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Thread: TWS Dinner Plans

  1. #11
    Senior Member Carroll Shelby Rob Liebbe's Avatar
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    I'll pickup a Timken hub on the way to the track. I'll review the Marshall rebuild thread and fix up a couple of old ones I have from a street car, just no time today.
    Rob Liebbe - Texas Region
    Camaro, Mustang, doesn't matter to me, I'll race it.

  2. #12
    Senior Member Carroll Shelby Rob Liebbe's Avatar
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    Quote Originally Posted by Fbody383 View Post
    Did you switch to a 4th gen after all?
    By my count it is a 6 or 7 gen Mustang depending on how you count the Fox years.

    Looks like we could have a car show - I'll go my car against yours for popular vote, winner gets bragging rights for most over painted race car.
    Rob Liebbe - Texas Region
    Camaro, Mustang, doesn't matter to me, I'll race it.

  3. #13
    Senior Member Carroll Shelby
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    Ran a test on a locally sourced pork tenderloin stuffed with cheese and hatch green chile-it didn't cut the mustard. So I'll be hitting up Bucees for their stuffed pork tenderloin and sausage. May have some cookies as well. Thanks to Dave for bringing the smoker and hopefully helping cook what I bring.
    Bryan Leinart
    CMC #24

  4. #14
    Senior Member Carroll Shelby Fbody383's Avatar
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    Quote Originally Posted by Rob Liebbe View Post
    I'll go my car against yours for popular vote, winner gets bragging rights for most over painted race car.
    I'm In! $2/vote with proceeds to a BCS charity. We need to get pictures of the field anyway.

    BL - smoker will go up to 450ish... thinking about baking some fresh cookies on it too. Bring whatever pork product, and we'll cook it up. Brisket is 13lbs ish; I'm thinking about putting it on around midnight Friday, would have it done around 3:00pm so if we want to eat around 5:00 we'll have time. Also bringing 2 burner propane camp stove and Sean has some cooking heat and a microwave. Woo Hoo! Almost Friday.

    Calling Dr. Calder - just to set your taste buds:

    Rub 2.0
    1 cup black pepper
    1 cup dark brown sugar
    2/3 cup salt
    2 Tbs onion powder
    2 Tbs garlic powder
    2 Tbs paprika
    #39 CMC Camaro
    Orange is Fast!
    CMC-NT01 FTW!

  5. #15
    Senior Member Carroll Shelby marshall_mosty's Avatar
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    Dave,
    Can you cook a roast on that thing? If so, I have a few grass fed, grass finished roasts and a small'ish brisket I can bring. Just let me know.
    Marshall Mosty
    AI/SI Texas Regional Director
    2011 NASA-TX American Iron Champ
    AI #67 "Mosty Brothers' Racing" (RIP)
    ST6 #21 Toyota Corolla (being revived)...

  6. #16
    Senior Member Carroll Shelby
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    Quote Originally Posted by Fbody383 View Post
    I'm In! $2/vote with proceeds to a BCS charity. We need to get pictures of the field anyway.
    Brazos Valley Hospice is a great charity organization to give to....
    Ah, fugg it.

  7. #17
    Senior Member Grass-Passer
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    Quote Originally Posted by AI#97 View Post
    Brazos Valley Hospice is a great charity organization to give to....
    It's Hospice Brazos Valley and it is a great charity to give to. We do not charge our families for services regardless of situation. Insurance pays us a per diem and the difference in costs is made up with community donations. We also have the only inpatient facility in the area where we can provide hospital level care to patients whose symptoms can't be controlled in the home or are imminently dying and the family is tired.

  8. #18
    Senior Member Carroll Shelby
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    Much thanks for everyone that pitched in for this great get together. Apologies that I was unable to bring anything, I'll be sure to fix that next time!

  9. #19
    Senior Member Grass-Passer rleng1's Avatar
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    Ok Pranav, Hallet is coming, so bring your best curry.
    Randy English
    NASA Texas --> Rocky Mtn Region
    CMC #77 Camaro

  10. #20
    Senior Member Carroll Shelby
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    Yes, a big thanks to everyone that helped out. I'll specifically thank Dave/Frank for the hassle of bringing the smoker/grille/chuckwagon setup and cooking everything. Great brisket and I learned some good tricks-the chicken and tenderloin I brought were cooked perfectly.

    Pranav-I'm in for a smoking hot curry-I prefer vindaloo and madras.
    Bryan Leinart
    CMC #24

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