SLACKERS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I have to admit I am slacking myself but whos bringing who, whos bringing what, and I cant wait to see you degenerates.
I know we're all desperate for the season, but 2 months away is a *smidge* early to start the first TG thread, no? lol I applaud the enthusiasm though!
actually its not too early to plan this stuff out.... im considering doing a lamb for this one... what yall think?
My advice? Wait until like three home matches in or something like that. Season openers already have a sense of excitement about them; no need to do anything special. But after a couple of weeks, the "beginning of season" excitement isn't there as much, and so special stuff like doing a lamb stands out more/feels more special.
noted. also when i do this, having a couple people to help me with preparing the lamb the day before would be great.
Shannon - I don't think I've ever known of you to write a straight line on this thing. There's a joke here somewhere, right?
Well, since the lamb is almost certainly going to come from Australia or New Zealand, why don't you bring one (or two) back on the plane with you? Just tell customs your pet greyhound died while you were on vacation and his dying wish was to be buried in America, the land of the free and the home of the brave.
Nope. I'm super serial. And Champ, yeeeeeah, I don't see that working out in my favor at all. HAHAHA But it might be interesting to try to round up a sheep anyway!
Let me volunteer BEF's pecan pie and redneck beans! Greek, can you be a bit more specific about what your advance prep of lambkins entrails (sic)? Also, Bootsie's recommendation is on point. Anytime during spring would be wonderful (I like em young!). GM
basically, you shove a few cloves of garlic and lemons into the legs. then open it up down the front of the rib cage, put some lemons, seasoning, little bit of olive oil, and garlic inside and stitch it back up using steel wire (this is the part that takes a while) and then give it one more coat of olive oil, lemon juice, and seasoning on the outside... keep it in the fridge overnight to let everything soak in, then its cooked over coals in lot 8 on a giant rotating (thankfully electrically powered) spit for about 4-6 hours, depending on the size of the animal. also, ill do it sometime in the spring so that we can get a nice fresh lamb... thing is the fresh lambs are more expensive than the frozen ones, so i will need some help paying for it.
Im going down to RFK sometime this week to get some stuff before the games start, does anything need to be done in lot 8 with the pod and that stuff?
From: http://www.dcunited.com/stadium/directions-parking/parking-rfk "The stadium's parking lots open four hours before the start of a home game." So, for 3/19, they'll open about 3:15-3:30pm.