North Texas Bash - Spring 2015 (New Location!!! - Please Read for More Information)

[peeps]

Will probably roll Earl at 275-ish and Colt at 325 with the Guru and folks can choose which to use for whatever they are cookin'!

 

[DaveAlvarado]

Stick burner ribs, y'all are in for a treat.

 

[SmittyJonz]

 

[dwfisk]

Hey everybody, I just noticed Totally Basted is doing wings so I'll take them off my list and add something else. Any requests/ideas?

Edit: maybe HDD Pig Candy?

 

[sliding_billy]

Thread flagged for editing.

Oh, and hell yes to pig candy!

 

[peeps]

You had me at HDD Pig Candy...perhaps we need to prove out your method on Friday night just to be sure there are no glitches in the program on Saturday! :wink:

 

[frognot]

Can I reserve some space in Colt? Just got some Bigmista's Perfect Pork rub that I wanna try out on a pig butt.

 

[sliding_billy]

Can I reserve some space in Colt? Just got some Bigmista's Perfect Pork rub that I wanna try out on a pig butt.

If it isn't too huge, we can let it roll in the little pooper.

 

[peeps]

Can I reserve some space in Colt? Just got some Bigmista's Perfect Pork rub that I wanna try out on a pig butt.

Fo' sho'!

 

[frognot]

A li'l bad news. Had lunch today with my son Brian (Totally Basted) and he's not gonna be able to make it to the bash.

 

[peeps]

A li'l bad news. Had lunch today with my son Brian (Totally Basted) and he's not gonna be able to make it to the bash.

Dang! That sucks! But I didn't think he looked like the guy that the neighbor girl had the restraining order against :wink:

 

[sliding_billy]

A li'l bad news. Had lunch today with my son Brian (Totally Basted) and he's not gonna be able to make it to the bash.

That's too bad. I'm sure we can put him together a nice to go care package.

 

[peeps]

I just realized that a local place fills growlers, so I might pick up a growler of a a local brown ale and a local IPA for frognot :wink:

 

[GMDGeek]

I'm going to bring my Lil Texas Elite for my lechon pork belly, as it has to run at at hotter temp to get the skin crispy n cracklin. Looking forward to this shindig 100%

 

[Bill-Chicago]

I'm going to bring my Lil Texas Elite for my lechon pork belly, as it has to run at at hotter temp to get the skin crispy n cracklin. Looking forward to this shindig 100%

Ugh, now I really miss coming down!

GMD, you ever have lechon kawali?

 

[GMDGeek]

GMD, you ever have lechon kawali?

All the time

 

[GMDGeek]

The lechon pork belly I'm making is actually a spin on lechon kawali... will have filipino seasoning but is a really thick slap (5 layer as they call it) ... as I result I get the cracklin skin, slightly crunchy fat layer under it, and because I roll it up, we get juicy strands of pork meat!!! So freaking good. I pick up my 11lb slab from the butcher Friday after work. Will prep it and air dry it in the fridge over night. Will take about 5 hours in the Traeger so I'll probably get to Peeps around 7am.

 

[landarc]

Peeps is supplying IPA? Wow!

 

[peeps]

Peeps is supplying IPA? Wow!

Well, I know frognot digs them and the place I was gonna go to has like 19 IPAs and 1 brown ale on their 20-tap list :becky:

 

[frognot]

Wow. If there's that many choices can I request something tropical or piney? Not as big a fan of the floral or dank ones that are very popular in the IPA world right now.

peeps, have you tried Founders Breakfast Stout? I can bring you one, plus one from 2012 & 2013 so you can compare how they've aged. Also, did you ever try Fanconia Dunkel?

Or landarc could join us and bring some Pliny with him . . .