Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: TentHunteR on August 06, 2016, 02:38:44 PM
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The marching band had band camp this past week, so Thursday we did the annual Marching Band BBQ. This is my seventh year doing this and it's always a lot of fun!
This year there were 140 hungry kids, staff & volunteers to feed. I had plenty of help this year from some dedicated band parents and my son (who's main job was setting up and maintaining the smokers). It was really nice working out of the stadium concession area again this year since it has a full kitchen setup and plenty of room outside to setup the smokers.
In all we cooked:
● 60 lbs Pulled Pork
● 1 Gallon BBQ sauce
● 40 lbs Roasted Potatoes
● 60 lbs Mac & Cheese
● 144 half-ears of Corn on the Cob
● A 10 lb tray of Baked Beans
(all made from scratch)
The total cost (not counting drinks, plates cups, etc) was $266.49 which worked out to a whopping $1.90 per person. Not bad at all! That's the trade off of making everything from scratch. :)
We arrived early and had the shoulders rubbed and on the MAK 1 Star General by 7:30 am.
(https://lh3.googleusercontent.com/-KpAYGt8Oa5phPBSOlC4HmMg3_mGrEgtU0OPaTO8j7dUwbYYkFRmb0SjAyR0i649gsuIXky1ZXDctARWZaDD20h0ztASI_Kb1yR9h3slKEkdLDP_Bw8RLw1AW-kaIn0J_H0i5paFk6o_JP-lE4_2Frm6cg2DLN7wsDSm4rXLUdpSzf-d9BWnq8HQlo4VD64Te6jQ8v7VHtb7JhL5H47bYRNjdC39S1ct-UCefKGahn9krunwd0aKsDjP150aZ0T0iNRB-H0i4K14bBlOIwU-aRt2uakZ0mkvIuaydDOqh9dQxeihA97nwtQ2nw4u6PfQvpPQMNC1yMd39cpdznJc1YLFOlmk0PZoInuuoJ_FgF6le1fXhQFeJuD2O1HYFLBt-RW4ffZlm0SGB4OPMSpstmt1UiwfsGmIAAErJrmLVsu9z2Yr-C2kuTJqGa61A3dhYDPG4TnuiquEMhXUSmzhyn0iPsS3FL9xBsp5XNsmp4jbcDgvLqJcsXvqLYMXHGg96gQW2J54HlZB4z-znSfVnxWwAtofOCtK57QPs6liHn97MWvC39tNYbhOFCLvwqvVF5vJYwftnl5_tXulpWY8VFILYtFIg8M=w740-h555-no)
After a quick breakfast/coffee break we got to work shucking/prepping the corn.
(https://lh3.googleusercontent.com/V-wcBDOyDKtWJfH9yYVsuLQcG7CB7PgRR6XsUr6i4MOsPpzr-J9nuhcMcvUgfcfbnGyjO5tUGINS6UW5bRMvWqsCls9xMCbPc223pwOGk7qc3TkD49KnVqY3xmOHp-U7g8cgJpAA9fRy9L8K0nemcLaxLxfW_jvJUBs-MxTzTStgArKZuULWneWVUxh6iGu7s8egrYY-VvB14caXiqeh_PoPOrEN_q2QjejiCZPm60N9gVoLwXfhMdZaxLkIfqkvXbVm8NSRVftzR2RWTULZyshrlqb6h0GTeEqcuQows1TKCfVN1TWqljfLjlUXMGq16vzfR72Qq6g0_8vtK-yIwvoCuijhvVIprppq-ZidplphSipLsvGoxHw8LvR5bKAJUSgxGoC3NdQjJfwe2sKN7x_QjRnndE1COFxHXbchOVggDS__Nns2S0laOLTH3racJdg0XbM5USIbIJlDB07ia4d0LshbfAXoOxhCOEOCbJVrQFRTQrDOhypaq6Omgozep9By-BfcXrYbg83y8f9yCk3n4iLZ8CzJh7cBchxYIsa1-IhiwsRrQkbPEBFOjBc1lvAaKI05bTc0VmtC2XRMQYjAFwt1mcg=w640-h480-no)
(https://lh3.googleusercontent.com/kAZxQjdm97tR1O2AHsKU3MBX7gYOAM8dRKKM8XnBs8-CYSneZc20wKSWIyT0evUqXc6tSkOzTru5QM9E5q4zXpIdi6pXye6lER252_l2vltVwA2svE3_U8Zn0hnWXyNy_9j3ed3eDb_ga1zSLiNzylb_zxarfBS0aTntdbSmc6TCvpIg33UnqodmgGPNrBD1x4nwyG8EHpOQ92WsJmeNfhZoCMtjwHLNz-WWWmo3FiwfYWaXXxENAuRAbZsSQX6B_2gOVBPivvY8kCLlvPfd-wW4DA0QJKrVWMhIJrNsyG-I2WjXSCeR7ELC5N8y6-d-WpyL71RUUu7lTADQm7xnPoOSm0qg-DpZ2O_Z08WyIRiDnC9AeHqkn9FmYKpPrR7UK7AmkiFadJlOoDSA8PbDe0FkGs28dvRw54ZfIbA2EKI3gzh4z3eN1SeEGnbxRVfiQ6nzZqZdUta0h4wSpujId26A7MDjFozRJzN-IECNiZelde8K9C5Z6T9YVqJVL6SWdYubRwbJM8jAL-vqANVyhIbNsX6q1iy2272D36GipeB4Su1R-VNxclyDMzGj6DtnAhH3w_ra1QqnNlLvLMOUEm1npG5s2yg=w640-h480-no)
Making the BBQ Sauce.
(https://lh3.googleusercontent.com/Hw9iwoWgbsT_LewAX7IT9k5R_kcY24QlIn1YczvHa5XV0gv_dIhIraHuso_cK1HYiqVoW05SZpSRsCqBHCQvFTqkOykFSs0ivQwiBQmhB20vjVsi0goKBVzk9-mXpIKPa7fZZo8M1UcMqYrx5_scnQYzsUMQ7jqi7KHCsFgIFxSWj77olOuJSrJSRR0gZbY7feD-VFzTyIguwh-7jes8co2MVIlmnsBGRlb0CsvsP2iIIXZ6aWpJirH3X0Dyv154XYY0tgo4EIcznMU-HWk7CM3yx_003Vu0ofcfdoKpPXPE4umSMKbs3GwbjZTaG16O7SroeTOw1T4iZSN_zhcX3lP-LyCvmYUK0O2jYktg8gethPrqSvttVUn3NtLGOkMZ6CMcAhgYMHtV7o41GuoABU2xm7UZZ3ZLtxzhcqZ0elWty5Bdl4SWCQT5S1R6SinPmJRxieBpSuX_QWqBOSGNY1h0xSKKXYX1UBAzZ6HiIb035kBHLUqKlAmjbzvHK2-BFrqckgi1frqvNfwYXY9J0BJANGFKH5r1qwPIufI6lfH-eFzcZqutoD7z4OdFgsSZPCygA9hRK4nW5XLIpxEdtA-KwDe9uAE=w740-h400-no)
40 lbs potatoes washed and ready for prepping.
(https://lh3.googleusercontent.com/neX1gbaqItb6on30ctLfXv0q6Q8mNTRQSZ-JOFh7cQMl6vpnBzbd40yQDeOUCTjgOb7JmUNS2pbFcJ5ywhMqcve3w1hbMdGdPiViE3zzNW0Qj67xNgau5Ezjs7YuXPK6R0M5Y1HqvvWqY2YNG569wuWRoeOqgUB9_-QCx-yL5anL4dS5o7dChkoeSrZuuGk3ZEGDS1Hkyt7qDSR7vSk-z57H1RpDcBHF2Fpq5W_ZU_jf2fQPyeOA6d5O3IMPdB4fziafUI7S4TLVFsz05j3GlJzp7UbqkkdkjfziSK5H1lGKoJyhyhxuY-ofSsR8e-6LDvy8P3jgSuzwTwE9tHDOScGjJIqvrCkixIwbMOVEk8WGZl5ZA9k4PYxbCGlaKifyL5Hy_egKQWmyVAwpRvQtQMQuSnjaFio95RpoDVN4mP0N7WvUuwiIfMtcY0LuefT-jCQEc6rHRn4Fx3uzwd0NnS0P-2RoQt6Sk-vbvqftpkjiy6nzVqdI9SsOWLkuFnn50MP03g9RCMuDHIVzOL_2fvlRXdwHixMYDpJlCP3UYJ1VZjNJ8vogpEPD93RWdSpeyJT22IQMV4-bzTo3KFBJbgZ9WIyZLIs=w462-h346-no)
We kept prepping until noon when we broke for an hour to feed the kids lunch, and grab a bite ourselves. After that it was time for the bulk of the cooking to start with a target serving time of 5:00 pm sharp!
Over the next four hours we had potatoes roasting, macaroni boiling, cheese sauce being made, baked beans smoking, corn boiling, pork being pulled... it was busy (not a lot of time for pics)!
Potatoes ready for roasting.
(https://lh3.googleusercontent.com/aTQaPZpPE0VF1W0nPYoiokkfrSRH9ucy5xqg4rrm8T9JX11m-0wt9G45yOkKd0Iu8moywrDh3oMyoIwb33KD3m1X_lCnzdis8VILyMO38VM-TtaA3sl896IpIg5HMg41KZthKtCWDOT3afopvaU6UaK6hXafGOb37lGS-GqujBbBiY9gahr-Y6pMDkaCsIcrw72IHDBItjbSfaLUknIF6Z-7J6j8OLl7nKyCIebhy1MAwO2ITAxYQEMbZ0lRIgKRtl8XdvQTVjqmlxlYb7fxl8_aHRijU89boliZEcVVhTeGs6RZVpHqOgxeAVMDUgwKMf6t3BMbuLg4dC5guOpUd0sjJoSYR68tk9zQTy9KQ_R9bxn6eqJPps1NhcFOYUEk8OWthUhim0xvL-mhjO5ouAioFr-168a2pRjwwMlAa_BPmTaT_ahJWpHT5mBRL8a8SexLzoCcX4TGfebR0Yu2--GcdL9wRR4n3iLXl1v1Deojx-0YyMAJX2_TFY3FKu5neIyGEBieY5LWRHKfhUY2dBlKZdUiBwndvFMhqGbNF2I6k6sVEZ7Tix7S0kKAHOIRqmtIKLtufOxQBwInozzyIJpWK0jDqWs=w640-h480-no)
At 5:00 pm 120 very hungry kids & band staff started rolling up to the concession windows ready to eat!
A couple of happy customers (the girl on the left was already back for seconds).
(https://lh3.googleusercontent.com/MeN9dy66W0jomaGHzOLircqpP8h-SBjfmVXkYljw7FoYeYvBH4doQ9iNWWxr7kM6PFDXwmJH4cgTuPDGjOZZ4VRqEbauZYjtFRYOn0CEOjgk_13Q3_UZT7XTyleu7ea227ASgmlYZ7f1aP9PhDzNN73gSNQaS-6ab-IoX_PEv7pzVRAKBb_55Kbk4IZGmY3pNd7zWwEYovFPkQ3tsGL20C0ZqLoZp4--YdZ2zqpf3aV-cyjw_CgnMIAuTNuibGHHLeFq9f5ieWES805qcEQvl2dpnBcrF-VwTB6-4GsjveVLOjcu52lPFSTQitqKXw568q5v_w9WuhvewkeFX8uIhYUrbOaUYqMy9OeOFlZN_Jb7vbVLRu458TQM1kDAxj4KwdPyqgqPsILJUg-K5vZIdxpPTYPNMub4AQ6jQy3YGVLJQfyBd0kTM1w3_jUlqqxgL0lazi8g9L2on6ZB5hzncVhIwqxUDawSyHcmSrKXaRu0BxnLaoH3_EvAZUj_HjtSzi38ss18H08AzcfCFliOFXOPk60fPcU7TpYWp4J9bZ9AHY9Vg0OmSRYAWbHeknKiPlLwyz91TXcGKUUKusBmxgRAI0OKY2U=w740-h573-no)
It was hot and tiring, but thanks to plenty of help it was also a lot of fun! Last night the band their preview show and they sounded great!
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Everything looks great. 1.90 per person is outstanding. 8)
That Mak must have one tall lid on it to hold 8 pork butts like ya did 8)
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I absolutely LOVE doing events like that.
Looks like you guys had a great time and left a lot of happy campers ! !
BD
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Nicely Done! very Impressive!!!
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Atta boy! Very cool that you do that
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Looks like a fine feats Cliff!!! Nice job and the price was right too!!! Don
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Boy I would have marched all day for that food......outstanding
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Great job, Cliff! The food looks wonderful, as usual. I sincerely hope the kids appreciate the work you put into making their day a memorable one. I KNOW the food tasted good.
Art
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Nice! It's people like you that make us great!!
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Well Done Cliff!
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Awesome Cliff!
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Well done.
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A lot of work - great looking food, and smiling faces on the kids....Kinda makes it all worthwhile, huh Cliff?
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A lot of work - great looking food, and smiling faces on the kids....Kinda makes it all worthwhile, huh Cliff?
Yes it does! For me, with this event it's all about the kids! They march and play their tails off not only during this rigorous, hot week, but all season long.
And thanks for the kudos, everyone, but I have to say that if it weren't for the folks who helped me (especially my son) this would have been much more difficult to pull off.
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Simply awesome!
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Well done.
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What a blast! Well done :)