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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

The weather this year was fantastic. It was in the mid-seventies a with a gentle breeze.

Blue Sky

While waiting for all the students to arrive, Chris fielded questions from the class.

Tents

After Chris demonstrated how to prepare ribs and chicken, the students all got to prepare their own cuts of meat. Once they were prepared they were put into the smoker.

Putting on the chicken and the ribs

A few hours later this is how they were looking.  The chicken is almost finished but the ribs still have an hour or so to go.

Chicken and ribs

Man that is some tasty looking chicken. Nice crispy skin packed with flavor. Are you getting hungry yet?

Smoked chicken

Chris surprised us with a couple of BACON EXPLOSIONS! These things were crazy. They were stuffed with more bacon, sausage and bbq sauce. Take that Lipitor! I could hear myself getting fatter when I was eating it.

Bacon explosion times two

Chowing down on the finished ribs. Everyone got to eat some of their own and taste other peoples. It was interesting to see people comparing their results.

Students eating ribs

Chris did a wonderful job of explaining the brisket and how to trim it up.

Chris and a brisket

Rubbing the brisket down with mustard.

Putting mustard on a brisket

Adding some rub to the brisket.

Seasoning a brisket

Jaccarding the flat side of the brisket. This not only help tenderize the meat, it cuts down on the cooking time and forces some of the rub into the meat. This helps to create a great bark.

Jaccarding a brisket

One of the students trimming  brisket.

Student trimming a brisket

A student trying out the Jaccard.

Student jaccarding a brisket

A finished brisket. Look at the depth of that smoke ring!

Finished brisket

Demonstrating where to inject the pork butt.

Injecting a pork butt

Covering the butt with rub.

Seasoning a pork butt

This butt is prepped and ready for the smoker.

Seasoned pork butt

Finished brisket, butts and bacon wrapped poppers.

Brisket, butts and poppers

Shredding the finished pork butts with Bear Paws. These really make shedding the butts a breeze.

Pulling the pork

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