LTH Home

Jimswside's Pig Roast-n-Pot Luck - 6/5/2010 - (Past Event)

Jimswside's Pig Roast-n-Pot Luck - 6/5/2010 - (Past Event)
  • Forum HomePost Reply BackTop
    Page 12 of 12 
  • Meat-n-3 Interest:
    6/5
    10%
    6
    6/12
    5%
    3
    6/19
    8%
    5
    Any of the dates
    31%
    19
    Rib Cook off Participant
    8%
    5
    Will chip in on the pig
    38%
    23
    Total votes : 61
  • Post #331 - June 7th, 2010, 8:16 pm
    Post #331 - June 7th, 2010, 8:16 pm Post #331 - June 7th, 2010, 8:16 pm
    Ralf and I would like to chime in to say thanks to Jim, Vangie and Shay. We had wonderful time and had lots of interesting conversations. Thanks again for your company and hospitality. Hoping for a repeat next year.
    -Hwa
  • Post #332 - June 7th, 2010, 9:56 pm
    Post #332 - June 7th, 2010, 9:56 pm Post #332 - June 7th, 2010, 9:56 pm
    Finally recovered enough to form coherent thoughts or at least echo sentiments stated by others. (Those 2 parting shots of tequila didn't help either, but they did help calm the nerves as we drove right into the dark tornado sky. I wasn't driving, just in the passenger seat gnawing away on my nails.) :roll:

    Jim, so glad you decided on the local pig, the meat was deliciously sweet and tender. Thanks to all that tended to the smokers and grill for the sumptuous feasts. And to the folks that shared the many delicious dishes and libations, too many to recount. Wish I had room for seconds.

    Your family's gracious and generous hospitality is much appreciated. Shaylen, the perfectly sweet and charming hostess that stole everyone's heart.

    Thank you!
    “Nothing is more agreeable to look at than a gourmande in full battle dress.”
    Jean-Antheleme Brillat-Savarin (1755-1826)
  • Post #333 - June 8th, 2010, 7:09 am
    Post #333 - June 8th, 2010, 7:09 am Post #333 - June 8th, 2010, 7:09 am
    - PG, Im glad you guys made the drive home safe, the weather really got bad really quick.

    - Ronnie, thanks for the punch recipe, that stuff was great, I had to limit myself to only one cup @ the party. :D
  • Post #334 - June 8th, 2010, 8:23 am
    Post #334 - June 8th, 2010, 8:23 am Post #334 - June 8th, 2010, 8:23 am
    Yes Ronnie...my son had to cut me off after consuming about a 1/4 of the "diluted" rum punch you made for me. He didn't want to be the one to drive home! :D
  • Post #335 - June 8th, 2010, 3:16 pm
    Post #335 - June 8th, 2010, 3:16 pm Post #335 - June 8th, 2010, 3:16 pm
    Huge thanks to Jim, Vangie, and Shaylen for a remarkable job of hosting.

    The pig was phenominal, KennyZ's ceviche was amazing (Kenny, please post the recipe for that!!!!), there were more great things to taste than I can remember, and of course as always being around other LTHers is such a pleasure!

    Can't wait for the the next events!

    Glenn
  • Post #336 - June 8th, 2010, 6:26 pm
    Post #336 - June 8th, 2010, 6:26 pm Post #336 - June 8th, 2010, 6:26 pm
    We had a grand time as well. Thanks very much.

    But we had a funny moment in the car on the way back. The daughter mentioned that she prefers the thousand year old egg with the shell slightly cracked so the tea mixture adds a stronger flavor to the egg. However, the grandmother felt that a bunch of Americans just would perceive them as broken and not appreciate, so she "Westernized" the recipe. Maybe next time, she will believe me that this bunch appreciates authentic.
  • Post #337 - June 8th, 2010, 10:00 pm
    Post #337 - June 8th, 2010, 10:00 pm Post #337 - June 8th, 2010, 10:00 pm
    Thank you so much to everyone who welcomed this lth virgin into your family. I had a great time meeting everyone and seeing Jim for the first time in over 20 years. I hope everyone enjoyed the impromptu Lobster smoke, i was kinda caught off guard when given the duty of cooking, but loved every mnute of it. I look forward to meeting you all again.
  • Post #338 - June 9th, 2010, 6:27 am
    Post #338 - June 9th, 2010, 6:27 am Post #338 - June 9th, 2010, 6:27 am
    brianbuschstudio wrote:Thank you so much to everyone who welcomed this lth virgin into your family. I had a great time meeting everyone and seeing Jim for the first time in over 20 years. I hope everyone enjoyed the impromptu Lobster smoke, i was kinda caught off guard when given the duty of cooking, but loved every mnute of it. I look forward to meeting you all again.



    thanks alot Brian, and Im glad you enjoyed your first LTH event. Nice seeing you again, and welcome to LTH.
  • Post #339 - June 9th, 2010, 7:47 am
    Post #339 - June 9th, 2010, 7:47 am Post #339 - June 9th, 2010, 7:47 am
    glennpan wrote:The pig was phenominal, KennyZ's ceviche was amazing (Kenny, please post the recipe for that!!!!), there were more great things to taste than I can remember, and of course as always being around other LTHers is such a pleasure!


    Thanks, Glenn. I've posted a recipe in this ceviche thread.
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #340 - June 15th, 2010, 7:51 am
    Post #340 - June 15th, 2010, 7:51 am Post #340 - June 15th, 2010, 7:51 am
    I have finally uploaded my pictures from this wonderful event-
    you can see them here- even if you are not a FB user or friend-

    http://www.facebook.com/album.php?aid=4 ... d62ee13a32

    Also if anyone wants the recipe for the N.O. style spicy shrimp with bacon, let me knowand I will be happy to post or PM it.
    E
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #341 - June 15th, 2010, 8:15 am
    Post #341 - June 15th, 2010, 8:15 am Post #341 - June 15th, 2010, 8:15 am
    nice pictures elaine,

    can you post the recipe for those shrimp on this thread(or the shopping and cooking area), they were great.
  • Post #342 - June 15th, 2010, 10:51 am
    Post #342 - June 15th, 2010, 10:51 am Post #342 - June 15th, 2010, 10:51 am
    jimswside wrote:nice pictures elaine,

    can you post the recipe for those shrimp on this thread(or the shopping and cooking area), they were great.


    yes please :P
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #343 - June 15th, 2010, 11:54 am
    Post #343 - June 15th, 2010, 11:54 am Post #343 - June 15th, 2010, 11:54 am
    Flow is a word I might use in conjunction with the BBQ. :)

    The continuous Flow of great food across the buffet. Grab a plate and a half hour later there is something new.
    Flow of guest arriving. Take a break to stretch the legs and have a chat with someone new.
    The Flow of food across and excitement in the cooker area! G Wiv in his glory! The massive amount of Uncle John's links! Flip The Pig!
    The Flow of adult beverages and naps being taken on a nice, early summer day.

    Everybody was relaxed and well fed. Just the way it should be.

    Thanks, Jim and family. A perfect day!
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
  • Post #344 - June 15th, 2010, 6:56 pm
    Post #344 - June 15th, 2010, 6:56 pm Post #344 - June 15th, 2010, 6:56 pm
    Well spoken! That's exactly how the day went. So nice to see familiar and new faces. Next time everyone goes to Toon's, we are SO there. Thanks again to Jim and family.
  • Post #345 - June 17th, 2010, 8:01 am
    Post #345 - June 17th, 2010, 8:01 am Post #345 - June 17th, 2010, 8:01 am
    thanks folks, it was a good time.

    I finally made it back to the area where the pig roast was held when I was riding the John Deere last night( I had stayed away from back there for about 10 days +/-.) A few spots of burned grass that will grow back, and the rest of the grass is coming back nicely,.

    Do it again next year..? perhaps.
  • Post #346 - June 18th, 2010, 10:02 am
    Post #346 - June 18th, 2010, 10:02 am Post #346 - June 18th, 2010, 10:02 am
    Here is the shrimp recipe (I doubled it for the pigroast):

    Spicy New Orleans Style Shrimp
    (adapted from the Frugal Gourmet’s BBQ Shrimp recipe-
    more bacon, more garlic, less butter)

    1/2 lb bacon, chopped
    1 stick butter
    2 tablespoons Dijon-style mustard
    1½ teaspoons chili powder
    ¼ teaspoon dried basil or 2 tablespoons chopped fresh
    ¼ teaspoon dried thyme or 1 sprig fresh
    1 teaspoon fresh-ground black pepper
    ½ teaspoon dried oregano or 2 tablespoon chopped fresh
    4 cloves garlic, crushed
    2 tablespoons dry crab boil (spices from the sack)
    1 tablespoon tabasco or other cayenne hot sauce
    1 1/2 - 2 pounds large shrimp, with or without heads and/or shells

    Preheat oven to 400˚
    In a small frying pan, fry bacon until clear.
    Add the butter and all other ingredients except shrimp.
    Simmer for 5 minutes.
    Place the shrimp in an open baking dish, and pour sauce over the top.
    Bake uncovered for 20 minutes.
    Serve hot and at once!
    Don’t forget French bread for sopping up the sauce. (Hubby says this is the best part)

    Enjoy!
    Last edited by irisarbor on March 6th, 2011, 2:18 pm, edited 1 time in total.
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #347 - June 19th, 2010, 5:20 pm
    Post #347 - June 19th, 2010, 5:20 pm Post #347 - June 19th, 2010, 5:20 pm
    Finally getting around to responding. Thanks for the hospitality. EVERYTHING was outstanding. Thanks to those who have posted recipes. And thanks to the man above for keeping the rain away.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #348 - March 14th, 2011, 3:06 pm
    Post #348 - March 14th, 2011, 3:06 pm Post #348 - March 14th, 2011, 3:06 pm
    Even though the last 2 years events have been alot of fun I am sorry to announce there will be no pig get together this year out in Gods Country, due to a family illness, and a few other reasons.

    Perhaps we will do it again in 2012, but thats too far out to think about.

    Thanks again to all the good folks who came out in the past couple of years, and to the folks who asked about when it was going to be this year.

    slainte
  • Post #349 - March 14th, 2011, 3:15 pm
    Post #349 - March 14th, 2011, 3:15 pm Post #349 - March 14th, 2011, 3:15 pm
    Jim,
    We all immensely appreciate the work that you put into the Pig Roast-n-Pot-Luck, which has now become part of the LTH calendar, and we wish everyone in your family good health.

    But now, perhaps, the Pig Roast can become institutionalized, just like the Picnic, Xmas Party, He-Man Meat Eaters Luncheon, Chinese Xmas Eve, and GNR dinner. Is there anyone who might be willing to host, perhaps in conjunction with a committee. Perhaps, like the Picnic, there is a Park that we can use. We can still call it Jim's Pig Roast - and generations from now some small child will ask her dad, who is this Jim who blessed us with the pork.

    If there is anyone interested in taking over or even helping out, just post.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #350 - March 14th, 2011, 4:06 pm
    Post #350 - March 14th, 2011, 4:06 pm Post #350 - March 14th, 2011, 4:06 pm
    Jim,

    While I am very sad to hear there will be no pig roast, I am even more disturbed to hear of a family illness. I hope that things go well for you and will keep you in my thoughts and prayers.

    I would gladly step in here and offer my house and yard here in Naperville but while I have a decent sized yard, I don't have anywhere near the space that Jim has.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more