I'm guessing there will be between 25 & 30 folks showing up.
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.