FREE BBQ!!! Starting out with Free and following with BBQ usually gets most everyones attention and it is all true. Here the deal and there isn't a catch so don't worry about that. A little bit about that BBQ. I'm not having it catered by some run of the mill place and it definitely isn't straight from the grocery store and heated up. Nope! This is MY BBQ! This ain't no throw the meat on a grill and call it BBQ. No SIR! My butts cook all night long sometimes 20 hours till they are juicy, tender slide right off the bone pure pulled pork ecstasy! I'll put my yardbird up against any. Ain't none of that silly fancy skin off healthy chicken breast neither. Nope I go for the meat of the matter. Just large juicy smoked and then sauced thighs. Now I wish I had some good cajun sausage but we have some that ain't too bad. Especially when you cook it in a smoker. People don't even have a clue what sausage is all about when they throw it in a skillet and maybe half boil it to death. You bite my sausage you better be ready to catch some pure pork deliciousness cause it will run down your chin. OK I hope that got your interest up Now here is the plant stuff! It's that time again and hopefully we are giving a better heads up so more of you can attend. This year we are meeting at my house in Pensacola, FL. Most of the group is growing fruit trees other than bananas too such as Blueberries, Blackberries, Muscadines, figs, pears, persimmons, citrus, pawpaw, pomegranate, quince, pecans, peaches, plums, jujubes and Bamboo (edible shoots). I am growing all of those except pears, jujubes and pecans. I plan to add pears soon. We also have an interest in tropical "looking" plants and landscaping from small planting to hardscapes. I have recently put in a large waterfall that is open for discussion and I'm looking for ideas for the built in planters. I'm sure we'll probably talk about everything. You are welcome to bring a guest or two or three if you decide to come. I have recently acquired a what I believe to be a inground dwarf cold hardy Mango. That is all I'll say now. You'll have to come to hear more details. We are planning on meeting on Saturday October 12, 2013 starting at or around 0800 until we all get tired and go home. Of course you can come whenever you want and leave when you want. We will not have any kind of strict schedule. We just want everyone to have a good time and talk about our plants and anything else that comes up. Hopefully we can all learn a little something from each others trials and tribulations! My place isn't huge but I have squeezed a lot into it. I'm just a little over an acre and it is all open to walk around a look at. I currently have twelve banana bunches hanging and a decent citrus crop. I may have some figs left hanging too. I am providing lunch in the form of BBQ pork, chicken and sausage. We'll have BBQ beans, Cole slaw, Potato salad, Mac and cheese, and some kind of desert (maybe cobbler). This is a family event and children are welcome as long as you can watch them. My yard is not completely child proof and I do have a swimming pool near where we will be eating and relaxing. Of course you can swim but it might be a bit cold as it isn't heated. Unfortunately this is Florida so I can not share any type of Citrus so please don't make that request. I just can't legally do it. I will have banana pups but mostly common varieties and some dwarfs. I may have some rooted fig trees to share. I will have a few fig trees large enough to take some cuttings. I will have a few muscadines in pots. Also I have way too many 1 gallon pots that you are welcome to get some if you want. Also there will be a few persimmon whips available. None of this is for sale, so don't worry about that. We all try to share as many plants as we can to keep costs down. If you have something NON-CITRUS to share feel free to bring it! If not no worries come and enjoy the day. I hope you can come. Please bring someone with you. We are trying to involve the wives and in the case of female members maybe a husband or significant other. If you are a single female and feel uncomfortable I know my wife will be there and I fairly sure several other couples will be here also. Feel free to call me if you have any questions. If you are interested in fruiting plants, ornamental plants and landscaping this will be an excellent time to make contacts and we'd sure like to see you there. Thanks, Charles E-mail Darkman270@cox.net Phone 850-791-2336

Blueberry Chutney The Sweet Version 4 cups blueberries (2 pints works) 1 cup diced tart apples (I usually use Granny Smiths) 1 cup diced onion (red onions are nice) 1 cup vinegar (white wine or apple cider) 3/4 - 1 cup sugar (brown or white or a mixture) 1/4 cup crystallized ginger, diced (fresh is also good - about 2 tablespoons grated) 1/4 cup dried fruit (raisins, currants, cranberries, blueberries, etc.) Spice Bag: 1 cinnamon stick (about 4") 3 whole allspice 2 whole cloves 1 star anise (optional, but I happened to have one) The Savory Version (my last batch had a Mexican Slant) 4 cups blueberries (2 pints works) 1 cup red currants or cranberries or diced tomatillos or diced apple (need something with some pectin) 1 cup diced onion 3/4 cup vinegar (red wine or apple cider) 1/4 cup lime juice (or use 1 cup vinegar total if you don't want the lime flavor) Zest from a lime (optional) 2 cloves garlic, minced 1/2 - 3/4 cup sugar (brown or white or a mixture) or to taste 1/4 cup crystallized ginger, diced (fresh is also good - about 1 tablespoon grated) 1 or 2 chipotle peppers with adobo sauce Spice Bag: 1/2 cinnamon stick (about 2") 1 tablespoon coriander seed (I toast the coriander and the cumin seed first) 1 teaspoon cumin seed (optional) 1 tablespoon mustard seed (or you can use 1 teaspoon of dry mustard powder) 4 black peppercorns In a large pot, bring all the ingredients to a boil, then simmer for 20-30 minutes until slightly thickened, stirring frequently. Process pints or half pints in a BWB for 10 minutes. I usually leave out the chipotle pepper and add it when I puree the chutney for use as barbecue or a dipping sauce. I find it a bit more flexible that way.

Deborah, we love the Ball recipe. Before I came to Gardenweb Harvest Forum, and unknowing of which sources not to use, I had done two recipes from other sources I no longer consider safe. But we didn't care for them that much. And fortunately for me, I can not get the same ending volume that the BBQ sauce recipe indicates (if it says 6 pints I will end up with 3) so I don't have a lot of the questionably safe sauces sitting around. I have plenty of tomatoes and remaining ingredients to do the Nchfp recipe next. But unless that one excites me more, the Ball recipe is just perfect for my household. I assume my reduced volume is due to my cooking it down to get a thicker sauce along with not using paste tomatoes to start off with. Doesn't matter if I cook it slow or cook it fast. I use a Dutch Oven. I'll never have to buy BBQ sauce again. That makes me smile. :-)

I think KayJones is either in or near the Florida Panhandle, and PurpleinOpp is in southern Alabama but frequently participates in this forum. Those are the only two members that come to mind. :( If it were me, I would post this to the Alabama Forum, and maybe the Southern Forum, the Southeast Coastal Forum and the Tropicals Forum. It sounds awesome - I wish I could go!! Carol in Jacksonville This post was edited by love_the_yard on Fri, Oct 4, 13 at 10:05