The menu for the day will be varied. There will be plenty to choose from.
We can start with the turds that I will have in various flavours. And there will be some made with mini caps rather than jalapenos for those can't eat spicy. the stuffing will be a cheese mix and most will have a smokey sausage or a kransky.
There will be a ton of chicken wings that I will marinade in various flavours. Some will be spicy and some won't. I may even do some with no marinade and let you guys choose what sauce you dip them in, if any.
Pulled Pork burgers will be the mainstay. They will be made with either a coleslaw or a creamy potato salad. Th pork for the pulled pork will go on the weber at about 10:00 on Saturday, and come of at about 06:00 Sunday. Or whenever the temps get to where they need to be. It will then sit in an esky to stay hot until it's ready to be shredded.
And if that wasn't enough, I will also have a few Hanger Steaks that you guys will be able to sample. It will be served either simply on it's own, or with a Chimchuri dipping sauce.
And Golly will be doing his competition winning Chicken thighs. Don't ask what he does to them, otherwise he would have to kill you.
And if anyone can get anything down after all of that, I'm planning a cobbler of some description for dessert.
Phew......
AND THEN...there are others that have expressed an interest in bringing some of their own cuts to try. By all means, bring it! We can have a fun session of showing of with differing techniques. And there will be plenty of Webers to cook on.
As I have previously mentioned, water and soft drinks will be provided. But if you want anything harder, you will need to bring it yourself. I'm a generous guy...but I'm not THAT generous!