COOK! Texas BBQ & Pot Luck (RSVP Limit 60)

  • December 8, 2012 · 4:00 PM
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How about mesquite smoked beef brisket in an offset smoker on wheels?

It takes 10-12 hours, but there's nothing like slow smoked BBQ.  I use to have over 100 people in my back yard for a Texas Style Party.  Unfortunately I don't have a home and yard big enough to host, but can cook the meat and bring it to another location.  The picture above is my smoker in the yard I used to have.

We have been unable to set a limit on the site for RSVP's.  I have requested the limit be set at 60 attendees.  If you attempt to pay and are redirected to a webpage indicating the the limit has been reached, over 60 people have confirmed and paid.  If you do not submit a payment, you will not be included on the final guest list.

Cancellations must be done at least 7 days prior to the event (December 1st), otherwise your payment will be non-refundable.

Price:  $12.00 per person.

 

http://www.look4thegold.com/TXBBQ_Payment

Make sure you bring your receipt with you.

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  • Paul B

    I want to thank everyone for attending and bringing such great side dishes and desserts. Tom thank you for opening up your home to us so we could get together to share a meal before the hectic holidays. It was fun and I am grateful we were able to pull it off. Thank you all again. God Bless you and have a Merry Christmas and a Fantastic & Happy New Year.

    Luci is already planting the idea of an event around seafood.

    December 10, 2012

  • Margo C.

    Thank you Paul and Tom for being such wonderful hosts. Here is the recipe.
    Cabbage Crunch A 1970s dish
    1/2 head green cabbage and 4 green onions
    1/2cup oil (vegetable oil)
    3T vinegar (white or rice--I use seasoned rice vinegar)
    1t salt (I season to taste)
    1/2 t pepper
    1 package of Chicken flavoring from 1pkg Top Ramen Chicken
    2T sugar (I use1/2 T because rice vinegar is sweet)
    2T sesame seeds
    1/2 c slivered almonds.
    Toast the seeds in oven. Chop the cabbage and green onions and add the crushed Top Ramen noodles. Add almonds and sesame seeds. Mix with dressing.
    This recipe can be doubled.

    December 9, 2012

  • Paul B

    Met a lot of outstanding people who can really cook a good meal

    1 · December 9, 2012

    • Bella

      Thank you Paul for suck a wonderful event! I had a great time meeting everyone.

      December 9, 2012

    • Luci O.

      Can wait for the seafood grilling party.

      December 9, 2012

  • Luci O.

    Bella Mia I lost your bussiness card, please contact me.

    December 9, 2012

    • Bella

      I sent you an email....

      December 9, 2012

  • arline

    The event was outstanding - really! We loved, loved the brisket and the perfect surroundings for a party. Thank you, both: Paul and Tom - it couldn't have been better. All the side dishes were really xln't, too. How lucky for us that attended!

    December 9, 2012

  • Luci O.

    I want to thank Paul and Tom for the wonderful party. Paul I loved your brisket, it was delicious. Tom thank you for being the perfect host.

    December 9, 2012

  • arline

    Margo: Just look on your computer in your inbox - your receipt will show when you paid as they sent an acknowledgement. The sender of that will say: Service from Paypal.

    December 8, 2012

  • Margo C.

    If I can't find my receipt, I will drop off my food and go home. I have dessert and salad for 25.

    December 8, 2012

  • Paul B

    Please remember to bring your receipt with you. You will receive a meal ticket for the number of paid. If anyone has RSVP'd and hasn't paid yet, we can swipe your debit or credit card :)

    December 8, 2012

  • arline

    I just made it tonight; it's the traditional kind: potatoes, mayo-based dressing, celery, eggs & onions . But, it's not enough for the whole group, that's for sure.

    December 7, 2012

  • Paul B

    We are going to have a lot of potatoes LOL

    December 7, 2012

  • Luci O.

    Arline, I am making potatoe salad and a regular salad too. What type of potatoe salad are u bringing?

    December 7, 2012

  • arline

    We (two couples) are bringing homemade potato salad and gnocchi.

    December 7, 2012

  • arline

    Hope everyone is planning on bringing a side dish to help Paul out - or a dessert, whatever!

    December 7, 2012

  • Margo C.

    In honor of uncles, aunts, and parents I will be bringing Cabbage Crunch from my cookbook, "My Mother, Myself." (70,s)

    December 7, 2012

  • Dolor W.

    My condolences to you and your family.

    December 6, 2012

  • Paul B

    My uncle passed away yesterday and I am assisting my mom today. Please send me an email with any questions as I do not have access to my PC today. I do anticipate still being on schedule for the BBQ.

    Thank you,


    Paul

    December 6, 2012

    • Kira S.

      Condolences, Paul. These things are always hard. Take care of your family and yourself. Regards, Kira

      December 6, 2012

  • Paul B

    Email is [masked]

    December 6, 2012

  • arline

    Yes, Paul closed the rezzies since it is so close to the BBQ date so he'd know how much food to buy, based on the count.

    December 6, 2012

  • Deb

    Hey Folks,
    I'm trying to RSVP for the BBQ but I see on the site that RSVP's are closed. Can anyone help me.....

    December 6, 2012

  • Paul B

    I can bring an 8x8 canopy if needed

    November 29, 2012

  • arline

    Hi Paul & Tom: Just paid and am bringing another couple who also just paid (Tami). Just wondering if you have a "back-up plan" in case of rain - yes, here in sunny San Diego!.

    November 29, 2012

  • Margo C.

    I will bring whatever you need and more. I have my own great recipes!
    Oh dear....what receipt??? I hope I can find it.

    November 27, 2012

    • Paul B

      Thank you Margo!

      November 27, 2012

  • Paul B

    I have changed the RSVP's to indicate "Not Attending" for those submitted some time ago which did not already have a payment made. If you plan to attend, please update your RSVP and also submit a payment as soon as you can. The deadline is December 1st for RSVP and payments.

    November 26, 2012

  • Dolor W.

    Sound so yummy, I'm getting hungry.

    November 21, 2012

  • Paul B

    Brisket Rub - applied 24 hours before cooking (no sugar which burns):

    1/3rd cup of salt
    1/4th cup of paprika
    3 Tbs chili powder
    2 Tbs fresh ground black pepper
    1 Tbs of ground cumin
    1 1/2 Tbs garlic powder
    1 tsp of lemon pepper
    1/2 tsp cayenne
    1/2 tsp of ground mustard
    yellow mustard

    Mix the dry ingredients thoroughly in a glass or plastic jar. Using plain old yellow mustard, lightly coat brisket using a pastry brush. This sets up a nice surface on the meat for the spices to adhere to, creates a great presentation on the meat at the end and does not carry the mustard taste as it evaporates during the cooking process. After applying the mustard, sprinkle the rub on the brisket - use generously - but not packed on. Fireup the smoker and get it to a temperature around 225 (I use mesquite wood). During the cooking process (1 hour/pound), keep the temperature between 212 to 225. You can beer mop every 1 to 2 hours.

    November 21, 2012

    • Paul B

      Beer Mop Ingredients:
      • 1 12 oz beer
      • 1/2 cup cider vinegar
      • 1/3 cup water
      • 1/3 cup light oil (Canola is good)
      • 1 small onion, diced
      • 3 cloves garlic, minced
      • 1 tablespoon Worcestershire sauce
      • 1 teaspoon pepper
      • 1 teaspoon salt
      • 1 teaspoon Cayenne Pepper
      Mix all ingredients together in a sauce pan over low heat. Cook until thoroughly dissolved. Mop over brisket ever hour until Brisket is cooked.

      November 21, 2012

  • A former member
    A former member

    Would love to join in, have plans already,I hope that someone can plan an event closer to home next time ....Enjoy....

    ""Happy Thanksgiving"""

    November 21, 2012

  • Cheryl S.

    Thank You Paul I have received it I will be there in spirit. Can't wait till the next one smooches

    November 20, 2012

  • Cheryl S.

    I am sorry but I have to cancel my vote and I paid my 12.00 already how do I get my money back. I have to go out of town that day I do apologize and hate to miss such an awesome event.

    November 20, 2012

    • Paul B

      Refund has been submitted to PayPal for processing.

      November 20, 2012

  • Luci O.

    I will make the potatoe salad and a delicious promegranate salad with baby kale, spinach and baby lettuce salad.

    1 · November 20, 2012

  • Paul B

    Texas Cornbread

    Ingredients
    1 cup milk
    1 cup buttermilk
    2 extra large eggs
    1/4 cup vegetable oil
    2 cups cornmeal
    2/3 cup all-purpose flour ( I use King Arthur's)
    2 tablespoons granulated sugar
    1 tablespoon baking powder
    1 teaspoon salt

    Directions
    Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.

    In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.

    Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.

    Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.

    Cool and cut in 3 inch - 9 squares.

    From Food.com

    November 19, 2012

  • Paul B

    Texas Ranch Potato Salad Submitted By: 8BREAK
    Servings: 16

    INGREDIENTS:

    1 (1 ounce) package ranch dressing mix,
    2 cups mayonnaise,
    3/4 cup chopped green onion,
    1 pound bacon slices,
    5 pounds unpeeled red potatoes

    DIRECTIONS:

    1. Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
    2. In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
    3. Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
    4. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

    ALL RIGHTS RESERVED © 2012 Allrecipes.com

    November 19, 2012

  • Paul B

    Texas Peach Cobbler
    from Pick Your Own

    1/2 cup (1 stick) unsalted butter
    1 cup sugar
    1 cup AP flour
    1 teaspoon cinnamon
    1 tablespoon baking powder
    3/4 cup milk (I used 1%)
    3 cups sliced fresh peaches, skin on
    1/2 cup firmly packed brown sugar

    Preheat oven to 350 degrees. Melt butter, the pour into 8 inch square baking pan. Combine sugar, flour, cinnamon, baking powder and milk in a bowl. Pour batter on top of butter. Do not stir. Without mixing, arrange peaches on top of batter. Evenly sprinkle brown sugar on top of peaches.

    Bake for 40-45 minutes, until golden brown. Serve warm or at room temperature with whipped cream or vanilla ice cream (although it's fantastic on its own, too!).

    Makes 6-8 servings.

    November 19, 2012

  • Paul B

    If anyone has a potato salad recipe they want to make and bring to the BBQ, we can work out cost for ingredients and your efforts. A simple green salad (garden/caesar) would be nice, cornbread, and Texas peach cobbler :)

    November 19, 2012

  • Sandy C.

    Wish I could attend. Y'all have a great time and do let us all know if any recipes, that aren't guarded secrets, can be posted and shared.!

    November 19, 2012

  • Luci O.

    Do we need to bring a side dish?

    November 19, 2012

  • A former member
    A former member

    Hi. I am hosting. I have a good-sized paved backyard patio with plenty of chairs and tables. Yes, bring your own beverages if desired. I will also have a good supply of beer, wine, and soft drinks. Also available: tv for football games, putting green, bocce ball, and outdoor access to bathroom. It will be fun.

    November 19, 2012

  • arline

    My previous question seems to have disappeared so I'll try again: will there be tables to eat on and can we bring our own wine or beer or whatever?

    November 19, 2012

  • Dolor W.

    Hi everyone!
    I would really love to attend , but Im new to San Diego, so Im not familiar with the place,as of now we live in Camino De la Reina, but at the end of this month, we will be moving to Murphy Canyon .If anybody live in that area maybe I can get a ride, and pay whatever it will cost me. I don't know anybody yet in this group, if not there's always next time.

    November 19, 2012

  • Paul B

    December 8th with a payment deadline of December 1st.

    November 19, 2012

  • Debbi

    Is this on December 1 or December 8? I keep seeing different dates.

    November 19, 2012

  • Jackie

    Looking to learn some new ways of cooking sharing each persons ideas and move forward .. It will be great fun. Let's do it soon :)

    October 30, 2012

  • A former member
    A former member

    Because, I do want to go...

    October 28, 2012

    • Paul B

      Yes Melrose Way in Vista which will be given to those who have paid (24 hours before the event)

      October 28, 2012

  • Paul B changed the location for this Meetup

    October 28, 2012

  • Paul B changed the location for this Meetup

    October 28, 2012

  • A former member
    A former member

    Is there any location or address already chosen for this event yet??

    October 28, 2012

  • Paul B changed the location for this Meetup

    October 24, 2012

  • Paul B changed the location for this Meetup

    October 23, 2012

  • Paul B changed the location for this Meetup

    October 23, 2012

  • arline

    Btw, You will continue to get more people to sign up (whether they really show up or not) until you set a cost for everyone to pay. (At that time, it will sort of be making them put money where their mouth is!) And you need to have them pay no later than, say, a week before so you can calculate how many to really expect. And, no refundable cancellations should be allowed within "X" amount of days prior to your event. Otherwise, you will be overrun with last minute cancellations. Ask me how I know all this!!

    October 23, 2012

25 went

Your organizer's refund policy for COOK! Texas BBQ & Pot Luck (RSVP Limit 60)

Refunds offered if:

  • you can cancel at least 7 day(s) before the Meetup

Additional notes: The deadline for payment and also cancellations is December 1st.

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

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Rafaël

We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

Rafaël, started French Conversation Group

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