For the past few years, I’ve manned the BBQ pit in support of Jacob’s Ladder and their annual BBQ & music event called Pig-a-Palooza. The event has a lot of momentum and this year was the best yet.
For the second straight year, we’ve donated BBQ for a private party as part of a silent auction item. This year, it was part of an auction package that included a miniature version of the entire Pig-a-Palooza event including side dishes, wine & beer, pulled pork and ribs, and live entertainment. The lucky winner of this year’s auction item selected October 6th for the date of their shindig, and we put the wheels in motion.
So Saturday morning, I was up early stoking the smoker for the BBQ. Getting pulled pork ready for a couple of dozen people is pretty easy. Heck, getting ribs ready for a couple of dozen folks is pretty easy. But, my bride also chose this day as one of her customer appreciation days where we cook ribs for friends, clients, and colleagues of The Bradshaw Property Group. That means 24+ racks of babyback ribs. Now that’s a lot of work.
Pork butts went on the cooker by 6:00am and at 10:30am I began the prep of the ribs. Prepping that many ribs single handedly takes some time. Did I mention that it’s a lot of work? But I had ribs on the Backwoods by 11:30am.
My timing was spot on! I had the butts wrapped by 4:30pm and resting in the Cambro, and I began the process of glazing and finishing the ribs around 4:00pm. Friends, clients, and colleagues began pickingup thier customer appreciation gifts around 5:00pm, and I headed out to Mini Pig-a-Palooza at 6:00pm with a second Cambro full of BBQ goodness.
We gloved up and served the party goers to rave reviews while a friend of mine, Steve Reeb, entertained the good folks. My co-pitmaster, Dave Dey, and I took up the guitar for a miniature set of our own while Steve was on break (thanks for being so gracious Steve!).
All in all, we had a great time and look forward to next year’s Pig-a-Palooza.