The wine for the Sangria is a semi-sweet, so it'll be good. I'm about the only dry wine lover - well except for one lady who will be drinking the Cabernet with me!
The brisket and the pork are resting in their coolers before I put them into the refrigerator. The chicken have been soaked in buttermilk and are now dry brining. The ribs are rubbed and in the refrigerator. My beans, cornbread and smoked mac n cheese recipes are printed and ready for me to assemble in the morning. Fruit salad is made. Cole slaw is cut and ready to go (dressing made). Sauces made, including the finishing sauce for the brisket and the finishing sauce for the pulled pork. Chafing dishes are here. Ice bowls are ready (gianormous bags of ice and the keg are arriving tonight while I sleep). The weather will be BEAUTIFUL!. I'm planning on getting up at 5 to fire back up the smoker. I'll put the ribs on at 6. That should give them 1 hour rest time until I put the food on at 1.
I am utterly exhausted, but feeling great as I sip my wine and eat my corn chips (too tired to make dinner). Tomorrow is going to be a blast! Watch for pictures. I'll post them as I can (husband is planning on using the laptop to show pictures of motorcycle trips and play music). I'll sneak into the house and post from his computer.
Thank you to everyone who has helped me plan this. I really feel like I have the pro's in my back pocket. I may need a bigger smoker next year. I have no idea how you competitor smokers do it. Hat's off to you!
