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Thanksgiving Warm-Up Food Fest-Livermore, California
Event Details
Time: November 8, 2013 to November 10, 2013
Location: Del Valle Regional Park, Livermore, CA
Website or Map: http://www.reserveamerica.com
Event Type: campout, &, potluck
Organized By: westywoman (Melissa)
Latest Activity: Nov 27, 2013
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Event Description
Look to book a site in Phase B - Sites 12-53 (Most are already booked). We have an enormous food fest Saturday night- a potluck featuring a turkey on the Weber and all the traditional Thanksgiving fixins that people bring to the table. Friday night this year will be Taco night-bring your favorite tacos, taco salad, pozole, quesadillas or tamales to share if you want to pig out 2 nights in a row.
Location:
Del Valle Regional Park, Livermore, CA.
One of the nicest things about this park for this event is the dishwashing station with HOT water.
Comment Wall
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Comment by regis101 on September 26, 2013 at 4:47pm
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Burning up bandwidth , here.
25 Diana Bruce
31 Regis Detlev
34 Joe +1
35 Melissa Cane Rattler
36 Laura +1
38 Kris Eva
40 Mike John
41 Gene Peter
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I live pretty close to the CG. Cooking on Saturday, right? Oil or charcoal?
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Comment by John LaTorre on September 26, 2013 at 4:57pm
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My inclination is to do charcoal. And I'll be willing to do it again. But I'm not very good at prepping, so I'd rather leave that to others.
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I'll step up. Just let me know what to do. I have enough coolers. Plastic bags aren't a problem. Brine? Weight?
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Comment by westywoman (Melissa) on September 26, 2013 at 5:25pm
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We were at 17 lbs last year and nearly exceeded the volume capacity of the Weber kettle. 16 would be perfect. I have always used an injected marinade, whether for the deep-fryer or the grill. It is time for something new, Regis, if you want to tackle this and do a brine. We can talk off-line about some of the tricks I've learned over the years. Mostly it's just about prepping ahead of time and packing it well for travel and keeping it clean and cold. Then you just leave it alone in its cooler until it is time for it to come out and warm up to "room" temperature, which has usually been around 50 degrees.
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No worries. We will chat of-line. I'm a block ice, temper the chest first kinda guy, so no worries there either. Additional burial in cube ice is no problem.
I'd be curious as to what temp the Bird should be at grill time.
I'll check out some brine solution/recipes on line also.
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Oh. 50*. Sorry. Couldn't see through the wine glass. Red makes things blurry.
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Welp. Just came from reserveamerica.com and the place is full.
We have one spot left in #34. I haven't heard if someone within our fam picked up one of the last remaining sites or not.
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Comment by Philip & Diana Harvey on October 8, 2013 at 7:23pm
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Hi All...
Got in on this late, if we come over will we be able to share a site with someone? Reserve America appears to be full for this weekend,
Philip and Diana Havey
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Regis: I may have been on the high side with the turkey poundage in my earlier post: I think you're safer if you stick to around 14 lbs max.
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