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Hi Mitch....which love? Dave technically makes his first "appearance" at around 1:55 but you wouldn't have know its him till around 2:05 when you see that persons face, which happens to be Dave, its a toss up in my opinion. But I'm just a punter so what would I know, I'm just called out for "special teams."
I think both of post inebriated.Quote:
Originally Posted by JasonLiiR
Ahhhh bonus points for noticing the 90's version of the man purse.Quote:
Originally Posted by MikeP99Z
I was more bored then anything.
OK, back on topic...food and drink!
Anyone bringing a grill? I am sure we'll need room for Randy's tri-tips, the obligatory bunch o' Earl Campbell's, etc.
Holy cow, is that a skinny Kunzman at the beginning?
Irish theme huh, so boiled potatoes and cabbage? How about this, we do this one AI/CMC style and if you can each manage something green then all the better.
Dave will bring his rather large grill and a normal size smoker, along with utensils, plates, cups, etc.
Bryan: briskets and spuds, we'll need your smoker too
Randy: ribs and beans
Darcie: popper dip and other appetizer stuff
Glenn: potato salad and sausages (wasnt it you that brought those killer polish sausages one time?)
We need desserts...volunteers???
Other needs or volunteers?
Keep receipts and I will reiumburse you at the track. Target 300 people. I think it'll work better if you each get the stuff you need, but if that is a problem let Dave know and he can ensure the stuff is at the track.
I will worry about booze.
Does that work?
Sounds good to me...I will cook the dip ahead of time. I am counting on you boys to figure out how to warm it up since I will be working till cold track... :wink: :wink:Quote:
Originally Posted by Al Fernandez
If there is smoker/grill room, I'll get a tub full of the Brats I brought to ECR.
I've never cooked for more than 50 and that was a workable number to make sure any leftovers were easily eaten the next day.
So lets figure this out now - there is going to need to be more than a few cooks on this job and a bunch of hardware.
I guess it will depend on how we want to lean here...
Figure 1 rack per 6 and 1 brisket per dozen and the spuds can easily be split in 2. Not clear on how much on the tri-tips?
My back of napkin math is saying we'll need to load up at least 20 racks of ribs and 10 more briskets, a buncha Randy's tri-tips and a heap o' Earl Campbells and assorted sausage to make a dent in the 300 people target. And lottsa spuds.
That's looking like about 5 smokers going all day (or one semi-sized smoker).
Ribs and tri-tip can be grilled, thats how Randy made them last time. Smoking all of this is a no go with the hardware at hand, but we'll have the grill room. Bryan, between your smoker and Daves we have enough room for the briskets and spuds I think.
20 racks sounds like a lot...but 10/10/10 racks/tri-tip/briskets + around 150 sausages/brats sounds about right once you also count beans, spuds, potato salad and chips/dips?