Cedar Rapids Brewing Society

We've got beans and potato salad so far. Matt or I will go get brats to bring and maybe some burgers. If someone can bring buns and condiments that would be very helpful. Also, we can use paper plates, utensils, napkins. If people can help to bring some of that stuff it would be very helpful, but please respond here so we know what we need to buy and what others are bringing. We can also use saurkraut for the brats and cheese for the burgers, if anyone is so inclined.

Please don't forget that the club is paying for the meat and the charcoal, but most or all of the rest of the items we need (charcoal, plates, cups, condiments, napkins, saurkraut, buns, snacks) need to be brought by the members. So if you don't want to eat your burger out of your hand, it would be great if each person attending can bring something. Please post what you intend to bring so everyone doesn't bring the same thing.

I will be bringing (food wise) some donut holes (or something similar) and fruit and yogurt for breakfast. I'm also bringing a New Glarus cherry beer that might be really good poured over the fruit, among other beer. I will also be bringing the club box, a weber grill, and grill tools.

Hope to see you all there (with at least one of the items listed above).

I will bring the buns, bread that is.

I'll bring plates, cups, napkins, ketchup, and mustard. And some beer. I also have everything to twist up an immersion chiller. If anyone is interested in seeing it done I can do it Saturday. It should take less then an hour.

The Bacon Explosion is resting quietly in the fridge until Sat AM. It will need to be put on the grill at low temps (225F) for about 2 hours. I'll bring my Thermopen to check the internal temp to make sure we're not eating raw sausage!!

Also, I'll bring a jug of coffee and styro cups, as well as some BEER!

Hey all,

Got all the ingredients in the brew house for big brew day. I'm going to be here around 7 AM to get things going on my end (no comments about my end please Jeremy) You are welcome to come anytime after that. Just come in the double green doors in the back.

I'm looking forward to it. But mostly looking forward to tasting this Saison when its done!

Oh, and we need to name it. Big Brew Day Saison Du Mont?

See, I need your help.
Hope to see you all on Saturday,
Travis

Sounds great. I will be there as close to 7:30 as is possible for me (one who hates to get up early). I'll see if I have anything that will make a good breakfast beer, although adding some coffee to your stout would be pretty good.

I won't be able to make it after all. My wife has to work Saturday afternoon. So I will be at home with my daughter. Drink one for me, and enjoy the brew session guys.

PS: If there is still anything you guys need let me know and I can probably drop it off to you guys.

Larry, in your request for items post, you indicate the club is paying for the meat and charcoal, but then that we need someone to bring charcoal...

Which is it? Or are you planning on using a lot of charcoal?

It doesn't look like anyone is bringing saurkraut, I'll do that...and I can bring charcoal too...if it's needed.[/i]

The charcoal comment was a mistake; I am going to bring charcoal. I think Michelle said she would bring sauerkraut, but I don’t know how much, so you can always bring some more. We could probably also use some snacks like salsa and chips or whatever you want to bring. See you tomorrow.

From: Derek [mailto:brew-events@crbeernuts.org]
Sent: Friday, May 01, 2009 3:59 PM
To: brew-events@crbeernuts.org
Subject: Re: BIG BREW DAY MAY 2, 2009 - 3RD BASE BREWERY 8AM



Larry, in your request for items post, you indicate the club is paying for the meat and charcoal, but then that we need someone to bring charcoal...

Which is it? Or are you planning on using a lot of charcoal?

It doesn't look like anyone is bringing saurkraut, I'll do that...and I can bring charcoal too...if it's needed.[/i]

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OK, I'll bring chips and salsa.

Here's to Little T for making this a great event.

I had a great time, despite the sunburn (rather pink on the face/arms today). I'm glad that ya'll liked the Bacon Explosion. Here's the link to the recipe:

http://www.bbqaddicts.com/blog/recipes/bacon-explosion

The only change that I made was to slather the BBQ sauce/hot sauce mixture on the sausage layer BEFORE I put the cooked bacon layer on. The other key is the rub that I used - Dizzy Pig's Dizzy Dust. I'm a HUGE fan of all their products. Here's a link to their website:

http://www.dizzypigbbq.com/rubs.html

See Ya'll at Benz in 2 weeks!!

Thanks to everyone who showed up. It was a blast!

Now we wait.......................

What's the "wait time" on the Big Brew saison?  -Jim

On Mon, May 4, 2009 at 9:34 AM, Lower Case T <brew-events@crbeernuts.org (brew-events@crbeernuts.org)> wrote:

Thanks to everyone who showed up. It was a blast!

Now we wait.......................

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Sorry I missed it all, sounds like it was a great event. Hope one of you will be willing to let me try the outcome of the Big Brew Day!