3 Briskets - about 50lbs, duh... Rub 2.0.
6 chickens - with Sean's Stormtrooper Whiskey marinade and Rub 2.0
5lbs of sausage
13 racks of ribs - in case you forgot, sauced with Sweet Baby Rays, Stubb's Sweet Heat, and Stubb's Sticky Sweet
Martin sized world famous cheesy potatoes
Ole English beans
Toolbreaker bread/butter/cookies
Mosty Magic Buffalo Chicken dip
Down Under Jalapeno poppers
Pranav and others for plates/bowls/napkins/plastic ware
Some green beans, po-ta-to salad, dinner rolls, nanner puddin, and the list goes on.

Thanks to everyone for the thanks - if you talk to somebody outside AI/CMC let them know that if the weather was expected to be in the low 80s we wouldn't have had a head cook and THEY'D be watching US eat.

Oh, and the next guy(s) that asks for BBQ sauce for his brisket... "Give me the plate... Now get out."

Give Sean another "thank you" for making sure it all came together. And the Mosty Brother's Racing team for loaning a smoker and making a beer/ice/cooler run.

OIF Cooking Team
Sean Richardson
Paul Culp
Scott James
Randy LeForce - buddy of mine I've worked with that now raises Herefords in Enid.
CMC39

On a side note... before you offer to pay your "debt" with ribs... be sure to see what it's gonna cost you in advance.