Hopluck 2011: What are you hopping?

dkwandt wrote:

who are you guys inviting?

i invited my brother in law sounds like he will make it.

Shoot, I haven't even thought about that. I might have to ask Randi who she has in mind. Maybe her sister and significant other.

not sure yet if Jeff will make it, i know he is really trying to get someone to watch the shop for a couple hours. i think he was thinking a corn bread recipe, and maybe something else.

dips with chips are an excelent idea.

i liked the burgers and ribs, but i think food this year maybe even better.

who are you guys inviting?

i invited my brother in law sounds like he will make it.

dkwandt wrote:

sounds like in general dishes this year will be less based on a dare. should be a blast.

Agreed, we should be able to eat what's brought over this time! j/k Here's to hoping Jeff makes an appearance with his baby back ribs from last year - those were tasty, as well as the hamburgers. I thought about doing some of those, but it seemed like there was already plenty of meat available. Oh well, maybe next year.

i can not wait to try the dry hopped version"!

sounds like in general dishes this year will be less based on a dare. should be a blast.

JaymeG wrote:

Ok, Thank you! I bought 24 buns and I will have MUCH more pork loin than 24 slices. (depending on thickness of slices)

Even though we may get rained out we still have the proper recipe for a good time......
Good People
+
Good Food
+
Good Brews
-----------------------
= GREAT TIME!

Couldn't agree more, Jayme. I've seen conflicting reports about Saturday's weather, but there seems to be the possibility of rain, though I'm sure we'll manage.

In regard to the 2011 Hop Luck IPA, that thing is a certifiable hop bomb. After Randi and I transferred it through the filter, we dry hopped it again with a second dose of Liberty hops. Be forewarned, it's a bit hazy as a result and is so viscous and gritty you could swear you're brushing your teeth with hop cones. Also, I will bring a spicy black bean IPA dip.

Ok, Thank you! I bought 24 buns and I will have MUCH more pork loin than 24 slices. (depending on thickness of slices)

Even though we may get rained out we still have the proper recipe for a good time......
Good People
+
Good Food
+
Good Brews
-----------------------
= GREAT TIME!

Previous years have been about 15 to 20. A lot of it depends on the weather too. I've found its a little difficult to find Lincoln Park on a map, so here's the shelter we're going to be grabbing.

5 for me wife and 3 boys

Is there a head count for this by chance?

Pork loin is currently soaking in some delicious IPA!

Tomorrow slow cook it to perfection and then let it set in it's own juices & chill overnight. Warm it up on Sat morning and slice it to be rubbed with some delicious spices and grill slightly. MMMMmmmmm!!

for the record.

i am bringing
3 beer butt chickens,
1 in imperial stout (soaking for at least a day prior)
1 in the non dry hopped doulbe IPA (soak same)
1 in a bit of a funky sour bit belgian like pale

wife is also making

stout brownies, and maybe cup cakes.

we have a great book "cooking with beer" anyone one want ideas i would be happy to throw you a recipe.

i am bringing the pale everyone liked, and an amber that i did not treat very well as i was brewing for some other folks at the same time and did not have room or time for mine. it will most likley be fine, won't serve it if i don't like it

That sounds great!

Does anyone require bread or buns that doesn't plan on bringing them? Let me know so I can be sure to have some on hand.

I'm looking forward to that IPA!!

I decided on making a pork loin marinated in IPA and cooked slowly with a good rub. I might (if I have time) make hop buns for sandwiches as well

Good to hear!

Oh, just a little bit of this... and a little bit of that. Honestly though, we used a few ounces of Hop Suey (smelled to be some cascade and maybe centennial).

well Ted and I enjoyed the hell out of that ipa. but with some more aroma, it will be out standing, what did you dry hop it with?

Yep, we'll take care of ketchup, mustard, relish, plates, utensils, and napkins.

We'll also have some un-hopped dogs on the scene for the kiddos along with juice and snacks (all un-hopped of coarse).

Please bring any serving utensils you may need for your dish.


We did throw a hop-ball into the keg with the IPA for this weekend. It shouldn't disappoint.

you could easily make a chiken sandwich with my chicken and your buns!

is there the club bringing condements, ketchup mustard, lettuce, relish ??

I'm down for some hop buns

I myself am planning on bringing chili

i tried what we are pretty sure is jeffs half of the clubs hoppy beer. it is hoppy, very tasty. but i suggest we keg hop the club beer! it needs more aroma! just a sugestion.

i am going to make beer butt chicken. i will bring 3 different chickens with 3 different beers. i and thinking of making a reduction for a least 2 of them (to marinate) or a dipping sauce using the beer for each chicken.

I'm thinking about making some Hop buns for burgers.

Would anyone be interested in that? I would hate to make a ton of buns an thaw a bunch of burgers if no one wants.

Let me know...

For those of you who don't know, the Mashers hold an annual potluck with hop (or beer) infused foods. The Hopluck event this year (June 18th) has been moved due to the flooding of Sibley Park. We will be using Lincoln Park (in Lincoln) which is located between Benteen Drive and south-end of McDougall Drive. Lincoln Park has picnic shelters, playgrounds, BMX track, basketball courts, softball field and horseshoe pits. It's first come first serve for shelters (which mean's its FREE), so we will secure the shelter in the morning. Feel free to come set up at 11 for lunch to be served at noon.

Feel free to post what your bringing, or if you already know and have suggestions for others, share it here.