NE FerrariChat BBQ Sat, 14-AUG

Tnx for the pix David.

We're planning for people to park where these cars are. Probably a double deep (2 rows). Will ck w/the neighbors to see if people can park on the other side.

There's a fair amount of shade back behind the cars. That's where we're planning on setting up the tables with food, etc. It's the coolest place in the yard during the day.

 

Birdman,Spider348,& I got together & did some final planning. It looks like we're at 18 to 20 people!!!

Given the size of the event, & to keep the preparation load down to something we can pull off, we'd like to ask for volunteers to bring some of the menu items (see MENU below).

DATE & TIME:
Sat. 14 Aug 2:00 PM til it breaks up, or I decide it's bedtime, or the mosquitos start dragging people down the hill ... BTW, I'll be timing the ribs & brisket to be done about 2:30.

RAIN DATE:
Sunday, 15 Aug. Same time & place.

DIRECTIONS:
Send eMAIL & your official RSVP to:

[email protected]

Jonathan or I will use your eMAIL to put together a mailing list & send out directions.

MENU
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Drinks:
We'll have Iced Tea & some large sodas iced down & a couple of big coolers with ice for your drinks.
(Booze:You're welcome to BYOB, or make arrangements with someone like Mondial86, or JWise. )

Chips, Salsa, Dip(s), Crudetes - Any volunteers?

Brisket & Ribs - Verell & Jonathan will provide & smoke.

Pinto Beans - Verell will make up a big pot.

Cornbread - Jonathan's baking his special recipe.

Potato Salad - Need ~4 pounds, any volunteer(s)

Cole Slaw - Need ~5 pints, any volunteers?
(BTW, Col. Sanders makes a very good cole slaw, but if you have a secret recipe & want to make it...)

Fixings:
- BBQ Sauce - Verell will supply a sweet one & a tangy one. If you have a favorite, bring it & we'll have a tasting.

- Sliced Videlia onions, Jalapeno peppers, other condiments... Any volunteeer(s)

- Sandwich bread - need a couple of loaves, Any volunteers?

Any other food you might want to bring.

GRILL:
I'll have a big Weber grille setup for the ribs. You can toss other things on it after the Ribs come off, or can find room for.(Saw areference to Veggie Burgers. )

If anyone local has a Weber that they can drop off Sat AM about 9:00 it'd be welcome.

Paper Plates, knives & forks - Jonathan or I will supply.

BTW, I just did a quick count & came up with 18 people.
Just to be on the safe side, I'll order enough brisket & ribs for 22+ people. I may do an extra brisket just in case. Also, Jonathan & I can always freeze any left-over.

 

John, pls send me eMAIL so I'll have you on the mailing list. - Verell
[email protected]

 

Folks,
From now on, PLEASE: SEND eMAIL to:
[email protected]
so I can put you on email list for directions & have you in the official headcount.

Rex,
Was going to eMAIL you in case you hadn't seen the thread. Of course you're welcome.

Can use your grille if you can drop it off by about 9:00 Sat. AM. as Ribs take about 3 hours to cook.

 

Please put BBQ in the subject of your eMAIL.

I've set up a filter that puts all eMAIL with BBQ in the subject line into a folder. At this point, please send eMAIL to:
[email protected]

It's ok to post as long as you know I've got eMAIL.

Requestingly,

BTW, this turnout is great! Much larger than I'd hoped for!

 

I'll be emailing driving directions & a list of who's bringing what, along with any thing that's still needed on Sunday, 8 AUG.

Please send me your eMAIL RSVP ( please put BBQ in the subject line) by 9:00 AM Saturday, 7 AUG.

This thing keeps growing!! It's great! Never knew there were this many Ferraris & Ferrari folks in the NE area!

 

IMHO,
Chianti (nothing fancy like Classico or Ruffino) is great with BBQ. Also a good fruity table red or a Merlot.

(I'm a cheap date as far as wines go.)
BTW, do I have eMAIL from you?

 

I've eMAILed directions & a copy of the following to everyone who's RSVP'd. If you haven't received them,
please send me eMAIL:

[email protected]

Here's what we believe is signed up for, & who's bringing it. NOTE: There are still a few open items if anyone's interested.

Please let me know by eMAIL if I've overlooked something (or someone), or if you want to volunteer to bring something.

Response has been great. Thanks for the volunteers.

Turnout is BIG!
We've got a Maserati - well, it's Italian & almost a Ferrari)
No word on the silver Lambo yet.
Heck, We're even letting a couple of vintage/classic {P-word censored)s come & they aren't even Italian(LOL- in good fun)!

Excitedly,

Birdman & Verell
PS Don't forget to bring your cameras!

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FerrariChat NE BBQ MENU - Acknowledgments
-----------------------------------------

Drinks:
We'll have Iced Tea & some large sodas iced down &
a couple of big coolers with ice for your drinks.

Wine: Mondial86, DBH
Beer: JWise

Chips, Salsa, Dip(s), Crudetes
Mr Doody:' a ton of chips and dip stuff'

Brisket & Ribs - Verell & Jonathan will provide & smoke.

Veggie Burgers - Troy

Pinto Beans - Verell will make up a big pot.

Cornbread - Jonathan's baking his special recipe.

Potato Salad - Tom & Linda Saupe: ~4 pounds.

Cole Slaw - Need ~5 pints, JWise

Fixings:

- BBQ Sauce - Verell will supply a few varieties, several sweet ones & a
tangy one, his favorite spicy one. If you have a favorite, bring it &
we'll have a tasting.

- Sliced Videlia onions, Jalapeno peppers, other condiments...
dbd: ketch, mustard, relish etc.

- Sandwich bread/buns - Any volunteers?

Any other food you might want to bring.

2nd GRILL: RexM

Paper Plates, knives & forks - Jonathan or I will supply.

 

Hmm, we're going to have to watch this pretty closely. I may be smoking under a canopy Friday night! So for sounds like Sat. afternoon looks OK, but close!