Hoptoberfest - Sat, Sept 24th

[KMcK]

d) people just show up and drink our beer and eat our food, $25/head, any excess from the meat will go into the Brewnosers coffers for our upcoming events/ideas (Barrel age of group brew, shipping of group beer to an upcoming competition, etc).

That's the part we could get into trouble over. I like it, though.

[NASH]

just kegged a sierra nevada pale ale yesterday.

You work for Sierra Nevada???

BTW you never did show for the Citra hops so I used them

[NASH]

That's the part we could get into trouble over. I like it, though.

Bullshit

[NASH]

First quote is in.... $189 for any sized pig up to 100 lbs

Okay found a better deal, $4/lb for a 30 to 40 lb'er. If I get a 50 to 60 lb'er it's $3/lb. so that's pretty good, $150 for a 50 lb'er along with some Brisket et al... that'd be some epic eating gents

[mr x]

Very good. Time to crack the whip and get down with who's coming (i.e. paying, lol). And who will take care of what. I think for this event, we should definitely encourage enough BN's and guests to make sure we get 80% minimum of food expenses covered. Is everyone cool with what I'm seeing on this plate? I think one Sobeys 'marrow bone each as opposed to a partial rack of ribs...

[ratchet]

no issues chipping in here... we all know that I like to eat/drink.

[NASH]

Very good. Time to crack the whip and get down with who's coming (i.e. paying, lol). And who will take care of what. I think for this event, we should definitely encourage enough BN's and guests to make sure we get 80% minimum of food expenses covered. Is everyone cool with what I'm seeing on this plate? I think one Sobeys 'marrow bone each as opposed to a partial rack of ribs...

Personally I think brisket, suckling and a half dozen sides or whatever would be lots, but then again more would be awesome too Just don't want to see a shitload of leftovers.


Sent from the hop-phone.

[derek]

Marta and I are in. I'm sure she'll want to bring some food too.

I'm good with Chalmer's tentative pricing schedule, or reasonable adaptations. I love the idea of the pig...

[CorneliusAlphonse]

i'm definitely in... but i've said that before and missed, do i still get a vote?

[mr x]

Very good. Time to crack the whip and get down with who's coming (i.e. paying, lol). And who will take care of what. I think for this event, we should definitely encourage enough BN's and guests to make sure we get 80% minimum of food expenses covered. Is everyone cool with what I'm seeing on this plate? I think one Sobeys 'marrow bone each as opposed to a partial rack of ribs...

Personally I think brisket, suckling and a half dozen sides or whatever would be lots, but then again more would be awesome too Just don't want to see a shitload of leftovers.


Sent from the hop-phone.

OK, we can drop the ribs, that was overkill I suppose. I think the beans fit well, and leftovers will not be wasted on that or the brisket. If there's too much of anything else for me to deal with, we'll just make up travel plates, lol. I think the coleslaw should definitely be in, but we can probably ditch the greens. Is there good corn at that time of year? Some half cobs with flavoured butters might be nice, and not a big $$ loss if not eaten.

[erslar00]

I'm in and will pay $$ to see and eat a whole hog grilling on a Komando,very cool. i will bring beer and a side ... I've gotten good reviews on a super potato salad... it has bacon and nuts in it among other things... but I can do something else if required...

[mr x]

Greg's going to do the piggie on his Primo XL, so that won't be quite the sight here...but, I'll think of something we can do for fun on the KK. We'll put you down for the potato salad. Keep your receipts, and we'll split the gate among all of the suppliers.

[NASH]

Yeah indeed, ill arrive there with the pig hot on a platter though.

X we should have a side of that top chef slaw, or if somebody else wants to make it....

Some grilled corn will be good if its still local and fresh. We could do the Mexican street version of it too 'Elote'. I know I know, we won't be able to get any Cotija cheese for it....


Recipe:
In one bowl mix the following and adjust to taste. (this is actually good on a lot of things).
3 tablespoons fat-free mayonnaise
2 teaspoons fresh lime juice

In a second bowl mix:
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne (I like the 1/4t )
1/4 teaspoon ground cumin
1/8 teaspoon seasoned salt

When the corn is ready, paint on some of the lime mayo, then sprinkle some of the seasoned cheese on.

elote_1.JPG

elote_2.jpg

Sent from the hop-phone.

[mr x]

That sounds like a winner. We'll have to see if there is still some good stuff available. I was thinking of farming that slaw recipe out to somebody who would like to take care of it. It's pretty easy, but a mandoline for the cabbage helps. I'd like to farm the beans out to somebody as well, thinking Nick, Derek,....

[JohnnyMac]

I'm in for sure. Aside from bringing beer, X - you tell me what you want me to do, cook, bring, lug over, set-up, etc.

I can take the slaw if you want.......you decide.

[mr x]

OK, you are in charge of the slaw.
http://www.foodnetwork.ca/recipes/Main/ ... shID=11860" onclick="window.open(this.href);return false;

Horseradish Coleslaw

* 1/2 green cabbage, julienned
* 1/2 purple cabbage, julienned
* 2/3 cup cider vinegar
* 1 carrot, peeled and julienned
* 1 green apple, julienned and tossed with lemon juice to prevent from oxidizing
* 1/2 cup parsley leaves, finely chopped
* 1 cup President’s Choice Mayonnaise
* 2 tablespoons President’s Choice Horseradish, prepared
* juice of ½ lemon
* salt

You may have to adjust the other ingredients depending on the size of the cabbages - 1 carrot and apple seemed like not much when I made it, and you can buy already julienned carrots. I cut down a bit on the mayo as well. You might want to make the dressing in a mason jar that you can easily keep cool until you get here.

[JohnnyMac]

I'm on it!

You need to let me know if you want/need help on any other front. I'll likely just show up and give you a hand anyway.........

[Jimmy]

This looks like it will be quite the feast - both food & beer!

[NASH]

I'm on it!

You need to let me know if you want/need help on any other front. I'll likely just show up and give you a hand anyway.........

Ammo need hep to carry the pig mofo

[mr x]

You mean you can't take that on the bus?

[mr x]

Instead of considering it a "charge", let's call it a suckling group buy, as those have been going pretty well lately.

I definitely like the idea of a Southern BBQ theme, so we've got choices here (these are just brainstorming ideas, please comment):
a) people bring beer only, plus $15/head for food;
b) people bring beer, and a BBQ-appropriate side, plus $10/head;
c) people bring beer (do you see a trend here?), plus their own food because they don't like meat (or fun, obviously);
d) people just show up and drink our beer and eat our food, $25/head, any excess from the meat will go into the Brewnosers coffers for our upcoming events/ideas (Barrel age of group brew, shipping of group beer to an upcoming competition, etc).

I know things can get sticky when money (and BBQ sauce) is involved, so please feel free to set me straight!

Until then, here's some suckling pig action (jump to 4:30): http://www.youtube.com/watch?v=4mJsDAap4a0" onclick="window.open(this.href);return false;

Pondering this, I don't have much problem with the beer being free on this end. $25/per is getting a bit steep and might be prohibitive towards attendance. I think $15 max, whether you bring beer or not. I'd like to control the menu somewhat, and get an idea of who's attending, so that we can gauge if this is going to work on the money side. I'm going to start a new thread for attendance and food, and we can keep the rest of it in this thread.

[JohnnyMac]

I'm on it!

You need to let me know if you want/need help on any other front. I'll likely just show up and give you a hand anyway.........

Ammo need hep to carry the pig mofo

I'll make sure that your carcass and the pig's make it there.

[chalmers]

Pondering this, I don't have much problem with the beer being free on this end. $25/per is getting a bit steep and might be prohibitive towards attendance. I think $15 max, whether you bring beer or not. I'd like to control the menu somewhat, and get an idea of who's attending, so that we can gauge if this is going to work on the money side. I'm going to start a new thread for attendance and food, and we can keep the rest of it in this thread.

This makes sense. Don't want it to be prohibitively expensive for people who just want to show up.

In the other thread I mentioned the possibility of those who are not able to bring beer could pick up the torch on the food, so everyone can (and feel like they are) contribute. I just don't want you and NASH and JohnnyMax doing all the hard work!!

[derek]

Pondering this, I don't have much problem with the beer being free on this end. $25/per is getting a bit steep and might be prohibitive towards attendance.

Yeah, I'm not looking for somebody to subsidize my beer making habit, so much as to empty a keg so that I'll have room for the next batch...

[mr x]

After reviewing the situation, i think we are going to drop the whole pig, and go with brisket and maybe pulled pork with side dishes and snacks and most likely no cost at all. The pig bbq needs a different planning strategy that isn't going to work in such a short timeframe.