Slap Yo Daddy BBQ Class The amazing Harry Soo came out last weekend and put on a couple of classes. Boy howdy did he deliver! There is so much to cover I had to break this into two separate posts. Enjoy! You should know that we expected poor weather and set up the classroom in our shipping area. It made taking pictures a bit difficult as the lighting in the store was not very good. So if some of the photos are not that good, please cut me a little slack. :-)

His set up was pretty simple. He just had two 18 WSMs hooked up to a Stoker powered by a battery pack. He said he started using the battery pack because of unreliable power supplies at the events. This handy device can power his Stoker for a two day event on a single charge. We pulled out a few other demo units so he could try them out. To the right, you can see the GMG Jim Bowie.

Two 18 inch WSMs and a GMG pellet smoker

We also rolled a 22 WSM and a Marshall by The Good One. We got them fired up and class was ready to start.

One 22 inch WSM and The Good One Marshall

I almost forgot. We also fired up a Mini Big Green Egg and Harry put on some Moinks for us to munch on during the first part of the class.

Big Green Egg Mini

The first part of the class covered food safety and how to create your own rubs, sauces and injections. Everybody in the class got to taste all the items he made. He felt that it was very important to know what your seasonings taste like raw and after they are cooked. It helps you understand the relationship between the two better. I would liken the experience to tasting wine with a sommelier and his take on the complexity of the different seasonings was enlightening.

Tasting the discussing the injections

The cornbread on the GMG was looking really good.

Cornbread on the GMG

Yay! The Moinks were done. I think I ate seven of them.


Next up was prepping pork butts. Harry went into great detail about the butts. Everything from where they are located on the animal to the different muscles the shoulder is made of. He took a lot of questions and I learned a lot!

Harry fielding a question

I was glad to see that Harry uses Forschner knives. We recommend these knives also. They all are top rated and moderately priced. They hold their edge and are very durable. We offer this set of three knives as a BBQ Select package that is discounted and has free shipping.

The three knives Harry Soo uses.

The next portion of the class covered how to prep a pork butt. He started by showing us how to properly trim it. Taking extra time to explain the importance of exposing the money muscle so that you get a really nice bark on as much of it as possible.

The art of trimming a pork butt

We got out the pork injection that we had created earlier in the class.

The pork injection

Everyone took turns injecting the pork butts. Harry coached us on where you should inject them.

Injecting the pork butts

Next he covered the brisket. How to pick one. How to trim one. When it came to trimming the brisket he was pretty aggressive. Much more so than I usually do. After seeing the results I will start doing this to all my briskets whether it is for a competition or family and friends.

Trimming the brisket

We got out the brisket injection that we made earlier in class.

Brisket injection

How to apply the rub and how to place it on the grill. There is a secret here. Do you know what it is?

Brisket on the WSM

On the other smoker, he showed us how to tell when the bark was properly set. The sides of this one were ready but the top was not.

Checking the brisket

Since the brisket was not quite ready we went back inside and started the rib portion of the class. Harry gave a great description of where the different ribs come from on the animal and how to prepare spare and baby back ribs. Here his holding up a nice 10 rib rack.

Nice rack of ribs

We all took turns preparing a rack of ribs.

Rubbing the ribs

An hour later or so the rib tips were looking really good.

The rib tips are looking good

The view from my bed.

My bed

Smoots started snipping parsley pretty early in the morning. It was good to get it out of the way, before everything got hot and heavy..

Cutting parsley

The schedule of the event. Turn in times were

  • 12:00 pm : Chicken
  • 12:30 pm : Ribs
  • 1:00 pm : Pork
  • 1:30 pm : Brisket

Turn in Schedule

Wrapping the butts up with a bit of brown sugar.

Wrapping the butts

Wrapping the butts in foil to protect the saran wrap.

Wrapping the butts in foil

Once the chicken thighs were on a bit more rub was applied to them.

Putting on the chicken

Here is the chicken box we turned in.

Chicken Turn in box

Chris and Mike put the finishing glaze on the ribs.

Glazing the ribs

It almost looks like meat candy.

Ribs are ready

The huge smoke ring penetrated almost 100%

Great smoke ring

This is the rib box we turned in.

Ribs turn in box

Opening up the briskets so the bark can firm up.

Cutting open the brisket

After the briskets were opened up they were left on the smoker for another hour or so. They are looking really good at his point.

Briskets are looking good

This is the brisket box we turned in.

Brisket turn in box

Team picture. Everybody was there except Mike because he had to catch an earlier flight.

The Team

We had a great time. Thank you Chris for giving us this opportunity, we are already looking forward to next year.


Squeal of approval had a great looking smoker.

Squeal of approval smoker

We stopped and listened to Fast Eddy describe his new pellet smoker grill. Highlights on the new unit  were; pellet drop, digital controls, 600 degree charbroiler with cast iron grate, large indirect smoking side, warming rack, and an integrated warming drawer. Price TBD, but we know it’s going to be under $1400.

Fast Eddy's new pellet grill smokers

The kids competition was great. All the kids were busy plating there foods while the parents sat close by and helped out.

American Royal Kids Competition

This thing had to be the most bizarre inflatable kids toy I have ever laid eyes on. They would squeeze out of the vertical split in the gray end. It reminded me of the Ace Ventura movie where Jim Carey squeezes out of the Rhino.

Weird kids toy

When we got back to the booth, Chris was giving a short speech to one of the BBQ tours.  He finished his talk by feeding the group some of the whole chickens we smoked that morning.

Chirs Marks talking BBQ

We still had some time to kill, so we went next door and played some washer toss. Mike is a natural. If you look close you can see the washer homing in on the PVC.

Washer Toss

The guys relaxing a bit before the storm hits. Shelton’s no shoe idea was great. My dogs were barking, so I followed suit.

Taking a break

It was time to get powered up for the over night haul. Nothing gets you going like more meat. This time it was copious amounts of sausage. I had been on a diet of mostly meat and beer for roughly two days now. I was starting to smell worse than our dog after she got into the deviled eggs.

Smoked Sausage

Mike Smoots and Shelton saying, ” Bring it on, it’s time to light the pits and get this train rolling.”

Smoots and Shelton

At 10 pm we lit the pits with propane and wax fire starters. Game on. This particular fire burned until 2 pm the next day.

Lighting the pits

The fireworks were awesome and great way to start the long night.

American Royal fireworks

Smoots, Shelton and I kept an eye on the smokers while everyone else got some rest. It was pretty chilly but the fire box kept us warm.

Watching the smokers

On the way to the event Christopher asked his Dad if we could stop by the store and get some snacks for the day. Chris responded, “Well we have sausages.” Fortunately we stopped by the store and picked up a few things to break up the all day only sausage diet.

I am still a bit uncomfortable with KC small hoodie fashion trend, but the kids seem to love it. I guess it is better than saggy pants.

Getting ready to get the sausages on the smoker

Prepping the sausage fatties for the smoker.

Prepping the sausage

After you do this for awhile you can sleep anywhere.

Getting some shut eye

KCBS Officials checking the coolers for the competition. Everything checked out.

Checking the ice chests

Time to go on a walkabout. The area of the competition was under the freeway. There’s an eerie feeling late at night with the sound of cars, and lingering clouds of smoke.

Under the bridge

After we got back from our walk I powered up on some cold milk.

Powering up on milk

The sausage logs are well on their way to being finished. We temped them just to be safe.

It was going to be a meat only day again. However our buddy Mike Smoots pulled through with some biscuits and all was right with the world again.

Smoots' biscuits

After a glutinous breakfast of giant sausage slabs and smoked biscuits we started prepping the meats. The brisket was first on the list. Shelton breathed deep as he realized the gravity of the moment. This is the turn in brisket for the Three Little Pigs team, gulp!

Trimming a brisket

Jaccarding the brisket. Mike Smoots had to show Shelton the “mad man technique” when it came to Jaccarding the briskets. This involved hitting the meat so hard the table bounced.(that is a bbq statement, please do not take it out of context.)

Jaccarding the brisket

Wrapped and seasoned briskets ready for the ice chest.

Wrapping the brisket

Our neighbor took an early morning rip of Kentucky go juice.

Liquid courage

Smoots and Mike worked together to get all the butts injected.

Injecting the pork butts

Smoots and Mike applied the rub to the butts.

Putting rub on the butts

Once again Christopher demonstrated his amazing ability to sleep virtually anywhere.

Christopher sleeping on the ground

The smoked spatchcock chicken made for a great mid afternoon snack. Yep, you got it. More meat. Just meat. That is all you eat. meat, meat, meat, meat.

Smoked spatchcock chicken

After the fueling up, we went for for another wander. I took a peek at the judges meeting. It was interesting to see who was going to judging our food.

American Royal Judges Meeting

Chris and Shelton were both super stoked about competing in the 2011 American Royal.

Chris Marks and Shelton getting stoked about the event

Chris showing us how to remove the membrane on the beef ribs (brisket on a stick). One and done. If you have never done this before, just use paper towels to grip the membrane and pull. As always, Chris makes it look simple.

Chris showing us how to remove the membrane

Shelton is using a fork to poke holes in the lower membrane. You do this between each rib. This helps break down the connective tissue, making the ribs easier to cut and allows the smoke to penetrate deeper.

Prepping the ribs

Shelton is lightly sprinkling Memphis rub on a rack of beef ribs. Just like with Brisket, we try to stick with a rub that accents the beef flavor. Memphis rub does just that.

Putting rub on the beef ribs

Finally 32 racks of beef and pork ribs are on the smokers. Time to relax before the Ace of Hearts party starts. Since The Good One smokers hold their temperature perfectly, we decided to take the time to go walk around and check out the event.

We ran into Johnny Trigg. He is a really down to earth guy. When Johnny bumped into Chris Marks he asked him how many Royals he had won. Pretty cool.  Hopefully we can get Johnny out to the store to do a class or two.

Johnny Trigg

We got a chance to check out the new Fast Eddys pellet grill smoker. Check out the suicide doors, they’re pretty sweet.

The new Cookshack  Grill smoker

The new Fast Eddy’s smoker is something to behold. The left third is a 600+ degree pellet open flame grill and the right side is a low and slow pellet smoker. They have also incorporated a warming drawer that can double as a cold smoker. (It’s on the bottom right, and the drawer on the left is the ash pan.)

Open Fast Eddys pellet grill/smoker

We saw this custom ice chest rack that Tuffy built for his motor home. It was designed to be high enough to clear their trailer smoker.

Custom ice chest  rack

These were everywhere. I am no electrician, but this does not look like it is up to code. I don’t usually see bungie cords used with electrical boxes.

Electrical Box

After we got back from our walk the guys from Old World Spices prepared over 600 jalapeno poppers! All three of the fillings they used were fantastic.

Jalapeno cores

Cored, stuffed and on the smoker. We were ready for the party. 32 racks of beef and pork ribs and 600+ jalapeno poppers. The Good One Trail Boss is an unbelievable pit smoker!

Jalapeno poppers on the smoker

An American Royal tradition. The Three Little Pigs team getting the event kicked off with a round of whiskey shots.

Event kick off shots

Setting them up.

Pouring the kickoff shots

Chris is cutting up ribs for his guests.

Cutting up ribs for our guests

The Ace of Hearts ladies! Perry (in the background) explaining the features of The Good One smokers.

Perry educating a visitor.

Uh oh, the party just got kicked up a notch. Our Arizona friends Jeff Caler & crew are in the house.

The party finally starts

The meat and whiskey lifestyle caught up to a few people.
Clearing out the casualties

After a long night of food and drink we went to bed, getting some much needed rest.

Welcome to the Super Bowl of BBQ! When Chris was out here doing his last class, he invited us to come help cook on his team. It was an opportunity we could not pass up. Not only were we going to the Royal but we were going to be cooking with the nine time winner Chris Marks!

Welcom to the American Royal

On the way to the American Royal. We crossed over the Christopher S. Bond Bridge. Not only is the bridge functional, it is a work of art. It opened in 2007 and was built to replace the Paseo Bridge. You can read the full Wiki article here if you are interested in learning more about it.

Cool Bridge in Kansas City

We stopped at the the SmokeHouse BBQ restaurant for some lunch. It was pretty ordinary BBQ, however our waitress was really nice and went out of her way to make our visit enjoyable.

The Smokehouse BBQ

While Chris drove us to the event he explained how the weekend would unfold. He was truly a generous Southern host.

Chris explaning the event to us

Pulling into the parking lot we saw this awesome old Kansas City Live Stock Exchange building. The inside has been completely renovated and is used as office space these days. The official website has some good information about it’s history.

Kansas City Live Stock Exchange

The BBQ Legend Chris Marks and his son Christopher. Second and third generation KCBS competitors.
Chris and Christopher Marks

The American Royal Banner

The American Royal

The Awards Arena. This is where it all ends.

The Awards Arena

The guys had set up the tent, lights and football field already. We spent the next 6 hours setting up the rest of it. It was very quiet at this point as everyone was busy getting ready for the onslaught of people that would arrive tomorrow night.

Setting up the tent.

AKA – How to roast a whole hog in a La Caja China roaster.

Our first annual Father’s Day Friday went better than expected. We just started carrying the La Caja China line of roasters, so we thought we would give one a try. Our friends at McReynolds Farms provided us with a beautiful 60lb hog. After the Cuban style meal our Free rib and chicken classes went without a hitch. Except for the part where the smoker caught on fire. :-)

We got our first order of La Caja China roasting boxes in. They are very different than anything else we carry in the store. I have read that these rose to popularity in Cuba during the early 1900′s. Their brilliant but simple design allows them to be relatively inexpensive and cook food like nothing else we carry.

They really excel at cooking whole hogs quickly and in Louisiana where they have grown popular they call them “Creole Microwaves”. Normally a 60lb hog would take 8 or more hours to cook. Supposedly we were going to be able to cook ours in about 4 hours. If you don’t understand how it works, it may seem like magic. The principal behind the fast cook times are really very simple. The hog is placed in a metal tray in bottom of the metal lined box. Then a large metal tray is set on top of the box and charcoal is placed on top of that. The well fitted lid and the weight of the charcoal effectively seal the cooking chamber and create a pressure cooker large enough to roast a whole pig. In addition to the short cook time, the meat is super juicy and the skin gets crisp like bacon. The charcoal is only used as a heat source and is complete separated from the food. Because of this you can use really cheap charcoal. None of the binders or other chemicals will ever come in contact with your meal.

Now that you hopefully have a better understanding of the units, lets get into how we used it to cook a 60lb hog in 4 hours. Note: we did nothing other than follow the directions that came with the Model #2.

Here is the unit fully assembled. As you can see it is metal lined wooden box which has a metal tray that acts as a lid. In this photo you can see the optional wind guard (which we did not use) and an optional roasting rack for cooking things above the charcoal. If you use the raised cooking rack, remember to only use quality charcoal under it. The handles and wheels make it easy to move and when not in use it can be stored vertically. Just use a couple of bungee cords to keep the lid secure and stand it up in a some place out of the way.

La Caja China Model #2

On to the hog prep. Our hog weighed about 60lbs and was supplied by McReynolds Farms. When we received it the hair and insides are removed. It had a USDA stamped seal of approval and was inside of a plastic bag.

A day before the event Phil picked up our hog. We were going to inject and season it and keep it refrigerated overnight. Leaving it to soak up the marinade and seasonings always results in better tasting meat.

Holding the Hog

While we got the supplies and tools around, Mike glanced through the instructions and we were ready to get started in about 5 minutes.


Unless you cut the bag, removing a pig this big is a two person job. We did not want to damage the bag because we were going to use it to store the pig overnight. After a minute or so JT and Mike had wrestled it from the bag.

Taking the hog out of the bag

They manufacturers even paint the general cooking on the end of the roaster. The amazing part of cooking on one of these, is that it is really this simple. We only used about 20lbs of low grade charcoal briquettes to cook the hog to perfection.

Cooking instructions on roaster

While you can get hogs already butterflied, Mike wanted to try doing this himself. The first thing you have to do is cut the breast in half. This was fairly easy and only took a minute.

Cutting the hog open

Splitting the backbone so that the hog would lay flat was another story. It took about 5 minutes of chopping, cutting and slicing before it would lay flat.

Splitting the backbone

This is what the backbone should look like once it has been suitably split.

Split backbone

The next step is to inject the meat with La Caja China Mojo Cuban Style Marinating Sauce. It is a blend of Pineapple, sour orange juice, garlic, onions and spices that really help create that Cuban flavor we were going for.

We had problems with the sauce plugging up the injector, so we tried to strain it with a number of devices and finally found that the screen on the top of our OGGI Oil Skimmer worked perfectly. After filtering the sauce through the strainer the injector did not get plugged again.

Straining the marinade

Mike injected all of the large meaty areas of the hog and he used all 24 oz of the sauce.

Injecting the hog

After he finished injecting the meat, he sprinkled a heavy coat of Adobo Criollo on all sides of the hog.

Adding Adobo Criollo

Now that the hog was properly prepped they returned it to the bag and put it on ice overnight.

Rebagging the hog

Somehow I managed to not take any photos of the hog loaded into the roasting rack, but I will try and describe the process to you. You simply lay the hog flat between the two metal racks and secure them to each other with 4 S-hooks. The rack is then lowered into the La Caja China and the charcoal tray/lid placed on the roaster. We started a couple of charcoal chimneys up and in about 15 minutes had about 5 lbs of charcoal red hot.

10 lbs of unlit charcoal was spread out on the top of the La Caja China. Then the two chimneys of hot charcoal were scattered among the unlit briquettes and we were off and running.

Twice during the roasting we added approximately another 5 lbs of charcoal to the top of the cooker.

About 1/2 an hour before the hog was fully cooked the rack was flipped and the skin was sliced open in about 15 places. This last step helps achieve the fantastic crisp skin that is a signature trait of cooking in one of these.

Roasted hog in the la caja china

Shelton gloved up and help carry this masterpiece into the store for lunch.

Roasted Hog

That my friends, is one hell of a good looking pig. Great job Mike, JT and Shelton! At this point we were just hoping it tasted as good as it looked.

Perfectly roasted hog

One last thing about the La Caja China. The metal handles double as a place to set the hot coal tray when accessing the roaster. Pretty ingenious, right?

Coal tray resting on metal handles

The first wave of guests descended on the hog like killer bees on a landscaper.

First wave of guests

Once the first wave had plated up their lunches, this is what was left. Do you notice what is missing? If you guessed the skin, you would be correct. Everybody I saw, made sure they got a little bit of that deliciousness on their plate. Many people mentioned that they thought the crisp bacon like skin was best part. I think someone even ate the ears.

After the first wave

Part of our Cuban themed meal was Pinapple Avocado salad. Sounds a bit weird, but when paired with the smoked pork it was fabulous. It is a light, healthy side that has a citrus tang to it.


  • 1 pineapple, peeled, cored, and sliced
  • 8 cups torn head lettuce
  • 2 cups chopped cucumber
  • 1 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 diced peeled avocado
  • Serves 10

Just combine all the ingredients and toss.

Pineapple avocado salad

After the meal we offered two free 1 hours smoking classes. The first was ribs and the second was chicken.

BBQ classroom

Our in house BBQ expert Sterling, taught the rib class. The feedback was very positive and as always the ribs turned out fantastic. Thanks Sterling!

Sterling teaching the rib class

I was a bit late getting over to the class to take pictures of the finished ribs. By the time I made my way over to the class this was all that was left of the ribs. Man they were good.

Finished ribs

The chicken class was taught by master barbecuer Michael Reimann. His years of experience, really made the class enjoyable and was full of great information. Thanks Michael!

All in all the day was a tremendous success. Thank you all for coming out and spending the afternoon with us. We look forward to seeing you at our next event.


BBQ Island

Pizza Dough Recipe:

  • Mix equal parts (by weight) water and flour with about a TBS of yeast.
  • Loosely cover and let it sit over night, or about 8-12 hours.
  • Mix in another TBS of yeast, a few TBS to ½ cup (for about 5# of dough) of olive oil, salt and another
  • 1 part flour.
  • Mix everything together and knead until it forms a rough but cohesive dough.
  • Let it sit, covered, until it doubles in size. Do this step in the fridge to slow the process and let the
  • flavors develop.
  • Knead the dough on a floured counter until smooth.
  • Portion into desired amounts and let it sit again- it should just about double again.
  • Press or roll out into flat, pizza-shaped circles and top with various pizza-like ingredients.
  • Bake hot and fast.
  • Pour a beer.
  • Eat the pizza.
  • Repeat if necessary.

Tomato Sauce Recipe:

  • Olive oil
  • 1 onion, chopped
  • 1 tsp each:
  • chile flakes, oregano, sage, cumin, salt, pepper, anise, granulated garlic
  • bay leaf
  • 4-5 cloves of garlic
  • 2 TBS balsamic vinegar
  • 2 cans of chopped tomatoes
  • Heat the olive oil and throw in the onion, spices and garlic. Cook until soft and brown.
  • Add the vinegar and reduce.
  • Add the tomatoes and simmer for a couple of hours.
  • Blend and season to taste.
Chicago Brick Oven 750 in action.Wood Fired Pizza Oven

Chef J preaching pizza.

Answering Questions

Dough balls ready to roll.

Pizza Dough Resting

Assorted toppings & cheese.

Pizza toppings

Tomato sauce, Pesto, olive tapenade, sliced onions, so many good toppings.Pizza Toppings

Seasoned Sirloin that was grilled up for the Philly Cheese Steak Pizza.

Seasoned Sirloin Steaks

Everyone got to roll out their own dough ball.

Flattening The Pizza Dough

Oh yeah!

Tossing The Pizza Dough

Thanks to all who attended the Pizza Class. It was the messiest and most fun class to date.

Watermelon Guacamole

  • 1 jalapeno, minced
  • 1/4 cup chopped cilantro
  • 1/2 red onion, diced
  • 3 TBS lime juice
  • 1/2 tsp jalapeno salt
  • dash of hot sauce
  • 2 cups cubed watermelon
  • 8 avocados, diced

Combine all ingredients except watermelon and avocado and mix
thoroughly. Fold in avocado and watermelon. Let it chill for at least an
hour before serving.

Jalapeno and Cheddar Grits

  • 2 roasted jalapenos, diced
  • 1 raw jalapeno, diced
  • 1/2 red onion, diced
  • 2-3 cloves garlic
  • 1 1/2 cups cornmeal
  • 3 cups water
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste

Saute jalapenos, onion and garlic until brown. Add cornmeal and water
and bring to a simmer. When the cornmeal is soft stir in the cheese and
season to taste.

Smoked Salsa

  • 2 Roma tomatoes, roasted and diced
  • 1 poblano pepper, roasted and diced
  • 1 jalapeno, roasted and diced
  • 2 Roma tomatoes, diced
  • 2 cloves of garlic, minced
  • 1/2 onion, diced
  • 1 jalapeno, minced
  • 1-2 TBS lime juice
  • cilantro
  • salt & pepper to taste

Combine all ingredients ans smoke for about 30-40 minutes.

Photos from the class:

Veggies that are going into the salsa. Note that the poblano peppers are to be roasted before they go into the salsa.

Avocados and fruit for the salsa.

Make sure all veggies are minced well, as this helps distribute the flavors.


Fish taco toppings.

Class is underway.

Class begins with a quick introduction to the recipes and ingredients, before everyone dives in to do their own grilling.

Chef Gare offering his insights.

Scallops sizzling on the salt block.

Salmon in a cedar wrap, tied with a scallion. The wraps are very, very thin slices of cedar wood that a soaked and then wrapped around the fish. They are  similar to the cedar planks, but they cook quicker and offer nice presentation on the plate.

Cedar plank salmon came out super moist with a nice cedar flavor.

Mike Pratt, showing off his delicious cedar plank salmon.  Mike was also the fishmonger for the class. Thanks Mike!

Cedar Plank Salmon rubbed down with the Dizzy Pig Shak’n the Tree

Guests enjoying themselves after a fun evening of grilling. The fish on the grill class featured Halibut, Seabass, Scallops, Shrimp, and Shark. We were able to use various wood planks, cedar wraps, salt blocks as well as open charcoal fires. Everyone selected their fish of choice, seasoning of choice, and their grill of choice to create their own signature “fish on the grill.” Thanks for all the support, and we hope to see you in the store for the next class. You can sign up for the email newsletter, and get more information on the next class right here on the web site.

To prepare for an event this size, we had to start cooking the food the night before. So we put 32 bone in butts on the Chuckwagon and let them smoke overnight.

The Chuckwagon Smoker

In the morning we loaded up the trucks and headed for the event. We were looking forward to an awesome day and were bringing enough ingredients to prepare over 1,000 sandwiches. To sell out, we would have to prepare over 125 meals an hour for 8 hours straight. The task sounded daunting but our crew was pumped up and ready for the challenge.

Over 1,000 hamburger buns

From the time the gates opened until the end of the event we sold delicious pulled pork sandwiches meals at average rate of about 120 an hour for 8 hours straight. There were over 10,000 people in attendance this year. So we fed approximately 10% of the people attending the event. Considering there were over 30 food vendors present, we must be doing something right.

Serving pulled pork sandwiches

We had in excess of 30 people in both serving lines at times. Despite the endless demands of the festival goers, the Tres Amigas handled it like pros.

The Tres Amigas

The fans are getting ready for the show.

Concert goers

We met a lot of nice people on Saturday and were glad so many of you thought our food was so tasty. The compliments really made the day fly by and we thank you for that. The tips didn’t hurt either. You know who you are.

Lastly we would like to thank the HDE Agency and Landon Evans (on the left) for coordinating such a wonderful event. Delicious food, lots of beer and great music. It doesn’t get much better than that. Cheers!

Landon Evans