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Great Benefit Last Evening.

 
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BBQMAN
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PostPosted: Sun Nov 08 09 9:22 pm    Post subject: Great Benefit Last Evening. Reply with quote

Our outgoing mayor supports a charity for education to disadvantaged kids.

We vended all day at our fresh market, then headed to the park to do it all over again.

300 folks shared a picture perfect evening of BBQ, open bar beer and wine, and great entertainment.

Marshall Tucker was the headliner.

I had two serving lines, and a crew of 11 total (my "A" team of three did all the prep, the additional showed up to serve and help cleanup).

Leftover food (what there was) went to the local soup kitchen.

Menu was pulled pork, marinated chicken breast, baked beans, fresh slaw, garlic bread and rolls.

The bands manager got food for the guys in clam-shell containers before they went on. Then he came back to get seconds. Then he came back to get some for later on.

Local radio also mentioned us providing BBQ for the Harley Davidson Toy Run next month.

Our in-coming mayor stopped by to chat BBQ and check out our rig. Very cool that the guy took the time to come say hello. He was impressed with the fact that we cook everything on-site.

My folks helped out too, they had never been at a large event that we have catered.

This was a great time for great cause.

My dad (on left) chatting with some of the crew. My friend and opening entertainer Sam Stone came up to dad later and told him "great job Mike" thinking he was me! Laughing



Dining area being set-up



Pulling 200 pounds of pork butts:



Marshall Tucker doing his thing:



Our out-going Mayor Rick Baker playing with the band:



Our in-coming Mayor Bill Foster chatting with some cook looking guy:


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Louie3
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PostPosted: Sun Nov 08 09 9:32 pm    Post subject: Reply with quote

Well I gotta give the devil his due...Looks like ya did a good job, ya look tired, who said catering was easy Wink
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kingconsulting
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PostPosted: Sun Nov 08 09 9:50 pm    Post subject: Reply with quote

Cool event and you got to listen to some cool music while working. Not bad!
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fireman_pete
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PostPosted: Sun Nov 08 09 11:01 pm    Post subject: Reply with quote

Hey BBQ Man,

Quick question. You said everything was cooked on site, and that you served pulled pork.

How long do you cook your pork butts? Did the venue let you arrived that early or am I missing something???

Thanks from a newbie.

Pete
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marvsbbq
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PostPosted: Sun Nov 08 09 11:08 pm    Post subject: Reply with quote

Looks great Mike!! The site and weather...well EVERYTHING just looked great.

Did you have anything left over??
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Ridge View BBQ
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PostPosted: Sun Nov 08 09 11:20 pm    Post subject: Reply with quote

Yeah man great job!!!! I work around concerts so much I feel let down when I don"t have background music LOL.... If only folks knew how hard this work is,bet they would enjoy the food even more....Jim
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BBQMAN
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PostPosted: Mon Nov 09 09 12:00 am    Post subject: Reply with quote

Pete- as with pig roasts, the pork went on the night before. It cooked all night, we went to the market, then it was finished "on-site".

I described how the process works in a previous thread:

http://www.thesmokering.com/forum/viewtopic.php?t=32738

Thanks all- this was a great event, and a lot of fun (and work) to do.
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fireman_pete
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PostPosted: Mon Nov 09 09 12:25 am    Post subject: Reply with quote

Thanks Mike, I appreciate the info.

Pete
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Tom C
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PostPosted: Mon Nov 09 09 4:57 am    Post subject: Reply with quote

Great job Mike! Looks like it all went well.
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BluzQue
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PostPosted: Mon Nov 09 09 5:58 am    Post subject: Reply with quote

Nice lookin' event BBQMAN Very Happy
Thanks for sharin' the pics!

Cool
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Jerk Pit Master
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PostPosted: Mon Nov 09 09 8:41 am    Post subject: Reply with quote

Nice job Mike!

Thanks for the pics. Curious as to why you went with a much larger crew than your normally do, as I believe you typically serve much larger numbers with less.

Peace & Blessings!
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BBQMAN
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PostPosted: Mon Nov 09 09 6:43 pm    Post subject: Reply with quote

Jerk Pit Master wrote:
Nice job Mike!

Thanks for the pics. Curious as to why you went with a much larger crew than your normally do, as I believe you typically serve much larger numbers with less.

Peace & Blessings!


Good question!

I've found that most events this size require two serving lines if the entire group eats at the same time.

I would normally have a crew of three, and 4 additional servers for a party like this one.

We wanted someone at each food item, thus the higher server count.

Four of the eleven were volunteers (my folks, the wife, and her friend Marie) which was a good thing- this event was not a big money maker for us.

I knew at least another dozen folks that would have been more than happy to come along on this gig............................
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Bluegrass BBQ
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PostPosted: Mon Nov 09 09 7:03 pm    Post subject: Reply with quote

Good Job Mike. Everything looks so clean. The more servers the better especially when they are free.
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mutha chicken bbq
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PostPosted: Tue Nov 10 09 12:06 pm    Post subject: Reply with quote

Very Cool event BBQ Man, Cool tunes, Good food, Just need a cold one to top it off. Smile
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