I belong to the countries oldest operating Militia, predating the Constitution by several months. Today, though still technically active National Guard, we act as a historical armory and honor guard. Anyways, Saturday was our Fall BBQ. A Rainy windy morning turned into a great day for a dinner! On the menu: 115# pulled pork - simple rub of Salt Pepper Onion Garlic Paprika. 86# Brisket with just Salt Pepper and Garlic. 72# short ribs with Salt Pepper fennel seed mustard seed and crushed red hot. And the real crowd favorite: 40# wings marinated overnight in Soy Sauce and Budweiser, coated with the same rub as the pulled pork. Sides included: Potato Salad with burnt ends, homemade baked beans, smoked coleslaw, jalapeno cornbread, spicy dill pickles, pickled red onion, macaroni and cheese. Started at 3AM with everything (with the exception of the wing brine). Pork and Beef were off by 2:00 and chicken came off at 4 just in time to serve. First time using my second rack, boy did it come in handy. This was also the first time I really saw a serious increase in wood use due to weather and pure food volume. I used DOUBLE my typical amount. I was forced to foil unfortunately as the length of the stall was becoming an issue and I couldn't get my fire going hot enough to accelerate without the use of foil. Oh well!