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Author Topic: Cooking for the Auxilary  (Read 422 times)

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Kristin Meredith

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Cooking for the Auxilary
« on: August 19, 2018, 02:59:55 PM »
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We are cooking lunch for a BSVFD  catered lunch on Friday.  Right now there are 32 people coming for pulled pork, baked beans, slaw and assorted desserts -- maybe a few more by Friday.

I got two picnic shoulders and am having Bent cook one today and one tomorrow.  I like to pull by hand and doing two back-to-back is too much for me.  He is cooking it a bit hot at 300 degrees, but looks good to me.
« Last Edit: August 19, 2018, 03:04:08 PM by Kristin Meredith »
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yorkdude

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Re: Cooking for the Auxilary
« Reply #1 on: August 20, 2018, 05:42:46 AM »
Man you two take good care of them.
Do you have other people's help cooking sides and deserts?
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Kristin Meredith

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Re: Cooking for the Auxilary
« Reply #2 on: August 20, 2018, 07:09:54 AM »
We do the shopping, cooking (including all sides and drinks), set up and clean up since this is a lunch. This time, we do have another volunteer who is obtaining desserts for us, but usually I make the desserts.
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Kristin Meredith

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Re: Cooking for the Auxilary
« Reply #3 on: August 20, 2018, 11:10:26 AM »
I spoke too soon.  My dessert person backed out, so now I am making peach cobbler and banana pudding.
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