Cooking for 200

We are deep into marching season, which translates to frequent, short (and sometimes very long) bursts of intense activity. And no quilting whatsoever.

Preliminary performance at the Arapahoe Marching Festival, Saturday, October 12, 2013.

Preliminary performance at the Arapahoe Marching Festival, Saturday, October 12, 2013.

Because this is Ross’s first and last year in marching band, John and I dove in head first to do whatever we could, whenever we could—like helping the food committee.

The food committee feeds the kids between after-school practices and football games, before and during competitions and during Saturday practices. This saves time because 170-plus kids get fed in about 30 minutes, way faster than if they’d scattered to get lunch on their own.

With their first competition on Saturday, the food committee was whipped into a frenzy to get the kids fed twice: lunch at school after a morning practice and then dinner at the marching festival.

On Friday, John and I smoked 60.82 pounds of pork shoulder for the kids’ dinner at the festival.

starting the pork

At first, we thought we’d be able to do all of it at one time but after about 30 minutes, we realized that two sessions would be required, which made for a 12-hour, marathon of a day.

To save time, we smoked the first batch and finished cooking it in the oven so we could get the second batch going on the smoker earlier in the afternoon.

pulling pork

We finished pulling the second batch and packing it in containers about 9:00 p.m. Dead on our feet, we wasted no time delivering the meat to the coordinator’s house because we desperately wanted it out of ours so she could re-heat it the next day and pack it in warming containers to transport it to the festival.

eight tubs

Guess what?

Sixty pounds didn’t cut it. They’re already talking about cooking 80 to 90 pounds next year because so many kids were denied seconds. No mystery there; festivals really take it out of you. You go for 16 hours like that, you’re going to be tired, cold and very hungry.

Food committee volunteers anxiously wait for the coordinator to arrive with the pulled pork.

Food committee volunteers anxiously wait for the coordinator to arrive with the pulled pork.

Ravenous band kids wondering where the food is.

Ravenous band kids wondering where the food is.

All the barbeque sauce was donated by the father of John's business partner. It's weird how stuff sometimes comes out of nowhere.

All the barbeque sauce was donated by the father of John’s business partner. It’s weird how stuff sometimes comes out of nowhere.

Ross and the drummer to his right exit the field to play in the pit for the final number, Radiohead's "Paranoid Android".

Ross and the drummer to his right exit the field to play in the pit for the final number, Radiohead’s “Paranoid Android”.

Since Legacy placed first in prelims, they were last to perform in finals.

 At 9:15 p.m., the pit and drum line rehearse "Paranoid Android" in the parking lot. They've been at this for almost 14 hours and have 30 minutes to go before they perform again.

At 9:15 p.m., the pit and drum line rehearse “Paranoid Android” in the parking lot. They’ve been at this for almost 14 hours and have 30 minutes to go before they perform again.

The good news is that the band stole the show. They placed first in prelims and first in finals plus took awards for visual effect, impact, and music—yay! Next up: northern regional competition Wednesday night.

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3 Comments

Filed under kids

3 responses to “Cooking for 200

  1. Mel

    Oh my gosh!! That’s a lot of meat! You and John are GREAT parents!!

  2. jo ginther

    Wow-Can I book you guys for Thanksgiving? Twenty-five people should be a cinch! Five stars in the parent column for you and what a great achievement for Eric and the band.

  3. jo ginther

    Woop’s-sorry, I meant Ross!

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