Varmint

Seeing that this is a NC, rather than Wisconsin, event, Cheese Heads will not be worn. So let it be written, so let it be done.

But the real question is: who's surprised? Um, Mrs. Varmint?

You da man!!!! God, I should start fasting now, but I won't.

Just to let you know how committed I am to this, I had barbecue for lunch on Saturday, and I'm about to head out to have more barbecue for lunch today. One can never get enough barbecue!!!

What, and no leftovers? This stuff does get better with age!

I have a blade type grinder and a shitty burr grinder that I used to use for espresso, but it started leaking coffee grounds all over the place. It still works OK, I think, it's just too messy. I have a shitty drip pot as well, but it's good enough for me! Freshly roasted beans would be awesome -- I'm about out of the ones Fat Guy roasted for me for my birthday!! I'll provide the cream.

Peaches are difficult, as they're not really in season much anymore. Think of some typical southern junk food and try deconstructing them. I mean, a Moon Pie could be quite good, in another format -- graham cracker, chocolate and marshmallow.

I do not understand this logic at all. Have you never heard of "Hair of the dog?" OK, that settles it -- you're on the pit crew, too!

Hey, 5 day forecasts are notoriously inaccurate. Plus, that's the reason I rented a big ass tent for this shindig. We laugh at rain, sleet, snow and any other so-called "inclement" weather.

Tee hee! Good one. That's totally fuckadelic. As one Doonesbury strip stated, you can talk like a military man by using the work "fuck" as if it were a comma.

Scott, thanks a bunch. We will need some help on the pit crew, just to make sure everyone gets enough sleep. The downside of such a position is that we really can't drink that much on Friday. Although, that just might be a good thing, eh? As far as the clean up is concerned, thanks a ton. We'll get it all cleaned up one way or another. Mrs. Varmint is using this as an excuse to work around the yard. She had her chainsaw out yesterday, and when she was finished with that, out came the pressure washer. I give my wife power tools for gifts. She gives me cooking stuff!

I hadn't totally forgotten that, Mark. Actually, I got 3 hours of sleep last night, so I mostly forgot it! Thanks, and I'm truly looking forward to it. I expect we'll get a fair number of side dishes, but I was mentioning the ones that I know will be on the serving table.

Chafing dishes would be fantastic. Man, y'all are the greatest. Remember that the menu itself is fairly limited: Pig (i.e., "NC barbecue" -- eastern and western style) Chicken Slaw Hush Puppies Boiled (barbecue) potatoes Collard greens Brunswick (er, VD) Stew Maybe one other side dish, depending what's available at the farmers market. Green beans looked good yesterday. Lots of desserts. I know we'll have apple pie, coconut cake, pound cake, bread pudding, banana pudding Beer, sweet tea. As far as ice is concerned, we can get lots of it nearby. We'll just have multiple ice runs. I'll probably need 20 bags just to keep the pig cold for its 24 hour brine bath.

Time's running out, y'all, but it's still not too late to join us. Let me know of any last minute changes of plans, please. I'm not working on Thursday and Friday and will be running around picking up pigs, pig cookers, wood, cabbage, and lots of Prozac!!!! Looking forward to seeing y'all.

I'm excited that a local heirloom tomato grower is selling me about 25 pounds of maters for 60 cents a pound. I'm loading up on Black Krims, Purple Cherokees, and Yellow Brandywines. They have sufficient acidity to carry the day in this stew. Do we need some red tomatoes for color, Dave, or shall we just shock the hell out of folks with the unusual color? Some Green Zebras might be nice. Hell, how often do you have stew with duck, rabbit, and heirloom tomatoes? Whoo hoo!!!!

No, it'll be Bobbing for Limas in the pot. My wife's a doc, so she'll take care of those second degree burns.

Here's a list of desserts off of the sample menu from Magnolia Grill and its Beard Award-winning pastry chef, Karen Barker. Realize that these aren't desserts in the Steve Klc mode, but are more "down-home" sort of bakers' delights. Very tasty nonetheless. Desserts Orange Tea Sorbet with Persimmon Apricot Essence & Winter Citrus Meyer Lemon Shaker Pie with Berry Sauce & Huckleberry Compote Milk Chocolate Malt Ice Cream Sandwich with Fudge Brownie & Chocolate Sauce Zabaglione Rice Pudding with Sundried Cherries & Hazelnut Pizzelles Warm Banana Caramel Upside Down Cake with Bourbon Praline Ice Cream Tropical Fruit Sundae with Coconut Ice Cream & Macadamia Brittle Chocolate Raspberry Soufflé Cake with Raspberry Sauce & Whipped Cream

Don't worry about it, Heather. Thanks a ton. Plus, we have a Sam's Club close by.

We'll have 2 cookers.

But it was chefette who referred to the jelly as "Grandma Varmint". Far more scandalous!

Hell, she'd be mighty proud! Or pissed off that she couldn't make it!!!

Thanks, but will it be as good as Grandma Varmint in a Jar???? Sorry, folks -- inside joke.

How ya doing for tables & chairs? I've got a few of each. I'm renting tables and chairs for 60. I'd love it if we get more. Thanks. Anything you want to throw on the smoker/cooker? We need to have something spicy, don't we???

ok, I just noticed in a previous post you said you needed some help cooking on Saturday... It'll be crazy on Saturday, but I had also promised to make, at the very least, lots of biscuits Saturday morning. Thus, anyone will be welcome at any time. It's going to be a long day, and there will inevitably be plenty to do.

I noticed at the NY/NJ event, they had eGullet name tags. We can go one better: name tags with the event logo on them. I can handle this. I think by the end of this event, the 50 or 60 non-eGulleteers in attendance will know all there is to know about the site. Think of yourselves as ambassadors, my friends!!!