Author Topic: Signup - 18th Tennessee Classic Thursday Night Boil (Read 29066 times)

BearG · « **Reply #15 on:** April 01, 2015, 06:28:37 pm »

Matt just let me and Steve know what you need and we will get it. Always good and a lot of fun.

blackhawk · « **Reply #16 on:** April 02, 2015, 07:30:19 am »

Quote from: BearG on April 01, 2015, 06:28:37 pm

Matt just let me and Steve know what you need and we will get it. Always good and a lot of fun.

Well looky here....bear finally woke up from his hibernation and came crawling out of his cave

MWirwicki · « **Reply #17 on:** April 02, 2015, 09:08:00 am »

Okay Bear; will do.

Pappy · « **Reply #18 on:** April 03, 2015, 05:02:33 am »

Come on guys or this is going to be a small boil.

Pappy

Stringman · « **Reply #19 on:** April 03, 2015, 01:57:39 pm »

Dave and I will bring cabbage and spicy Italian sausage.

Buckeye Guy · « **Reply #20 on:** April 03, 2015, 02:12:51 pm »

Quote from: Pappy on April 03, 2015, 05:02:33 am

Come on guys or this is going to be a small boil.
Pappy

Ain't seen anybody leave the Classic hungry yet!

cookwood · « **Reply #21 on:** April 04, 2015, 08:34:32 am »

Add the Cooks in. Not sure what we'll be bringing but we will bring something tasty. Maybe I'll wait until we get closer and we will see what is needed. Either way, we are in.
Thanks for putting together.
Jon

james parker · « **Reply #22 on:** April 04, 2015, 10:34:09 pm »

ill be there for the feast,, im bringing 8-10 loaves of becca's homemade sourdough bread, made with ancient starter from another galaxy

...... yeeeeeeeeeeeeeehaw

MWirwicki · « **Reply #23 on:** April 05, 2015, 09:32:00 am »

Yee-haw James!
Cookwood - We are going to need more for the boil pot. If you could bring some taters or even some chicken or shrimp that would be nice. I try to get a few people contributing shrimp since it is a bit pricey for just one person to bring enough for the boil.

Gsulfridge · « **Reply #24 on:** April 05, 2015, 09:57:27 am »

I can bring shrimp too. That is, if Pappy will let me put it in a freezer until needed.

Pappy · « **Reply #25 on:** April 06, 2015, 05:29:32 am »

You bet Greg.

You are right Guy, don't know why I worry.

Sounds good so far, and Wally world ant far away.

Pappy

Knapper · « **Reply #26 on:** April 07, 2015, 05:49:00 pm »

Im planning on leaving Thursday morning so how about a deer roast from the Atnip house.
Knapper

MWirwicki · « **Reply #27 on:** April 08, 2015, 08:44:06 am »

That would be great, Knapper. I'll put you down.

Sidewinder · « **Reply #28 on:** April 09, 2015, 11:23:40 pm »

Matt, I'm not sure what time Mike and I will get there but most likely around 6-7pm. What should I do? Should I pre cook/smoke the pork so it can thrown in last minute or wait for Friday? you tell me bud, I'm at your service. Or I could pre cook some of venison andouille sausages and then cut em up and throw em in? Danny

Pappy · « **Reply #29 on:** April 10, 2015, 05:10:02 am »

That sounds like a plan Danny, we probably won't eat till 7or 8 Thursday anyway,Friday we run the concession stand till 5 pm and then trying to get it set up for breakfast Saturday morning. so the kitchen area is pretty busy with club stuff from Friday morning on. We try to do all our pitch in cooking earlier in the week, before Friday when the kitchen gets really busy trying to feed 5 or 6 hundred folks.

Pappy

Primitive Archer