Margaritas are a given...and will be served for as long as Tequilla bottles magically show up at the bar!
Posted on 10/27/2015 1:13:00 PM PDT by TheMom
The planning stages for TCMS XI are in the works. At this point the plan is to hold the event in October 2016. (Yes, I know that is a looonnnggg way away!) The range we are considering is Hiciksville Range, in Gatesville. The closest lodging we could find is in Whitney.
We have already had one recon trip, which was not very productive due to heavy rains. The entire recon crew checked out one of the places we are considering staying. The majority of us fell in love with the place, even though it was a gloomy weekend. It made for some fun joking about being the perfect place to film a horror movie, especially with the creepy & trashy road to the resort. We all agreed that the pavilion was awesome; it is big enough to hold all of us without bumping into each other.
NYTexan & BuckeyeTexan checked out the other place. I liked it from looking at their website, but was not impressed with the pictures that Buckeye sent me. She & I are going to do another recon so that I can see it in person. There is also one more location we will look at. The one negative for both of those places is the size of their pavilions ~ we need lots of room to move & mingle.
Next week Eaker, humblegunner and I are going to Hicksville Range for a look see and discuss pricing.
Stay tuned for more info . . .
Just under one month until the shoot ~ WHOOP!
I need a head count and volunteers to make side dishes for lunch on the range; potato salad, cole slaw & whatever else goes with cpdiii’s awesome brisket. I am making pinto beans.
Info for our freshman attendees: If you arrive Thursday, we will eat dinner at a local restaurant; what to do for Friday morning breakfast will be decided by the group Thursday night; Friday night dinner will be in the pavilion at Cherokee Village(no clue what that will be yet); Saturday morning breakfast will be a play by ear decision (the past few years our group has gotten so big that breakfast takes to long); shoot starts at 10:00 and lunch will be served once all the shooting stops; Saturday night we’ll have snack/finger foods to munch on. All nights there will be lots of chatter, laughter and adult beverages!
Looking forward seeing everyone.
About like normal = two big briskets and a few chickens. I do not cook the chickens, HEB does a good job of that. I will use all my skills on the briskets.
I got into brisket cooking some years ago. My brother in law is damn good at it and we have had a contest of who can cook the best brisket. This contest has gone on for years. He swears his is the best, he is wrong. He trims most the fat off before cooking and it is good brisket but you need the fat to make it right! My brisket comes with the fat on and you just eat around it. Actually I eat the fat too. It will probably give me a coronary one day but it is worth it. Cooking a good brisket is a 12 hour operation. I singe it with high heat close to the coals for about 10 minutes on each side with pig rub spices on it. It then goes to the smoker side for about three hours with very low heat. I put oak that has been soaked in water on the coals of the fire side. After about three hours I take it out and put it in the oven in a sealed aluminium container. Low heat 230 degrees for about 8 hours. It is really easy but just takes time.
Looking forward to the shoot. I spoke with Jim Rob some months ago and he plans on making the shoot. I think doing the shoot in October is good. Face it, it is hot as hell in Texas until October.
See you there, come hungry.
Margaritas are a given...and will be served for as long as Tequilla bottles magically show up at the bar!
You big dummy!
Yum! I love roasted corn.
BUMP for Texas Cowboy
He swears his is the best, he is wrong. He trims most the fat off before cooking and it is good brisket but you need the fat to make it right!
Brother is dang wrong! LOL
Bump for Elroy
My cottage is taken care of. WoooHooo!! So I’m/we’re good to go.
Thanks for the instructions on the brisket, CPD! We’ve thought about doing one for a long time.
Back in Abilene, Harold’s Barbecue used to do the BEST brisket in Texas (besides yours, of course), and he had a sauce like no other. It made many people very sad when he retired and closed the restaurant.
Ping to #442, Keith.
I’ll get the cole slaw, can do tater salad too if no one else wants to.
I am help pay for stuff that’s needed. Cookin’s not my thang.
OMG! I haven’t seen that in forever. I laughed for a good, solid 10 minutes.
Mmm...look forward to some of that awesome corn...without the big Ka-BOOM! *snork*
Thanks for that :)
Unfortunately we can’t stay this time but we’re driving up the day of the shoot. Bacon Man is bringing what he needs to make his famous pig candy! We’ll bring some extra trash bags too since we always seem to need those. Looking forward to seeing everyone!
Damn sorry to hear that y’all won’t be staying, but happy you will be at the shoot.
(and yippee for pig candy!)
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