2nd Annual Brisket Camp is ON

DMW · July 2015

nolaegghead said:

I was so busy posting non-penis pictures I missed this. Rape and sexual assault are not tolerated at brisket camp...guys..

What if it's consensual?

Grillin_beers · July 2015

Anyone from SC up for a road trip?

nolaegghead · July 2015

henapple said:

God I hope @DMW doesn't make it.... He always gropes me after he's drunk.

DMW said:

henapple said:

God I hope @DMW doesn't make it.... He always gropes me after he's drunk.

Oh, you would rather I didn't wait til I was drunk?

theyolksonyou said:

nolaegghead said:

I was so busy posting non-penis pictures I missed this. Rape and sexual assault are not tolerated at brisket camp...guys..

This is good to know as I'm on the fence.

I was referring to these clowns.

theyolksonyou · July 2015

DMW said:

nolaegghead said:

I was so busy posting non-penis pictures I missed this. Rape and sexual assault are not tolerated at brisket camp...guys..

What if it's consensual?

Then it's neither rape nor assault. Carry on!

GoldenQ · July 2015

Where can I find the details of this such as do we need to bring our eggs and who does the cooking and are there classes given

Dondgc · July 2015

GoldenQ said:

Where can I find the details of this such as do we need to bring our eggs and who does the cooking and are there classes given

@GoldenQ - the post below from @SGH doesn't answer all of your questions but I think it will answer some -

SGH said:

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.

henapple · July 2015

GoldenQ said:

Where can I find the details of this such as do we need to bring our eggs and who does the cooking and are there classes given

If I may speak for @Nolaegghead... It's extremely laid back and non structured. I'm sure your egg is welcome and there's plenty to learn about brisket. There will be a lot of good cooks there. Any one can cook at not just brisket. @SGH smoked some stuffed chicken last year that was better than any brisket IMHO. Great friends, time and venue.

nolaegghead · July 2015

We'll get increasingly organized as the date approaches.

Outside of SGH, a friend of mine Randy who was on the KCS circuit for years competing and catering will be cooking a giant cauldron of cajun gumbo. He does the whole thing on site, recruits pretty girls to do prep (joking - he is a dirty old man) and the final product is 7 gallons of delicious gumbo that is served to all.

I'll be running some sous vide baths and I'll be talking about safety, techniques, some cool tricks, and we'll be finishing some of that stuff off and eating it.

I'm working to get some locally well known professional chefs out there.

In general, it's informal - don't expect fancy signs and a schedule of events. This is a small event. Plan on talking to all the cooks - everyone will be happy to discuss cooking and techniques.

Also we'll probably be doing some seafood boiling and maybe some blackening.

Eggcelsior · July 2015

Randy's gumbo is the bee's muthflippin' knees.

nolaegghead · July 2015

Eggcelsior said:

Randy's gumbo is the bee's muthflippin' knees.

This is Randy's gumbo: http://eggheadforum.com/discussion/1164143/saturday-crawfish-boil-and-makin-gumbo#latest

Hotch · July 2015

nolaegghead said:

We'll get increasingly organized as the date approaches.

Outside of SGH, a friend of mine Randy who was on the KCS circuit for years competing and catering will be cooking a giant cauldron of cajun gumbo. He does the whole thing on site, recruits pretty girls to do prep (joking - he is a dirty old man) and the final product is 7 gallons of delicious gumbo that is served to all.

I'll be running some sous vide baths and I'll be talking about safety, techniques, some cool tricks, and we'll be finishing some of that stuff off and eating it.

I'm working to get some locally well known professional chefs out there.

In general, it's informal - don't expect fancy signs and a schedule of events. This is a small event. Plan on talking to all the cooks - everyone will be happy to discuss cooking and techniques.

Also we'll probably be doing some seafood boiling and maybe some blackening.

This is a sight to see and experience. The dedication and sheer craftsmanship in the way he prepares this from scratch and onsite is truly amazing. One thing though, if he hands you a wooden paddle and ask you to stir..... well it is interesting, for a while. lol...

Eggcelsior · July 2015

Hotch said:

nolaegghead said:

We'll get increasingly organized as the date approaches.

Outside of SGH, a friend of mine Randy who was on the KCS circuit for years competing and catering will be cooking a giant cauldron of cajun gumbo. He does the whole thing on site, recruits pretty girls to do prep (joking - he is a dirty old man) and the final product is 7 gallons of delicious gumbo that is served to all.

I'll be running some sous vide baths and I'll be talking about safety, techniques, some cool tricks, and we'll be finishing some of that stuff off and eating it.

I'm working to get some locally well known professional chefs out there.

In general, it's informal - don't expect fancy signs and a schedule of events. This is a small event. Plan on talking to all the cooks - everyone will be happy to discuss cooking and techniques.

Also we'll probably be doing some seafood boiling and maybe some blackening.

This is a sight to see and experience. The dedication and sheer craftsmanship in the way he prepares this from scratch and onsite is truly amazing. One thing though, if he hands you a wooden paddle and ask you to stir..... well it is interesting, for a while. lol...

He had me doing it while he finished up the turkey until henapple and 20stone took over.

Thatgrimguy · July 2015

My buddy Chris and I are planning on bringing my XL so we can bake off some ciabatta and a couple loaves of sour dough.

nolaegghead · July 2015

@Thatgrimguy - sweet! He's the bread-maker that Scottie was telling me about when he was at your place?

Thatgrimguy · July 2015

nolaegghead said:

@Thatgrimguy - sweet! He's the bread-maker that Scottie was telling me about when he was at your place?

Yep. 5 Years as head baker at Bottle Tree Bakery in Oxford. Southern living did a write up on them during his time there.

SGH · July 2015

henapple said:

GoldenQ said:

@SGH smoked some stuffed chicken last year that was better than any brisket IMHO. Great friends, time and venue.

Uncle Apple, it's the little things like this that make you my favorite uncle

On a serious note, I have some that I think that you will like even better than last years. I'm going to make some of both for folks to try. And I do appreciate the kind words brother.

SGH · July 2015

Thatgrimguy said:

nolaegghead said:

@Thatgrimguy - sweet! He's the bread-maker that Scottie was telling me about when he was at your place?

Yep. 5 Years as head baker at Bottle Tree Bakery in Oxford. Southern living did a write up on them during his time there.

The dude can make some killer bread I assure you. It was as good or better than any I have ever ate.

Hotch · July 2015

@SGH I guess the stuffed tenderloin is out of the picture? I thought is was as good as the chicken. So how did it go?

Brisket on top, then butts, chicken and at the bottom soaking up all that dripping goodness the lonely ole forgotten tenderloin?

They were damn good.

SGH · July 2015

@Hotch
There will be some of all of it again. Stuffed shoulder, stuffed tenderloin and the original stuffed chickens plus some chickens stuffed with a new grouper stuffing that I have been messing with. And you have the order correct above. Briskets were on top, butts and tenderloin under them followed by the chicken. That beef and pork dripping on chicken is almost magical. I'm glad that you liked the stuffed tenderloin. They are one of my very favorites.

Legume · July 2015

My company committed me to be in San Diego end of that week, not looking good at all for me, but it's several months away, so I'll just be hopeful for now.

theyolksonyou · July 2015

I'm really trying to make this work. The more you guys talk, the more I want to be there.

Since @henapple , @piney and @Hotch all asked me if I was coming first time I met them, it's gotta be good!

nolaegghead · July 2015

@theyolksonyou - This may be the last year we do it and we're going out with a bang. Or maybe we'll do it next year....hmmm. Hell, we'll party like it's our last day on earth, because that's how we roll. Do try. Harder.

piney · August 2015

Grillin_beers said:

Anyone from SC up for a road trip?

Grilln, I will be leaving Lenoir NC on Thursday morning I plan on stopping by SGH's place then on to NOLA's, I'm staying just a couple blocks from the event. You are more than welcome to tag along I go right through Spartanburg.

nolaegghead · August 2015

In two days until it will be two months until the mayhem begins. We need to start some organized planning. Heads up...I will be starting some threads to vote on what the hell we're gonna call this shin-dig and organizing locals and out-o-towners to do their share.

Dondgc · August 2015

Standing by

Foghorn · August 2015

Nola, we are trying to make this happen - by having my wife and me get there from San Antonio, while my son flies in from Baltimore and my daughter somehow makes it from College Station.

As we were looking into lodging, etc. my wife came up with a memory of a small guitar store with a recording studio that is in part of an old house in Algiers - but she can't remember the name and I can't seem to conjure it up with the google on the interwebs. Does this ring a bell?

northGAcock · August 2015

Had me till (please, no nudity this time).

nolaegghead · August 2015

@Foghorn We'd love to have you here! I'm aware of a recording studio on my street a block down and there's another one a few blocks away, both in old houses. There was a music store (mostly guitars) but moved about 6 months ago. Also there was a record store (vinyl) but they moved out when the building sold.

piney · August 2015

Nola, let me know what we need I will be down on Friday morning going to stay at B&B on the Point, not but a couple blocks from your house and Warrens Corner and I will bring or get what we need. I don't know if you still have my cell number if so call if needed. Thanks

nolaegghead · August 2015

@piney Thanks Gary. I still have your number.

2nd Annual Brisket Camp is ON

Comments

Categories