Cedar Rapids Brewing Society

I haven't forgotten about this, wife is still riding the fense (pregent chick perogative), will let you know.

I would love to go but we will be out of town that weekend. If things change, I may join you and just buy a ticket at the rink if available. thanks for offering.

Hey Tim, you got any tickets left for that buddy.
The wife doesn't want to go, but I wouldn't mind getting out of the house for a bit.

Anyway, if you do count me in for 1 ticket.

I am going to get tickets on Friday. Anyone interested should let me know. Tony, I am assuming you have tickets for your friends.

I am out. Camping that weekend with the boy. Dave

brownbeard wrote:I am going to get tickets on Friday. Anyone interested should let me know. Tony, I am assuming you have tickets for your friends.

I am interested and would like one ticket.

Thanks,
Lee

OK. So far this is what I have for beer nuts needing tickets.

Travis - 1
John - 1
Larry - 2
Jeremy - 1
Tony has 5 but needs no tickets

brownbeard wrote:OK. So far this is what I have for beer nuts needing tickets.

Travis - 1
John - 1
Larry - 2
Jeremy - 1
Tony has 5 but needs no tickets

Lee - 1

DrPaulsen wrote:

brownbeard wrote:OK. So far this is what I have for beer nuts needing tickets.

Travis - 1
John - 1
Larry - 2
Jeremy - 1
Tony has 5 but needs no tickets

Lee - 1

I looked at that list three times, I knew there was someone missing. Thanks, Lee.

Roger that, we've gotten all of our tickets - Section U, near the beer!!

However, what says ye about the Baconator? Fully precooked, partially cooked, or raw upon arrival at said soiree? Since I was planning on 2, maybe one fully cooked and one partial - to be finished off on your smoker?

I can have the smoker hot when you get there. I am going to start cooking pork shoulder friday afternoon, should be done by late morning, but I can always load some charcoal up. If I do that, I may as well make some ABT's.

How hot do you cook those? My smoker doesn't really get above 250. So everything is low and slow.

So, here's the plan - one fully cooked baconator upon arrival for immediate consumption, one nearly done for finishing off on your smoker - 250F should be fine.

I was thinking that the second one should have a bit of heat to it to get us "fired up" for the game. So instead of the Italian sausage, maybe chorizo; and, instead of the BBQ sauce layer on the inside, maybe a good chipotle sauce (a can of chipotles en adobo thrown in the blender with just enough tequila to thin it out)?

One more thing, B - how bout directions to the casa? What's a suggested arrival time?

Looking forward to all the heart clogging deliscousness. Any suggestions on what I can bring to accompany this? Maybe cole slaw?

lpapkin wrote:Looking forward to all the heart clogging deliscousness. Any suggestions on what I can bring to accompany this? Maybe cole slaw?

I am having pulled pork sandwiches, so cole slaw would be great. I am also going to make ABT's, pasta salad, baked beans, and Momma will make some sort of desert.

We live right on 42nd- St. Directly across from Pierce Elementary. 2309 42nd st. NE. If you are coming north on 380, go west on 42nd. If you are coming on Edgewood, go east on 42nd st. I am between the high school and 380. Best to park on Marilyn Dr, across the street.

Show up any time 3pm or later. I plan on leaving for the game by 6:30. That way we can be sitting when the puck drops.

I can be contacted @ 929-6818.