Author Topic: Tennessee Classic Thursday Night Boil (Read 19377 times)

criveraville · « **Reply #30 on:** April 23, 2017, 02:49:33 am »

I know it's a boil, but if someone is set up with a fryer I can bring rattlesnake meat ready to fry up. Just let me know.

Cipriano

Pappy · « **Reply #31 on:** April 24, 2017, 03:58:31 am »

Cip I am sure we can come up with a way to fry something around there.

Pappy

MWirwicki · « **Reply #32 on:** April 24, 2017, 08:11:09 am »

Okay Cip, I'll put you down for rattlesnake meat!

TrevorM · « **Reply #33 on:** April 24, 2017, 04:58:05 pm »

What time are you guys planning on starting this? I might have to leave work early Thursday so I can try some of this it sounds great!

Badly Bent · « **Reply #34 on:** April 24, 2017, 07:37:53 pm »

We can help David out with more cornbread. Last year the wife made two skillets and that wasn't near enough, she wants to bring two again this year so that along with Ridgerunners cornbread should help feed the masses. Will bring some butter and honey too.

Pappy · « **Reply #35 on:** April 25, 2017, 03:39:04 am »

I will pick up some stuff at Sam's on our run tomorrow. Got some of JW'S honey also to go with the corn bread, he sent us a box full. Of course I have eaten a couple of jars already.

Pappy

MWirwicki · « **Reply #36 on:** April 25, 2017, 07:39:55 am »

Quote from: TrevorM on April 24, 2017, 04:58:05 pm

What time are you guys planning on starting this? I might have to leave work early Thursday so I can try some of this it sounds great!

TrevorM: We start cooking, early afternoon but, don't really start eating until around 6:00pm or so...

Greg: Sharon's cornbread would be wonderful. We'll put you down. Good to hear from you.

TrevorM · « **Reply #37 on:** April 26, 2017, 08:54:07 am »

OK I'll hopefully get there a bit before 7, promise to save me some and I'll bring desert

Pappy · « **Reply #38 on:** April 26, 2017, 09:11:26 am »

I feel sure there will be plenty left, at least it was last year.

Pappy

Patches · « **Reply #39 on:** April 26, 2017, 09:38:19 am »

Matt, I am not going to get there until sometime Thursday afternoon, but I am going to cook up some deer meat and bring it with me for the boil. That way it will already be cooked and we can just throw it in. I can also bring some corn on the cob and some rolls.

Neal

MWirwicki · « **Reply #40 on:** April 26, 2017, 11:34:31 am »

Sounds great, Neal. We need some corn on the cob, as well. I'll mark you down.

Pappy · « **Reply #41 on:** April 27, 2017, 04:17:04 am »

I got a 10 lb bag of red tatters yesterday and started the pile in the cooler for the boil. I am going to try with Matts help to keep all of the stuff for the boil in one spot, it gets pretty crowed in there and last year we miss some stuff and we sure don't want to do that.

Pappy

MWirwicki · « **Reply #42 on:** April 27, 2017, 07:27:48 am »

Last night, I picked up some taters, onions, cob corn and shrimp. Going to bring some venison sausage that I made this past season to throw in the pot, as well. Also bought more salt, just in case.

Pappy · « **Reply #43 on:** April 27, 2017, 07:45:46 am »

I have 2 or 3 boxes of salt and the seasoning. I also have some pheasant if we want to use them and plenty of squirrel.

Pappy

MWirwicki · « **Reply #44 on:** April 27, 2017, 08:14:31 am »

Primitive Archer