Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Varmint's Pig Pickin', Version 2 -- 9/4/05

Varmint

By Varmint
in Southeast: Dining

 Share

Recommended Posts

Mayhaw Man

Mayhaw Man

Posted
Posted
Boys, boys.  I have plenty of potato salad recipes.  But Dean wants authentic Southern potato salad.  Not being from the south, I merely requested something that was quissentially Southern.

Like my esteemed, trash talking colleague, I have never used a recipe to make it either. Tonight, when I get home to my hovel, I will go through my extensive library of Southerncentric cookbooks and find one that best represents what I do. I will then send it on to KKB and see what he thinks. Once it has been approved by both of us, I will forward it on to you, The Queen of the Northcountry.

Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

Link to comment
Share on other sites
Mayhaw Man

Mayhaw Man

Posted
Posted

And come to think of it, I never put eggs in it. I suppose that's because no eggs is what I grew up eating. Maybe it's a Delta thing? I don't know. More research is needed. This might make for an excellent topic.

Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

Link to comment
Share on other sites
Rachel Perlow

Rachel Perlow

Posted
Posted

OK, so Friday night, the extra kitchen is mine (but I'm willing to share with deviled egg makers!). I will also need a 1 quart liquid measure (preferably the new kind that OXO makes that's easy to read from a standing position, but if that can't be had, a Pyrex will do), a 1 or 2 quart saucepan for boiling water, and 4 smaller bowls, about 1 pint each, plastic containers are fine.

Marlene, can I add ingredients to your shopping list or should I go shopping once down there? If I'm going to try to transport pickles, I don't want to pack Jello too. :wink:

I'll bring my own Jello mold. I know how much it holds. :smile:

Link to comment
Share on other sites
Marlene

Marlene

Posted
Posted

feel free to add to my shopping list. I'm going shopping anyway! I've just ordered Debbie's book. Hopefully it will arrive before I leave next Wed.

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Link to comment
Share on other sites
rooftop1000

rooftop1000

Posted
Posted (edited)
If you really, really need ripe peaches for Saturday/ Sunday, let me know how many and I can go get some at the farmers market a couple days before and set 'em on my counter.

Debbie your just peachy...we may not decide our mode of transportation till last min....car or motorcycle so I cant plan on bringing anything...cept maybe a bottle of 43...well padded

tracey

ooops maybe 4-5 lbs

Edited by rooftop1000 (log)

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to comment
Share on other sites
Varmint

Varmint

Posted
  • Topic Starter
Posted

In 6 days, the first of the pig pickin' guests will arrive in Raleigh. More will follow -- a lot more!

We still have some room. Sign up now!

You still might have time to pick up your very own Pig Pickin' t-shirt or apron, available here. We'll have a few t-shirts for sale at the event, but not many.

Finally, we have but 10 days before the pig will be picked. Are you coming? If not, why not??

Dean McCord

VarmintBites

Link to comment
Share on other sites
Marlene

Marlene

Posted
Posted

Ladies, it's hot in Raleigh, and the expectation is for that to continue. I got not one, but two of these tanks, guaranteed to keep you cool!

gallery_6080_1657_206660.jpg

Why two? Well you know, they're white. And you know what they say about wearing white. Within the first 10 minutes of donning something white, you are almost guaranteed to spill something on it within the first 10 minutes. At least that's how it works for me. :blink:

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Link to comment
Share on other sites
Varmint

Varmint

Posted
  • Topic Starter
Posted
Ladies, it's hot in Raleigh, and the expectation is for that to continue.  I got not one, but two of these tanks, guaranteed to keep you cool!

gallery_6080_1657_206660.jpg

Why two?  Well you know, they're white.  And you know what they say about wearing white.  Within the first 10 minutes of donning something white, you are almost guaranteed to spill something on it within the first 10 minutes.  At least that's how it works for me. :blink:

I got me one of these, too -- an extra small, so it gives my belly plenty of room to breath.

Yes, I'm kidding.

Dean McCord

VarmintBites

Link to comment
Share on other sites
Varmint

Varmint

Posted
  • Topic Starter
Posted

Let me re-post the menu, so folks don't have to scroll back:

Eastern NC-style, whole hog barbecue, with sauce (Varmint)

Western NC-style barbecue, with sauce (Varmint)

Smoked Chicken (Varmint)

Goat (probably) (Varmint)

Smoked portabellos (in =Mark's honor, who will be unable to join us this year) (Varmint)

Slaw (Varmint)

Greens (Varmint)

Green beans or field peas (Varmint)

Fried okra (Brooks)

Okra & Tomatoes (Brooks, Brooks, Brooks)

Potato salad (Marlene? -- Varmint to source potatoes, Marlene in charge of the rest)

Hush puppies (Malawry)

Deviled eggs (Debbie Moose)

Brunswick Stew -- Varmint-Dave Variety (Dave the Cook -- Dave, let me know what you need in advance)

Pickled Okra (Brooks, of course)

Desserts:

Homemade, hand-cranked ice cream (foodiehall- yum!)

Viennese style desserts (Carrot Top)

Butter Tart Squares (Marlene)

Bread Pudding (Weka)

Banana Pudding (VaNC)

Rainbow Jello Mold (Rachel)

Lots of others (my in-laws!)

Beverage:

Red Hook Beer (complements of Harris Wholesale)

Homebrew

Red & White Wine (complements of Carolina Wine Company)

Cocktails (Katie and Janet in charge)

Limoncello (Katie - although don't count on there being any left!)

Iced Tea (Sweet and unsweet) (Varmint)

Citrus Ade (Varmint)

Am I missing anything?

Dean McCord

VarmintBites

Link to comment
Share on other sites
Gifted Gourmet

Gifted Gourmet

Posted
Posted
Ladies, it's hot in Raleigh, and the expectation is for that to continue.  I got not one, but two of these tanks, guaranteed to keep you cool!

So did I, Marlene, and for the very same reasons! And, as far as spills go, I doubt that anyone will be even noticing what with all the food and merrymaking going on!

Went to Varmint's Pig Pickin' in Raleigh and all I got was this incredible t-shirt .. and great food, and meeting the eG crowd, and a very hot time ... :wink:

Onward to Raleigh!

May your strength increase and the hurricane not deter you upon this noble mission, Varmint!

Melissa Goodman aka "Gifted Gourmet"

Link to comment
Share on other sites
debbiemoose

debbiemoose

Posted
Posted
If you really, really need ripe peaches for Saturday/ Sunday, let me know how many and I can go get some at the farmers market a couple days before and set 'em on my counter.

Debbie your just peachy...we may not decide our mode of transportation till last min....car or motorcycle so I cant plan on bringing anything...cept maybe a bottle of 43...well padded

tracey

ooops maybe 4-5 lbs

I'll get the peaches Thursday and bring them Saturday.

Link to comment
Share on other sites
Marlene

Marlene

Posted
Posted

Debbie's book arrived today, so I can bring it with me. I'm still itching to try the blue cheese and bacon ones!

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Link to comment
Share on other sites
hazardnc

hazardnc

Posted
Posted
Let me re-post the menu, so folks don't have to scroll back:

Eastern NC-style, whole hog barbecue, with sauce (Varmint)

Western NC-style barbecue, with sauce (Varmint)

Smoked Chicken (Varmint)

Goat (probably) (Varmint)

Smoked portabellos (in =Mark's honor, who will be unable to join us this year) (Varmint)

Slaw (Varmint)

Greens (Varmint)

Green beans or field peas (Varmint)

Fried okra (Brooks)

Okra & Tomatoes (Brooks, Brooks, Brooks)

Potato salad (Marlene? -- Varmint to source potatoes, Marlene in charge of the rest)

Hush puppies (Malawry)

Deviled eggs (Debbie Moose)

Brunswick Stew -- Varmint-Dave Variety (Dave the Cook -- Dave, let me know what you need in advance)

Pickled Okra (Brooks, of course)

Desserts:

Homemade, hand-cranked ice cream (foodiehall- yum!)

Viennese style desserts (Carrot Top)

Butter Tart Squares (Marlene)

Bread Pudding (Weka)

Banana Pudding (VaNC)

Rainbow Jello Mold (Rachel)

Lots of others (my in-laws!)

Beverage:

Red Hook Beer (complements of Harris Wholesale)

Homebrew

Red & White Wine (complements of Carolina Wine Company)

Cocktails (Katie and Janet in charge)

Limoncello (Katie - although don't count on there being any left!)

Iced Tea (Sweet and unsweet) (Varmint)

Citrus Ade (Varmint)

Am I missing anything?

no boiled peanuts?

Link to comment
Share on other sites
Carrot Top

Carrot Top

Posted
Posted (edited)
no boiled peanuts?

They have too much of a sobering influence, I think.

I did just come across a recipe in my old files for a Peanut Brittle Crunch Cake that might help the peanut lovers survive. Does that sound good to you?

Edited by Varmint (log)
Link to comment
Share on other sites
rooftop1000

rooftop1000

Posted
Posted
Let me re-post the menu, so folks don't have to scroll back:

Eastern NC-style, whole hog barbecue, with sauce (Varmint)

Western NC-style barbecue, with sauce (Varmint)

Smoked Chicken (Varmint)

Goat (probably) (Varmint)

Smoked portabellos (in =Mark's honor, who will be unable to join us this year) (Varmint)

Slaw (Varmint)

Greens (Varmint)

Green beans or field peas (Varmint)

Fried okra (Brooks)

Okra & Tomatoes (Brooks, Brooks, Brooks)

Potato salad (Marlene? -- Varmint to source potatoes, Marlene in charge of the rest)

Hush puppies (Malawry)

Deviled eggs (Debbie Moose)

Brunswick Stew -- Varmint-Dave Variety (Dave the Cook -- Dave, let me know what you need in advance)

Pickled Okra (Brooks, of course)

Desserts:

Homemade, hand-cranked ice cream (foodiehall- yum!)

Viennese style desserts (Carrot Top)

Butter Tart Squares (Marlene)

Bread Pudding (Weka)

Banana Pudding (VaNC)

Rainbow Jello Mold (Rachel)

Lots of others (my in-laws!)

Beverage:

Red Hook Beer (complements of Harris Wholesale)

Homebrew

Red & White Wine (complements of Carolina Wine Company)

Cocktails (Katie and Janet in charge)

Limoncello (Katie - although don't count on there being any left!)

Iced Tea (Sweet and unsweet) (Varmint)

Citrus Ade (Varmint)

Am I missing anything?

Drunken Peaches with vanille bean whipped topping.....uh I mean Cream

tracey

oh yeah "Katrina" is not attending without paying full price

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to comment
Share on other sites
Varmint

Varmint

Posted
  • Topic Starter
Posted
I did just come across a recipe in my old files for a Peanut Brittle Crunch Cake that might help the peanut lovers survive. Does that sound good to you?

Does that sound good? Does that sound good? Does a possum like to cross the road? Does pot likker go with day-old biscuits? Hell, yeah, that sounds good. It sounds fantastic!!

Dean McCord

VarmintBites

Link to comment
Share on other sites
Varmint

Varmint

Posted
  • Topic Starter
Posted

Menu, updated yet again. I like the fact that we'll have a bazillion desserts.

Eastern NC-style, whole hog barbecue, with sauce (Varmint)

Western NC-style barbecue, with sauce (Varmint)

Smoked Chicken (Varmint)

Goat (probably) (Varmint)

Smoked portabellos (in =Mark's honor, who will be unable to join us this year) (Varmint)

Slaw (Varmint)

Greens (Varmint)

Green beans or field peas (Varmint)

Fried okra (Brooks)

Okra & Tomatoes (Brooks, Brooks, Brooks)

Potato salad (Marlene? -- Varmint to source potatoes, Marlene in charge of the rest)

Hush puppies (Malawry)

Deviled eggs (Debbie Moose)

Brunswick Stew -- Varmint-Dave Variety (Dave the Cook -- Dave, let me know what you need in advance)

Pickled Okra (Brooks, of course)

Desserts:

Homemade, hand-cranked ice cream (foodiehall- yum!)

Viennese style desserts (Carrot Top)

Butter Tart Squares (Marlene)

Bread Pudding (Weka)

Banana Pudding (VaNC)

Rainbow Jello Mold (Rachel)

Peanut Brittle Crunch Cake (Carrot Top)

Drunken Peaches with Vanilla Bean Whipped Cream (rooftop1000)

Lots of others (my in-laws!)

Beverages:

Red Hook Beer (complements of Harris Wholesale)

Homebrew

Red & White Wine (complements of Carolina Wine Company)

Cocktails (Katie and Janet in charge)

Limoncello (Katie - although don't count on there being any left!)

Iced Tea (Sweet and unsweet) (Varmint)

Lemon, Key Lime & Tangerine-ade (Ronnie_Suburban)

Dean McCord

VarmintBites

Link to comment
Share on other sites
Jason Perlow

Jason Perlow

Posted
Posted
Habanero vodka.

I have extra, including habanero tequila. Want to have a taste off?

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...