Bigmista
somebody shut me the fark up.
Yesterday we went at it again at the Watts Healthy Farmers Market we got a late start because Glenn and I both overslept but we pre-cooked the Pork Butts, Brisket and ribs so we were still ale to get everything ready for our 10:00am start except the chicken links.
We had an early "rush" because a bunch of guys that work for the city came by and bought a bunch of "Bigmistas", our 3 meat/2 side combo. We found out from them that they were blocking off the street for the Watts Christmas parade. We were excited about the extra people until we realized that normal traffic wouldn't be able to get into the park.
WE decided to walk up and down the street and hand out menus to the people watching and the people in this long, unorganized parade. I think they let anybody be in the parade that had a car. I've seen lots of funeral processions that were better organized.
Anyway, we hustled our butts off and still managed to make 25% more than we did the first time we did it so improvement is good. Here is a pic of my friends that came to visit:
Notice the black and yellow storage bins in the bottom right corner? We bought those to carry our chaffing dishes. They also make a great place to stack stuff when the HD says you can't have anything food related on the ground. Thanks for the idea Big Brother Smoke!
And here are a couple of pics of the brisket I cooked:
Seven hour cook and it was still juicy when we served it.
We had an early "rush" because a bunch of guys that work for the city came by and bought a bunch of "Bigmistas", our 3 meat/2 side combo. We found out from them that they were blocking off the street for the Watts Christmas parade. We were excited about the extra people until we realized that normal traffic wouldn't be able to get into the park.
WE decided to walk up and down the street and hand out menus to the people watching and the people in this long, unorganized parade. I think they let anybody be in the parade that had a car. I've seen lots of funeral processions that were better organized.
Anyway, we hustled our butts off and still managed to make 25% more than we did the first time we did it so improvement is good. Here is a pic of my friends that came to visit:
Notice the black and yellow storage bins in the bottom right corner? We bought those to carry our chaffing dishes. They also make a great place to stack stuff when the HD says you can't have anything food related on the ground. Thanks for the idea Big Brother Smoke!
And here are a couple of pics of the brisket I cooked:
Seven hour cook and it was still juicy when we served it.
