Primitive Archer
Information and Resources => Primitive Shoots and Events => Topic started by: MWirwicki on April 10, 2017, 08:40:22 am
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Hello all and again the time is upon us! Here is the official sign up for the traditional, Thursday night boil. As in the past, we usually have two pots going. One for mainly seafood and light meats such as chicken, pheasant, etc. The other for darker meats. The eating turns out pretty good all with donated food items. Those that donate, are first in the long line for all the fixins'. I'll keep a running tally on this post. Thank you all for sharing!
Items needed include: Shrimp. (If many bring just one bag, we can have a lot of shrimp and its easy on the pocket book, that way).
Any wild game, fish, poultry meat you can afford to bring is appreciated.
Sausage
Small, red potatoes
Carrots, celery, onions, corn on the cob,
Old Bay Seasoning
Lawry's seasoned salt
Desserts
Bread
Wirwicki - Shrimp, Onions, Taters, Sausage, Cob Corn
Pat B - Shrimp & Sausage
Otis - Sausage & Red Potatoes
Amateurhour - Carrots, Celery, Onions
Pappy -
BearG -
Bowtarist - Sausage
Knoll - Shrimp, Potatoes
Jon -
Loope - Shrimp
Paul Semp - Shrimp
Ridgerunner - Cornbread
Mullet - Blue Crabs & Sausage.
Cipriano - Rattlesnake
Badly Bent - Cornbread
Patches - Venison & Cob Corn
Hole In The Bow Chuck - Shrimp
Kevin - Shrimp
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Matt, I'll bring shrimp and sausage.
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Thank you, Pat! Looking forward to seeing you.
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You too, Matt.
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Matt, I'll bring some more sausage and a bag of small red potatoes. Looking forward to seeing everyone in about three weeks.
David
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I will pitch in something, I will wait till it gets closer and see what we need. Thanks Matt for heading this up.
Pappy
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Dave: Thank you my good friend
Pappy: Your welcome. I really enjoy doing it.
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Matt I'll bring some veggies (carrots, celery, onions) I'll get a bag or two of each.
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Matt I'll keep checking, and grab whatever you seem short on. Can't wait
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Thanks Amateurhour, BearG!
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I'll try to bring something. Can't really have too much sausage can we? How about the old bay seasoning? Let me know. dp
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I found 2 cans of old bay in the cabinet yesterday, I have plenty of salt , not sure how much of the old bay we need ?
Pappy
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shrimp and red potatoes
Less than a month to go!
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Thank you Bowtarist & Knoll. I've added ya'll to the list.
What we have in the kitchen is probably enough. If I recall, what is left is enough.
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Thanks Matt, I will be sure I hold on to it. :)
Pappy
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I'm in to add something to the list.
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Awesome, thanks Jon!
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My daughter and I should be down Thursday afternoon. if all goes as planned and were there in time I'll bring some shrimp so they can go in at the last minute.
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Matt, a pot can always use more shrimp! Put me down for bringing more shrimp.
Michael
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Thanks Michael and Paul! Yes, can't have too much shrimp.
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How would Corn Bread go with this Boil ????
David
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:OK
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How would Corn Bread go with this Boil ????
David
It would go very well. I'll put you down for it!
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Sausage and Blue Crabs.
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Damn Eddie..... good addition!
DBar
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Shaping up to be an outstanding meal again, hard to top last year but this just might do it. :) I will clear a spot in the cooler just for boil supplies, yall know how the cooler gets, we always seem to miss stuff when we get ready for the boil and I find it when I clean up after the event. :o
Pappy
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Sausage and Blue Crabs.
Now you're talking, Eddie! They'll be wonderful. Maybe, we can get Miss Kathy to whip up a batch (just enough for me) of her collard greens!?
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10-4 Matt.
Pappy:
I will need to "Borrow" an Oven and one or two of your prized Black Iron Skillets.
We have several but my wife will not let me out of the house with them. ::)
How many folks are we talking about feeding with this ?
Thanks
David
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That's hard to say David. Just make a couple of batches and when it runs out it runs out. ;)
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David, Like PatB said. Make what you can make. We generally have several donators adding to the event. We typically allow the participants to fill their plates first. Then open it up to anyone else around that would like some of whatever is left. Usually, there's plenty of the boil remaining. When it opens up, we've fed upwards of 200 people.
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I know it's a boil, but if someone is set up with a fryer I can bring rattlesnake meat ready to fry up. Just let me know.
Cipriano
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Cip I am sure we can come up with a way to fry something around there. ;) :) :)
Pappy
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Okay Cip, I'll put you down for rattlesnake meat!
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What time are you guys planning on starting this? I might have to leave work early Thursday so I can try some of this it sounds great!
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We can help David out with more cornbread. Last year the wife made two skillets and that wasn't near enough, she wants to bring two again this year so that along with Ridgerunners cornbread should help feed the masses. Will bring some butter and honey too.
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I will pick up some stuff at Sam's on our run tomorrow. Got some of JW'S honey also to go with the corn bread, he sent us a box full. Of course I have eaten a couple of jars already. >:D
Pappy
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What time are you guys planning on starting this? I might have to leave work early Thursday so I can try some of this it sounds great!
TrevorM: We start cooking, early afternoon but, don't really start eating until around 6:00pm or so...
Greg: Sharon's cornbread would be wonderful. We'll put you down. Good to hear from you.
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OK I'll hopefully get there a bit before 7, promise to save me some and I'll bring desert :OK
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I feel sure there will be plenty left, at least it was last year. :)
Pappy
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Matt, I am not going to get there until sometime Thursday afternoon, but I am going to cook up some deer meat and bring it with me for the boil. That way it will already be cooked and we can just throw it in. I can also bring some corn on the cob and some rolls.
Neal
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Sounds great, Neal. We need some corn on the cob, as well. I'll mark you down.
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I got a 10 lb bag of red tatters yesterday and started the pile in the cooler for the boil. I am going to try with Matts help to keep all of the stuff for the boil in one spot, it gets pretty crowed in there and last year we miss some stuff and we sure don't want to do that. ;) :)
Pappy
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Last night, I picked up some taters, onions, cob corn and shrimp. Going to bring some venison sausage that I made this past season to throw in the pot, as well. Also bought more salt, just in case.
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I have 2 or 3 boxes of salt and the seasoning. I also have some pheasant if we want to use them and plenty of squirrel. :o ;) :)
Pappy
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:OK
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Matt
I know its late notice, but me and Kevin will be down there Wednesday
and I could bring some shrimp for the boil or if you need anything else.
Chuck
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Its not late at all, Chuck. Some shrimp by you both would be appreciated. Thanks and see you there!
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Man, I hate that I'm missing out on such a fine meal this year. As good as the food is, I will miss the fellowship in the kitchen prepping the feast most of all. It's a lot of work to be sure, but with the camaraderie, it hardly seems a chore. You do a great job with this Matt. Carry on Brother!
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You'll surely be missed this year, Greg...but we'll suffer through it. ;)
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Looks like this is coming together nicely. Can't wait to see how the new kitchen works with this crowd. ;)
Pappy
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I'm looking forward to the new kitchen also.
Greg you hit it right on, Brother. We'll miss you.
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Matt, we'll have to wear walkie-talkies in the new kitchen so we can talk to each other. (A)
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Matt, I just checked the cupboard and have a large (16 oz) Lawry's and a 6oz. Old Bay seasoning both unopened I'll bring along.
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Great Greg1
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MAN! Was that ever good. ;D
David
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Ya I think it was the best one yet, great job Matt/Pat and all the others that pitched in to make it what it was. :)
Pappy