Bleau Cheese cake and Gumbo

blasting said:

@YukonRon   That's a nice looking meal right there.  

How did the wedding and cooking go?  If you posted an update, I missed it, but I remember you asking about cooking for this weekend.

We actually began Thursday evening, tapping a keg of Fat Tire and a keg of Angry Orchard, with BBQ chicken legs in teriyaki and pineapple juice, smoked with hickory and maple. Had about 20 folks, chicken turned out killer, Friday, we did a beef tenderloin, low and slow, reversed sear using same smoke, absolutely one of the best, if not the best thing I had ever done, thanks to all the help from folks here on the forum, and those standing bye, waiting on the cook. Saturday, we had about 40 people over, did chicken again, nothing left but the bones and empty pans. Sunday we had 60 people, we did 6 fresh picnic hams, pulled apart the pork, served with my special recipe BBQ  sauce. The cracklings were the first to go, the pork was stupid killer. We added an open bar serving fresh fruit margaritas, bourbon slushies and various bloody Marys. Grilled asparagus portabellos, squash and zucchini. Great food, friends, family, just flat out great. Still have some Fat tire left, and since I am "morale officer" for my peeps in the 'hood, I have had a steady flow hitting the tap. It has been awesome!

Legume said:

Oh damn.  Gonna have to make this.  does it crust up enough to take the pan off?

Yes it does!

@blasting - Well, yeah, and the the theme, kind of. The Wedding was a backpacking trip to the RRG, and the ceremony was performed in the middle of the forest on top of Princess Arch, because SWMBO is also the "princess" and that's where she wanted it. Not everyone could or would do the hike, so we planned the reception much later due to schedules and to facilitate those that wanted to be a part of it.
The Honeymoon was two weeks later in France (1 week in Burgundy hiking and backpacking, spending stupid amounts of money on wine to consume there and to ship back for the eventual reception, then 1 week in Paris).
Then two weeks after that, we held the reception, and she loves the cooks off the BGE. I am 10 times the cook I ever was since owning the  BGE, and getting help on the Forum. Everyone that came to the reception loved the food, the music, the friends, libations, and we celebrated the wedding.
Our work schedules prevented the events from happening all at once, hers was nuts, due to a surprise external audit, which changed all the rules, and I have 70 projects globally I am trying to manage on an ongoing basis, so my travel kind of messed up everything else.
She is a wonderful person, of which, I am so thankful to have found so late in life. If there are blessings to be found, I have found mine.