Tennessee Classic Boil - Contributor sign up thread

[MWirwicki]

Pat, we ate the boil up under the pavilion at the picnic tables.  Butter would be fine.

[JW_Halverson]

JW, you instantly got my mouth watering.  I've never even thought of doing corned loins.  Think I f I brin a few for the pot I can get in, and maybe help w/ prep?  Sounds like a recipe I'd love to add  to my book.

I generally don't corn the loins because I use them as Chateaubriand.  That's fancy Frog-talk for a section of backstrap seasoned and grilled whole, then sliced at the table, served up medium rare and juicy as all get-out.

I generally use roasts off the hindquarters for corning.  This time I picked the loins because they would hold together better for making sandwich meat.  If you are offering to bring loins to corn, you should have started a couple days ago.  They need to cure in the brine for at least a week to a week and a half.

[gothmog]

Well so much for that idea.  Im still gonna find ya and pick your brain bout the brine and process tho. 

[JW_Halverson]

Well so much for that idea.  Im still gonna find ya and pick your brain bout the brine and process tho.

Be sure to bring a small, delicate instrument and a good quality magnifying glass then!

Don't surrender the idea of fetching along some backstraps.  I can teach you how to do Chateaubriand over a campfire!  Taste that once and you will NEVER cook your venison past medium rare again!

[venisonburger]

Looks like you have most of the ingredients covered, so I'll handle the appetizer, Im bringing about 3 gal of home made fresh salsa, and chips, this year I made some that will curl your nose hair as well as the milder stuff, so your taste buds will be prepped for that spicy country boil.
VB

[Pat B]

Mark, I look forward you more of your famous salsa. 

[koan]

Anything else we need? Im bringin more of the family applebutter...and peach butter for breakfast...but dont think we need that inda boil, lol

[Cardboard_Duck]

I'll be there Wednesday evening, if there is anything else let me know what is needed and I'll bring it.

[JW_Halverson]

Ok, just to get the Friday nite thing going, I will bring the corned venison and some taters/carrots to go in with it.  All I am going to need to get this done is access to water and fire, which I assume someone may be able to point me toward. 

[Josh B]

I'm in for the Friday feast as well.  What would you suggest that I bring to compliment your main course JW?  Josh

[JW_Halverson]

Biscuits are always a plus, but any bread action to mop up the juices is plenty good!

[Josh B]

That'll do!  I'll get something along those lines.  Man, I'm hungry all of a sudden!  Josh

[bowtarist]

I've got two loaves of homemade bread already packed, I was going to keep one for Saturday, but I can bring one over Friday night as well, and some dill pickles too.

[JW_Halverson]

I am making a presumption on the folks that do the Low Country Boil, and that is to borrow a pot for the corned venison boil on Friday nite.  This of course, obligates me to let 'em in on a share. 

[MWirwicki]

Want to thank everyone involved in the boil.  Special thanks to Cracker for his boil expertise.  It was a fantastic meal enjoyed by all!