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Georgia Bassist Club

#61
Starting to make a splash here =D.... and I know this isn't all of us floating around...

Lemme repost the Numbers to now...


#1 Southgabass
#2 biglou502
#3 tdubb0199
#4 gdthomas
#5 kwdhsk
#6 WildWes
#7 The Owl
#8 Nutdog
#9 Tanner5382
#10 John L
#11 Chef tater
#12 JMac4strngr
#13 dmonroe
#14 Saxn
#15 El Duderino
#16 tat2jim
#17 Scatbass
#18 LaMarquis J
#19 THand
#20 Justin Tuskey
#21 Jome77
#22 ReDnEcK SaMuRaI
#23 bassfiddlerman
#24 newdull
#25 Never grew up
#26 73jbass
#27 svp

Honorary Members
JPSBassist
Ed Fuqua
BartmanPDX
dhsierra1

__________________
 
#64
Saxn said:
Ahhh man... now I'm hungry. And homesick. I am thinking a short side trip on my return to the house is in order!

Learn something new every day.
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+1. The Brunswick stew talk in particular is killing me. I'd do some bad, bad things for a big bowl of it and some BBQ. Also sweet tea and collards.

I sure do miss the food . . .
 
#66
Saxn said:
Oh, surely they must have some sort of Oregon equivalent!

...on second thought I am just sorry, Bartman. So, so sorry... :( Want me to mail you some grits? ;)
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There is one place in Portland that actually has real fried chicken and a real pulled pork sandwich (with cole slaw!). It's by far the best BBQ I've had west of the Mississippi - with a Carolina vinegar-based sauce, not a crappy Texas ketchup-based sweet BBQ sauce. They even have fried green tomatoes in season and really good shrimp and grits. Yum. It's my favorite place in town.

They don't have Brunswick stew though.

As for a northwest equivalent, salmon is nice (and better for you) but not NEARLY as satisfying as southern food. Not even close.
 
#67
Saxn said:
I think i will be seeing you soon, sir. Are you always in during business hours?
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I spend roughly 80+ hrs a week there. So yes I am always there. But it is not a restaurant where you can walk in and order a big ol bowl of brunswick stew, pulled pork, and collards. We are the catering department for Georgia Southern University. AKA the university's president's personal chef. But feel free to let me know when you are in the 'Boro and I'll have some stew ready for you.
 
#68
chef_tater said:
I spend roughly 80+ hrs a week there. So yes I am always there. But it is not a restaurant where you can walk in and order a big ol bowl of brunswick stew, pulled pork, and collards. We are the catering department for Georgia Southern University. AKA the university's president's personal chef. But feel free to let me know when you are in the 'Boro and I'll have some stew ready for you.
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Derp, I should have known that was the case after reading the name of the establishment, eh? If you're SERIOUS, though, don't think I won't PM the living HELL outta you next time I head east on 16! I am actually in teh middle east for a couple more weeks, but once I get home I pass through the area all the time.

BARTMAN: There has to be a southern boy or belle doing that cooking by what you describe... I don't think BBQ is supposed to even EXIST up in Oregon, much less all the fixin's you were mentioning!
 
#70
Saxn said:
BARTMAN: There has to be a southern boy or belle doing that cooking by what you describe... I don't think BBQ is supposed to even EXIST up in Oregon, much less all the fixin's you were mentioning!
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Yeah, I'm pretty sure the head chef there is from S.C. It's way on the other side of town and i don't get there often but next time I'm there I'll ask if they ever do Brunswick stew.


Mmmmm. Gotta go back there soon. I could go for some fried green tomatoes and shrimp and grits.
 
#72
THand said:
I have a friend who just started work in the burn unit at MCG and far as I know everyone is still calling it MCG. The name may changed, but the people will call it somethin different when they feel like it, lol.
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yeah, I have a buddy from out here who's one of the dept chiefs at MCG and it's still MCG to him, he doesn't care as it's just marketing.

So you're buddy's at their burn unit? Outstanding group there, is Kenna McGiven still running plastics? That dept's claim to plastic surgery fame was a very innovative breast implant procedure that was basically invisible in terms of scarring. So all the strippers from Atlanta, including Cheetah 3, would go to Augusta for their augmentations. Loved to hang around the dept waiting rooms when they'd come in :D

Thanks for the honorary membership, I'm flattered :cool: The justifiably famous Southern hospitality strikes again :ninja::D

Enjoying the food reminisces, btw, I'm racking my brains right now as to which places I've hit in GA, there were more than a few.

You may find this surprising but CA has it's own bbq as well :eek: Consists primarily of oak smoked tri tip served w/ unique piquinto beans (they're pink) on the side. Really good, but no sauce as you guys do out there.

I need an excuse to get out there after reading all those recommendations, thanks guys ;)
 
#74
We should have a Gerogia Bassist Club Bass Day BBQ, Brew and Blues Festival. We all get our respective bands together and just have one hell of a time with good music (doesn't matter what genre), great food (provided by yours truly- of course for a fee), and a chance to get together and celebrate this kick @$$ state and the awesomeness instrument known to man.
 
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#76
chef_tater said:
We should have a Gerogia Bassist Club Bass Day BBQ, Brew and Blues Festival. We all get our respective bands together and just have one hell of a time with good music (doesn't matter what genre), great food (provided by yours truly- of course for a fee), and a chance to get together and celebrate this kick @$$ state and the awesomeness instrument known to man.
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DING! DING! DING! We have a winner!
 
#78
chef_tater said:
We should have a Gerogia Bassist Club Bass Day BBQ, Brew and Blues Festival. We all get our respective bands together and just have one hell of a time with good music (doesn't matter what genre), great food (provided by yours truly- of course for a fee), and a chance to get together and celebrate this kick @$$ state and the awesomeness instrument known to man.
Click to expand...

10-4, I'm game...... Somebody just say when.
 

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