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Fishing buddy's birthday feast. Yea.. Food, and lots of it!

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Sea2Ski
Sea2Ski Posts: 4,088
in EggHead Forum
Got some food for my buddy's birthday. Here is a collection of pictures of where I stand right now. In good shape, and awaiting the guest of honors arrival.  It should all come together well. I hope. 

These are random shots, and in no particular order:  



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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    A great feast awaits the guests...... :)
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • johnmitchell
    johnmitchell Posts: 6,571
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    You have one lucky friend... That all looks awesome and the pics are off the charts.. Have fun and enjoy the birthday party..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Thanks guys. Good time awaits. Bread just came out and ribs sauce is set. 

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Bountiful feast. Nice!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Can we be friends?  I have at least one birthday a month. 
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  • blasting
    blasting Posts: 6,262
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    very impressive - have fun!

    Phoenix 
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    Can I be your friend?  My birthday is in June.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Good times!!  A few in progress pictures to prove it did happen.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • blind99
    blind99 Posts: 4,971
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    great pix, and great looking spread.  my birthday is whenever you tell me to come over.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Completely excellent, @Sea2Ski !
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • jonnymack
    jonnymack Posts: 627
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    What's that cut of beef? Is that ribeye cap? Looks awesome. 
    Firing up the BGE in Covington, GA

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  • YukonRon
    YukonRon Posts: 16,989
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    Outstanding presentation! Food looks awesome. Wine selection is stellar, great cook, perfect! Nice wine assembly, big reds, my faves. Curious, do you decant? Occasionally, I will decant for a full day or two with some big reds, and blends of big reds.
    Dudes got it going on.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    @YukonRon Yes, we do when we can, especially those big bold reds. It really does change the wine for the better - usually. I say that because some of reds we like do get a lot better decanted and allowed to breath and when they do become a totally different wine. With some others we do not notice a difference at all even if they are a same varietal.  I never decant more than 10 hours though.  I am afraid of over oxidation. Typically I do 4, 6, or 8 hours, the 10 hr is reserved for the boldest of the wines.  Just a mental block there, no personal bad experience.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 16,989
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    Sea2Ski said:
    @YukonRon Yes, we do when we can, especially those big bold reds. It really does change the wine for the better - usually. I say that because some of reds we like do get a lot better decanted and allowed to breath and when they do become a totally different wine. With some others we do not notice a difference at all even if they are a same varietal.  I never decant more than 10 hours though.  I am afraid of over oxidation. Typically I do 4, 6, or 8 hours, the 10 hr is reserved for the boldest of the wines.  Just a mental block there, no personal bad experience.

    I have a few big red French wines I do a two day decant with, in the cellar. I, too, was very concerned about oxidation on what I thought were long decants. Then I met a winemaker in northern cal that told me to try a 24-48 hour decant with one of his reds. It was a 2008 CS and CF blend, 80:20. I did 24 hrs on the first bottle, it was brilliant. The second I did at 48, and it was as fine as I have had. I did decant both in the cellar, which is temp stable around 62F.  I think higher temps with higher humidity would have had an adverse effect. I will reach out to this guy, and see if he can offer more insight.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Excellent looking spread.  Good food, good drink, and good friends=good times. Enjoy!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Nice!!!!
    Dave - Austin, TX
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