VIP Pot luck on weds night

[jpeak]

Hey all VIP peeps.
I'm going to be smokin a 17 pound pork butt but at this time do not plan on bringing a grill. Anyone in VIP going to have a way to heat up an ass load of pulled pork? I can bring a grill, just don't want to as I really will not need it. Thanks

[KB]

JP,

We're not VIP, but we'll be rolling in right about dinner-time (4-6 p.m.) on Wednesday, and we'll have two (that's right more than one) two-burner cookstoves and a small propane grill - we're happy to heat it up for you (for a pork tax, of course). :-)

KB

[jpeak]

yo Kyle,
that would be great....you can have as much pork as you want. We got a ton. Smoking it as we speak...should get a nice 8-10 hour smoke till is just falling apart!

[Brewshop]

I'll be in my MH so we can heat it if need be...we'll also have a stove or two and tables to use ! KB I can pass some to ya under the fence !! :mrgreen:

[Kerouacian]

Well, in a little under 48 hours we will be setting up our things and beginning our potluck!

I am most pumped for the "musical entertainment" that will be provided Wednesday night. Big Smith again? I know Dave, the Teepee folks, and myself would be wayy down with that.

Either way, I can't wait to meet this year's pack of VIP festivarians! I have long, black, (really) curly hair, come say hi, you can't miss me and my name is Patrick (or any other name I have mysteriously picked up upon my Waka way)!

[CCRGMac]

I'm ready too. No idea what I'm bringing as I'm flying in and I need to go shopping once I've picked up my rental car. I need something vegetarian to balance out that butt.

Listen out for a British accent - that'll likely be me.


Colin.

[Pauly's Cheese]

I'm ready too. No idea what I'm bringing as I'm flying in and I need to go shopping once I've picked up my rental car. I need something vegetarian to balance out that butt.

Listen out for a British accent - that'll likely be me.


Colin.
Isn't bacon in the vegetable group??? ;)

http://shinyswine.com/wp-content/uploads/2008/11/shirt-bacon01.png

[Pauly's Cheese]

I'm not in VIP, but I'm on the border in site 48. I've been promising to bring my signature duck and rice recipe for the past 2 years, and this year I'm actually doing it. Cooking a huge batch right now :)

[Kerouacian]

I'm not in VIP, but I'm on the border in site 48. I've been promising to bring my signature duck and rice recipe for the past 2 years, and this year I'm actually doing it. Cooking a huge batch right now :)

You know I'm going to be hitting you up for some of that Pauly...be ready for me! I'll trade you for a cheap can of beer.

[Pauly's Cheese]

Come getcha some! I just finished it and it's one of the best batches I have ever made.

The meat ingredients include 4 wild duck breasts (harvested this season), 2/3 pound of sage sausage and 2/3 pound of maple sausage. The veggies include 2 packages of portabello mushrooms; a red, orange, and yellow bell pepper, 2 bunches of green onions, a small can of water chestnuts and a clove of garlic. The rice is 2 cups of organic wild rice.

First, I boil the duck breasts for 20-25 minutes with a pinch of poultry seasoning and a dash of Cavenders. Boiling is the key to getting the "gamey" taste out. After they're done, I take them out and save the broth. I transfer the broth to another container to let it cool. When the breasts cool, I chop them up.

At this point, I chop up the mushrooms, bellpeppers, green onions, and mince the garlic clove. I add the sliced water chestnuts to the mix and put it all in a big frying pan. Next, I add a half-stick of Blue Bonnet and a half-bottle of Sherry wine to the pan. Then I add the following seasonings: Cavenders, garlic salt, ground pepper, Tony Chachere's, and cinnamon. I put this on low heat and begin the saute. I usually let this saute on low heat for about an hour and a half.

After this is started, I skim the fat off of the duck broth, and use it to cook the rice. I add butter and soy sauce to taste as it cooks.

While the rice is cooking, I brown the sausage, and drain the grease on paper plates.

After everything is done I dump it all in with the rice, mix it all together and simmer on low heat for about 15 minutes. Then, it's time to eat :D

I actually took first place in a "wild game cookoff" with this recipe :)

[Sunflower]

my name is Patrick (or any other name I have mysteriously picked up upon my Waka way)!

LOL!! True, true--Patrick even has his own thread!