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Feeding the Town of Erie Colorado 1600 +

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  • Feeding the Town of Erie Colorado 1600 +

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    <meta http-equiv="Content-Language" content="en-us">
    <title>Chef Bob Ballantyne, The Cowboy and The Rose Catering, Grand Junction, Colorado, USA, Erie Cookout!</title></head>
    <body>
    <p>We were asked to feed the town of Erie, Colorado.&nbsp; This was a large
    event as we expected 1200 to 1800 attendees.&nbsp; Two hard things, the whole
    town was invited, but who would come?&nbsp; And the park has no water this time
    of the year.&nbsp; The second was easy to solve as we have self contained water
    with hot water heaters.&nbsp; The first?&nbsp; That was a little problematic as
    we have to cook to cover it all.......</p>
    <p>And so we find ourselves at the normal first stop of any catering!&nbsp; The
    fueling station, Zane is hauling the supply trailer and I am hauling the newly
    received Southern Pride Cooker, this is a 1000 model which we added to our line
    up next to the 750 model we have owned for several years.</p>
    <p>We have already both worked a full day, it is 8 PM and Erie is about 300
    miles north east.&nbsp; We will be there and we will wow them.&nbsp; Along for
    the ride our helping hand, Calvin... no pics of Calvin but he is a typical high
    school student.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/fuelingcooker.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/zanepump.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/fuelingsupply.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/bobpump.jpg" width="445" height="336"></p>
    <p>We drive through the night and arrive in Longmont Colorado at the hotel.&nbsp;
    Check in and drop to sleep immediately.&nbsp; 5:30 AM comes early and we are up
    and around, a quick stop for breakfast and then the work begins.&nbsp; To give
    you an idea of the event staff:<br>
    <br>
    Food......Zane, Bob and Calvin&nbsp; Tents and site set up.... Don and his crew
    of six hands...... serving staff will be the CSU band doing it for a fund
    raiser.&nbsp; About 16 young adults... two of which have worked for Zane and I
    since they were in High School.&nbsp; A long run of pictures here as the set up
    is explained best in pictures.&nbsp; The kitchen and prep tents are first as
    Beef Brisket, Pulled pork and smoke sausage served with Slaw, Fruit salad, and
    potato salad all take time to prep for 1800 people.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/cookeronsite.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/chairtruck.jpg" width="234" height="191"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/supplytrailer.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/tabletruck.jpg" width="445" height="248"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/tenttruck.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/finallycooking.jpg" width="445" height="336"></p>
    <p>The crew starts to set the site for the party.... we need our kitchen and
    prep tents up first so we can get started when the food arrives.&nbsp; So they
    start to hammer out the area by laying the framing for the tents in the areas
    they will be erected.&nbsp; As the time goes by the place gets to looking like
    an event will happen.&nbsp; We begin positioning equipment in its final spot for
    the next days event.&nbsp; It will take all of Friday to prep and cook the
    foods.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/cookerposition.jpg" width="359" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/gridout.jpg" width="445" height="262"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/justneedswalls.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/kitchenset.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/completekitchen.jpg" width="445" height="303"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/peaksrising.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/lifting.jpg" width="445" height="336"></p>
    <p>The weather was fantastic and stayed that way for the entire weekend.&nbsp;
    That was really great... a problem with the Sysco truck.&nbsp; Suppose to be on
    location at 9 AM.... 10:30 AM no truck... fire up the phones, heads are gonna
    roll!</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/morecanvas.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/completedcanvas.jpg" width="445" height="270"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/longview.jpg" width="445" height="169"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/cornerview.jpg" width="445" height="268"></p>
    <p>This kind of work has the crews hungry, I have been working on getting lunch
    ready as we work on locating our Sysco truck.&nbsp; I have worked many time with
    <a href="http://www.chefsbasketcolorado.com/">Florian Wehrli of Chefs Basket</a>....I
    know he uses Sysco regularly as we do, but he uses this Sysco House out of
    Denver, we are normally serviced out of Salt Lake City.&nbsp; I place a call to
    <a href="http://www.chefsbasketcolorado.com/">Chef Florian</a> and ask if he can
    get his rep to help us out.&nbsp; &quot;Any thing you need Bob&quot; as I expected the
    answer would be.. I love that guy!&nbsp; I continue on with my lunch making for
    the crew... Zane continues to find butts to chew about the missing grocery
    truck.</p>
    <p>Nothing fancy for the crew, just working food!!!&nbsp; Polish Sausage, rolls,
    baked beans and Kraut!&nbsp; Plus chips and gatorade.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/crewline.jpg" width="445" height="200"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/creweating.jpg" width="445" height="246"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/crewdinner.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/morecrew.jpg" width="445" height="282"></p>
    <p>With lunch over I would see the crew again at 7 PM to feed them New York
    Strip Steak, but I was to tired to take pics of that part of it.&nbsp; Sorry.</p>
    <p>At last my grocery truck!&nbsp; I know you are all wondering... what about
    refrigeration for the food?&nbsp; The beauty of order this much food from one
    vendor is: </p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/grocerytruck.jpg" width="445" height="259"></p>
    <p>They leave the reefer trailer for you to work out of during the event.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/walkingtrans.jpg" width="382" height="257"></p>
    <p>And so I now have a walk-in and a nice place to prep the cold stuffs.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/walkin.jpg" width="445" height="255"></p>
    <p>So I get to it and set up my prep station for making the salads.&nbsp;
    Sanitize the prep table and sharpen my knives... lets start to turn food into
    money!</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/cooledprep.jpg" width="323" height="253"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/sharpeningup.jpg" width="445" height="289"></p>
    <p>I sell a lot of salads, they are labor intensive to build from scratch, but
    with three people on food we are already over staffed compared to some of the
    things Zane and I have pulled off.&nbsp; Hand cut and hand plucked.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/fruit.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/fruitsalad.jpg" width="445" height="336"></p>
    <p>I put together several tubs of potato salad as well, but I bring in Sysco
    tater salad and just add pepper and smoked paprika to save time.&nbsp; So no
    pictures of that assembly.</p>
    <p>We are at the time when we must prep the meat and fill the cooker....... this
    will take us through to about 11 PM we will get the beans and sausage in the
    morning along with the Slaw build.&nbsp; The Sysco trailer was holding a great
    36 degrees F for me..... I was about half frozen and ready to get out and be in
    the sun.&nbsp; I don't really bitch about the prep in the trailer, it has to be
    done and bitchin' don't get it closer to done!</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/cookerload.jpg" width="445" height="178"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/brisketprep.jpg" width="445" height="326"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/porkbrisket.jpg" width="445" height="307"></p>
    <p>And as the meat will cook through the night we must return at 5 AM to tend to
    the meat and get the beans started as well as the rest of the set up complete
    for an 11 AM feed.</p>
    <p>Very very early start:</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/nosunyet.jpg" width="445" height="336"></p>
    <p>Being in a remote location does not exempt us from food safety so we continue
    to run the sanitizing procedures as required!</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/foodsafety.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/earlystart.jpg" width="445" height="336"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/erieq/beanprep.jpg" width="445" height="291"></p>
    <p>The Finish will be tomorrows blog!</p>
    <p>Chef Bob Ballantyne<br>
    <a href="http://www.thecowboyandtherose.com">The Cowboy and The Rose Catering</a><br>
    Grand Junction, Colorado, USA</p></body></html>
    Last edited by bbally; 12-20-2009, 07:41 PM.
    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP


  • #2
    MOST EXCELLENT! Thanks for posting this Bob!
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Now that looks like a lot of work!



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      • #4
        Big Job

        Tip of the stetson to ya Bob,
        That the biggest job you've done?
        Bob
        South Louisiana
        Old New Braunfuls offset
        Charcol ECB
        09 MES 40

        Comment


        • #5
          Originally posted by eman View Post
          Tip of the stetson to ya Bob,
          That the biggest job you've done?
          No sir, Haliburton for 3700 and then the biggest is the Energy Fair for 6500 or so.
          Tour the New Rig Here!

          Sgt. USMC '79-'85

          S-M inmate number 12

          RIP ronP

          Comment


          • #6
            Originally posted by bbally View Post
            No sir, Haliburton for 3700 and then the biggest is the Energy Fair for 6500 or so.
            Herds of cattle shake at Bob's approach....
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

            Comment


            • #7
              wow thanks for the post lots of work your set up looks great
              Terry here
              Still have Christene

              Comment


              • #8
                Hats off to ya, you are the MASTER!

                Lang 60 Mobile deluxe




                Captain-N-Smoke BBQ Team(retired)
                ____________________________________________
                Takes allot of work and an open mind to make good sense.
                Praise the Lord and pass the Cannabis.

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                • #9
                  holy tent city batman... that's how you roll alright... thanks again for all you do...


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