Episode 3: It Ain't Over 'Til It's Over & It Ain't Over Yet

Mr. mini-Hershey may have had his fill of the shrimp boil and moved on to attend to the details of his worthless life, but those of us worth our salt were still working today.

We went to the Piglet this morning-- the giveaway is up to $700!-- and arrived home to a most horrific sight.

After the groceries were put away, and the dishes done by hand, I managed to clear the undrained water in the bottom, and identify the problem. But there was no time to fix the problem today.

I won't bore you with the details of what was involved with trying to get back to normal after several days of being focused on the tailgate. It was just drudge work-- completing tasks which must be completed as efficiently as is possible without a functioning dishwasher.

The good news is there was a little bit of shrimp left over. Mr. Big Food turned it into a delightful Sunday Supper.

Barbequed Gulf Shrimp with Stephen Pyles' Fresh Seafood Seasoning Mix over Pilaf Deluxe.

I'll wrap up the post-tailgate drudge work tomorrow.

A. Leland has offered to take a look at the dishwasher.

Episode 3 Part Two: End of Day

I shucked 96 ears of corn. The husks filled up the wheelbarrow.

When Mr. Big Food got home, we cut the ears in half and packaged them, 10 pieces to a bag.

Pell City, AL

We had supper, read our sentences, and commenced to cutting up and packaging sausage.

30 pounds of sausage

Out! Out I say!

The shrimp is on ice in a couple of coolers. Most of the miscellany has been collected and is already in the truck. We're in good shape.

It's humid out there. Earlier it was very breeezy. Now it's still. Good thing I don't know what 'portend' means.

Cooking & Feeding Episode 3 Part Two

We conducted some local business this morning. 

10 gallons of water. 96 ears of corn. 2 big tubes of butter. Salt. 6 things of Zatarans. 1 case of #10 cans of potatoes. 21 bottles of tartar sauce. 1 case of cocktail sauce. Storage bags. 40 pounds or so of sausage. 2 dozen lemons. Black trash bags.

Thanks to Roy's generous discounts, Mr. Big Food brought this in for under $300. 

Mr. Big Food & A. Leland are off to Tupelo to pick up the shrimp. I'll be shucking corn all day.

Time for Another Season of 'How to Cook for / Feed 150 People'

Episode 3

This is the third year in a row Mr. Big Food & Co. will be hosting a tailgate for a State game. This one's before the LSU game so he's doing a shrimp boil-- shrimp, potatoes, corn cobs, sausage, seasonings (without shrimp and sausage for the vegans).

Tomorrow, Mr. Big Food and I will go to the Piglet to pick up a few things (!) and A. Leland will travel to Tupelo to pick up the shrimp. We are curious to see what 50 pounds of shrimp looks like. Tomorrow evening we'll shuck 96 ears of corn.

We anticipate problems-- not the least of which might be Karen-- but then, we'd be fools to not. This is not our first rodeo.

Clean & ready to go.

Last year we did sandwiches. Sounds easy, right? Wrong and wrong and wrong again. Here's Part One of Episode 2:

Mr. Big Food & Co. are hosting a tailgate after the MSU / Auburn game which kicks off at 11am central next Saturday.
We expect about 150 people. Here's what we've done so far.
We have procured 28 pounds of beef brisket.
We have procured 28 pounds of pig sholder.
We have procured 35 pounds of turkey breast.
We stored it in the Deep Freezer.
That was Day One. We visited all three of the Big Grocery stores in S'vegas.
On Day Two-- this morning-- we went to Walmart to procure the rest of the list.
30 Vadalia onions & such.
Stay tuned. There's some smokin' comin' up.

Part Two; Part Three, Part Four; Game Day.

Check the blog archive for September 2012 for the recipes for the smoked meats and for the giant pot of red beans

Big Garden, Big Food, Big Life launched with Episode 1. 260 Pieces of Chicken. Remember?