Welcome to SaltyCajun.com!

billystix custom rods · #41 10-20-2009, 05:23 PM

Hey dude
i feel your pain man, if i lived in cajun country i would help you out but it's a long drive for sure.i would have thought that after i donated a custom rod it would kinda spur folks into doing something to help out, we never know when we ourselves might need help and if you look around you and see that no one is stepping up to the plate then what if were your son or daughter or for god's sake yourself.
I hope it never comes to that but you never know, all i am trying to say is dont let yourself get cut short, if i could do more i would in a heart beat.
Stix

longsidelandry · #42 10-20-2009, 05:29 PM

Thanks Billy, I thought that with your offer a bunch of people would for sure step up to the plate. I really appreciate everything you're doing as does everyone that's involved with the fundraiser.

meaux fishing · #43 10-20-2009, 09:10 PM

im still down....

eman · #44 10-22-2009, 01:04 PM

Thanks meaux , WE need 1 or 2 more for the cooking team.
C'mon guys ,

out.

ShadMan · #45 10-22-2009, 01:13 PM

Man, if I were a couple hours closer, I'd help out. I'll drop $200 SaltyCajun cash into everyone's account that works the cooking team.

longsidelandry · #46 10-22-2009, 01:20 PM

Thanks for the support Shad! I'm working on a website for the fundraiser, I'll post a link when I'm done. I'm still waiting on the shirts to be done so I can put the "official logo" on the site.

Is it October YET? · #47 10-22-2009, 01:59 PM

I would be willing to help out on the team. I can cook pretty good. Times are tough on the home front but I can spare $50 -$100 and my time. Its 150 mile drive from Luling but like I said I would be more than willing to lend a hand to help a fellow American. Let me double check with the boss tonight and make sure the date is open.

longsidelandry · #48 10-22-2009, 04:28 PM

AWESOME! If you would join the team, that would give us 4 people from the site.

longsidelandry · #49 10-24-2009, 07:12 PM

Here's a list of the bands that will be playing for the fundraiser

Live bands will begin at Noon and will end at 10 PM and will consist of:

Mike Dean
Cracker Jackson
Roddy Romero & the Hub City Allstars
Michael Juan Nunez and the RiverBabys
with Shannon Suire
with DL Menard
5th Avenue

The entertainment schedule will be:

Noon til 1:30 PM - Band #1
2:00 PM til 3:00 PM - Band #2
3:30 PM til 4:30 PM - Band #3
5:00 PM til 6:00 PM - Band #4
6:00 PM til 6:30 PM - Cook-Off Winners Announced
6:30 PM til 8:00 PM - Live Auction
8:00 PM til 10:00 PM - Band #5

longsidelandry · #50 10-26-2009, 10:41 AM

OK, so now we have the 4 members needed for a team...FINALLY! It will be me (Ross), eman (Bob L.), meaux fishing (Bob B.) and is it October yet? (Chad). As of right now we're cooking a deer roast for anything goes and smoked pork loins for pork. I'm thinking that we can do a chili for the beef since meaux can maybe get the beef donated to us and eman has a good recipe and we can do something with shrimp and fish since eman and I have alot of shrimp and Chad said he can get us some fish if need be. What ya'll think?

longsidelandry · #51 10-26-2009, 10:42 AM

Also guys, let me know what ya'll think about shirt designs so we can get those to W and get 'em made.

Is it October YET? · #52 10-26-2009, 10:57 AM

For the anything goes I can do a redfish grilled over pecan wood, placed over creamy polenta(or sweet potato puree), sauteed spinich and an andouille drizzle. I used to work at Redfish grill and they had a catfish dish similar.

longsidelandry · #53 10-26-2009, 10:58 AM

Quote:

Originally Posted by Is it October YET?

For the anything goes I can do a redfish grilled over pecan wood, placed over creamy polenta(or sweet potato puree), sauteed spinich and an andouille drizzle. I used to work at Redfish grill and they had a catfish dish similar.

We can do that for the seafood category, can't we?

eman · #54 10-26-2009, 11:38 AM

Redfish on da grill sounds good But , remember that anything we do we have to do at least 10 lbs of it.
The dishes that we do for judging are also being sold to the public to add $$$ to the fund raiser.
I've got the pork loin and will stuff it w/ boudin and wrap w/ bacon.
smoke it here the sat or sun before the fundraiser ,Freeze and thaw to reheat on sight . i have some shrimp also. the beef i don't have.
Chilli sounds good and we can prep everything for that ahead of time.
Also anything we do has to be able to be portioned into 2-3 oz or less portions.
???- Are they selling the food at each table or is it buy the entry and you get to taste???

longsidelandry · #55 10-26-2009, 11:42 AM

The entry fee gets you in and you get to taste for free. I tried calling you back just now but it goes straight to your voicemail, my phone only rang for a second before i was able to answer.