Gabe,  Where do you cook all this?  Ruth




At 1:53 PM -0800 1/20/06, Gabriel Orgrease wrote:
>Makes me hungry!
>
>"You got it, happens every year the weekend before the Houston Livestock
>Show
>and Rodeo, over 450 teams compete. We probably have a more diverse menu
>then
>almost everybody there, we serve the usual like everybody else, brisket,
>ribs, sausage, chicken, then we add, the wild hog, venison, Axis Deer,
>Black
>Buck (another deer), turduckin, (turkey stuffed with a chicken, stuffed
>with a duck), prime rib, hams, shrimp Diablo (shrimp wrapped in a cream
>cheese filled jalapeno pepper, wrapped in bacon, one guy makes jambalaya
>every year, then there is the usual fixings, and add a live band, with lots
>of beer. Like I tell everybody I invite, go party with your other friends,
>when you're ready to eat see us. BTW, the BBQ pit we use cost around
>$30,000.00, you need a 1 ton dually to haul it, has an on board two door
>cooler, water heater, stainless counter tops, we can cook probably upwards
>of 400-500 pounds of meat at a time."
>
>--
>To terminate puerile preservation prattling among pals and the
>uncoffee-ed, or to change your settings, go to:
><http://maelstrom.stjohns.edu/archives/bullamanka-pinheads.html>

--
Ruth Barton
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Dummerston, VT

--
To terminate puerile preservation prattling among pals and the
uncoffee-ed, or to change your settings, go to:
<http://maelstrom.stjohns.edu/archives/bullamanka-pinheads.html>