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Author Topic: Low country boil at the Classic  (Read 10078 times)

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Offline mullet

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Re: Low country boil at the Classic
« Reply #45 on: April 13, 2012, 12:20:57 am »
I'll bring some more shrimp. ::) :D
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Offline Brock

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Re: Low country boil at the Classic
« Reply #46 on: April 13, 2012, 12:40:58 am »
sounds like you guys are talking about a gumbo....not a Lowcountry Boil.  Shrimp, sausage, new potatoes, corn on cob and more like a good dose of Old Bay Seasoning.....like Cracker said.  I have thrown some gator meat in one in addition to local caught shrimp....  but for the love of the South keep the Lowcountry Boil like it is intended. :)
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Offline cracker

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Re: Low country boil at the Classic
« Reply #47 on: April 13, 2012, 01:07:05 am »
OK no sweat we'll just change the name and procede as planned. Ron
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Offline Pat B

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Re: Low country boil at the Classic
« Reply #48 on: April 13, 2012, 01:59:14 am »
Sounds like a slumgullion to me!  ;)  Ronnie, I'll bring some sausage for the pot.
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Offline bowtarist

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Re: Low country boil at the Classic
« Reply #49 on: April 13, 2012, 02:15:41 am »
I'm still brining some sausage, but I ain't gonna be there til late on the 3rd, maybe I can have a bowl for breakfast.  I'll sniff it out when I get there.    ;D, dpg
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Offline Pappy

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Re: Low country boil at the Classic
« Reply #50 on: April 13, 2012, 07:01:23 am »
Depends on how Late dpg ,we don't bed down to early. ;) ;) Don't know what it is called but sounds like a good meal to me. :) It's boiled and it is defiantly in the country. ;) ;D ;D
   Pappy
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Offline cracker

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Re: Low country boil at the Classic
« Reply #51 on: April 13, 2012, 09:19:11 am »
How abut we call it a Twin Oaks Jumble. Ron
« Last Edit: April 13, 2012, 09:49:14 am by cracker »
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Offline Brock

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Re: Low country boil at the Classic
« Reply #52 on: April 13, 2012, 09:52:02 am »
LOL.....wish I was coming would bring some hot venison sausage, a couple ducks, and a little gator tail. ;)  I got to stop working so much and start enjoying myself more... ;)
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Offline MWirwicki

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Re: Low country boil at the Classic
« Reply #53 on: April 14, 2012, 12:21:37 pm »
Hey Pappy/Cracker: 

It looks like the Wicki's are gonna be there for the boil.  We'd like to contribute.  We raise our own chickens.  Would that work in the boil?  If not, we can bring the onions and you could scratch them from your list.  Hell, scratch them anyways and count on us to bring 'em.  So, should we bring chicken?
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Matt Wirwicki
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Offline cracker

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Re: Low country boil at the Classic
« Reply #54 on: April 14, 2012, 06:14:49 pm »
Go ahead and bring the chicken we'll fry it. Ron
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Offline Rick Wallace

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Re: Low country boil at the Classic
« Reply #55 on: April 15, 2012, 05:56:15 am »
Sure hope I get to get there one day,,sounds like a great time!  grub is grub,no matter what its called!  8)
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Offline Pappy

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Re: Low country boil at the Classic
« Reply #56 on: April 16, 2012, 08:41:51 am »
This is sounding better all the time,Love to have you Rick any time.  :) :)
   Pappy
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Offline BearG

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Re: Low country boil at the Classic
« Reply #57 on: April 17, 2012, 03:35:56 pm »
Ronnie sounds like the srimp is covered, you want me to bring something else? 
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Offline BearG

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Re: Low country boil at the Classic
« Reply #58 on: April 19, 2012, 11:19:51 am »
Just a reminder guys if you could bring something for the pot it would be nice or a side would be cool as well.  We are doing it on Thursday night.

This is the only dinner other than Saturday night pot luck that will be happening unless someone else wants to do a night.

And remember guys bring something for the pot luck the Twin Oaks boys put a lot of effort into that meal and I think we could help them by bring something to feed the masses.  I'm planning on making a mess of collard greens.

Thanks again to Pappy and all the Twin Oaks guys for making this the best shoot of the year.
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Offline stringstretcher

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Re: Low country boil at the Classic
« Reply #59 on: April 19, 2012, 11:50:08 am »
I am planning on making a dutch oven cobbler for the Saturday night feast.  I have not made one before, so have to wait and see if it turns out edible or not...lol
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