Getting Ready for Fair & Rodeo Parade

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

thirdeye

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Dec 1, 2019
4,349
5,925
The Cowboy State - Wyoming
On Tuesday a downtown parade kicks off our Fair & Rodeo week. And for about 20 years my buddy throws a party for clients and friends at his office, which happens to be right at the end of the parade route. I'll be helping again with the prep Monday afternoon, then coming back at 5am Tuesday to take over from the overnight cook. We serve pork and lamb and a bunch of sides around 1pm Tuesday. Yesterday I made a batch of rub, and today I got all the injections and sprays out of the way. I'll try and get some action shots on Monday and Tuesday, but for 90 minutes it gets pretty hectic.
KqQvoDG.jpg
The typical set-up

Here is the view of the first floats from my buddy's front yard from a year or two ago. There are usually about 150 entries, but this year is an election year, so I expect another 20 or 30 probably classic convertibles and politicians dressed up like Roy Rogers or Dale Evans. :emoji_laughing:
tUc1sgG.jpg
This is the typical set-up, people bring lawn chairs to fill in the open spaces.
DbRYhFo.jpg
From the side yard, you could say we have front row seats.
LYP1Ar2.jpg
 
Looks like a good time! And you're gonna be busy! Look forward to more pics! We really enjoy the Day's of 76 Rodeo parade in Deadwood S.D. each year

Ryan
 
Well another Parade Day has come and gone. The parade normally has around 120 entries, but this year there were almost 180. Another high number was the temperature, which was well over 90° at serving time. And lastly, the estimate of guests was larger than normal, maybe in the 175 range.... meaning it was a busy day.

The butts were stubborn, the stall took too long and the smoker wanted to stay below 250°, and it took a lot of charcoal to get it higher. And at one point, we actually moved the lamb into an oven. About 45 minutes before serving time we had all the meats in a hot box.... Normally, the meat is resting for about 2 hours.

I only got a couple of cooking photos, the meat tending in the serving line was pretty fierce for the four of us.
eU0VQtx.jpg
0u7dGv3.jpg
One of my favorite entries were the Budweiser Clydesdales. They are always impressive.
3nSuef4.jpg
Rxhqw1k.jpg
 
I’m sure that was hard work, serving all those people. Bet you where tired! That pork looks good! That is a different choice of meat on the smoker: lamb. Nobody around here smokes lamb! Maybe ‘possum….lol!
 
  • Haha
Reactions: gmc2003
I’m sure that was hard work, serving all those people. Bet you where tired! That pork looks good! That is a different choice of meat on the smoker: lamb. Nobody around here smokes lamb! Maybe ‘possum….lol!
Only if it's fresh roadkill possum aye Justin

Chris
 
  • Haha
Reactions: yankee2bbq
I’m sure that was hard work, serving all those people. Bet you where tired! That pork looks good! That is a different choice of meat on the smoker: lamb. Nobody around here smokes lamb! Maybe ‘possum….lol!
We always serve lamb (actually legs from yearling sheep) and we get it from a Co-Op of Wyoming and Coloraco ranchers, and it's processed and graded just like beef. There were numerous conflicts between sheepmen and cattlemen in Wyoming's early history.

bm6rVeZ.jpg
 
Last edited:
Looks like a lot of hard work and a lot of fun nice job
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky