OUTDOOR CHEF KURT just got back from his biggest event ever.
I traveled almost 3000 miles in my truck round trip to Longmont Colorado from Redmond Oregon loaded to the top of the truck.
I had all of my smokers and grills and ovens and all of my other supplies. It looked like we were moving a restaurant!
The reception was at a private farm called Anderson Farms, where they have big events.
I was cooking all of the meat and poultry for a group of 250 people.
77# of black Angus prime rib, which I butchered up to make ribeye steaks ,
60# of baby back ribs rubbed and seasoned and wrapped in foil, then
55# of whole chickens that I cut into quarters and made a secret marinade for were prepared the day before to marinate overnight and be grilled and smoked the next day.
It was so good, we have a bunch more pictures from the next day.
And guess what it is off to the Wild Winds Ranch for the kids camps for the next two weeks.
I am available for a Central Oregon wedding reception and will hopefully be doing a Camp Chef Demo at Big R this weekend.
Until then, from the field to the grill....
Chef Kurt fishgriller.com
fishgriller@yahoo.com