VIP Pot luck on weds night
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
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
Current Favorite Song Ever: Spanish Moon - Robert Palmer
"Chompdown....that's the heart and soul of the good souls on the mountain!" -BabeinToyland
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!
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 !!
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)!
Dionysian music transports us to a realm beyond language, and so allows us to rise beyond consciousness and to experience our immediate identification with the whole of existence.
- Freidrich Nietzsche (Birth of Tragedy)
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.
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.Originally Posted by 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
Dionysian music transports us to a realm beyond language, and so allows us to rise beyond consciousness and to experience our immediate identification with the whole of existence.
- Freidrich Nietzsche (Birth of Tragedy)
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
I actually took first place in a "wild game cookoff" with this recipe
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