I have to admit that Bill did most of the heavy lifting, getting all the long cooked meats done the night before (Brisket and pork shoulder).
I arrived shortly after lunch at the scenic Airport hotel in South Porcupine, Ontario to help him with the final prep, take care of ribs and some sides and serve the dinner.
We served a typical BBQ platter..... 4 meats (brisket, sausage, pork and ribs) as well as sides (pickles, kaiser, mac & cheese, caesar salad and coleslaw).
We served huge plates of food on cafeteria trays on butcher paper. It cut down on dishes for sure. Most of the trays came back to the kitchen empty so that was a sign that our cooking must have been up-to-par.
|our tray looked similar to this one.
We received some really good comments about the food. It was a lot of work and I slept like baby but we had a blast.
Thanks to some friends who helped out with prep and service (Andy Rochon, Alain Bélanger and Pierre Carbonneau).