HEY! Just wanted to say that
@WNC is ten feet tall!! The nicest guy in the world, and the most generous too. He loaned me his 22WSM for an overnight smoke of 4 butts, and didn't even complain when I made him wait for the handoff (I was still buying all the food for the next day's cook). Then the next morning he brought his two sweet 80s-era red OTSs, and cooked for a solid 4 hours in the sunny heat. We had 11 Webers in total, and cranked out pulled pork sliders (with slaw, natch), pork loin, smoked/seared chix leg/lollipops, a smoked eggplant and chickpea salad, asparagus, and pineapple. Folks *loved* the food, and we had a ton of fun. I was so busy that I didn't take many photos, though. And I never even got a bite of the beautiful chicken legs that
@WNC prepared.
One highlight for me came the day before, as I was coordinating with WNC about our plans for food. "We're going to do 4 or 5 butts," I said, "do you have a cooler I can borrow to stash them in while they rest?".
Not missing a beat, he responded, "Yeah, but you need to let me know if you're cooking 5, or 4 butts. Because I have one cooler that's perfect for 4, and another that's much better for 5."
And sure enough, when I tucked the fourth butt into the four-butt cooler, the lid sealed up like Fort Friggen' Knox. Perfect.
My view all morning. That's a 2015 Crimson on its maiden voyage on the left, and
@WNC's sweet reds on the right. His smoker is right there in the middle putting some flavor on about 40 chicken legs.
The (fat-stained) battle plan.
All hands on deck to remove an entire pork loin from the grill.
Wearing the WKC colors, yo.
The WeberFest was such a success that the event organizers have already asked us to do it again next summer. So I'll be sure to give much more notice of dates and etc. next winter and spring so folks can prepare. It was a really great time, and we all learned a lot cooking together. Best of all, we blew some minds and put some serious smiles on a whole bunch of faces.
Sent from my iPhone using my fingers