A "BIG" thank you to The Wise One

Smokey

It was my sincere honor and plearure to help the Wise One and others (Chef Amoldi, Chef and the Fatman and too many others to mention them all) at a fund raiser at the Redeemer Lutheran Church (in Atlanta). There was enough food to feed a small army (pulled pork, brisket, chicken, chili, corned beef, pork chops, salmon, portabello mushrooms, flank steak and more, all prepared on the egg). "The Chef and the Fatman" radio show was also done from the event and they were truley great.

Unknown

Smokey, photos? Surely someone took some photos.....

Smokey

JD,[p]I forgot my camera ... sorry!

Wise One

Smokey, the thanks should go to you and Chef Arnoldi for helping out. With all the negative things that can be said about meeting folks on the web, the surely shows the other side. Here are two folks that I have met over this forum and they contribute their time to help out just because they are great folks.
We cerianly did have a great time. As Smokey said, there was enough food to feed a small army. We had six large eggs (loaned to us fby BBGE) going all last night with 120 pounds of Boston Butt (30 pounds each on 4 eggs all covered with Coarse Ground Dizzy Dust) and 40 pounds of brisket (20 pound each on two eggs all covered with Dizzy Pig's Red Eye Express). I started last night at 6 PM and when I left at 8 they were holding steady at 220 to 250. I came back about midnight and found two had dropped below 200 so I bumped them slightly. Chef Arnoldi and I showed up at 7AM this morning and all six eggs were registering between 240 and 270. We found half the butts were ready aso we took them off. The remaining butts took anywhere from another hour to an additional four hours to finish up. The briskets were not quite done but finished up nicely within 2 hours. Part of the wonderful part was that I had taken some thick slice bacon and covered the briskets to baste them while cooking. That bacon (cooked for 12 hours or so) was absolutely delicious. As the briskets and butts came off we put on 40 pounds of chicken thighs covered with Tsunami Spin. Around 11, Chef and the Fat Man started their broadcast. (They had to record early for rebroadcast from 2-4). Chef (Fred) cooked salmon, veal, chicken with sausage and portabello mushrooms. Afterwards, The Fatman (Kevin) hung around talking food and cooking with several folks present. Chef Arnoldi cooked his famous chili (with chocolate and cinnamon) and helped prepare the pizza sauce for the pizzas. Smokey cooked up a wonderful corned beef brisket and rolled stuffed flanksteak. Another friend cooked some great tasting pork chops. I opted to cook a couple of pizzas to the amazement of the adults and the delight of the kids present.
All in all, it was an EGGcellent day. As for pictures, Chef Arnoldi got a few but I was really too busy to be able to think about them at the time.
But thanks Smokey and Chef Arnoldi.

QBabe

Wise One,
Sounds like a wonderful success! Congratulations on a job well done and special thanks to BGE for their support...[p]QBabe
:~)