teeth long sharp claws and poop in the woods >:D
Ron