Jim Warman Posted May 27, 2012 Share Posted May 27, 2012 that this is over for another year. Every year, our local Rotary Club holds a raffle - with just under 800 tickets printed, the grand prize is the winners choice of a boat, truck or car. The price of the ticket includes a banquet plus entertainment. Every year, a very good friend wins the contract to cater the event and every year yours truly gets hornswoggled into being one of the BBQ chefs.. This year was no different - at 10 ayem we met to start setting up the kitchen area and BBQ pit area - 4 grilles this year. At 5 peeyem, three of us began cooking steaks... just over 800 of them. It's now 10 peeyem and I've been home about a half hour... and I am bagged - but I am told I smell pretty good... a bit like "medium rare".... Quote Link to comment Share on other sites More sharing options...
Keith Browning Posted May 27, 2012 Share Posted May 27, 2012 Awesome! But how much did YOU get to eat Jim? Any time I am manning the grill at an outing I rarely get to sit down and eat... no problem though as I usually have a full belly from "testing" food to make sure it is safe for everyone to eat. Quote Link to comment Share on other sites More sharing options...
Jim Warman Posted May 27, 2012 Author Share Posted May 27, 2012 Whenever I cook large quantities ( or big meals a la Thanksgiving and such ), I do sample as I work - but not much since all I really want to do is be sure I'm serving stuff to be proud of. In this case, it is usually a while before I can stare a steak in the eye. We eat when we're done cooking and serving but I don't eat much (I think I inhaled about 5 pounds of steak as I was cooking. Since we can no longer donate prepared foods for charity, we divvy up the stuff that can spoil. A half dozen cooked steaks, a half dozen raw steaks, over 5 pounds of shrimp, salads and on and on. I suppose I should be thankful for my small part, though. Another friend does the pies for desert. Yesterday - from scratch - she made 151 pies including banana cream, lemon meringue, apple and strawberry/rhubarb. Yes, the crusts and the fillings were all from scratch. On the lighter side, one of the other BBQ chefs quipped that he can't get one pie a month let alone 151 in one day.... Though I might complain about these adventures, they are hard work but still good fun. Having an idea of what it takes to feed large groups (the biggest I've been involved in was about 1200) makes cooking for family sized gatherings childs play. For supper tonight, I'm thinking boiled hotdogs and mac and cheese. Quote Link to comment Share on other sites More sharing options...
Keith Browning Posted May 27, 2012 Share Posted May 27, 2012 For supper tonight, I'm thinking boiled hot dogs and mac and cheese. Nothing personal. You see, it has been 11 years now that my wife and I have been feeding our small children who have difficult pallets to satisfy. I am sick of hot dogs, mac-n-cheese, buttered noodles and apple juice... or whatever they didn't finish eating. Quote Link to comment Share on other sites More sharing options...
Jim Warman Posted May 27, 2012 Author Share Posted May 27, 2012 So.... remind me again about your feelings on canned asparagus..... Quote Link to comment Share on other sites More sharing options...
Keith Browning Posted May 28, 2012 Share Posted May 28, 2012 He he he... that is a lesson you learn once. Quote Link to comment Share on other sites More sharing options...
lmorris Posted May 28, 2012 Share Posted May 28, 2012 Originally Posted By: Jim Warman For supper tonight, I'm thinking boiled hot dogs and mac and cheese. Nothing personal. You see, it has been 11 years now that my wife and I have been feeding our small children who have difficult pallets to satisfy. I am sick of hot dogs, mac-n-cheese, buttered noodles and apple juice... or whatever they didn't finish eating. Answer me this. Do you have to peel the hot dogs for your kids? I don't mind hot dogs. It's the ends and skins I am getting sick of. Seeing as I feel obligated to eat them instead of throwing then out. Quote Link to comment Share on other sites More sharing options...
Keith Browning Posted May 28, 2012 Share Posted May 28, 2012 Eating removed hot dog skins? Eeew. The casing is PART of the hot dog... but only if they have one. There are skinless dogs out there you know if you insist on feeding them to your children. All dogs are not created equal as any adult who likes them can tell you but there are people who are oblivious and will willingly put anything in their mouth. Brands aside, I prefer the snap of a natural casing weiner that has been grilled. I find that kids in general think a hot dog is a hot dog. There are those out there that think dogs with skins are a choking hazard. You mean more than the hot dog already is? Quote Link to comment Share on other sites More sharing options...
lmorris Posted May 28, 2012 Share Posted May 28, 2012 When you say skinless are you referring to the plastic type sleeve and they come linked? We typically buy Burns or Schiender's, and they don't have the extra sleeve. And I still have to cut off the "SKINS" as my daughter puts it. We were at Great Wolf Lodge just south of Seattle and they actually did it for us when we asked for a steak knife to do it ourselves. Yesterday I actually restrained myself and threw them out. No more for me. Quote Link to comment Share on other sites More sharing options...
Keith Browning Posted May 28, 2012 Share Posted May 28, 2012 Skinless means skinless. They are cooked in a long continuous plastic casing at the "factory" which is peeled off as the dogs shoot out. Its a crazy process. I beleive Ballpark is one such brand. Quote Link to comment Share on other sites More sharing options...
lmorris Posted May 29, 2012 Share Posted May 29, 2012 Then those are the ones we buy. And she still insists on trimming the hot dog before she will eat it. Quote Link to comment Share on other sites More sharing options...
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