Varmint

Frankly, I think the mystery ingredient should be ground beef. It doesn't get much simpler than that, and these folks need a day to relax a bit (and an opportunity to keep their costs in check).

Patsy's Gray's Papaya Olive oil gelato at Otto

The only downside to turning this into a competition is that we won't be able to taste the dishes are fearless bloggers are preparing. Thus, their ability to describe the tastes and smells, along with photo quality, will go a long way here. So, who hired the food stylist???

Sorry, K, but love is blind. You've been seduced by the Dark Side. Of course, we'll still root for a good competition, but Marlene has offered to cook for my family in the days leading up to the pig pickin'. Although Sam did take me to the single best pizza experience I've ever had . . . .

Marlene is Rocky, and Sam is Drago. Marlene is Clarice Starling, and Sam is Hannibal Lector. Marlene is Princess Leah, Luke Skywalker and Han Solo and Sam is Darth Vader. Marlene is Dorothy, and Sam is the Wicked Witch of the West (looks like her, too). Sorry, Sam, but you're clearly on the Dark Side in this competion.

OK, I guess Sam turned this is into a competition after all. I'll check the Vegas books for the current line. No biting, eye-gouging, or sucker-punching. Play nice, Sam, because we know what you're capable of doing. Marlene, we needn't worry about you.

And by the way, this is NOT a competition. But if you want to place a wager, I know some people looking for the action.

I'm bumping this up to solicit more design entries for the Pig Pickin' T-Shirt. C'mon, y'all, spend a couple of hours over the weekend to come up with something cool and unique! Send entries to me via email at dmccord@egullet.org.

And by the way, Mayhaw Man has already begun his campaign to influence (i.e., kissing ass) one of the judges. There's no evidence of bribery, which is really what must occur.

Damn, looks as if we have a full-fledged Fried Chicken Smackdown. Bring it on, boys.

What a great first post -- from a very close neighbor, at that!!! We certainly hope you'll join in the festivities. And be careful with your offers of assistance, as I'm quite good at accepting them and piling greater responsibility on your shoulders! Looking forward to meeting you -- hopefully, well before the big event.

Of course, the actual ticketed event is on Sunday. Should you arrive early, say, Friday night, that'd leave you with plenty of time to give homebrew gifts to your culinary compadres. I do want you to know that I won't be giving out legal advice here for the most part. If the eG Society requires state licenses, we'll take care of that. But if you have specific questions that are legal in nature, feel free to PM me. I may not answer your question, but I'll try and point you in a direction where you can find that answer (hopefully).

Not necessarily, but right now, let's keep alcohol out of the "in-kind" process. We'll have a better answer closer to the date of the event.

Thanks, Heather. We will gladly accept those sorts of "in-kind" donations. Please keep all your receipts for such donations, as we hope that those will be tax deductible. As most of you know, the eGullet Society's 501©(3) federal tax exempt status is awaiting approval from the US Internal Revenue Service (IRS). Upon approval of our 501©(3) status we will notify our donors and provide tax receipts, which will apply retroactively. We'll have more specific guidance about these types of donations, but right now, just keep your receipts!

Dave Scantland has assured me that he'll be making his "Most Excellent Kick-Ass Brunswick Stew" (aka, V-D Stew for Varmint-Dave). Two years ago I gave Dave the task of coming up with a special version of Brunswick Stew that would put to shame all the versions currently found across the State of North Carolina. Here's a thread that chronicles the development process. The only problem last go-around was that the Stew wasn't finished until after the official party had ended. However, those hardcore eGulleteers who stuck by that night had an awesome snack. Dave indicated he'll have this prepared well in advance for serving at the Pig Pickin'. Now I'm truly looking forward to this!!!!!

Oh, c'mon, round trip tickets are $245 right now for that cross country trip!!!! That's as cheap as you'll ever find. Of course, add in the hotel and other expenses, and, well, OK, it ain't cheap! We hope you can make it!

Much of the menu will be handled by me. We'll have both styles of North Carolina barbecue, roasted goat, smoked chicken, smoked sausage (any volunteers want to make special, pig pickin' sausage?), Brunswick Stew, Collard greens, butter beans, hush puppies, and lots of desserts. We'll certainly add other dishes, and we'll need help with the desserts. Regardless, this should be quite a party! Now, who's bringing the bourbon? I'll provide the Blenheim's Ginger Ale for the best possible bourbon and ginger you'd ever want!

I know y'all have been sweating over the wait, but here's our lodging information: We are holding group space at the Brownstone Hotel Raleigh, for the nights of September 2nd-5th, $72 per room per night for standard accommodations, and a limited number of 1-bedroom suites for $92. Rates are exclusive of 13% tax. In order to get these rates, you must stay a minimum of two nights. The reservations will be available for booking beginning today. Because we have a limited number of spaces and there are a lot of other events in town that weekend, please PM me for booking information, including the top-secret booking codes. All reservations will be made by individual call-in and each individual will be responsible for all charges. You must give a credit card number to guarantee your booking, and if your plans change, all reservations MUST BE CANCELLED DIRECTLY WITH THE HOTEL BY 4PM DATE OF ARRIVAL TO AVOID A CHARGE. We are holding a limited amount of group space and due to other events going on in the area, we expect the hotel to sell out well ahead of the Pig Pickin' date. You should reserve early to be guaranteed a room. In addition, we must utilize a certain percentage of our group space in order to guarantee this rate. Please be certain that your name and reservation are included under our group name (which I will provide you via PM) so that you are credited. The cutoff date is AUGUST 16TH, whereupon we must release any unsold space and after that date, NO RESERVATIONS WILL BE GUARANTEED AT THE SPECIAL GROUP RATE.

I've heard that some ethnic groups prefer older male goats, whereas others prefer younger females (no prurient jokes, please). Any truth to this? Also, I'm planning on roasting a whole goat for my pig pickin', so if anyone wants to volunteer to be in charge of this aspect of the cooking, please come forward now. I'm well versed with swine, but not goat.

These were custom made by a company in Mississippi called Cabinetry Direct. I can't say enough about this company and its owner, Ken Ables. These were full overlay solid maple cabinets. They're top notch and we love them. I was a bit hesitant about ordering cabinets from a company that is located in another time zone, but I can assure you that I would never have gotten this good of a product from the local big boxes for anything close to the price I paid. If you want to discuss more about the cabinets, let's start a new thread, as this one is about hoods.

We'll most definitely get the turkey fryer again. We may need to get you some help making those exquisite hush puppies, as one person can't possibly make them fast enough when they're that good! ← Varm, I have two turkey fryers I can bring. Tom North Raleigh ← We might take you up on that, Tom, but we also might want you to bring a bunch of your heirloom tomatoes!!!!

We've all but finalized the group lodging, thanks to the great efforts of our member, Jaymes. We'll post all the details on Tuesday, once we get all the contracts signed. However, right now we have 20 rooms set aside at $72 a night and one or two one-room suites for $92 a night (plus tax for each). These are at the Brownstone Inn, the same place as last time.

Here's a recipe that has been adapted from Bill Smith's creation of honeysuckle sorbet (and this will be included in Bill's upcoming book, Seasoned in the South: Recipes from Crooks Corner and Home. 5 2/3 cups cool water 4 cups honeysuckle blossoms, tightly packed but not smashed 2 cups sugar 1 2/3 cups water Few drops lemon juice Dusting of cinnamon Add the cool tap water to the blossoms and let stand in a nonreactive container at room temperature overnight. The following day, make a somewhat concentrated simple syrup by heating sugar and 1 2/3 cups water over low heat until the mixture is clear, then boiling it for a minute or so until it slightly thickens. Remove from heat, adding a couple drops of lemon juice to prevent the sugar from recrystallizing, and let the syrup cool. Strain the honeysuckle infusion, gently pressing the blossoms. Combine the two liquids and add a very small pinch of cinnamon. Churn in an ice cream freezer, according to the manufacturer's directions. Makes 1 generous quart.

And please, bring your own skillets. Bribery of judges is encouraged.

One of my favorite chefs, Bill Smith of Crooks Corner, makes a honeysuckle sorbet that has become legendary in these parts. Of course, you need to pick about a gallon of those honeysuckle flowers!