- Joined
- Jan 14, 2006
- Location
- At home...
Today (Tuesday) a downtown parade kicked off our Fair & Rodeo week, and for 25 years or so one of my cookin' buddies has a BBQ because his office is at the end of the parade route. Every year we serve local yearling lamb, pulled pork, sloppy Joes, hot dogs in beer, tons of salads, desserts as well as liquid refreshments of all kinds. For me it started at 3 pm Monday when we prepped the main meats and fired the pit. The pork butts were on by 7 pm and the legs of lamb went on at 10 or 11 pm. My buddy cooked the first shift through the night.
I had the early morning shift starting at 5 am and arrived at the perfect time to wrap the butts, and then the lamb.
Our serving time is somewhat flexible based on the number of parade entries, and an entry can be one person on horseback, a firetruck, or the entire Municipal Band. This is an election year, so every politician was there dressed to the 9's in cowboy garb for a total of 233 entries. Anyway we were all set-up and ready to serve at 11 am, and a line was forming just after noon as the parade ended. In the next 2 hours we served about 150 people of all ages, and speaking of the band... they showed up too. The temps were close to 100° but it was a good day.
I had the early morning shift starting at 5 am and arrived at the perfect time to wrap the butts, and then the lamb.
Our serving time is somewhat flexible based on the number of parade entries, and an entry can be one person on horseback, a firetruck, or the entire Municipal Band. This is an election year, so every politician was there dressed to the 9's in cowboy garb for a total of 233 entries. Anyway we were all set-up and ready to serve at 11 am, and a line was forming just after noon as the parade ended. In the next 2 hours we served about 150 people of all ages, and speaking of the band... they showed up too. The temps were close to 100° but it was a good day.