Wedding Part 3

My son in-”love” to be smoked nine racks of pork ribs at the end of the week for the Saturday celebration dinner, finishing the last three Saturday morning.  Here is one of the ribs, that’s a five pound sack of sugar in the background, and the lock on the freezer, to give some perspective – they were delicious:

Cannot begin to list the number of people who made salads and barbecued the steaks and chicken; who cut shrimp, mixed up a concoction to go with it to stuff dozens of miniature bell peppers which were bbq’d on the grill Saturday.  We had a number of salads, baked beans, tomatoes, carrots and I can’t remember all of it that were fixed by members of the extended family – and the cookies that were brought in by a friend, a newer part of the family.

The pasture is to the east and several feet lower than the house.  To get to the ceremony and dinner area requires a walk of about 400 feet, both ways.  It is steep and the ground is uneven – as you would expect a pasture to be.  Everyone had to walk the walk several times a day as they prepared the area for the wedding.  Below you can see the dog running with ease, and me trying to catch up.  

Lots of logistics for an operation this size, porta potties, how much of what do we need to feed up to 70 or so people, getting the stuff down from the house to the pasture.  Getting enough barbecues to cook all the meat for the wedding attendees, and then actually doing the work.  Where to place the food so it doesn’t get too hot and start spoiling (large bowls with ice for the bowls of food to fit into.  Doing a lot of the work in a 1500 square foot home with a standard home kitchen.    (Fortunately people did the salads at home and brought them to the house.)  My son in-”love” to be built a good cooler on the back porch using ingenuity and Styrofoam sheets, adding dry and regular ice to keep the meats cold – it worked too.