Company Cook Report
Thought I'd report, now that I can think. Started out to be 100 people, but wound up with 300+, men, women and chillins'. Started cooking Thursday night after work, had everything set up at the shop (beer on ice) ready to go. Really didn't know how many to expect, so I had increased my order from my butcher. Saturday 3:00 p.m. deadline to start serving, band starting at 6:30 p.m. Worked by myself mostly, my pit builder came in at 12:00 Saturday to help finish up and to help serve. Covered dish sides provided by the drivers wifes (had plenty and good).
6 beer can chix
20 racks b b ribs
3 salmon filets
8 hot dogs
5 gallon brunswick stew
beer, beer, and more beer
Had very little leftovers, very few hangovers and everyone had a great time. Boss says next year will be bigger and better. Oh my, looks like we have started a new annual tradition. We have one heck of a great boss.
Here it is Tuesday and stiil recovering, but I'd do it all over again and probably will again this weekend, just on a lot, whole lot smaller scale. Maybe for 8-10, normal weekend gatherings in the backyard.
Cook on my bro's and keep the smoke bvlowin'.
Up In Smoke