Tannehill Kid
Head Chef
That is some good looking Q you had going on there. How many did yall fed.
JTsBBQ said:Yeah it was alot of work. However, the church had alot of volunteers and when you cook for the lord it always works out IMHO. They pre-sold tickets and then did cash sales on the last day. When you start smoking the parking lot & road up, we had folks pulling in to place orders. It was really alot of fun.
Thanks,
Tim
BchrisL said:JTsBBQ said:Yeah it was alot of work. However, the church had alot of volunteers and when you cook for the lord it always works out IMHO. They pre-sold tickets and then did cash sales on the last day. When you start smoking the parking lot & road up, we had folks pulling in to place orders. It was really alot of fun.
Thanks,
Tim
Learn how to do a Brunswick Stew in the late fall, and you will have just as many people.
Captain Morgan said:BchrisL said:JTsBBQ said:Yeah it was alot of work. However, the church had alot of volunteers and when you cook for the lord it always works out IMHO. They pre-sold tickets and then did cash sales on the last day. When you start smoking the parking lot & road up, we had folks pulling in to place orders. It was really alot of fun.
Thanks,
Tim
Learn how to do a Brunswick Stew in the late fall, and you will have just as many people.
South Carolina is an anomaly for Brunswick Stew...it is hailed and claimed
in Georgia, North Carolina and Virginia, but in the Palmetto state, it's virtually unknown. Instead, the heavy side to barbecue that can stand alone as a meal is hash. I cooked close to 20 gallons of brunswick stew
last year and was lucky to break even at a festival....no one knew what it was.