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2nd Annual Brisket Camp is ON

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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    Eggcelsior said:
    @JRWhitee if I am remembering correctly, Nola recommended this place:

    http://bedandbreakfastonthepoint.com
    That place is awesome if you can book it.  Do it in advance!
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    DoubleEgger said:
    Austin Egghead said:
    come hell or high water...or broken wing ...we are in.
    High water jokes probably aren't cool in New Orleans  =)
    We have a pretty good sense of humor down in New Orleans.  Been through hell an back an all dat.
    ______________________________________________
    I love lamp..
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  • newegger169
    newegger169 Posts: 146
    @nolaegghead how much into detail u gonna be able to do to teach us ur ways with a brisket?! 
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  • henapple
    henapple Posts: 16,025
    @SGH. ..if you don't bring the stuffed chicken just stay home.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TigerTony
    TigerTony Posts: 1,078
    edited May 2015
    @nolaegghead  - The 17th works for me. You can count on my help. Lemmee know what you need help with and I'll do my best.
    I plan on making a run down to Bourgeois in Thibodaux to pick up some boudin for the event. 
    Florida vs LSU  @ Tiger Stadium time not announced yet. Make sure we have a TV!
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    TigerTony said:
    @nolaegghead  - The 17th works for me. You can count on my help. Lemmee know what you need help with and I'll do my best.
    I plan on making a run down to Bourgeois in Thibodaux to pick up some boudin for the event. 

    I love it when you guys talk cajun
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  • SGH
    SGH Posts: 28,988
    edited May 2015
    henapple said:
    @SGH. ..if you don't bring the stuffed chicken just stay home.
    Uncle Apple I'm going to do several of them. My plan is to get there early before the crowd and get a load of meat cooking on Unit #1 (stuffed chickens, shoulders and briskets) and then as the crowd shows up start demonstrating how to debone and stuff the chickens, debone and prep brisket that has been rough cut from the carcass. I have had numerous questions and requests about prep work. Thus I thought it would be a good idea to demonstrate it. Seems like most folks on the forum are pretty happy with their cooking abilities but not their prep skills. With all that said, the way the chicken vanished last time I plan on doing at least 10 of them. I will put 5 on the smoker early and save 5 to demonstrate how to debone and stuff them. I will have Unit #7 idling on stand by so capacity will not be a issue. Also I have a new stuffing that I want you and Aunt Apple to try. I have been playing around with a ground grouper stuffing that I think is better than the crab and shrimp. I'm going to make chickens using both types of stuffing. The grouper stuffed one is for you and Aunt Apple to try. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • gmac
    gmac Posts: 1,814
    I think I could use this. But it's a long way from Canada. What to do, what to do...?
    Mt Elgin Ontario - just a Large.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    gmac said:
    I think I could use this. But it's a long way from Canada. What to do, what to do...?
    Big ole jet airliner....
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  • DoubleEgger
    DoubleEgger Posts: 19,164
    Out of curiosity, how many people attended the inaugural event? 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,707
    DoubleEgger said:
    Out of curiosity, how many people attended the inaugural event? 
    Nobody remembers - that's how good it was.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SGH
    SGH Posts: 28,988
    DoubleEgger said:
    Out of curiosity, how many people attended the inaugural event? 
    I didn't take a head count but it was quite a few. Once we fired the smokers off people from everywhere started coming in. At times I didn't know if the person I was talking to or serving was a forum member or not. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Foghorn
    Foghorn Posts: 10,227
    travisstrick said:
    Foghorn said:
    piney said:
    See you in October let me know what we need. I know we need fresh fruit, oranges, limes, lemons, etc.

    To avoid scurvy? Tonic water helps with that also.
    I thought quinine was for  malaria, doc. Well, and good dreams too. 
    You're right. That's what I meant but I was multitasking on my phone when I posted that. The bottom line is that gin and tonic prevents disease. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Hotch
    Hotch Posts: 3,564
    @SGH please don't forget the stuffed tenderloin. Hell,if you bring the stuff and walk me though the process I will do the work.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • henapple
    henapple Posts: 16,025
    @Hotch ...I fully expect the Margarita cookies...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SGH
    SGH Posts: 28,988
    Hotch said:
    @SGH please don't forget the stuffed tenderloin. Hell,if you bring the stuff and walk me though the process I will do the work.
    You got it brother.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • henapple
    henapple Posts: 16,025
    @Foghorn ....you coming?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Hotch
    Hotch Posts: 3,564
    Thanks @SGH Scottie
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Foghorn
    Foghorn Posts: 10,227
    henapple said:
    @Foghorn ....you coming?
    Not sure. My son will be off in college so I can't use the "honey I'm just trying to be a good father - this is what he wants to do" excuse. And there's a parents weekend I'm supposed to go to sometime around then... And I have to be in Philadelphia and Chicago from about September 30 to October 8 for work which means I'll have a bunch of work to make up.  

    So so as of now we are tentatively hoping to fly him down from Baltimore to meet me in New Orleans. 

    ? Maybe with @Eggcelsior?

    For some reason my wife thinks he would be safer flying with a guy I met on the Internet than flying by himself.  

    I'm thinking he can help Eggcelsior find his way back to the airport on Sunday...


    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • DMW
    DMW Posts: 13,836
    @Foghorn - Ping me when you will be in Philly.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • buzd504
    buzd504 Posts: 3,877
    SGH said:
    henapple said:
    @SGH. ..if you don't bring the stuffed chicken just stay home.
    Uncle Apple I'm going to do several of them. My plan is to get there early before the crowd and get a load of meat cooking on Unit #1 (stuffed chickens, shoulders and briskets) and then as the crowd shows up start demonstrating how to debone and stuff the chickens, debone and prep brisket that has been rough cut from the carcass. I have had numerous questions and requests about prep work. Thus I thought it would be a good idea to demonstrate it. Seems like most folks on the forum are pretty happy with their cooking abilities but not their prep skills. With all that said, the way the chicken vanished last time I plan on doing at least 10 of them. I will put 5 on the smoker early and save 5 to demonstrate how to debone and stuff them. I will have Unit #7 idling on stand by so capacity will not be a issue. Also I have a new stuffing that I want you and Aunt Apple to try. I have been playing around with a ground grouper stuffing that I think is better than the crab and shrimp. I'm going to make chickens using both types of stuffing. The grouper stuffed one is for you and Aunt Apple to try. 

    @SGH, I'll bring a few chickens if you will teach me how to debone them.
    NOLA
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  • SGH
    SGH Posts: 28,988
    buzd504 said:

    @SGH, I'll bring a few chickens if you will teach me how to debone them.
    I will be more than glad too. Just be sure that they are 6 pounds or smaller. The reason being is ones any larger will not cook correctly when stuffed with seafood. I will even show you how to sew them back up once they are deboned with edible thread. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    SGH said:
    buzd504 said:

    @SGH, I'll bring a few chickens if you will teach me how to debone them.
    I will be more than glad too. Just be sure that they are 6 pounds or smaller. The reason being is ones any larger will not cook correctly when stuffed with seafood. I will even show you how to sew them back up once they are deboned with edible thread. 
    Catgut?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,988
    @DMW
    Yes sir. ^^^^^^^^^^^^^^

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DoubleEgger
    DoubleEgger Posts: 19,164
    I need to make this trip happen 
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  • SkinnyV
    SkinnyV Posts: 3,404
    edited May 2015
    DoubleEgger said:
    I need to make this trip happen 
    Same here, flight priced out now thinking logistics of where to stay transport etc.
    Seattle, WA
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  • buzd504
    buzd504 Posts: 3,877
    edited May 2015
    SGH said:
    buzd504 said:

    @SGH, I'll bring a few chickens if you will teach me how to debone them.
    I will be more than glad too. Just be sure that they are 6 pounds or smaller. The reason being is ones any larger will not cook correctly when stuffed with seafood. I will even show you how to sew them back up once they are deboned with edible thread. 

    Deal.  What is the best knife to use for this?
    NOLA
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  • SGH
    SGH Posts: 28,988
    buzd504 said:

    Deal.  What is the best knife to use for this?
    A 3 1/2 inch beak point. I will have a couple with me that you can use. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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