Vince Gill Concert -Jammin to Beat the Blues

The Charcoal Cowboys catered the Vince Gill Concert at the Ryman Monday April 27th.

Storyline:

My wife is always volunteering me for different events. She has volunteer me to cook dinner for 8 people as fundraisers for School and Mental Health TN Association. These types of situations are very easy to accomplish even by myself by but a dinner for 50 - 75 people I had no idea what amount to cook for the event. She volunteer me on Monday before the event so I had really no time to get ready. All I could do was build a schedule because I was already cooking for the Block Party at Page's. We started Friday night at 6:00pm to set-up our cook site in the field behind Page's house. We loaded the Weber at 10:00 with the Guru controlling the heat. I left and went home to sleep. Page slept in the tent watching the Guru all night. I arrived back at 5:00 am and help prepare the other Webers and we started chicken. We finished our first round of chicken at 10:00am and tested the chicken with a couple different BBQ sauces. We feel we have found a great BBQ mix for our chicken. We really expect to score better with Chicken. We started the next round of chicken and ribs at 11:00 am. I left to buy all the food for the Vince Gill dinner at Sam's. I arrived back to Page's at 3:00 with the meat and start brining the Chicken and Pork for the VG dinner. Page had tried a new process of saucing the Brisket at foiling and he sauced one of the Pork butts at foiling. This will be something we will be doing during contest. So, we finished cooking for Page's block party at 5:30. We partied for the next couple hours and at 10:00 pm started the Weber again with the Guru and loaded the Pork Butts again. I left and Page slept in the house. We returned to the site at Sunday at 7:00 am and started the chicken and foiled the pork. I started chopping onions,peppers, potatoes, and boiling eggs for all the sides Monday night. We finished cooking and cleaning up the site at Page's on Sunday at 6:30 pm. I returned home and made all of the sides which I finished around 10:00pm

Menu:
Pulled Pork - 4 pans
Pulled Chicken - 3 pans
Cole Slaw - 12 quarts
Potato Salad- 18 quarts
Green Salad - 12 quarts
Baked beans - 4 quarts

This amount as we found out would feed around 150 people. Any way it was a great event and we were able to accomplish something we had no idea if we could do it.