Minutes pending. Basically we assigned everyone who was there a bunch of tasks. We still need people to sign up for load-in/out, and to sign up to bring different sides. It would be helpful if everyone brought at least one side on one of the days. Email Dave Mekeel with your preference.
Coola Forevah,
J
Thursday, April 29, 2010
Sunday, March 28, 2010
Minutes 24 March
We had a pretty good meeting, even though attendance was low. You guys can totally blame your officers, since we set this up at the last minute.
We've got a good crew this year. We are working on a final roster, but there are still some openings. So please, if you (personally) know someone who you like and think would like to be on the team and has $300, let us know about them.
The most important thing we need to know right now is how many tickets each team member is going to need. Included in your membership is either a) a 24-hour pass or b) a 3-day pass plus a Wednesday night ticket. 3-day passes do NOT include Wednesday night admission. 24 hour wristbands are given to members depending on how much they are going to be in the park outside of regular fest hours (the cooks, load-in people, etc).
So what I need from EACH MEMBER by the END OF THIS WEEK is:
- the number of 3-day passes you will need (let me know whether you are including the one that comes with your membership in your total). These are $18 each ($6 savings on per day prices at the park)
- the number of Wednesday night tickets you need. These are $6 each.
- the number of single day passes you need (if you have anyone who wants to come for only 1 or 2 of the days). $7 each ($1 savings, though the same as you can get by ordering them yourself if you do it online ahead of time).
Wednesday is "Friends and Family Night". The unwashed masses aren't allowed in the park, b/c the only way you can get tix is through a team. This means there are usually fewer people there, and it tends to be a bit more kid friendly. The menu for that evening is burgers and brats, cooked by John Stephany.
We have three new officers in the group:
Dave Mekeel (who is also the sous chef) is going to be the Food Coordinator. He is going to be in charge of making sure we eat during the week. He is going to need help with the leg work for this, because we eat a lot.
Jeremy Miller is the Wednesday Captain. Wednesday during the day several things happen at our site that need a team member, and in the past this has been hard to coordinate because of everyone's 9-5 jobs. Jeremy volunteered to be point man for this. He may need one or two helpers, mainly so he won't get lonely.
Megan Reynolds is the Co-Presentation Coordinator. Due to some miscommunication on my part, I was under the impression that the Reynolds were taking the year off. I stand corrected, and I eagerly inform you of Megan's retaining the post that she has done an outstanding job with since joining the team.
There are several jobs that will need filling as we get closer to the final countdown.
1) We will need 2-3 team members to be in charge of the main entree for each night (Wed burgers/brats, Thursday pork butts, Friday ribs, Saturday leftover ribs/crawfish boil). We are also going to need everyone to sign up for bringing at least one side on one of the nights; obviously you can bring more, but I think we'll be covered if everyone brings at least one. If you have something you (or your mom/wife/girlfriend) are known for, please let Dave Mekeel know what it is, and which night you prefer to bring it (though it would be better if you could keep that part open if possible). As we get closer, we will let you guys know if there are any vacancies that need filling.
2) Load-in/load-out: 4-6 people are needed for each one. They can be the same people, but not necessarily so.
3) Beer coordinator: this is a very important job. Traditionally 1-2 people have been in charge of getting the beer when we run out. You will need to have the ability to pull a metal cart with 2 kegs in it.
4) Probably 1-2 Wednesday people to help Jeremy, be available for Costco runs, etc.
Everyone will be asked to do at least one of these jobs, so you don't have the same 6 people trying to do everything and not having enough time for coola shots.
Our space is R-67; we are down towards the south end of the rib section. We've got a nice patch of open ground behind us that I'm hoping we can appropriate for baggo/cornhole.
Okay, I can't think of anything else. Please leave comments or corrections. If anyone has questions, he/she can email magicallypiglicious@gmail.com Our next meeting will probably be in mid-late April, and we are thinking about having it on a Saturday so Mekeel can cook the leftover ribs from last year. At that meeting we are going to finalize the different committees and hopefully set a menu for the week. Please send your dues to 2231 Madison Ave, Memphis, 38104 as soon as you can. Checks should be made out to Magically Piglicious (thanks Begonia!). Thanks to everyone who has already paid.
Viva la coola,
JenO
We've got a good crew this year. We are working on a final roster, but there are still some openings. So please, if you (personally) know someone who you like and think would like to be on the team and has $300, let us know about them.
The most important thing we need to know right now is how many tickets each team member is going to need. Included in your membership is either a) a 24-hour pass or b) a 3-day pass plus a Wednesday night ticket. 3-day passes do NOT include Wednesday night admission. 24 hour wristbands are given to members depending on how much they are going to be in the park outside of regular fest hours (the cooks, load-in people, etc).
So what I need from EACH MEMBER by the END OF THIS WEEK is:
- the number of 3-day passes you will need (let me know whether you are including the one that comes with your membership in your total). These are $18 each ($6 savings on per day prices at the park)
- the number of Wednesday night tickets you need. These are $6 each.
- the number of single day passes you need (if you have anyone who wants to come for only 1 or 2 of the days). $7 each ($1 savings, though the same as you can get by ordering them yourself if you do it online ahead of time).
Wednesday is "Friends and Family Night". The unwashed masses aren't allowed in the park, b/c the only way you can get tix is through a team. This means there are usually fewer people there, and it tends to be a bit more kid friendly. The menu for that evening is burgers and brats, cooked by John Stephany.
We have three new officers in the group:
Dave Mekeel (who is also the sous chef) is going to be the Food Coordinator. He is going to be in charge of making sure we eat during the week. He is going to need help with the leg work for this, because we eat a lot.
Jeremy Miller is the Wednesday Captain. Wednesday during the day several things happen at our site that need a team member, and in the past this has been hard to coordinate because of everyone's 9-5 jobs. Jeremy volunteered to be point man for this. He may need one or two helpers, mainly so he won't get lonely.
Megan Reynolds is the Co-Presentation Coordinator. Due to some miscommunication on my part, I was under the impression that the Reynolds were taking the year off. I stand corrected, and I eagerly inform you of Megan's retaining the post that she has done an outstanding job with since joining the team.
There are several jobs that will need filling as we get closer to the final countdown.
1) We will need 2-3 team members to be in charge of the main entree for each night (Wed burgers/brats, Thursday pork butts, Friday ribs, Saturday leftover ribs/crawfish boil). We are also going to need everyone to sign up for bringing at least one side on one of the nights; obviously you can bring more, but I think we'll be covered if everyone brings at least one. If you have something you (or your mom/wife/girlfriend) are known for, please let Dave Mekeel know what it is, and which night you prefer to bring it (though it would be better if you could keep that part open if possible). As we get closer, we will let you guys know if there are any vacancies that need filling.
2) Load-in/load-out: 4-6 people are needed for each one. They can be the same people, but not necessarily so.
3) Beer coordinator: this is a very important job. Traditionally 1-2 people have been in charge of getting the beer when we run out. You will need to have the ability to pull a metal cart with 2 kegs in it.
4) Probably 1-2 Wednesday people to help Jeremy, be available for Costco runs, etc.
Everyone will be asked to do at least one of these jobs, so you don't have the same 6 people trying to do everything and not having enough time for coola shots.
Our space is R-67; we are down towards the south end of the rib section. We've got a nice patch of open ground behind us that I'm hoping we can appropriate for baggo/cornhole.
Okay, I can't think of anything else. Please leave comments or corrections. If anyone has questions, he/she can email magicallypiglicious@gmail.com Our next meeting will probably be in mid-late April, and we are thinking about having it on a Saturday so Mekeel can cook the leftover ribs from last year. At that meeting we are going to finalize the different committees and hopefully set a menu for the week. Please send your dues to 2231 Madison Ave, Memphis, 38104 as soon as you can. Checks should be made out to Magically Piglicious (thanks Begonia!). Thanks to everyone who has already paid.
Viva la coola,
JenO
Monday, March 22, 2010
Meeting 24 March 2010
For those of you (if any) that follow the blog instead of email, we are going to have a meeting this Wednesday, March 24, at 6PM at Danny's house. Bring your checkbooks!
And don't forget - if anyone has questions, or speaks to someone w/ a question, you can direct emails to magicallypiglicious@gmail.com, and they will be forwarded to the appropriate person.
And don't forget - if anyone has questions, or speaks to someone w/ a question, you can direct emails to magicallypiglicious@gmail.com, and they will be forwarded to the appropriate person.
Saturday, March 6, 2010
Abita Update
Good evening Piglicians,
I've told a handful of people and think it's time to officially unleash the news to the team. As many of you know, I have been trying basically for two years to get a little liquid supplementation for the team courtesy of Abita Brewery in Louisiana. I've sent numerous emails trying to sell our ability to provide them a little advertising in exchange for just a keg or two of beer. After about a month without any real contact, I got a call from the brewery and have learned that we are approved for 4 kegs of beer for bbq fest.
I got caught a little off guard by the call and I was cruising through the Lower 9th Ward at the time so when she asked what kinds we wanted I didn't really put in much of a request. Meaning it won't be anything overly extravagant, but hey; who's complaining about getting a few hundred bucks worth of beer for free? (yeah, these ain't the 50 dollar kegs of Beast. These are considered premium beers and typically run pretty high)
Hope y'all like Abita Golden and Amber because that's what's coming (2 kegs each). As a side note, I did subtly ask about getting Andy Gator, but was kindly steered off of that. It's probably for the best anyway, since The Gator will put even a grown ass man's dick in the dirt, and we still have to compete.
There is one important condition that I've already told Jen about. It's certainly not a deal breaker, but being a man of my word, I'd like to include their logo on our shirt somewhere since that was a selling point in my initial request. I have received a picture file so it shouldn't be hard to make it happen. It's entirely up to us as to the location and size of the logo, but I figure on the sleeve in place of the joint logo, or even a small logo on the top middle of the back, kinda like those life is good shirts would be nice. I'll leave it up to whoever is designing the shirts to take care of that, but please just make sure it happens and we make it reasonably visible. I don't wanna be a cheese dick about it since they are hooking us up with some good beer.
Lastly, and this is CRUCIAL: when I bring these kegs, they must go back to the distributor where I got them, otherwise, I'm getting killed by the deposit. If they make it back to their home, my card will never be charged and we will have dranked for free. I would like to get a chain and a lock for these bitches just in case some well intentioned, but overly inebriated plebeian goes on a beer run and tries to take my shells to exchange. I also don't wanna end up with one being snatched after hours either.
So there you have it, a keg of abita for every day of the fest. Who's house? Run's House.
Viva La Coola
Tuesday, February 9, 2010
A Gentle Reminder
Please call/email John Stephany soon to RSVP for the fest. Also let him know of any potential new members, and have those potential members also call or email. Make sure to let them know that the initiation is way easier than in years past - all they have to do is one shot in the coola!
J
J
Thursday, January 28, 2010
Minutes for 27Jan 2010
Minutes for 27 Jan 2010 Meeting of Magically Piclicious VI
In attendance (in order from Danny going clockwise in the room):
P. Daniel Riederer
McNeil “Dad” Wells
Ben “New Guy”
Jen O’Bryan
Richard Wiggs
Stephen Wiggs
Johnny Reynolds
Dave Mekeel
Jack
Chris Niederer
John Stephany
Dan Gorline
I was drinking Stella (thanks Danny!). I know Stephany was drinking Bud Heavy and Dan High Life b/c I got them beers at some point. Chris was drinking Red Stripe which he brought along w/ Cool Ranch Doritos. Mekeel was drinking vodka and some kind of red Crystal Lite; he called it a “flour and sugar free diet”, but I call it an excuse to drink vodka on a Wednesday night. I don’t remember what everyone else was drinking.
The meeting was amorphous and filled with interruptions by McNeil as always, but here’s what happened, in no particular order:
1) Several former members (some of them longstanding) are leaving the team, either temporarily or permanently, for a variety of reasons. We will be sad to see you guys go. There has therefore been a shift in power, which has shaken out as follows:
a. Danny Riederer – de facto president. His duties will include being the Godfather of our group, supplying the beer and location for our meetings, and generally telling us what to do.
b. John Stephany – VP in charge of the roster and storage of our team equipment. There was some kind of convoluted story involving his condo downtown, some storage space, and a dead hooker, which means that our team “stuff” that has resided at E’s house up until now will now go into Stephany’s storage place downtown. We are going to subsidize the monthly fee w/ some team funds, to the tune of not very much (details were fuzzy). This will be better in the long run for several reasons, including but not limited to closer access to the park and not taking up E’s entire attic and garage.
c. Jen O’Bryan – Secretary/Treasurer. Will keep up with minutes (as you see) and the cash. I am now the “McNeil” of the group, but better looking. You should give/mail me any moneys you owe at any time. Receipts available upon request, for the low low price of a case of beer.
d. Jack Koban – Head Chef. Need I say more? He’s promised us a Top 20 finish, btw.
e. Dave Mekeel – Soux Chef. In other words, Jack’s Bitch.
f. Ashley Saucier – Presentation Coordinator. She will be in charge of our tent space for the presentation to the in-person judging. God help you if you track dirt in the tent after she’s picked it up.
g. Dan Gorline – Sergeant-at-arms (aka Team Bitch), he will be available during the day to do things that those of us w/ day jobs can’t get done. He claims he’s throwing boxes at FedEx, but I think he’s really stripping on the side.
2) Dues is $300. Everyone who has not paid needs to. Checks should be made out to Magically Piglicious and sent to me (Jen O’Bryan) at 2231 Madison Ave, Memphis, 38104. This needs to be done soon, certainly by the next meeting, which will be in about a month. You can just give me the checks at the meeting if you don’t like to use the USPS.
3) Membership is open. The rule for new members is: if they are your friend(s), you like them, and they can pay the dues, they can be members. An acceptable member would be your co-worker. An unacceptable member would be a friend of your co-worker that you don’t know but you heard was cool. It would also be nice if they can actually participate in team activities (meetings, set-up, cooking, tear down), but cold hard cash is always appreciated. Membership will include one 3-day wrist band (with the option to purchase additional @ a discount), some number of family tickets for Wednesday night (again, w/ option to buy more), one or two t-shirts (depending on if you are a “couple”), food all weekend at the fest, and all the freaking beer you can stand. If you know of someone who wants to be a team member, have them get in touch w/ John Stephany by the end of next week (john.stephany@gmail.com). Also, everyone who is a current member will need to email Stephany confirming his or her continued membership. This also needs to be done by the end of next week. The reason we need the numbers is that so we can set the budget. All you guys need to remember is more members = more beer.
4) The application will be sent in shortly. The “Big Hog” package is something we will pay for later, after we have gotten accepted (I spoke w/ MIM today about that). A big thank you to everyone who already paid so we could send in our application, and to our VP for fronting the difference.
5) Jack is getting a line on a smoker I think? Not too sure on this one. If anyone has a smoker, or knows a guy with a smoker, post to the blog or comment on this thread. Another idea we kicked around was purchasing a smoker to use from year to year; that will likely depend on what kind of budget we have.
6) We are not going to approach Pete and Jenny about cooking for us this year. Jack and the Daves did such a good job last year, that we didn’t see what the benefit would be to spend all the money on getting P&J up here – the hotel costs alone were almost two members’ worth of dues. If Pete contacts us about cooking, I don’t know if we decided exactly about what we would say, but it would be something along the lines of “come if you want but Jack is in charge of cooking and we aren’t paying for your hotel”.
7) We are entering in ribs, beans, and sauce.
The next meeting will be in late February. Items to be resolved @ that meeting: setting the budget; setting up teams and committees for the various jobs that will need to be done during the event; possibly starting on the menu (though this will likely get pushed to April’s meeting). I’d like to throw out here a suggestion that we have the meeting on a Saturday afternoon and have our cooks cook up the extra ribs from last year that McNeil has in his deep freezer. This will allow the cooks to practice together and try out some different techniques. We could do this later in the season if desired, or not at all if you guys are against eating good food.
Please post any questions or comments in the “comments” section. You can also email any team questions to the new team email magicallypiglicious@gmail.com If anyone wants author privileges for this blog, email me and I will add you. At some point I may make this blog private so only team members can view it; that was a suggestion made last night in case we start posting team info we don’t want our adoring fans to know. I can do this at anytime, you guys just let me know.
Yours in the Cooler,
JenO
In attendance (in order from Danny going clockwise in the room):
P. Daniel Riederer
McNeil “Dad” Wells
Ben “New Guy”
Jen O’Bryan
Richard Wiggs
Stephen Wiggs
Johnny Reynolds
Dave Mekeel
Jack
Chris Niederer
John Stephany
Dan Gorline
I was drinking Stella (thanks Danny!). I know Stephany was drinking Bud Heavy and Dan High Life b/c I got them beers at some point. Chris was drinking Red Stripe which he brought along w/ Cool Ranch Doritos. Mekeel was drinking vodka and some kind of red Crystal Lite; he called it a “flour and sugar free diet”, but I call it an excuse to drink vodka on a Wednesday night. I don’t remember what everyone else was drinking.
The meeting was amorphous and filled with interruptions by McNeil as always, but here’s what happened, in no particular order:
1) Several former members (some of them longstanding) are leaving the team, either temporarily or permanently, for a variety of reasons. We will be sad to see you guys go. There has therefore been a shift in power, which has shaken out as follows:
a. Danny Riederer – de facto president. His duties will include being the Godfather of our group, supplying the beer and location for our meetings, and generally telling us what to do.
b. John Stephany – VP in charge of the roster and storage of our team equipment. There was some kind of convoluted story involving his condo downtown, some storage space, and a dead hooker, which means that our team “stuff” that has resided at E’s house up until now will now go into Stephany’s storage place downtown. We are going to subsidize the monthly fee w/ some team funds, to the tune of not very much (details were fuzzy). This will be better in the long run for several reasons, including but not limited to closer access to the park and not taking up E’s entire attic and garage.
c. Jen O’Bryan – Secretary/Treasurer. Will keep up with minutes (as you see) and the cash. I am now the “McNeil” of the group, but better looking. You should give/mail me any moneys you owe at any time. Receipts available upon request, for the low low price of a case of beer.
d. Jack Koban – Head Chef. Need I say more? He’s promised us a Top 20 finish, btw.
e. Dave Mekeel – Soux Chef. In other words, Jack’s Bitch.
f. Ashley Saucier – Presentation Coordinator. She will be in charge of our tent space for the presentation to the in-person judging. God help you if you track dirt in the tent after she’s picked it up.
g. Dan Gorline – Sergeant-at-arms (aka Team Bitch), he will be available during the day to do things that those of us w/ day jobs can’t get done. He claims he’s throwing boxes at FedEx, but I think he’s really stripping on the side.
2) Dues is $300. Everyone who has not paid needs to. Checks should be made out to Magically Piglicious and sent to me (Jen O’Bryan) at 2231 Madison Ave, Memphis, 38104. This needs to be done soon, certainly by the next meeting, which will be in about a month. You can just give me the checks at the meeting if you don’t like to use the USPS.
3) Membership is open. The rule for new members is: if they are your friend(s), you like them, and they can pay the dues, they can be members. An acceptable member would be your co-worker. An unacceptable member would be a friend of your co-worker that you don’t know but you heard was cool. It would also be nice if they can actually participate in team activities (meetings, set-up, cooking, tear down), but cold hard cash is always appreciated. Membership will include one 3-day wrist band (with the option to purchase additional @ a discount), some number of family tickets for Wednesday night (again, w/ option to buy more), one or two t-shirts (depending on if you are a “couple”), food all weekend at the fest, and all the freaking beer you can stand. If you know of someone who wants to be a team member, have them get in touch w/ John Stephany by the end of next week (john.stephany@gmail.com). Also, everyone who is a current member will need to email Stephany confirming his or her continued membership. This also needs to be done by the end of next week. The reason we need the numbers is that so we can set the budget. All you guys need to remember is more members = more beer.
4) The application will be sent in shortly. The “Big Hog” package is something we will pay for later, after we have gotten accepted (I spoke w/ MIM today about that). A big thank you to everyone who already paid so we could send in our application, and to our VP for fronting the difference.
5) Jack is getting a line on a smoker I think? Not too sure on this one. If anyone has a smoker, or knows a guy with a smoker, post to the blog or comment on this thread. Another idea we kicked around was purchasing a smoker to use from year to year; that will likely depend on what kind of budget we have.
6) We are not going to approach Pete and Jenny about cooking for us this year. Jack and the Daves did such a good job last year, that we didn’t see what the benefit would be to spend all the money on getting P&J up here – the hotel costs alone were almost two members’ worth of dues. If Pete contacts us about cooking, I don’t know if we decided exactly about what we would say, but it would be something along the lines of “come if you want but Jack is in charge of cooking and we aren’t paying for your hotel”.
7) We are entering in ribs, beans, and sauce.
The next meeting will be in late February. Items to be resolved @ that meeting: setting the budget; setting up teams and committees for the various jobs that will need to be done during the event; possibly starting on the menu (though this will likely get pushed to April’s meeting). I’d like to throw out here a suggestion that we have the meeting on a Saturday afternoon and have our cooks cook up the extra ribs from last year that McNeil has in his deep freezer. This will allow the cooks to practice together and try out some different techniques. We could do this later in the season if desired, or not at all if you guys are against eating good food.
Please post any questions or comments in the “comments” section. You can also email any team questions to the new team email magicallypiglicious@gmail.com If anyone wants author privileges for this blog, email me and I will add you. At some point I may make this blog private so only team members can view it; that was a suggestion made last night in case we start posting team info we don’t want our adoring fans to know. I can do this at anytime, you guys just let me know.
Yours in the Cooler,
JenO
Monday, January 25, 2010
The First Practice Run of the Year
Good Day Piglicious People. This weekend marked my first crack at ribs of 2010, and it was a great success. I used the rub that I mixed up shortly after last year's BBQ Fest and got great results in the flavor department. I can't say whether or not the flavor was exactly the same as what we got last year, but it was definitely close and it was damn good. The flavor isn't really the thing that was most impressive from yesterday's practice run though. We already knew that we had a good flavor; hell, when a judge comes to your tent after the event and tells you that flavor was a perfect 10 on the score card, you know there's at least one thing that needs no changes. What made yesterday such a success was that I was finally able to successfully implement some of the tenderizing techniques that the judge had recommended last year.
I spent a little time last May and june when everything was still fresh in my mind trying different methods of achieving a better texture, but with mixed results. Some attempts yeilded dry, overly tender meat. Others achieved decent texture but a greatly diluted flavor. Yesterday I used a number of methods, both new and old, which yeilded a stellar final product. The result was a rib that one of my test subjects called the best ribs she'd ever eaten. Sure, she doesn't have the badge of a MIM judge, but high praise nonetheless.
The flavor was fantastic; strong, but not overbearing, and the texture was as close to being the "winning" texture described at the cooks' meeting as I've ever been able to achieve. It was tender enough to pull apart 2 ribs without straining or having a bone just fall out. When you bit into the meat it was firm enough that you had to apply some jaw pressure, but it wasn't tough; It left a perfect bite mark, which as most top chefs will tell you on Pit Masters, is the ideal tenderness. I separated a rib from the rack using a knife to examine the smoke ring and it required no "sawing" whatsoever. Just a slight bit of downward force allowed the knife to cut through clealy leaving no frayed edges.
You'll have to pardon my gushing, but it's pretty exciting to finally get this close. All the times of attempting to get the texture right but to miss one way or the other; and now to finally have it go right. If we can just replicate these ribs in May, we could seriously see our team make a big jump up the rankings.
I hope that someone can post a little synopsis of the meeting this week for those of us that can't make it. Also, I'd like to be able to discuss the potential Abita sponsorship with some of the guys making business type decisions. I've got no real background in that stuff, and I'd love the input on the next steps. I will say that it looks like we have a real shot at getting a few kegs and if anyone can think of some fun ways to advertise for Abita using our team, that'll help us to get them on board. I've already offered their name on our shirts, using Abita cups, coasters, and a banner.
That's all for now.
Viva La Coola
I spent a little time last May and june when everything was still fresh in my mind trying different methods of achieving a better texture, but with mixed results. Some attempts yeilded dry, overly tender meat. Others achieved decent texture but a greatly diluted flavor. Yesterday I used a number of methods, both new and old, which yeilded a stellar final product. The result was a rib that one of my test subjects called the best ribs she'd ever eaten. Sure, she doesn't have the badge of a MIM judge, but high praise nonetheless.
The flavor was fantastic; strong, but not overbearing, and the texture was as close to being the "winning" texture described at the cooks' meeting as I've ever been able to achieve. It was tender enough to pull apart 2 ribs without straining or having a bone just fall out. When you bit into the meat it was firm enough that you had to apply some jaw pressure, but it wasn't tough; It left a perfect bite mark, which as most top chefs will tell you on Pit Masters, is the ideal tenderness. I separated a rib from the rack using a knife to examine the smoke ring and it required no "sawing" whatsoever. Just a slight bit of downward force allowed the knife to cut through clealy leaving no frayed edges.
You'll have to pardon my gushing, but it's pretty exciting to finally get this close. All the times of attempting to get the texture right but to miss one way or the other; and now to finally have it go right. If we can just replicate these ribs in May, we could seriously see our team make a big jump up the rankings.
I hope that someone can post a little synopsis of the meeting this week for those of us that can't make it. Also, I'd like to be able to discuss the potential Abita sponsorship with some of the guys making business type decisions. I've got no real background in that stuff, and I'd love the input on the next steps. I will say that it looks like we have a real shot at getting a few kegs and if anyone can think of some fun ways to advertise for Abita using our team, that'll help us to get them on board. I've already offered their name on our shirts, using Abita cups, coasters, and a banner.
That's all for now.
Viva La Coola
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