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Author Topic: "Kegtoberfest 2014" Pictures and Comments From a Fantastic Weekend  (Read 52873 times)
Focuspuller
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No way...no how...


« Reply #15 on: October 28, 2014, 05:31:03 PM »

On Saturday I got a text message from my daughter...
"Our bellies are empty and the Keg misses you.  Come home soon"



These are their faces on Monday evening when I got back and they got a taste of Yanknrebel's ribs, RG's Brisket Chili and Caj's Jambalaya.







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KEG 4000
Broil King Imperial XL Gas
Yoder YS640/Competition Cart
billsfan
2X Keg Hero of the Month; Mexican Throwdown Champion
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Charlotte, NC


« Reply #16 on: October 28, 2014, 06:14:44 PM »

That's awesome Larry.
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Dan
Focuspuller
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No way...no how...


« Reply #17 on: October 28, 2014, 06:25:52 PM »

Along with the great steaks that Rich and Taylor made, I did some Scallops.



These were the largest Scallops I have ever seen and the freshest.
They smelled like an ocean breeze...no fish smell.
I ordered them from http://www.wholey.com/
They are called DRY SCALLOPS since there are no chemicals added.
See reply #11 http://forum.bigsteelkeg.com/index.php?topic=14922.0

The seasoning on them is from http://www.oakridgebbq.com/
Their Dominator Sweet Rib Rub with some additional Paprika added for a brown crust.
I dried the defrosted scallops in paper towels until they feel sticky.
Lightly season each side of a dried scallop.
 


Used a Lodge Cast Iron Griddle http://www.lodgemfg.com/seasoned-cast-iron/grill-pans-and-griddles/double-play-reversible-grill-griddle-LDP3
About $26.00 if you check places on line.

Put griddle on Keg grate in low position and heat Keg to about 400°.
Use olive oil with a little vegetable, canola or peanut oil mixed in to raise smoke point.
Pour a little oil on griddle and spread out with a folded paper towel (use tongs so you won't burn fingers).

Place Scallops on griddle and close lid.  Cook 3 minutes per side.
Add a little lemon juice and enjoy, (we all did at the FEST with our Steaks, perfect combo).

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KEG 4000
Broil King Imperial XL Gas
Yoder YS640/Competition Cart
Yanknrebel
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You want sauce on that??? --Atoka TN


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« Reply #18 on: October 29, 2014, 07:35:46 AM »

On Saturday I got a text message from my daughter...
"Our bellies are empty and the Keg misses you.  Come home soon"



These are their faces on Monday evening when I got back and they got a taste of Yanknrebel's ribs, RG's Brisket Chili and Caj's Jambalaya.








Looks like they cleaned up them rib bones!!  So glad they enjoyed them!
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"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." Thomas Jefferson
Smokin in Peosta
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Smokem if youv'e got them


« Reply #19 on: October 29, 2014, 08:49:40 AM »

As painful as is was for me to hit this link (BECAUSE I COULDNT BE THERE) It all looks awesome. Good Times. Great People.
Way to go Caj.
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Mike
Vindii
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« Reply #20 on: October 29, 2014, 10:57:40 AM »

Wow!  What a great time.  It was great to finally meet you all.  Many of the people on this forum I consider friends but having never met them you just dont know.  I can say now I have a bunch of new friends.  And some of the best people I've met!

And then there was food!  I left Sunday before breakfast and didn't stop until 2:00 to eat lunch because I was so full from Saturday night.  You would not believe how much food we made.  It was awesome! 

Rich and Taylor from Broil King really stepped it up.  The had tents, flags, keg accessories, kegs, literature, steaks, along with other stuff.  Great to see them drive all that way and really make it into a top notch factory backed event.  Thanks for the gifts and support guys!

Huge thanks to Nathan for organizing this.  To put together the first ever event, mostly alone, is a big undertaking.  You did great!  Thanks again!  Glad to see Broil King give you a nice thank you.

Here's the pic I got.

Corey's (Yanknrebel) sign at the Jack.



Brisket right before wrapping.



Pork just on.



Our view from the lodge













Lodge







Pie just on.



Nate's oysters





Dan's chickens just on.



Corey's comp meat spread.



Pie done



Chickens done



Steph and Jason's butt.



Fogging morning Sunday when we were packing up.







Awesome time for sure and well worth the 12 hour drive home. 




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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Vindii
2X Hero of the Month ~ 2X Throwdown Champion
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Posts: 8519



« Reply #21 on: October 29, 2014, 11:01:25 AM »

Heres the origianl menu.

Done!

Friday
Dinner:
- Steaks (Rich)
- Baked potato  (Bama)  (twice baked?) (Billsfan I can help out on taters Bama if you want. We might need two grills for them)
- Butter  (Bama)
- Gumbo (Cajunate)
- Stuffed Peppadew Apps (Bama)
- "Fireball Whisky Cinnamon Pumpkin Pie"
with lots of whipped cream to top it off.(focuspuller)


Saturday
Breakfast:
-Cinnamon buns (Vindii)
- Eggs
- Meat(Bacon/sausage) (Billsfan I'll make some sausage patties)
- Coffee


Lunch:
-Brisket (Vindii)
-Brisket Chili (RG)
-ABT's (Rich)
- Sahlen's hotdogs (from Buffalo - Billsfan)


Dinner:
-Jambalaya (Caj)
-Pulled Pork (Steph)(Yanknrebel)
-Ribs(Yanknrebel)
-Buns (Cajunate)
-slaw/tater salad (Bama)
-Lou Malnati Chicago Deep Dish clone (Vindii)
-Lots of Beer
-Brunswick Stew (RG)


Sunday
Breakfast: Maybe Brunch?
-Breakfast Fatty & Biscuits/Gravy(Yanknrebel)
-Home Fries(Yanknrebel)
-Bloody Mary's
-some kind of kegged App?
-Leftovers
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Regular Guy
Guest
« Reply #22 on: October 29, 2014, 11:14:00 AM »

Good lord, I can't believe we actually ate all of that! I say we do it again soon Wink Grin
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Vindii
2X Hero of the Month ~ 2X Throwdown Champion
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Posts: 8519



« Reply #23 on: October 29, 2014, 11:33:35 AM »

We did pretty good other than someones timing on the cinnamon rolls! 
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Regular Guy
Guest
« Reply #24 on: October 29, 2014, 11:58:42 AM »

We did pretty good other than someones timing on the cinnamon rolls! 
Nonsense, you knew that it would be better as a dessert! Wink
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Vindii
2X Hero of the Month ~ 2X Throwdown Champion
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Posts: 8519



« Reply #25 on: October 29, 2014, 01:14:51 PM »

I brought some 10 year aged cheddar along but we never opened it.  I opened it to try a few slices yesterday.  It tastes like its 10 year old!  It was terrible.  Who likes that stuff?
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Yanknrebel
Chicken Throwdown Champion
Superhero Member
*****
Posts: 2828


You want sauce on that??? --Atoka TN


WWW
« Reply #26 on: October 29, 2014, 01:46:01 PM »

I love it!  Super sharp and crumbly!!!
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"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." Thomas Jefferson
bkk bob
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S.W. Manitoba, Canada


« Reply #27 on: October 29, 2014, 01:53:56 PM »

Looks like you folks had a fun and FOOD filled event ,i noticed a spot where my chair complete with my ass should have been. Grin Thx. to all who posted pics its like one step closer to knowing ya,the menu looked nothing less than un believable.Thx focuspuller for that fireball pumpkin pie recipe i am stealing that baby.Maybe next time,my vote is to have it at minot nd,maybe bismark ha ha,that way all us canucks could probably make it. 
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bamabob
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my dog can't hold her licker


« Reply #28 on: October 29, 2014, 02:10:26 PM »

We're having a great time here in Scottsboro, Alabama.  Thanks Caj for making this finally happen.  Great people, great food, great drinks, good good times being had by all.

As I entered the event this morning still groggy, I was greeted by the incredible smells of Regular Guy's pork shoulder and Vindii's brisket.
This is going to be another fantastic day.







Why does Larry, (Focuspuller) have such a big smile on his face?



Because he is feeding us the absolute best scallops ever!  I think we all had a half dozen of these monsters, they were so good!
Kegged perfectly with an incredible seasoning Larry brought that formed an incredible crust.



Here's Nate stirring the pot.  Seafood Gumbo, damn was it good!





Billsfan Dan cooking up his breakfast sausage on the keg griddle.  We all enjoyed a breakfast of eggs, sausage & taters!



Steph getting the skillet ready for the eggs.




And here is Alex's competition brisket resting.  Lunch can't get here soon enough!!  Can't wait.

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Sometimes you have to go in a circle to reach your destination.
bamabob
2X Hero of the Month ~ 3X Throwdown Champion
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Posts: 4350


my dog can't hold her licker


« Reply #29 on: October 29, 2014, 02:11:26 PM »

Here's some of the steaks Rich and Taylor from OMC cooked for Friday dinner.  What a feast we had.
They also made some fantastic ABT's there in the background.  I'm not saying whose hand that is nabbing the last of those incredible scallops!   Wink Wink



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Sometimes you have to go in a circle to reach your destination.
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