Bonneville America Forums Forums General Motorcycle Forums Rides, Rallies, & Events NH Rally DATES ARE SET!

Yep, I'm planning on it. Starting Wed I've got 6 days off in a row so I am going to use that time to get my Speedy put back together and running. I've been procrastinating long enough. If I make good progress then I'll put in for the time off of work. What kind of schedule is the "Southern Contingent" looking at since it looks like more of us will be able to make it this year?

I'm so behind on reading the post...Lobster...yummy. I'm in for certain. I could eat it breakfast, lunch and dinner!

Now I just have to figure out what I'm going to have this group do for entertainment...we need good scrapbooking photos:-) I will have a long ride to come up with some options, but I'm open to suggestions.

I can put a "pole" on the back deck....

That's funny!

Speaking of which... If all goes well we may be closing on a house august 1st, so I dunno if I can make it. On the other hand, I'm also supposed to be in Maine August 1st for my cousin's wedding. So maybe Kim and I can try to do dinner with you fine folks friday night, sleep over, and head out in the morning. I know you're "close to Maine", but I need to be 30+ miles north of Skowhegan at some point...

3-1/2 hours from me to Skowhegan....

Good to know!! Thanks. Right now I'm not even positive what time of day the wedding IS, so I'm not sure if it's feasable...

For those who may not know...

The basics of a Traditional New England Clambake...

Cape Cod is a resort area located south of Boston. Our history is linked with the history of America. The Pilgrims first landed on Provincetown the town at the tip of our peninsula. Early settlers were not aware that lobsters, which were plentiful in the 1600's, were delicious to eat. They later made friends with the Native Americans of the area (actually in Plymouth, MA) and watched as they dug a large hole in the sand. Placed in the pit were smoldering rocks. They boiled a length of rawhide to use as a cooking utensil and placed in it lobsters, clams, mussels and fish, filled it with seawater and covered it with seaweed. Modern day Cape Codders hold numerous picnics and clambakes throughout the summer season.HAVE A CLAMBAKE

A basic menu includes:


steamers
mussels
lobster
linguica
red skinned potatoes
sweet corn
onions
watermelon

CLAMBAKE HOW TO

Dig a shallow, circular hole in the ground, from 8-10" deep and about 3-feet in diameter (for 20 people). The diameter will depend on the number of persons to be fed. (For example, a 5-foot circle is needed for 50 people.) Line the hole with hard, clean, round or oval shaped rocks about the size of footballs, taking care that the tops are about the same level and as close together as possible.

Build a fire and keep it going over the entire surface of the circle of rocks, keeping it as hot as possible. When rocks are hot enough, water will immediately sizzle and turn into steam instantly, a process that takes about two hours.

When rocks are hot enough, remove all burning wood with a steel rake or hoe and clean ashes from rocks with a live green tree branch. Place a layer of wet seaweed about 6" deep to cover all rocks on top and around the edges to prevent the canvas cover from burning.

Working quickly to prevent loss of steam, spread a layer of clean clams on top of the seaweed. Place lobsters directly on top of clams. On top of lobsters, place any or all of the following: sweet corn, hot-dogs or sausages, sweet potatoes or new potatoes. Leave the last layer of husk on the corn to keep it clean. (Earlier bakes included eggs, parboiled 2-3 minutes, placed in cheesecloth and added with the potatoes.) If chicken is desired, it should be previously parboiled from 20-30 minutes depending upon size.

Cover all with a piece of canvas that completely protects the whole bake, taking care that as little steam as possible escapes around the edges. Many experts agree that no seaweed should be placed on top of the bake. Small stones can be placed on top of the canvas around edges; make sure canvas does not touch hot rocks around the edges. Keep stones covered with seaweed to make sure the canvas does not burn.

After being well covered, the bake can remain for about one hour. Lift the edge of canvas and if the lobster nearest the edge is done, you are ready. If not, continue cooking a little longer until done.

omg i won't touch a drop till i feast.

Okay - I'm officially hungry and it all sounds so yummy. How could anyone pass up a meal like this.

Hey Benny, you don't have to be present to close on a house-just give power of attorny to someone. And Congrats!

Rob;

I'm with you. Give me a burger or some sweet sweet pork any day... But. One job I had was putting on Lobster bakes in Newport, Ri. Given some granite, seaweed, pallets and canvas I can make you guys a real traditional bake. Oh btw - I think I will be there if my non-triumph havin' ****** is welcome

Kevin [aka Mark's friend]

Just make sure your dam brakes are working this time!

Kevin,
Your non-Triumph havin' ****** is welcome here any time...
And I would love a second set of hands puttin this bake on...
I will have a shallow pit dug, and lined with crushed stone then football/human head sized rock in the next several weeks...
Friday (of the rally) I will likely forgo the group ride and head to the coast to get the lobster, clams, and muscles. Then I will head to the shore and collect a trash barrell full of rock weed...
Due to Fire permits (hard to say if they will issue them, this far out) I am planning on skipping the pallets and going Kingsford instead...

The 150 qt cooler I have should keep the bugs and muck-suckers till Sat pm

We just have to drink it all before it has a chance to get warm.

wire baskets...sure I was thinking along the lines of 2'x2' square "sifters" 2x4 frame w/ chicken wire bottoms

Don't hafta worry about it getting cold either!

yeah, but you do have to keep an eye on uncle fill with whiskey.

Ok spoke to my buddy with "the boat" he's going to hand pick our lobster through out the week and set them aside as they come over the rail...also he has a few connections with the local diggers...so if the red tide is in somewhere he may still be able to get us clams from elsewhere...and he said he would toss in some crab too!
As things get closer we will need to get a solid count of 'bug' eaters.

time to start digging that pit!

Lobster is good and all...but I'll stick with the blue-collar food. I prefer to save room for booze anyways.

The medellin folks used to use lobstering as a cover in miami. Many times I could not eat all the tails that were placed in front of me. So yes I am a bug eater.

Fla bugs are SOOOO not NE bugs!!
And we'll deffinately have the "turf" side of this bake available for the "blue collar" eaters...as I said...I can catch and cook the stuff but I'll take a nice juicy slab "O" beef over "bugs" and "muck suckers" any day!

Food and booze. Blah Blah Blah.I can eat lobster and steak any time and I don't drink anymore. That's why we got the yutes. To make up for people like me so we can live vicariously through them. I come for the people and the rides. Sooooo what are the rides planned this year. Or should we plan our own.

I could plan a short one, say about 3 or 4 hundred miles . Not leaving to early, say about 6:00 A.M.

I have several routes mapped out


Kanc loop
93 to 25 in Plymouth
to 118
to 112 (the Kanc)
to 16
to 25
to 104
to 93 and home
6 hours

Washington loop

114A to 114
to 103
to 31 thru Washington (very pretty)
to 149
to 114A
and home
4 hours

Seacoast lunch

121 to 121A
to 107
to 1
to 1A along the coast
to Portsmouth for lunch
to 33
to 152
to 107
to Deerfield rd
to 107
to 102
and home

4.5 hours

Due to the logistics of the Bake...
I will likely be unable to ride any but I will have all available and those more familiar with the area may take over the lead on any or all of these...

you private us bad. http://www.mapquest.com/my/private/27

OOOPSY...yet me see what I can do!

BRB.

Try them now....

Only the Friday ride...and depending I may make one of the shorter loops...

Still got Sat ride...

NOT cancelling the bake!!

plus the Triumph motto says it all

GO YOUR OWN WAY!

BTW Working on a band also....now start praying for good weather!

should be all set now!...I hope...

We'll be meters from Maine on the Portsmouth lunch run.

...yup!
A simple right turn instead of a left...puts you heading further up the seacoast...and for those so inclined...the Kittery outlets...which includes (most importantly)
the Kittery Trading Post

Trust me when I say that I knew what I was doing when I offered the "bake"...I have no intention of canceling the "Bake" nor have I given up entirely on riding on Friday...I'm Definitely riding on Saturday...
But...it will take 4 hours (at least) to collect the proper "stuff" on Friday and this MAY preclude me from the ride on Friday...it will definitely preclude me from the "Kanc" trip...but I have outlined a number of rides and those who wish to do the "Kanc" SHOULD it is a great ride...that I have made before...

so forget the cancelling idea it 'aint happening!

But I DO appreciate the sentiment!