The 24 Hours of Lemons Forums → Our Crappy Race → Stafford BBQ
Well, I regret putting up this message, as it's quite a downer.
As of July 1st, UDMan will no longer be UDMan, but X-UDMan. Due to the Carpoclypse, I am no longer working.
Therefore to try and conserve MY funds, I can't justify the expense of holding a BBQ on Saturday Night. I really have to apologize in advance for this, but them's the breaks.
daaaang. what if we all chipped in?
daaaang. what if we all chipped in?
Since we will have to pay for food anyway, I am sure my guys would chip in as well.
Let us know....I think we could all handle to pay in..!!!!
i can't get a sponsorship but i may be able to swing a 20% discount from the food chain i work for, if that would help
I was still planning on bringing my cooker trailer down. When UDMan originally contacted me he wanted a bbq for 300 which is 3x bigger that I can normally do which is why I directed him over to a larger caterer. Given the situation if we get a little creative I should be able to get everyone fed. What I can do is provide the cooker and the charcoal wood for the event. I can cook up a case of pork butts and make a huge batch of pulled pork and donate that to the cause. If Mecgafishy can wrangle a discount on say some chicken or even burgers and everyone chips in for those we should be able to get it done. Since I doubt there will be a 300 person bum rush for food I'm thinking of it more like two 150 person que's.
I've got paypal if anyone needs money for it now...me likey bbq. Shoot me a message if you need a donation.
BBQ is back on.... Beer garden is questionable. However, there will be a big bucket for Jason (our chef) if you guys are so inclined to pay. Looks like it will be BBQ....... why don't I leave that for a surprise....
That really sucks, Jim. Good luck getting back on track.
(Although, I admit with guilt that I have always had a morbid curiosity about what would happen if you took away the UD from UDMan. Now I'm thinking that he just returns, more powerful that one could ever imagine. Or something.)
The BBQ is in post planning stages and I think everyone will be happy. Unfortunately, the beer garden / vendor thing isn't going to happen due to more red tape than time to sort it out. I do want to plug the Thomas Hooker Brewery though, they were the only ones to step up and give it an honest effort.
Any word on how the weather is sorting out for Saturday afternoon / evening?
That really sucks, Jim. Good luck getting back on track.
(Although, I admit with guilt that I have always had a morbid curiosity about what would happen if you took away the UD from UDMan. Now I'm thinking that he just returns, more powerful that one could ever imagine. Or something.)
Well, you won't take away UD in UDMan. I will now be calling my self XUDMan. With that little "X"tra thrown for good measure.
God, that's so lame, I can't even make a good excuse for it....
Hey XUDMan: email me ASAP- got a potential BBQ sponsor!
The Duct Tape Motorsports team couldn't do the Beer Garden (maybe CMP?), but we will have some extra Dinasour BBQ Pulled Pork on Sat during lunch for those that stop by our paddock area.
-Scott
Ya'll sure don't have a clue what goes into GOOD BBQ.
Ya'll sure don't have a clue what goes into GOOD BBQ.
Really? What makes you think that?
Ya'll sure don't have a clue what goes into GOOD BBQ.
I've been to the DNZ preferred BBQ place down there. They throw the whole pig into the wood chipper, lips to anus.
ecugrad wrote:Ya'll sure don't have a clue what goes into GOOD BBQ.
Really? What makes you think that?
You don't BUY sauce, you MAKE sauce. The main ingredient better be Vinegar.
n0m4d wrote:ecugrad wrote:Ya'll sure don't have a clue what goes into GOOD BBQ.
Really? What makes you think that?
You don't BUY sauce, you MAKE sauce. The main ingredient better be Vinegar.
I completely agree. I make everything from scratch but the main ingredient in New England BBQ is Maple Syrup. Coming from the south I also prefer vinegar, but sweet sauces win trophy's up here.
ecugrad wrote:n0m4d wrote:Really? What makes you think that?
You don't BUY sauce, you MAKE sauce. The main ingredient better be Vinegar.
I completely agree. I make everything from scratch but the main ingredient in New England BBQ is Maple Syrup. Coming from the south I also prefer vinegar, but sweet sauces win trophy's up here.
Damn traitors.... Save the sugar for cakes and ice cream.
The 24 Hours of Lemons Forums → Our Crappy Race → Stafford BBQ