Up next in 10
Ever shown up to feed a crowd and felt the panic set in? We have cooked for hundreds of people at a time, and in this episode we're sharing everything we've learned — from planning the menu and prepping ahead, to keeping food hot and making it all look effortless. Whether you're feeding your church, your neighborhood, or just a really big family reunion, this one's got you covered.
Cowboy Coffee Hour Podcast
Podcast available on Apple, Spotify and your favorite podcast platform!
Check out our BEST SELLING cookbooks. Get your copy here: https://www.kentrollins.com/shop
Also available at bookstores nationwide, and Amazon www.amazon.com/shop/cowboykentrollins
Some Menu ideas:
Side Ideas:
Baked beans https://kentrollins.com/blogs/vegetables/cowboy-baked-beans?_pos=2&_sid=d753c34f6&_ss=r
Hominy and green chiles https://kentrollins.com/blogs/vegetables/hominy-and-green-chile-casserole?_pos=2&_sid=b69c5b00e&_ss=r
We have several bean recipes on our website- just type in bean in the search
Potato salad https://kentrollins.com/blogs/pork/pork-steak-and-beans?_pos=5&_sid=9a6cb1c86&_ss=r
Cranberry marshmallow salad https://kentrollins.com/blogs/vegetables/mamas-cranberry-and-marshmallow-salad?_pos=4&_sid=9a6cb1c86&_ss=r
7 layer bean dip https://kentrollins.com/blogs/vegetables/7-layer-bean-dip?_pos=12&_sid=9a6cb1c86&_ss=r
Make ahead desserts
Buttermilk pie https://kentrollins.com/blogs/dessert/buttermilk-pie?_pos=1&_sid=6bf2713b9&_ss=r
Show More Show Less View Video Transcript
0:00
the tourism department from Oklahoma
0:02
called me and said, "Hey, we're going to
0:03
send you out to California [music] to be
0:04
on a home and family show to do a little
0:06
cooking
0:07
segment." I said, "All right, suits me."
0:09
Well, we you need to call this in-house
0:12
chef out there. She's going to explain
0:13
to you what's going to happen.
0:15
But, we need you to cook it in the Dutch
0:17
[music] ovens.
0:18
And the first words out of her mouth
0:20
were,
0:21
"What protein are you using?"
0:24
And it was
0:24
>> [music]
0:25
>> phone sauce.
0:27
Cuz I'm thinking,
0:28
I really don't know what this lady's
0:30
talking about. I said, "Ma'am, I take
0:31
vitamin B and vitamin [music] C."
0:35
I said, "That's about it."
0:38
>> [music]
0:41
>> Howdy, my name is Kent [music] Rollins.
0:44
I've been a cowboy and a chuck wagon
0:45
cook for over 30 years cooking for
0:48
ranches all across America. You might
0:50
have seen me on the Food Network or
0:51
alongside [music] my beautiful wife
0:53
Shannon on our YouTube show where we
0:55
share cowboy cooking from the trail.
0:57
But, now [music] we're going to take you
0:58
behind the scenes. Real campfire
1:01
conversations. Join us as we share
1:03
humor, cowboy wisdom, and stories
1:05
[music] full of history, heart, faith,
1:08
and of course, a little fire. So, grab
1:10
you a cup of coffee, pull up a chair,
1:12
and welcome to the podcast.
1:15
>> [music]
1:18
>> Morning all y'all, evening, afternoon,
1:21
whatever time of day it is. I feel like
1:23
we haven't sat down and talked to you
1:25
all for a while, but we actually have.
1:27
We had just pre-recorded a couple
1:29
episodes because we had to leave and be
1:32
on the road for a couple weeks. Yeah,
1:34
like two and a half. You were up at you
1:37
were in uh
1:39
up in Ohio. Yeah, big city of Kidron
1:42
Kidron Ohio at Lehman's Hardware Store.
1:45
Probably had about 350 people show up.
1:48
So, if you guys went to that, thank you.
1:50
That was you you said
1:52
>> of podcast listeners. I asked, yeah. I
1:54
know that was a really fun time. That's
1:56
always cool to go up to that store. If
1:57
you haven't been up there, it's wild.
1:59
>> Yeah, CD's. Then it was fly back to
2:01
Amarillo from Cleveland. You went home,
2:04
drove back to Amarillo. Yep. And then
2:07
get on a plane the next morning, fly to
2:09
Houston, and what was we doing down
2:10
there? We were filming
2:13
um the second, no, third episode, third
2:18
and fourth episode of season 3 of Cast
2:20
Iron Cowboy. Yeah, and if y'all hadn't
2:22
checked out the first one, you can go
2:24
back and get that. But season 2 will
2:26
premiere in September. So that was wild.
2:29
We went to Louisiana. We did a ranch in
2:32
um Texas. And it was interesting when we
2:34
went it was the Texas one, we did a fish
2:37
fry. Yeah.
2:38
And there were a lot of like moving
2:41
components to putting this dish
2:43
together. And I remember we had like a
2:45
little meeting beforehand to like get
2:47
Team meeting. Team meeting, get in the
2:49
groove. And it got me thinking because
2:52
probably lately some of our biggest
2:55
questions, Kent, that we get from fans
2:58
is what are your tips for
3:01
cooking for a crowd?
3:03
And we've talked about this before. I
3:04
think we even talked a little bit about
3:06
it in a previous podcast. We've done it
3:08
a little bit in some of our cooking
3:09
videos.
3:10
But I think what we do is we take it for
3:13
granted what we know and like the
3:15
process and we just think well it's like
3:17
what's the big deal? Like it's cooking
3:19
for a crowd. Like so we thought, "Hey,
3:21
we're listening to y'all Yep. and we are
3:24
doing a dedicated episode on our tips
3:27
for cooking for a crowd. And when we say
3:29
cooking for a crowd, like yeah, we have
3:31
cooked for 500 people at a time.
3:34
>> 750 at once.
3:35
>> Right. Um but this is I mean that will
3:37
apply if you guys happen to be crazy
3:39
enough to sign up something like that.
3:41
But this is also going to be for if
3:44
you're in the backyard. Barbecue season
3:46
is coming up. Backyard barbecues. So
3:49
we're just going to share some tips to
3:51
make your family and friend gatherings a
3:54
little more seamless and less stressful.
3:57
Yes. May It You just got to look at it
3:59
as, "Hey, I can plan this out. I can do
4:03
this. It's going to be a great success."
4:04
But when that happens, you're always
4:06
going to be on their list to always cook
4:08
again. A good cook never loses his job.
4:11
Um and you did a
4:13
uh kind of a wild large cooking several
4:17
years ago for the Boy Scouts, right? Oh
4:19
my gosh. They uh they called me from
4:22
Houston and they said, "Hey, we'd love
4:24
for you to come down here. We're going
4:26
to have about
4:27
close to 3,000 Boy Scouts." And I said,
4:31
"How many?" He said, "3,000. And we'd
4:33
like to run them by there in groups of
4:35
300, give a little group of history
4:38
about the wagon, and then feed them
4:40
something that's really simple that you
4:42
would have had going down the trail so
4:44
many years ago." And I'm said,
4:47
"How about beans?" So, how did you do
4:49
that? One pound of beans feeds 10
4:52
people.
4:52
>> Okay. Then you just do the math.
4:54
So,
4:55
I knew this about 4 weeks ahead of time.
4:58
Whenever I had a little time at home,
5:00
I'd cook me up 10 lb of beans.
5:02
>> you did pre-prep?
5:04
>> Some of them. Okay. You have to be
5:05
really careful with beans if you've got
5:07
like any kind of meat in them, like a
5:08
ham hock, or bacon, something like that.
5:11
Cuz if they you don't chill them quick
5:13
and cool them, they can sour. So, I'd
5:15
made a bunch, froze them, you know,
5:17
drive down to Houston. It's hot as it
5:19
always is in Houston when I'm there.
5:22
And I figured I'm going to have to cook
5:23
enough beans on site for about
5:26
800 people more. You know, I I had the
5:29
freezer at home full of aluminum foil
5:32
pans full of beans, you know, and each
5:34
one would feed about
5:36
75 to 100 people.
5:38
>> them? Yeah.
5:39
>> Or just chilled them?
5:40
>> Froze them.
5:40
>> Okay. So, I get down there and I got
5:42
every bean pot in the world going. I
5:44
mean, got them all.
5:45
And I got this big old steam table that
5:48
uh you can keep stuff warm in and so I
5:50
started throwing them out when I got
5:51
there that night, you know. Then I got
5:54
up this is going to start like 10:00 in
5:56
the morning. So I get out there with set
5:57
the wagon up and out for get out there
5:59
at 2:00 go to cooking beans. Oh my gosh.
6:03
And these kids would line up, you know,
6:04
and come by you give them a little
6:06
history they get just a little old 4-oz
6:08
sample cup of beans. And this one little
6:10
kid he probably 9 10 years old I never
6:13
will forget him cuz he had a little red
6:15
afro. That's the reddest hair I've ever
6:17
seen in my life. And he walked up there
6:19
and he said
6:20
are them
6:22
pork and beans? I said no.
6:24
They're pinto beans. Are they bushes
6:26
beans? I said no, they're just regular
6:29
pinto beans.
6:30
He looked at me and he said I haven't
6:32
never eat a bean that didn't come out of
6:33
a can. I said you can today. And the
6:37
little fella eat 10 of them cupfuls just
6:40
kept coming back.
6:42
He said best thing ever eat in his life
6:43
and anyone over in the in pine trees
6:45
that park and he begin to swell up like
6:47
a dead horse in the sunshine.
6:49
And I know I know what was going to
6:51
happen, you know.
6:53
And we got through about 7:00 that
6:54
evening, you know, and it's a long long
6:56
day.
6:57
And they is all out there in these
6:59
little pup tents in this park you know.
7:00
>> So they were all camping on site?
7:01
>> Oh they had to camp on site.
7:03
And uh
7:04
the head scout master guy come over and
7:06
he said "Ken I just want you to know
7:09
that
7:10
if you would like to stay here with us
7:12
tonight you can."
7:14
I said no I got to hit the road. And I
7:16
said as many beans as them kids has eat
7:18
out there in them pup tents ain't got no
7:19
end in them they going to damage the
7:21
ozone like [laughter] a four morning.
7:23
I'm going to go ahead head out of town,
7:25
you know. I I I didn't take so much of
7:28
it for granted the cooking but I took
7:30
took for granted some of the history.
7:31
Those kids had never seen a chuck wagon,
7:33
you know. Never knew that part of it,
7:35
you know.
7:35
>> Yeah, it is it is important like
7:37
taking the wagon on the road and doing
7:40
these different events that we've done
7:41
over the years. Um you know, we see the
7:43
WAC and every day, but it is something
7:45
very unique and also the the cooking
7:48
process and the serving process.
7:50
>> there was a lot of planning went into
7:51
that meal four and five weeks ahead of
7:53
time. This is a perfect lead-in you just
7:55
gave us because our first segment tip is
7:58
plan like a boss.
7:59
>> That's right. Because that is going to
8:02
be the most helpful thing that you do
8:04
for your party coming up. It's just
8:07
planning.
8:08
>> Yeah. And the biggest thing to start
8:10
with is you need to kind of reverse
8:12
engineer it. So, what time are you
8:14
serving? And we got to plan backwards
8:17
from that, right? The other big big big
8:20
thing
8:21
is your oven space.
8:23
>> Yes. Because depending on we're going to
8:25
go through this a little more detail,
8:28
what are you cooking? What time does it
8:30
need to come off for serving? And is it
8:32
a warmed item that needs to be hot?
8:34
>> it's in the oven or on the grill or on
8:36
the smoker, how much room you got?
8:38
>> that's the biggest thing that's going to
8:41
really go into your planning of your
8:43
meal. Also, holding space.
8:45
>> Yep. What kind of warmers are you going
8:47
to be using? Is your oven going to be a
8:49
warmer? Take that into consideration.
8:51
Also, maybe consider your transport.
8:54
>> Yeah, if you're going to a spot to cook
8:56
from a different location. I think that
8:58
everybody should have have to come to
8:59
the cook. That should be a rule, right?
9:00
>> That's true. Also, we'll talk about kind
9:02
of the things that can be done ahead of
9:03
time. I'm a big big big fan of doing
9:07
things the day before, the week before,
9:11
you've even done a lot of things that
9:13
we'll talk about where you've planned,
9:15
like you said with the beans, like maybe
9:16
even a month in advance and you can
9:18
freeze things. So, those are all things,
9:20
just little little shortcuts that we're
9:22
going to talk about to really make
9:25
cooking not stressful. Yeah, make it
9:27
easy. Was your largest cooking ever for
9:30
750 people? Yes, Give Kids the World
9:33
three meals in a row. And you cook
9:35
steaks. Was that what you
9:36
>> fried steaks. Oh, chicken fried steaks.
9:37
Gravy, mashed potatoes, beans, bread,
9:39
and cobbler.
9:40
Next morning was breakfast and then a
9:42
lunch. Can you walk us through or just
9:45
tell us like when you are looking at
9:48
something that large of a scale, what's
9:50
the first thing you consider
9:53
when you're planning your menu? Where am
9:55
I going to get my help?
9:57
And is it help I can trust? Somebody
9:59
that I know that when you put them on
10:01
the front line of fire, they ain't going
10:02
to back up, you know, and I had good
10:04
help for this. But we we planned out the
10:07
menu uh very precisely, knew the correct
10:11
amount of groceries to go with. But we
10:14
always add like 25 people when it's
10:16
something that big. Smaller groups, I
10:18
would say, "Well, you're going to I'm
10:19
going to cook for 20, I'm going to cook
10:20
for 25." You know, they were wanting 20
10:22
people. Because you never know. Uh
10:25
somebody might drop a plate. Somebody
10:27
might be a real big eater. And uh
10:29
something you got to realize, you can
10:30
never run out before you feed them all.
10:32
Mhm. It just looks bad on you. But we
10:35
had everything planned down to the T
10:37
from the time we arrived till the time
10:39
we left the next day. Did you make like
10:41
a schedule? [clears throat] Like did you
10:43
write down on paper schedule? We didn't
10:45
write it down. Me and Jerry and Brian
10:46
talked about it that day, that first
10:48
morning when we set up, you know, what's
10:50
going to be first, what's going to
10:51
happen. We have two sets of big old deep
10:54
fryers going, you know, how much oil is
10:56
it going to take, when do we start, you
10:57
know, to heat the oil. And uh when you
11:00
have help and and it's like me and you
11:02
at the wagon, you know what they're
11:04
thinking, they know what you're
11:05
thinking. There's no wasted time in
11:07
there. It's all production, you know?
11:09
And it's uh it's the same way cooking in
11:11
the backyard
11:13
or if you're in the house cooking for a
11:14
group of people. You you know, okay,
11:18
"Shan, you're going to cook dessert
11:19
inside, I'm going to cook the meat
11:21
outside." We know, like if you need
11:23
something, I can do it. I need
11:24
something, you That's a good point
11:26
because as we're coming into summer with
11:28
barbecues, I forget that you can split
11:33
your cooking Yeah. places.
11:36
It doesn't all have to be in the
11:38
kitchen. What can get really stressful
11:40
and it also limits your space so much
11:42
because like a lot of you have one oven
11:44
and you've got maybe a a few different
11:47
hot items and then maybe you have your
11:48
stove top and that's kind of it and some
11:50
limited counter space. But if you can
11:53
split your cooking items and set up some
11:58
of it's inside and then heat outside to
12:00
really utilize that grill not only for
12:02
cooking but it can be a warmer as well.
12:05
>> And something too we're getting into at
12:06
this time of year
12:08
the more you can cook outside the less
12:09
you're heating your house up you know
12:11
because we've lived in them places you
12:13
know where you didn't have much air
12:14
conditioner and you get the oven going
12:16
all day long it's 7,000° in the house
12:18
when you walk in there so if you can be
12:21
able to cook all you can outside or cook
12:24
it early in the morning inside you know
12:26
[clears throat] it's going to save you
12:27
time but going to save you from sweating
12:29
so much too. And even um if you guys are
12:31
doing some Dutch oven cooking I mean
12:33
[clears throat] go big and like do a
12:35
Dutch oven cake or cobbler or something
12:39
but also remember if you don't want to
12:42
do a full cooking in a Dutch oven you
12:44
can use the Dutch oven to keep things
12:46
warm because the cast iron is thicker it
12:50
holds heat really well and so one tip I
12:54
have is you don't even have to get a
12:57
fire going
12:58
preheat your cast iron Dutch oven in the
13:02
oven.
13:03
Let it get really hot take it out put
13:06
your warm food on it. How long would
13:08
that Dutch oven stay warm?
13:09
>> It'll last a good 45 minutes. Or you
13:11
could even set it on the stove top and
13:12
on a low heat keep it warm. So then it's
13:15
out of the oven it's out of your way
13:17
it's just keeping something warm.
13:18
>> Before I ever had them steam tables I'd
13:20
take a
13:21
a Dutch oven lid and I'd put it put
13:24
coals on it and then I'd set a trivet
13:27
which is horseshoes that we have, and
13:29
I'd put the lid on that. Coals are on
13:31
it. I could get them as light as heavy
13:33
as I wanted. Then I could put the Dutch
13:35
oven or the skillet on top there to keep
13:36
some warm. And that way I could serve
13:38
it. Now, you had to be a little careful
13:40
cuz people come through there and, you
13:41
know, get a hold of a hot coal, but it
13:43
keeps stuff warm for you without it
13:45
being in the house. And you can also,
13:47
like if you've got the grill going
13:49
already, steal some of those coals
13:52
>> Yeah. from your charcoal grill and place
13:55
it just on the top lid of that Dutch
13:57
oven, and that the Dutch oven will
13:59
circulate heat. You may not know that,
14:02
but so just putting heat on top will
14:04
keep that entire thing warm for I mean,
14:07
if you have coals on it, that'll stay
14:08
warm for hours or so.
14:09
>> Oh, yeah. But just be careful if you've
14:11
got
14:12
bread or a meat in there that or
14:13
something's crispy. If you got that lid
14:16
on there tight, it's going to sweat,
14:17
[music]
14:18
you know. That's without coals if you're
14:19
just trying to store it that way, but if
14:21
you got heat on the top or heat around
14:22
the bottom,
14:24
it's nature's own Crock-Pot. [music]
14:38
Let's talk about the main event All
14:40
right.
14:41
>> of any good party. That's the meat. The
14:44
what? The meat or the protein, right?
14:47
Protein? That's what Okay.
14:49
I started calling it protein because
14:52
when you start doing all your cooking
14:54
all your cooking competitions all those
14:56
chefys in the chefy world, they don't
14:58
call meat meat. They call it the
15:00
protein. Yes. So, we're going to talk
15:02
about the protein. The first time I've
15:04
ever heard that word brought up to me
15:07
was 1996.
15:09
The tourism department from Oklahoma
15:11
called me and said, "Hey, we're going to
15:13
send you out to California to be on the
15:14
Home and Family Show to do a little
15:16
cooking
15:17
segment." I said, "All right, suits me."
15:19
Well, we you need to call this in-house
15:22
chef out there. She's going to explain
15:23
to you what's going to happen.
15:25
But we need you to cook it in the Dutch
15:27
ovens.
15:28
And the first words out of her mouth
15:30
were
15:31
"What protein are you using?"
15:34
And it was phone silence.
15:37
Cuz I'm thinking
15:38
I really don't know what this lady's
15:40
talking about. I said, "Ma'am, I take a
15:42
vitamin B and vitamin C.
15:44
I said, "That's about it." And you could
15:47
tell it she didn't think it was funny at
15:49
all. But I really didn't know what she
15:50
was talking about.
15:51
>> be serious in their craft. And she said
15:55
"By protein, I mean what type of protein
15:59
would you like? Would you like beef
16:01
protein? Would you like pork protein?
16:03
Chicken protein?"
16:05
I said, "Ma'am, whatever you got
16:08
out there, I'll work with." And we were
16:10
doing sparkling potatoes out there that
16:12
day. Which a potato is Sprite, bacon,
16:14
garlic, onion, little jalapeno.
16:17
And I said, "Well, ma'am, I'll just take
16:19
bacon."
16:20
And she said, "What kind?" Uh what?
16:23
>> When she said what kind of bacon, I'm
16:25
thinking this lady knows how to shop.
16:28
And at that time I
16:28
>> you thinking like thick cut bacon? Like
16:30
what kind of or like what kind
16:32
>> I said, "Wright's thick cut bacon,
16:35
hickory smoked."
16:37
She said, "No, what type of bacon?"
16:41
I said, "I just told you the type,
16:43
ma'am." She said, "Do you want it beef,
16:47
pork, chicken, or turkey?"
16:50
And a red light went off in the back of
16:51
my head. And I said, "Ma'am, the only
16:54
kind of bacon that's ever been made
16:57
that's supposed to been made was pork.
17:01
Pork made bacon. Chicken made Sunday
17:03
dinner, and turkey made Thanksgiving,
17:05
and beef made steak."
17:08
She said, "Well, the protein you're
17:10
going to use will be bacon." I said, "It
17:13
better be pork."
17:14
So,
17:16
you got protein on the list, Shannon?
17:17
>> I have protein, and we're talking about
17:19
we're going to talk about good
17:20
old-fashioned protein.
17:22
>> Yes, best kind.
17:23
>> No, yes. Our kind of go-to's are the
17:25
basics. We've done a lot of brisket,
17:27
different cuts of steak.
17:29
Um, you know, we didn't do and this is
17:32
mainly on the wagon. We didn't offer a
17:34
lot of chicken and why was that? Well,
17:37
it's hard to keep really health-wise
17:39
standards
17:40
uh, for cooking and hold it a long time.
17:43
>> talking about with large-scale cooking.
17:44
>> about like 4 or 500 people.
17:46
>> in like, you know, we weren't in a
17:48
kitchen. So, we we didn't do a lot of of
17:51
chicken. Um, and pork. Yeah, we did
17:54
quite a bit of pork chop. And that's a
17:56
great money saver, especially nowadays.
17:59
Look at your If you are going to do
18:01
chicken, which is not a problem if
18:02
you're at home, just, you know, uh, with
18:05
the family. Um, look at thighs instead
18:07
of chicken breast. So much more flavor
18:08
and they're cheaper.
18:09
>> Yep, better flavor, cheaper. Pork
18:12
instead of steak. You can do a pork
18:14
steak, pork chop, um, ribs
18:17
>> Yeah. are great. Pulled pork. Or pulled
18:19
pork. So, instead of a brisket,
18:22
get that same effect by doing a pulled
18:23
pork sandwiches. Yeah. I mean, there's
18:26
so many things you can put out there
18:27
that's
18:28
you have to first look at if it's
18:30
something that's going to take a longer
18:31
cook, whether it be a pork butt or a
18:34
brisket, how much time do you have? Some
18:36
of that stuff is going to have to cook
18:38
8, 10, 12 hours, you know, to get it
18:40
right. When you were doing um, more
18:43
catering,
18:44
how did you choose the meat? Well, first
18:48
of all, we got to look at the deal as
18:50
meat was so much cheaper back then.
18:52
Yeah. You know, and I had a big old
18:53
smoker. I'd cook 40 briskets at a time.
18:56
Briskets was anywhere from 10 cents to
19:00
41 cents pound.
19:02
Now, they're like gold, you know. I
19:04
would offer a menu to people and I'd
19:06
say, "Steak is this price. It's New York
19:08
strip or ribeye, two different prices.
19:11
There's brisket at this price. There's
19:13
pork chop
19:15
and there's catfish.
19:16
>> Aside from the pricing, was there any
19:18
other strategy you had? Uh if it was for
19:21
a really, really large group, I like to
19:23
do the brisket back then because I could
19:25
cook it ahead of time, like 2 days ahead
19:27
of time. I would cook mine in foil pans.
19:29
Okay.
19:30
>> You know, because I needed to have the
19:32
broth and the moisture to serve with,
19:34
too. When they were in that foil pan, I
19:36
would have and they're deep, there'd be
19:38
that much broth in there. How much is
19:39
that? I'd say 2 in of broth coming up
19:42
through there. Okay. So,
19:44
I'd let them cool, wrap them tin foil,
19:46
stick them in the freezer.
19:48
And then I could stack them after they
19:49
froze because everything's froze up.
19:51
>> leave them whole or did you cut them? Uh
19:53
we'd go ahead and slice them. Okay. That
19:54
way that's another job out of the way.
19:57
You can do it either way, but when
19:59
they're
20:00
cooling off, just go ahead and slice
20:02
them brisket, put them somewhere. You
20:04
can even put it in a baggie if you ain't
20:05
got nothing else. Make sure you save a
20:07
little broth or something to go with it
20:09
just to pull in there and zip it up and
20:11
that way you keep it really moist. And
20:14
then when I got there, all I'd have to
20:15
do is warm it up. And I'd use it eat
20:19
most of the time in them steam tables,
20:21
but I have warmed some on ranches that
20:22
I'd go to first night in, have meat
20:25
frozen,
20:26
uh put it in a Dutch oven, little beef
20:28
broth, let it all warm back up.
20:29
>> How long before would you pull it out of
20:32
the freezer to just let it sit and thaw?
20:35
The day I traveled, if it was like a 4,
20:37
5, 6-hour drive,
20:40
I would just put them in the ice chest
20:42
with no ice. Okay.
20:43
>> You know, and when I got there, they
20:45
would sit out
20:47
until I got ready to put them
20:48
>> hours, a few hours. And then for the
20:50
home cook, just put them in the oven.
20:52
What what temperature? I'd say 170, 180.
20:55
>> So, just at a warming temperature.
20:56
>> Yeah, I mean, you don't want cuz you
20:57
don't want to cook them anymore. You
20:58
just want to warm them up. And you would
21:00
always keep the broth like in a pitcher
21:05
while they were freezing, keep it, and
21:07
then the day of that you're warming it,
21:09
add it back in because that really helps
21:11
seal keep in that moisture that's not
21:13
drying out.
21:14
>> Because I'd always have like two pans
21:15
that were sliced and a pan that chopped,
21:17
you know, brisket. When you're slicing,
21:19
mine was always so tender a lot of it
21:21
fall apart anyway. So, this give me some
21:23
options because a lot of people come
21:25
through the line
21:26
and they just want chopped. Little kids
21:28
might just eat chopped. So, you you had
21:30
that brisket but there was two different
21:32
ways of serving it. If you weren't doing
21:33
brisket, we did a lot of steaks. Oh,
21:35
yes.
21:36
>> And I know one tip with steak is do not
21:40
offer
21:41
different cooking doneness to your
21:44
guests.
21:45
>> Yes, ma'am.
21:46
>> You are not a short order cook. So, they
21:48
get it the way it comes which is I would
21:50
say medium. Is it it No, well, you would
21:53
do medium rare.
21:54
No. I would say medium I don't know. I
21:56
guess judge your audience what would be
21:58
good.
21:59
>> I've had them very special occasion
22:01
deals towards like
22:03
hey, I need you to come feed 12 people.
22:05
You know, then you can take a little
22:06
order, you know,
22:08
but
22:09
you're out in the backyard,
22:11
you got everything lined up. Say you got
22:13
25 30 people come over. And Aunt Agnes
22:16
is in there in the kitchen.
22:17
Good old Aunt Agnes.
22:18
>> Yeah, and she said, I want my steak
22:20
cooked well done.
22:23
Well, first of all, you got to tell Aunt
22:26
Agnes
22:27
he done died once we ain't going to kill
22:29
him again. But for her, we love her so
22:31
much we got to Yeah. cook that steak
22:34
last. Oh. Cook all your others first.
22:37
You can cook them to like medium rare
22:39
and hold them if you've got if you want
22:41
to do the time for that and they'll warm
22:43
up as they go or you can pull them right
22:45
off the fire. But cook hers last that
22:49
way
22:50
you ain't got nothing on the grill
22:51
bothering you. You're just going to sit
22:53
there and watch it
22:53
>> Just that one just like char.
22:55
>> Yeah, as it just disintegrates.
22:59
One of my favorite favorite tips that
23:01
you have taught me is how to hold a
23:04
steak after you've cooked them. And like
23:05
I said, we've done deals where we've
23:07
cooked when I've been with you, we've
23:09
cooked 500 steaks for an event. So,
23:13
how do you possibly cook and serve that
23:16
many steaks? And you have a great tip on
23:17
how to hold them. If you ain't got no
23:19
warming trays, Mhm.
23:21
but you got a good ice chest. And I'm
23:22
talking we prefer a Yeti because that
23:24
thing will hold heat. It even will
23:26
continue to cook. But I preheat them.
23:29
Not on the fire. Nope.
23:31
Just get you some good boiling hot
23:32
water, pour in there, let it set about
23:34
15 minutes, dump it out, dry it out.
23:38
Then when you put them steaks in there,
23:40
they are hot. They will cook just a
23:42
little more. That's why I like to cook
23:44
things with if I'm going to hold them in
23:46
an ice chest to the low end of medium
23:48
rare.
23:49
Put them in that ice chest, they may sit
23:51
an hour.
23:52
Because we're cooking so many,
23:54
y'all are pulling them out as we
23:56
replenish, but them steaks are hot just
23:58
like they come off the grill. And so you
24:00
will undercook them slightly to what you
24:02
want.
24:03
>> And And hold them because they will
24:04
they'll rise in temperature as they sit
24:06
there. An ice chest is not just for
24:08
cooling. Just the name itself is like
24:10
ice chest. Okay, great. We're going to
24:11
put our our Cokes in there and keep them
24:14
cold. No, no. Use your ice chest as a
24:17
warm up as a holding device. But also a
24:20
storage. Yeah. When we're talking about
24:23
steaks and you're serving,
24:26
and this goes again a little more larger
24:28
crowd, think about how you're going to
24:31
run your serving line.
24:33
If it's a larger group, Kent and I would
24:36
always serve the people ourselves
24:38
because portion control is super super
24:41
important. And people, [clears throat]
24:43
their eyes are way bigger than their
24:46
stomachs, and they will load up their
24:47
plates, and you hand you end up having a
24:50
lot of waste. So we and then then also,
24:53
you know, we know how much we bought
24:55
>> Yeah. and how much we prepared, then we
24:57
can serve accordingly. And steaks are a
25:01
great way for people to serve themselves
25:03
cuz people are only going to get one
25:04
steak. So it's easier to control.
25:06
Brisket, when you're serving, um unless
25:09
you've got a lot, it's better to portion
25:12
control that and serve that to people.
25:15
>> a third of a pound of finished meat per
25:17
person. Okay. So, I just wrote some tips
25:20
here for this. So,
25:21
>> [clears throat]
25:21
>> boneless meat, you figure a half pound
25:23
per person. Yeah, pretty close to that.
25:25
Bone-in meat is 3/4 a pound per person.
25:29
And just to note, this is interesting.
25:31
Brisket will shrink 35%
25:35
>> as you cook it.
25:36
>> As you cook it. So, how do we buy a
25:37
brisket?
25:38
>> You look at a brisket and it's in there
25:39
in the case.
25:41
First of all, take your gold bars in
25:43
with you cuz you may need it to purchase
25:44
some. I know. Hope you sold off some of
25:46
your 401k.
25:48
>> Yeah. But I don't quit eating beef. 16
25:51
or 17-lb brisket and it hasn't been
25:53
trimmed. Now, you can pay the butcher to
25:55
trim it, or you can save money and trim
25:58
it yourself. And we got some videos on
26:00
that. It's easy to do with a sharp
26:02
knife.
26:03
But when you get that trimmed off, you
26:04
will be amazed how much has left the
26:07
brisket. He has lost weight like he has
26:09
been on a GLP-1 2 and 3 now. I mean, he
26:13
has slimmed down.
26:14
But you're going to lose
26:17
roughly a third of your weight already.
26:20
Okay, after you trim it.
26:21
>> Yeah. If I mean, in this I'm talking
26:23
about a fat cap that's inch and a half
26:25
thick, 2 inches, you know. And I'm not
26:27
taking it all off Right.
26:29
>> side. As you cook that, it's even going
26:31
to shrink just a tad bit more, you know.
26:33
So, I'm looking at a 16-lb brisket and
26:36
I'm thinking At the grocery store,
26:38
untrimmed?
26:38
>> Untrimmed. Okay, 16 lbs will feed how
26:41
many then? I would always look at it
26:43
say, I'm going to get 10 servings out of
26:45
that. Okay.
26:46
>> Maybe 12. And most of the time I was a
26:48
little long, but I wanted to be long. I
26:51
didn't want to be short, you know? And
26:52
if it's chopped even more than that
26:55
because you're just talking like
26:57
maybe a half a cup of chopped meat on a
26:59
barbecue sandwich.
27:00
>> Yeah. You also have to consider who
27:02
you're cooking for. If like when we're
27:05
on a ranch and it's cooler and we know
27:08
that they've been working really hard,
27:10
we're going to amp up our grocery
27:12
amount. If you're cooking for your
27:14
regular family, but you have a lot of
27:16
kids or older people, they're probably
27:18
not going to eat as much. So you can
27:20
kind of gauge your menu that way and how
27:23
much you need to prepare.
27:26
>> [music]
27:36
>> So we've talked about the protein.
27:39
>> The protein.
27:40
>> [music]
27:40
>> Let's talk about sides because
27:44
I am a big big fan
27:47
of prepping your sides beforehand and
27:49
usually that comes into play with cold
27:52
sides. And as we're coming into summer
27:54
>> Yes. this is the perfect time to
27:57
pre-prep some cold sides.
27:59
>> Yeah. The least you have to do in the
28:01
heat is better. Yes. And do these the
28:03
the day before because a lot of these
28:05
the longer they set the better they get.
28:07
So we're talking about any kind of
28:07
salads, potato salad, pasta salads,
28:08
coleslaw. Um
28:10
get creative with that. Um the only
28:11
thing is if you're doing your salads
28:11
like a green salad, you can do all of
28:13
that chopping, all of that prep work. Um
28:14
even
28:16
if you're doing hot sides like a
28:19
casserole
28:30
of some sort that requires some prep
28:31
work, slicing, dicing, do that the day
28:34
before, put them in baggies, set them in
28:37
the the fridge and hold them there.
28:39
>> Yeah. Then like your salads or your
28:42
casseroles or whatever you need to prep
28:43
the day of,
28:45
um dressing your salad right before you
28:47
serve.
28:48
That is going to take down so much
28:51
stress. And we did that a lot in
28:53
catering. In fact, we'd prep a menu and
28:55
we'd offer different menus to people and
28:58
say which one to pick. And I would
28:59
always be like, but you know, this one
29:00
this one's really good. Because it would
29:02
have more of the cold side.
29:03
>> The baloney sandwich is the best, you
29:05
know. We love a good ice cream sandwich.
29:08
Especially, like I said, with barbecue
29:10
season coming up, outdoor parties.
29:13
Everybody loves a cold side.
29:15
>> Yeah, and I mean it it And if you want
29:16
to do, you know, hot sides or something
29:18
to serve along accompany to a meat, you
29:20
know.
29:22
Baked beans are so easy. Beans are a
29:23
great go-to, right? Any kind of
29:25
variation.
29:26
>> Yes, whether they're boiled beans like a
29:28
pinto bean or a black bean or anything
29:30
like that, they're easy to prepare
29:32
usually in most sequences or country or
29:35
elevation or altitude.
29:38
You can cook beans pretty easy. You can
29:39
even cook them the day before, then
29:41
bring them out, put them in a crock pot,
29:43
you know, and you're not taking up any
29:45
oven space or anything like that. A lot
29:47
of casserole deals, we do one that I
29:50
always put together. It's a hominy and
29:51
green chili casserole. And a lot of
29:55
these deals you can make the day before,
29:58
cover, put in the fridge, and all you
29:59
have to do then is slide it in and bake
30:01
it. Another thing that I think people
30:03
forget, or maybe it's just I forget a
30:05
lot. Crock pots.
30:06
>> Yeah.
30:07
Crock pots not only will cook your meal,
30:10
but I have used them a lot just for
30:11
warming. I will cook something in the
30:13
actual oven, pull it out, and then put
30:16
it in the crock pot on warm, and it will
30:19
hold forever. Yeah, long time. Crock
30:21
pots is good thing. What are your like
30:24
favorite warm sides? Like if people
30:27
really want to do a warm side that you
30:30
think is easy or holds well? Well, beans
30:34
are the easiest to me, you know. I think
30:37
it's one of them things that you put
30:38
together and they just sort of take care
30:39
of their self.
30:40
Um.
30:42
I would stay away from anything that
30:44
might have to set before you serve if
30:47
it's hot, like deep fry some french
30:49
fries and then you dump them all out
30:51
there, you know, well, you're trying to
30:52
keep them warm and you ain't got no room
30:55
in the house no more and everything else
30:56
is full outside. They will get a little
30:58
soggy, a little soft before sometime
31:00
serving time. Tater tots will hold up
31:03
better than french fries. Ooh, good tip.
31:05
>> Uh
31:06
onion rings, if they're really good and
31:07
crisp,
31:08
>> Well, hold longer. they'll hold longer,
31:10
but anytime you're going to store any of
31:12
these things, like let's say the onion
31:15
rings,
31:17
don't stack them one on top of another.
31:19
Try to stack them like cards in
31:21
something, you know. You You have said
31:22
this before with chicken fried steak
31:24
especially. Um once it comes out, don't
31:27
stack them on top of each other. Stack
31:29
them like cards with a piece of
31:32
uh bread,
31:33
>> Yeah. a slice of bread in between each
31:35
one because that bread will absorb some
31:37
of that moisture, too. Yeah, and you can
31:38
keep them hot that way. They won't
31:40
sweat. So, if you're looking at the
31:43
order that you're cooking your items,
31:46
your fried foods probably should come
31:49
off the last thing before you serve just
31:52
because you want to keep that crunch.
31:54
>> I I ain't got got no problem with you
31:56
cooking french fries. I'll do them a
31:57
lot, too, on a grill on a grill, in a
32:00
deep fryer. But, have you a good place
32:03
to store them that has a wire rack that
32:05
they can be on. Mhm. Uh you got little
32:07
air circulation, but you're draining all
32:09
that grease off them or anything like
32:10
that. And if you can keep them in the
32:12
oven, just put them in a sheet pan, put
32:14
it on 170, slide them in there, you're
32:16
good to go. And you really have to um
32:19
you have to think about what your full
32:21
menu is and where you can hold it and
32:23
what's coming off. So, let's say like,
32:25
oh, I want to have brisket and steak and
32:27
mashed potatoes and french fries and
32:29
onion rings and all these things. It's
32:32
like, well, that would be great, but you
32:33
know what? That's just not feasible for
32:35
your party. So, you need to pick
32:38
pick your main thing.
32:39
>> But, if you do find that menu at a
32:41
party, I want to go to that party.
32:42
[laughter] That's some good food right
32:43
there.
32:44
>> to. Yes. Um so, think about, like we
32:47
said, reverse engineer. What's coming
32:50
off What What do you need to come off
32:52
the freshest before serving? And then,
32:55
backtrack. Usually, that's going to be
32:56
your meat, unless it was like a brisket,
32:58
like we mentioned. Um breads Breads also
33:01
usually need to come off the closest to
33:03
serving. If you're doing like a fresh
33:05
roll or a biscuit. Um so, think about
33:08
that. In a lot of the catering details
33:10
we've done, we would go to Sam's Club,
33:13
buy a big huge thing of rolls. Maybe I
33:15
would like heat them slightly, little um
33:19
melted butter on top, and then serve.
33:20
So, it gives it a little more of a
33:22
fresher
33:22
>> Yeah. fresher take on that. And I think
33:25
your biggest enemy in all of this
33:28
is not having a plan, number one, but
33:31
number two, not having the space.
33:33
But, there's also another factor that if
33:35
you're grilling
33:37
and you're using a wood-fired grill
33:38
versus gas, and I hope you are using
33:41
wood-fired, you can't run out of heat.
33:44
You can't run out of coals. You can't
33:45
stop halfway through this cooking
33:47
process and say,
33:49
"Uh the burgers and the steak are going
33:50
to be about 30 minutes late. I got to
33:51
build another fire." No. Make sure you
33:53
have enough fuel to get that done.
33:55
Absolutely. Do you remember
33:59
Uh-oh. the one time that Bonehead, our
34:02
beagle, got drunk off of a dessert? Yes,
34:05
and I've seen that happen twice in my
34:07
lifetime. So, as we're going in, we're
34:10
going to give you some tips on dessert.
34:11
Um but, we were It was actually when we
34:13
were hosting one of our cooking schools,
34:15
and we had um all the students had made
34:17
a bread pudding and a whiskey cream
34:19
sauce.
34:20
And everybody ate, and we were cleaning
34:22
up and doing dishes, and we had leftover
34:26
cream sauce. And one of the gals didn't
34:28
know what to do with it. Her name was
34:30
Peggy. I won't say last names to protect
34:32
the innocent. How are you, Peggy?
34:34
And she just poured it out into on like
34:36
a little like bush or something. It was
34:39
quite a bit, I think. And then we went
34:41
to
34:42
go doing dishes and clean up. Then we're
34:44
all sitting around the fire talking. And
34:46
I noticed Big was acting like pretty
34:48
lethargic and kind of like bobbing
34:50
around. And then she put it together.
34:52
Big had gone over and licked up all of
34:55
that whiskey cream sauce. And I think he
34:57
got a little buzzed. Yeah, I think he
34:58
had a hangover next morning.
35:00
>> guy. You know, but
35:01
uh
35:02
I can remember another instance where
35:04
bread pudding whiskey cream sauce come
35:06
into effect. We were feeding a bunch of
35:08
folks at Branson, about 450 people. Got
35:11
to where it was really rush time for
35:13
dessert, you know.
35:15
And
35:16
we'd made the mistake people letting
35:19
people put the cream sauce on their own
35:21
bread pudding slice. Oh, yeah. You know.
35:23
And that you got to regulate that stuff,
35:26
you know. And this little kid just kept
35:28
coming back up there and and he'd have
35:29
an empty bowl and he'd say, "My grandpa
35:31
needs some more of this whiskey cream
35:33
sauce." I bet he come five times, you
35:35
know. For grandpa? Yeah. Supposedly. So,
35:39
I didn't think nothing about it. But at
35:40
the at the time, too, we were so busy it
35:43
didn't get to bowl long enough to take
35:45
all the alcohol out of it, you know.
35:48
So,
35:49
we got through. Next we went to motel.
35:51
Next morning I was coming down the
35:53
elevator and
35:54
and this guy stopped at one floor and
35:56
got on. And he said,
35:58
"Hey Kent." I said, "Yes, sir."
36:00
He said, "I want to thank you."
36:02
I said, "I'm glad you enjoyed it." He
36:03
said, "No, I want to thank you for
36:05
giving my grandson his first hangover."
36:07
And I said,
36:09
"What are you talking about?" And he
36:10
said, "My grandson
36:12
got drunk on that whiskey cream sauce."
36:15
And I said,
36:16
"What he look like?" Cuz I mean, you see
36:18
so many people, you know.
36:19
>> And he told me and I said,
36:21
"He come up there like I know five times
36:23
said he was getting it for grandpa." He
36:25
said, "I didn't give him a bowlful." So,
36:27
you got Make sure you're going to bowl
36:29
it long enough to take the alcohol out
36:31
of it.
36:31
>> That's one of those tips where uh
36:33
portion control and serving serving the
36:35
folks works better. But, when we're
36:37
talking about desserts, this is an easy
36:40
easy way to get around cooking for a
36:42
crowd. And that is
36:44
make a dessert menu that is make-ahead,
36:47
for sure. Because that will do take away
36:50
so much stress. And there are a ton of
36:53
desserts to choose from.
36:55
Pies, cakes, brownies, any type of a
36:58
bar.
36:59
>> Yeah, homemade ice cream. Um ooh, yeah,
37:01
ice cream, too. Um because that is going
37:04
to make it so much easier. You can make
37:06
those 2 days ahead of time in some
37:09
cases. Well, if you made that stuff 2
37:11
days ahead of the We would have eat it
37:13
before it ever got to the party. You
37:14
better keep it under lock and key,
37:16
Naming. Yeah. Um if you do want to do a
37:19
hot dessert like a cobbler, which is a
37:21
really popular um dessert, especially in
37:24
the Dutch oven,
37:25
you just have to schedule your menu
37:28
around it. So, now you're looking at
37:29
what's coming off first. Okay, you
37:30
probably have your steak or your meat
37:33
coming off. Maybe you have a bread.
37:34
Okay, now you have a dessert that you
37:36
have to think about. So, it's just
37:37
planning that. If you want a hot
37:39
dessert, great. Then, make sure you're
37:42
doing more sides that were pre-prepped
37:44
that you don't have to worry about.
37:45
Maybe you did a brisket that's just
37:46
sitting in the Crock-Pot and you're
37:48
doing brisket sandwiches. So, then
37:50
really the only hot thing you have to
37:51
worry about is your dessert.
37:53
>> Yep. So, it just it just figures in the
37:56
planning of that. And if you're going to
37:57
make a cold dessert, I'm going to
37:58
recommend one. What's that? That is
38:01
Shannon's Nanner Puddin' out of the
38:03
cookbook. Can be made ahead of time. It
38:06
is
38:07
it is a crowd-pleaser. I guarantee you
38:10
you will be the hit of the party. People
38:12
will forget the steak, the brisket,
38:15
everything, and just go for the Nanner
38:16
Puddin'. You know what we could do, too?
38:18
We'll put in the description of this
38:20
video um some sample menus that we have
38:24
prepared that
38:25
really level out a good menu that has
38:29
good timing, that's easy to put
38:31
together, and feel free to swap those
38:32
out. But, that may give you some
38:34
inspiration for your next barbecue
38:36
outdoor party.
38:38
>> and send me an invitation. That's right.
38:40
If people are coming to your house,
38:42
they're there for you to enjoy. Don't
38:45
worry about the food as much. Of course,
38:47
yeah, it needs to be good, but like
38:50
people are there for the community first
38:52
off, right?
38:53
>> And delegate.
38:54
Delegate. Great
38:56
tip.
38:57
>> I mean, [clears throat] if Uncle Joe's
38:59
bringing seven kids and they can eat you
39:01
out of house and home, well, if they
39:02
ain't cooks, have them mow the grass,
39:04
you know? I mean, delegate.
39:06
>> You know, I love a good potluck. So, you
39:08
know, feel free to encourage people to
39:11
bring something, maybe even something
39:12
small though. Like, if you want to kind
39:14
of provide the majority of it, have them
39:17
bring a little even condiments or some,
39:19
you know, something easy. And I think
39:21
people like to feel like they're
39:22
participating a little Oh, yeah. You
39:23
know, when we were growing up, that's
39:25
the way when we had a lot of lot of
39:26
parties
39:27
and
39:28
everybody in the world would come from
39:30
gathered around from a mile off to half
39:32
a mile off, you know, and everybody
39:33
would bring something. You know, and it
39:35
was just the fact of getting all
39:37
together, but you knew what all the old
39:40
people were bringing and uh Would they
39:42
go there like old standbys?
39:43
>> Oh, yes. And it was you knew it was
39:45
going to be I mean, knock a home run. I
39:47
also want to mention disposable items.
39:51
>> Yep. Feel free to use like foil pans
39:54
instead of bringing out your casserole
39:56
dish. Use foil pans, um Crock-Pot
39:59
liners, so your just like clean up. Make
40:02
sure you have to kind of figure clean up
40:05
into your menu plan as well. Like, you
40:06
want that portion to be easy or you
40:09
definitely hire on the help of everybody
40:12
that's there. And
40:14
you know good people that you've invited
40:17
if they get in the kitchen afterwards
40:18
and help clean. Yeah, cuz there's a lot
40:20
of them folks and I've seen it happen.
40:22
They sneak in, they eat your food
40:26
and then they leave before they wash the
40:28
dishes.
40:28
>> That's sneaky.
40:29
>> Yeah.
40:30
That's why we had the beagle. He'd wash
40:32
a lot of dishes.
40:33
>> but if you have some pup taste testers,
40:36
they will sure help in the kitchen. But
40:38
pick that, you know, if you're looking
40:40
at your menu, pick your star.
40:42
Usually it's going to be the meat. Maybe
40:43
not, maybe it's going to be the dessert.
40:45
Pick the star of your menu and work off
40:49
of that. Work backwards from there.
40:51
That's going to make things a lot
40:53
easier.
40:54
Get extra ice. That's always something
40:56
that seems to
40:57
>> run out.
40:58
>> run out. Um if you are grilling or
41:01
cooking in a Dutch oven, make sure you
41:02
have plenty of fuel source
41:04
uh because those are the things that
41:06
seem to run out the most. Your hot coals
41:09
and your ice, right?
41:10
>> Yes. And uh
41:11
just
41:12
and just make sure everybody has a good
41:13
time. That's what it's about. I mean,
41:16
you can let this be stressful, but if
41:18
you got a good plan
41:21
and you understand what's going on, you
41:24
have a little knowledge about cooking,
41:26
it's the best time ever. Yeah. I think
41:28
um go easier on yourself. Like that's a
41:31
you know, don't don't take life too
41:33
seriously, don't take cooking too
41:34
seriously. Invite the people that you
41:36
love over and that's going to make the
41:38
party. Yeah, and don't use name tags on
41:40
the table because if they got to have a
41:41
name to know where they sit, they
41:43
probably ain't going to do the dishes.
41:45
So, if you want to make name tags for
41:47
the people that's coming, you just meet
41:49
them at the door and you put on there
41:50
dishwasher.
41:51
>> Ooh. Yard cleaner, you know, mow the
41:54
grass. Give them a title. That's a good
41:56
Yeah. Work up an appetite.
41:58
>> Yeah, for sure. Well, um we hope that
42:01
that gave you some inspiration or a few
42:03
tips to kind of de-stress when you're
42:05
throwing your next backyard party or
42:08
maybe you're doing some larger scale
42:09
catering. Um I think this will will help
42:13
give you some ideas of the the things
42:16
that we've gone through and the tricks
42:17
that we've learned over the years.
42:18
>> Yeah, and just remember it's it's about
42:22
bringing everybody together. And
42:24
everybody if you ask them
42:26
they'll bring a side, they'll bring a
42:27
dessert, you know, and take a little
42:29
pressure off of you. But just remember
42:31
the tips and tricks that we've shared uh
42:34
don't heat the kitchen up too much. Get
42:36
outside when you can, you know. And let
42:38
us know if you have another tip that we
42:40
missed cuz I love learning tips from you
42:43
all. Be sure we'd love it if you could
42:45
just give this video a like or leave a
42:47
review. It really helps the channel
42:49
grow. Yes, it does. But it is with
42:51
pride, honor, and privilege that I tip
42:53
my hat to all our servicemen and women
42:55
and all the veterans that have kept that
42:56
old flag a-flying over camp. We commend
42:59
you all and we lift you up in prayer
43:01
daily. And folks, I'm telling y'all too,
43:04
you're not alone in any of this even if
43:06
we ain't there cooking beside you,
43:08
we in there with you. But you're not
43:10
alone there too because God is with us
43:12
all. We thank you so much for tuning in.
43:14
We've had a great time. Hope y'all did.
43:16
We'll see you down the podcast trail.
43:28
Pioneer.
#People & Society