We wrapped up our 2012 season yesterday with the Colfax Persimmon Festival. Looking back over the past 3 months, we have averaged one event every other weekend. It will be nice to get my weekends and evenings back so I can get to making some sausage. :biggrin:
Our crew has really gelled over the last few events which afforded me an opportunity to snap some pics.
We arrived about 8am and got the smoker set up, fired it up, and began getting our area organized. It takes about an hour to fully get up to temp.
We finally established an account with a local wholesaler. Some of their prices are better while some aren't compared to Sam's Club. The real value is that they will deliver any order more than $300. It was very nice not having to be at Sam's at the asscrack of dawn to shop before everyone else does. It was also nice not needing 3 vehicles to transport all of the food, drinks, supplies, etc. Sorry Sam's, we will still use you for the smaller events.
102 lbs of brisket and 261 lbs of boston butt loaded on and getting what it rightfully deserves.
On Fridays we usually do a friends and family dinner for ourselves. We also pick one new thing to experiment. We decided to do baby back ribs for dinner and the new thing was something we are calling "Shorty's Taters". One of my employees gave me the idea to do mashed potatoes on the smoker. The first iteration came out really well. The event staff and property owner had dinner with us which led to this:
The next morning we had fried eggs and corned beef hash for breakfast that we made on the smoker. We then steeled ourselves for the day's craziness.
Butts and beans.
Smoked no boil mac and cheese. This has become our best selling side item.
We were positioned right next to the stage and got to hear some great bands all day. It made the day that much more enjoyable.
Still have to unpack the Burb, but I am looking forward to some relaxation.
Our crew has really gelled over the last few events which afforded me an opportunity to snap some pics.
We arrived about 8am and got the smoker set up, fired it up, and began getting our area organized. It takes about an hour to fully get up to temp.
We finally established an account with a local wholesaler. Some of their prices are better while some aren't compared to Sam's Club. The real value is that they will deliver any order more than $300. It was very nice not having to be at Sam's at the asscrack of dawn to shop before everyone else does. It was also nice not needing 3 vehicles to transport all of the food, drinks, supplies, etc. Sorry Sam's, we will still use you for the smaller events.
102 lbs of brisket and 261 lbs of boston butt loaded on and getting what it rightfully deserves.
On Fridays we usually do a friends and family dinner for ourselves. We also pick one new thing to experiment. We decided to do baby back ribs for dinner and the new thing was something we are calling "Shorty's Taters". One of my employees gave me the idea to do mashed potatoes on the smoker. The first iteration came out really well. The event staff and property owner had dinner with us which led to this:
The next morning we had fried eggs and corned beef hash for breakfast that we made on the smoker. We then steeled ourselves for the day's craziness.
Butts and beans.
Smoked no boil mac and cheese. This has become our best selling side item.
We were positioned right next to the stage and got to hear some great bands all day. It made the day that much more enjoyable.
Still have to unpack the Burb, but I am looking forward to some relaxation.