FoamRangers Brewsletter Archive & Blog

The Dixie Cup is coming up and we need your help to feed the masses. Have a favorite dish you like to cook that goes with beer, a German dish, or something that has beer in it?  Bring it on Friday night to the hotel and showcase your culinary talents.  Below is a list of food we will have that people will be bringing. Send me an e-mail and I will add your name to the list.  Here s what  we have so far:

-Emil (me)- Brawurst and Saurkraut & German meatballs in a caper sauce gravy.

-Jeff Reilly (way to go man!)•    Smoked Pork Loin:  Two full Pork Loins (Approx. 16# before Cooking), Smoked with Mesquite and Oak, Season Rubbed, and Apple Juice-Butter-Brown Sugar Marinade.
•    Smoked Turkey:  14# Turkey, Smoked with Mesquite and Oak, Butter and Garlic Injected.
•    Jambalaya:  With Brown + Wild Rice, Chicken, Sausage, Shrimp, Scallops, Crawfish, and Crab.
•    Lasagna:  With Lasagna pasta, Italian Sausage Marinara sauce, Ricotta and Cream Cheeze, and blend of various cheeses.
•    Garlic Bread:  With lots of butter and fresh garlic.
•    Green Chili:  With Hatch Green Chili, Pork Spare Rib, Yellow Onion, Sweet Corn, and White/Red/Black Beans
•    Red Chili:  With several types of Peppers, Sirloin Steak, Bacon, Yellow Onion, Sweet Corn, Red Beans
•    Red Beans and Ham:  With Red Beans, Ham, Red Bell Peppers, and Yellow Onions, misc. Spices.
•    Potato Salad:  With Bacon, Yellow Onion, Red and Green Bell Pepper, Celery, Sour Cream, Cream Cheese, and misc. Spices.
•    Bread Pudding:  With Apples, Caramel-Pecan Crusted Top, and Barley wine/Glenlivet Sauce.

Doak Proctor: Brisket

Cliff Peery – Salmon

Paul- Hummus cheese dips

Sean Lamb- Desert

Kyle Jones- Berry Cobbler, Cheese Fondue

Pamela Swenson- Hot German Potato Salad

Friday night at the Dixie Cup took its toll on many, and as we enter the final day of judging and awards ceremony we all pull deep for those living liver cells to go “One more night”.

But what about Friday? What a hell of a night.  We finished the first round judging and started our night with the potluck.  Ohh what a spread it was. I want to thank everybody (as the Potluck Coordinator) for bringing  a wide range of wonderful foods.  From Cochinita Pibil, Jambalayas, Gumbos, to Hatch Chiles and Beer cheese soups.  The spread was grade “A”.

My buddy and I cooking 80 pounds of chicken for the Potluck.

People dining in the Potluck Cafe near the elevator.

Getting their grub on everybody enjoying the food in reception.

After the potluck was finished, the masses moved downstairs for the raffle and Fred tasting.  In what is probably Fred’s last visit, the crowd was moved by great speeches from Doak and TBob.  The man of the hour was Fred.

Uncle Sam!  Fred rouses the crowd.

Doak opening the Dixie Cup convention with a rousing speech about his “Dream” of barley wine for all.

The Crowd cheers,”Four more beers!”

Bastard Party, crowded with good friends and beers.

Doak’s fashion statment caught on and became popular at the Bastar party.  Remember what Doak says, “Keep your head dry with an umbrella”.

Cheers!