So how many BBQ attendees, the poll above only shows 7/8? Just curious. Really looking forward to the weekends events! Kirk
Kirk,when are you leaving Mad-Town??Remember last year we ran into you in Indiana!!Too bad Monte won't be there otherwise I'd have a great big Rainbow sticker for his bike!!
Johnny, Bring your favorite dish... Kirk, I'm not sure how many people will actually show, but I'm planning for about 40.
STOP BUYING FROM THIS GUY! HE IS STILL A TURN COAT! Lance, you would probably be better off just sending me some food. I will continue to post propaganda until I receive some BBQ.
John you nut, i tried staying away from you only to run into getting fuel, that was a kick! I"m leaving 5 pm thursday nite driving straight thru, will cat nap along the way. i want to do the muesum friday! When are you guys leaving? K
Two for dinner Lance: Team Cirner is in. This time we aren't missing the BBQ to visit any broken friends from the track. Hospital food sucks! Will bring sides. See you in Bama.
Looking forward to this... By the way.. I will be riding with Craig so if a Pie is Missing dont forget to hand me a Napkin!!
Beans are simmering & I just made a quart of my peanut pesto with basil that I got yesterday morning at the farmers market in Flatbush, Brooklyn. I've also made a gallon of BBQ Sauce. the lamb, beef & pork go into marinade tomorrow, wednesday the rub is applied & thursday I start packing. Leaving Philadelphia well before the ass-crack of dawn, Friday morning. I hope to roll into Barber around 5.
Scary... Very Scary.... This should give everyone at least 2 more Mph on the front straight this weekend... And No thats not a new scented VP U-4 your smelling either...
especially after the beans. they're high in fiber, don'tcha know... I'm leaving tomorrow @ 4a.m, I should pull into Barber around 6or seven. The menu has changed a little: i am making/have made: 16 pounds of smoked pork, mostly loin, but a 4# boston butt, too. 7# beef eye of round roast crown rack of lamb & a loin rack roast - naturally raised, grass-fed lamb from Magnolia Crest Farms, my family's 155 year-old farm in Davenport, Iowa. I'm out of leg of lamb until I go home for the holidays. Home-made BBQ sauce- my own secret recipe. Homemade "booze" beans- baked beans featuring a melange of 7 different varieties of beans cooked in a maple-rum sauce. Cabbage & Jicama slaw w/ a rice wine vinaigrette. french bread w/ homemade peanut pesto- my take on a southern interpretation of an italian classic. Plus... Pecan Pie for dessert and the great food you folks bring! See ya soon. Lance
Lance I hate to tell you but Craig (GA2WLR) had a fam Emergency come up in Florida and he wont be making it this weekend.. I also have to arrange a new way of arriving by St PM however the Pies wont be coming... Sad Sad day... you guys keep Craig in your thoughts... I will see you Sat PM.. Marc
I was wondering what happeened to the pies... we had brownies, though and they were good! all told I think there were about 30+ people who got together saturday evening representing STT's Eastern, Midwestern & Southern, divisions. a good time was had by all and many new friendships were forged. thanks to all who came! Lance
WOW.....all i can say is what a feast!! Thanks to Lance and Mrs. Lance for being such wonderful hosts.......already looking forward to next time. Oh yeah....the riding was pretty good too! Thanks again, Kirk
Hail to the Chef!!! The Machinery... The Meat... And the DuckTail!! Sorry Wheeler Had to do it... Had a great time guys....