Brake Pad Posted September 21, 2014 #1 Posted September 21, 2014 (edited) Every year for the past few years I have been making a motorcycle run from South Florida to Southwest Georgia to the merritt pecan company this is a three day motorcycle ride with a two night camp out at the KOA camp ground in Perry Florida. The first night stay is Perry KOA. We ride up to Weston Georgia on route 520. Buy our hoards of pies., brittles, Nugget rolls, bags of pecans for the holiday cooking. Chocolate filled pecan pies, honeys covered pecans. Afterwards we hit shellmen Georgia. To a local restaurant called the " Back Porch". The best southern cooking you've ever had. Karen Solis started making this run with me last year. I've always did this for my homeowners that spent more then a 1K with my company http://Www.extexbuilders.org Karen and I are in our planing stage for this years ride. For us it's a 1100 mile ride. All back roads. No highway riding. http://www.merritt-pecan.com P.s. Wear warm clothing, gets cool at night:twing: Edited September 21, 2014 by Brake Pad
djh3 Posted September 21, 2014 #2 Posted September 21, 2014 You did see you can order online right? JK Do you have a proposed route on say google maps? About what time frame?
Brake Pad Posted September 21, 2014 Author #3 Posted September 21, 2014 (edited) We normally run second week of November. I buy about 40 pies and all the other goodies I give them heads up on the amount of pies required each year. I bring two large coolers with me to pack the pies and goodies up with. ( pulling my trailer )The pies a frozen for me. Last year Karen and I spent over 450.00 dollars Ordering on line you can pay upto $40.00 each pie. I buy bulk product. And anyone that walks in with me gets my rate. 1,131 mi, 19 hours 57 mins US-98 S and US-27 S Edited September 21, 2014 by Brake Pad
Flyinfool Posted September 21, 2014 #4 Posted September 21, 2014 Yes please post your route so we know where to ambush you for the pecan pies.......
Brake Pad Posted September 21, 2014 Author #5 Posted September 21, 2014 Ask Rick Haywood, how the pies are
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