Food page - Page 2

Islandtrader · #11 10-28-2013, 09:02 AM

From what I have deciphered so far...looks like we may eat hearty at the Fri. night cook out, and then if all goes well a late afternoon on the island cook out with anything that was caught or left over from friday.

OK guys chime in...how many are going over to Bills on Friday?

2-Islandtraders boat (+Denny?)

kmoose · #12 10-28-2013, 09:33 AM

How much dockage does Bill have? I am totally good with that if we have room.

cdavisdb · #13 10-28-2013, 09:40 AM

I'll be there with the Seafari. Bringing a two burner gas stove.

bbh57 · #14 10-28-2013, 11:29 AM

We can pull and tie up quite a few I think, (might need some bumpers to raft.) My channel is wide so if needed we just anchor in the middle and ferry in. I want to see that channel full of seacrafts!

kmoose · #15 10-28-2013, 12:22 PM

That is great news. I really am looking foward to this.

You can tell your neighbor when we all show up at once that the Aquasport down the way was talking smack and your boat called in all his homies to go roll on him.

dave3fl · #16 10-28-2013, 05:58 PM

I should be there by about 6:30 so I will catch up with you guys wherever you are then

Islandtrader · #17 10-29-2013, 08:01 AM

Quote:

Originally Posted by McGillicuddy

If its ok, i'm gonna bring a backpack in a rental car, a desert-borne thirst, and an appetite for gulf coast grub. hopefully by 7pm friday

Cool...looking forward to chatting and drinking with you.

Denny is not the only one that brings good Bourbon! Egg hasn't tried my single barrel stuff.

bbh57 · #18 10-29-2013, 08:58 AM

Quote:

Originally Posted by McGillicuddy

If its ok, i'm gonna bring a backpack in a rental car, a desert-borne thirst, and an appetite for gulf coast grub. hopefully by 7pm friday

Are you flying in from Califorinia McGillicuddy? Last Anclote gathering Old Blues Player came down from the North East.

RUSTYNTABATHA · #19 10-29-2013, 11:17 AM

Scored on the yellowfin... it ill be brought down fresh and smoked... it will have to be eaten so i will brein g enough for about 25-30 1" steaks... mostly top loin... i will be smoking tuna from about 1 till i finish up... did about 15 #'s of smoked boneless yesterday and got it vacuum sealed and freezzen...lol by the time im done today should have enough to last the winter... somewhere close to 25 #s...

Islandtrader · #20 10-29-2013, 05:42 PM

Quote:

Originally Posted by RUSTYNTABATHA

Scored on the yellowfin... it ill be brought down fresh and smoked... it will have to be eaten so i will brein g enough for about 25-30 1" steaks... mostly top loin... i will be smoking tuna from about 1 till i finish up... did about 15 #'s of smoked boneless yesterday and got it vacuum sealed and freezzen...lol by the time im done today should have enough to last the winter... somewhere close to 25 #s...

Yum...when out in the Northwest we use to can it...and let me tell you there is nothing better than real fresh tunafish that you canned your self.