Marty's Stag Do — 21 March

📅 The Day

12:00pm

🏏 Indoor Cricket Action Indoor, Waitākere

2:30pm

🍺 Drinks & Food The Northern Line, K Rd

4:00pm

💥 Smash Room Galatos St, off K Rd

5:30pm

🔥 After Party Brad's place, Beach Haven

✅ Friday Afternoon To-Do

🌅 Saturday Morning

Remind Brad: lamb shoulder on smoker by 9–10am (7–8 hour smoke) Drop Weber at Brad's before heading to Waitākere

🛒 Shopping List

Meat

~30 sausages, assorted flavours Westmere Butcher Mince for burgers (bulk) Gilmours American cheese slices Gilmours Brioche slider buns Burger buns Buns Master

Brad handling: lamb shoulder (smoking from ~9am)

Slaw & Slider Toppings

Red cabbage (half a head) Carrots (2–3) Red onion × 2 (one slaw, one pickle) Greek yoghurt (big tub) Harissa paste Lemon (1–2) White wine vinegar + sugar (pickled onion)

Drinks

Slabs of beer — Lion Reds / Speights Summit Margarita pre-mades or mixer Soft drinks & mixers Ice (for chilli bins)

Party Supplies — Gilmours

Snacks

Chips, crisps, dips — plenty Condiments — ketchup, mustard, hot sauce

🍔 Slider Build

Pulled lamb + harissa yoghurt slaw + pickled red onion on brioche

Slaw: Greek yoghurt + harissa paste + lemon juice + pinch of salt. Toss with shredded red cabbage, grated carrot, thinly sliced red onion. Better after an hour — make it Friday night.

Pickled onion: Thinly slice red onion. Cover with white wine vinegar + pinch of sugar + salt. 10 mins minimum, overnight is better.