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8th Annual Thanksgiving Warm-Up and Food Fest

Event Details

8th Annual Thanksgiving Warm-Up and Food Fest

Time: November 18, 2016 to November 20, 2016
Location: Sandy Beach Park, Rio Vista, CA
Street: 2333 Beach Drive
City/Town: Rio Vista, CA 94571
Website or Map: http://parkreservations.solan…
Phone: (707) 374-2097
Event Type: campout, and, food, fest
Organized By: John LaTorre
Latest Activity: Nov 21, 2016

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Event Description

We are going back to Sandy Beach in Rio Vista, CA. This is our annual practice run and food fest  before Thanksgiving. Reserve sites soon as they may go fast if the sport fishermen/women come back this year.

Party Central will be at spot #4.

Comment Wall

Comment by Bruce on October 25, 2016 at 2:35pm

Yup... you shouldn't DICK around with tradition..

Comment by regis101 on October 25, 2016 at 4:03pm

So there's gonna be a berd that's all plucked up and a boner is involved?

Cornfusing enuff that I might have to go vegetarian this year.  Is wine vegetarian?

Comment by westywoman (Melissa) on October 25, 2016 at 6:49pm
It's kinda early for the menu call, but I am happy to provide the bird. I kinda have it down since I have done it 6 out of 7 years. Big shout out to Regis for the year he provided the bird, complete with temperature reports from the ice chest and cooling strategies. I will also prepare the marinade and herbs unless I hear some complaints. I can also bring aluminum roasting pans for serving. Others usually bring the carving utensils and cutting board.
Comment by regis101 on October 26, 2016 at 6:21pm

I was and am prepared to do bird duty but ok then.  

I'll bring cole slaw and wine and wood and offer half a site and promise to eat only one of the drumsticks.

Comment by Gene Burris on October 26, 2016 at 8:02pm

Desert!

Comment by regis101 on October 27, 2016 at 11:07am
Too dry.
How's about some apple pie. Yummy
Comment by Gene Burris on October 27, 2016 at 12:14pm

Your right. I'll have some tonight.

Comment by John LaTorre on October 30, 2016 at 8:06pm

If you want a spatchcocked turkey, it certainly looks go-able on the Weber grille:

http://www.weber.com/weber-nation/blog/how-to-spatchcock-a-turkey

so if you want to go that way, I'm all for it. As Cat Ballou said, "If people didn't try sump'n different, there wouldn't be no progress a-tall!" 

I think I may go with my salt potatoes again, or maybe bake some bread in the E-Z bake ovens now that I've got the hang of it.

Comment by John LaTorre on October 30, 2016 at 8:13pm

Another thing: It looks like we can set up a more elaborate kitchen this year. I'll have a 20# propane tank with a tee on it so that we can fuel two Coleman stoves, plus a Colman lantern. I'm thinking of setting all this up in a separate tent from the Tent of Doom/Annex of Despair, so if Mike or Regis want to bring their 15 x 20 tents (maybe the Silverdome if it rains, we can dedicate that as a kitchen.

Comment by westywoman (Melissa) on October 30, 2016 at 8:23pm

Thanks, John, for your support of the spatchcocking idea. It will take much less time to cook, not mention easier to cram into the cooler and surround with ice. I will talk to the butcher at the market soon to see if they will prepare one for us. Or I will rip it apart myself. What size is your Weber Kettle, John? According to the article, size matters. I need to buy accordingly.

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