Cedar Rapids Brewing Society

karl wrote:Randy, in all fairness to your dog, I think you need to jump off the dock too.

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Daryl,

From my family, three are planning on attending.

I'll bring potato salad. Presently I'm thinking of two potato salads: cold mustard and green-onion potato salad and warm Bavarian potato salad.

I am not bringing ribs for the throwdown.

All: My daughter, Annest, has a severe tree nut allergy and we need to carefully guard her from exposure to such foods. We mention this not to curtail or narrow or creativity in the foods anyone brings. But, please have a complete list of ingredients in mind (or better on paper) so that we may evaluate the safety for Annest. Note that baked goods, including breads and buns, are among the most likely foods to contain tree nuts. Thanks for your help in this manner.

Karl

Again, count me in for the Throwdown.

Looking like it's just me at this point.

Myself and the wife will be attending. We plan on bringing a pasta salad as a side. I will NOT be participating in the throw down. We might not get there until closer to 5.

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I will throw down for the ribs.
Bringing slaw
Me and the wife.

Daryl,

Three for sure, myself, my 11 yr old daughter and my 14 year old son-- before 4PM. After 5:30, if it's okay, my wife and 12 year old boy probably can come, but at some point we will need one of us (probably me) to pick up my 15 year old son from Marion HS when his bus gets back. And then he might have leftovers. If it's still going on.

Yeah, that is a "normal Saturday" for the Spinner family. You should see Mondays.

How late do you normally run this? At some point, maybe the whole family could show up, but I just don't know when with the oldest boy.

I plan on bringing a tray of Kalbi (Korean beef ribs) or Dakgalbi (spicy) chicken. And yeah it will still need to be cooked on site. It depends on the quality of the sliced beef ribs at Sam's club this week. The chicken I make with breast meat so it's always good. In CR, only Sam's seems to cut the meat almost correctly for the ribs. A little too thick, but close enough. I didn't have time to run to Iowa City this past weekend, so no Kimchi this time! (except what would go into the Dakgalbi)

This is "too different" to enter into the competition, so I will of course, opt out. Still it's pretty darned tasty.

Maybe my wife will warm up to all of you. We will see...

Fred

The event runs until last folks feel the need to leave; so unless your son shows up at 9 or 10 PM, there should be a crowd (or at least a few) hanging around until well after dark. AND, you can pull together a plate for him too, so that he can eat when he arrives; we can keep it warm in the oven.

UndeadFred wrote:Daryl,

Three for sure, myself, my 11 yr old daughter and my 14 year old son-- before 4PM. After 5:30, if it's okay, my wife and 12 year old boy probably can come, but at some point we will need one of us (probably me) to pick up my 15 year old son from Marion HS when his bus gets back. And then he might have leftovers. If it's still going on.

Yeah, that is a "normal Saturday" for the Spinner family. You should see Mondays.

How late do you normally run this? At some point, maybe the whole family could show up, but I just don't know when with the oldest boy.

I plan on bringing a tray of Kalbi (Korean beef ribs) or Dakgalbi (spicy) chicken. And yeah it will still need to be cooked on site. It depends on the quality of the sliced beef ribs at Sam's club this week. The chicken I make with breast meat so it's always good. In CR, only Sam's seems to cut the meat almost correctly for the ribs. A little too thick, but close enough. I didn't have time to run to Iowa City this past weekend, so no Kimchi this time! (except what would go into the Dakgalbi)

This is "too different" to enter into the competition, so I will of course, opt out. Still it's pretty darned tasty.

Maybe my wife will warm up to all of you. We will see...

Fred

Cool, thanks. We will make it work somehow.

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We'll try and swing by later in to the night. Got a wedding reception in Anamosa. So won't be far away.

There will be two coming and I WILL do the ribs throw down.
Still deciding on the side dish.

Hey Fred, Big Boy Meats in NewBo market does Korean style beef ribs. I get them there all the time. Kalbi is one of my fav BBQ cooks.

Sarah and I will be there. I am going to enter ribs, and will be bringing party/wedding/funeral potatoes. I cannot be there at 4 though. I need someone to bring my food for me. We have to get our son off to homecoming, before coming over.

brownbeard wrote:Sarah and I will be there. I am going to enter ribs, and will be bringing party/wedding/funeral potatoes. I cannot be there at 4 though. I need someone to bring my food for me. We have to get our son off to homecoming, before coming over.

Can we use your warming trays too?

Tony, good to know. Being a guy who lives north of Cedar Rapids and works at the Rock, I rarely get down to NewBo. Like infrequently enough that the vendors change every time. Next time I am down that way, I WILL seek it out.

The BEST way to prepare the ribs for Kalbi is a way I've not seen outside of Chicago and LA . They use a machine to spiral off the meat from the bones. The more common way is "LA Style" and that is thin cuts across the bones. Like I said, to just go in and pick off the shelf Sam's is the only place on the north side of CR that sells them that way by default. I can get them from Fareway or Hy-Vee custom cut, but it's like a 48 hour advanced order and both places charge extra, or at least they used -- to process the ribs that way. Ends up literally 2x the cost per pound than Sam's. I also can buy the meat frozen from the two Korean grocery stores in Iowa City cut even more correctly, but the fresh is probably still better.

But the marinade for this is fairly simple to make if you have the correct ingredients. We will see what I can come up with when I run out there Thursday or Friday night. I plan on doing this correctly and also bringing leaf lettuce, garlic, sauce, green onions, etc. Probably not Kimchi though as all I have left is sour old Kimchi (great for cooking) and I don't have time to make a batch by this weekend.

Fred

daryl wrote:

brownbeard wrote:Sarah and I will be there. I am going to enter ribs, and will be bringing party/wedding/funeral potatoes. I cannot be there at 4 though. I need someone to bring my food for me. We have to get our son off to homecoming, before coming over.

Can we use your warming trays too?

Yes