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<blockquote data-quote="Piratecat" data-source="post: 2437127" data-attributes="member: 2"><p>Actually, it wasn't at my place. We used to host it every other year, but three things happened:</p><p></p><p>1. The two other co-hosts got married to one another</p><p>2. The two other co-hosts bought a big house with a huuuuge lawn and a pool</p><p>3. The number of people attending grew to roughly 90 people</p><p></p><p>Thus, we now have it up in New Hampshire. The only down side is that as dusk falls, their mosquito population is positively vicious. That's a pretty small price to pay.</p><p></p><p>The day was a huge success! We cooked 98 pounds of meat, had 90 people attend (give or take a few), and had absolutely ideal weather. This is the 7th year we've done it, but this might have been my favorite. For one thing we finished preparing the food relatively early. . . last year the evite accidentally told people that the bbq started at 2pm instead of the 4pm we all assumed, and we were really caught off guard when folks showed up "early."</p><p></p><p>I have a few photos; I'll post them when I find my camera. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile :)" data-smilie="1"data-shortname=":)" /></p><p></p><p>Final meat list:</p><p></p><p>Beef brisket</p><p>Pork Morocco</p><p>Braised pork ribs</p><p>Smoked turkey</p><p>"Best" duck</p><p>Jamaican jerk ribs (the only disappointment -- we'll cook them differently next year)</p><p>Tuscan pork</p><p>Pulled pork with mustard/vinegar sauce</p><p>Duck Morocco</p><p>Ginger salmon</p><p>Mesquite halibut </p><p></p><p>Thank goodness everyone else brought side dishes and desserts.</p></blockquote><p></p>
[QUOTE="Piratecat, post: 2437127, member: 2"] Actually, it wasn't at my place. We used to host it every other year, but three things happened: 1. The two other co-hosts got married to one another 2. The two other co-hosts bought a big house with a huuuuge lawn and a pool 3. The number of people attending grew to roughly 90 people Thus, we now have it up in New Hampshire. The only down side is that as dusk falls, their mosquito population is positively vicious. That's a pretty small price to pay. The day was a huge success! We cooked 98 pounds of meat, had 90 people attend (give or take a few), and had absolutely ideal weather. This is the 7th year we've done it, but this might have been my favorite. For one thing we finished preparing the food relatively early. . . last year the evite accidentally told people that the bbq started at 2pm instead of the 4pm we all assumed, and we were really caught off guard when folks showed up "early." I have a few photos; I'll post them when I find my camera. :) Final meat list: Beef brisket Pork Morocco Braised pork ribs Smoked turkey "Best" duck Jamaican jerk ribs (the only disappointment -- we'll cook them differently next year) Tuscan pork Pulled pork with mustard/vinegar sauce Duck Morocco Ginger salmon Mesquite halibut Thank goodness everyone else brought side dishes and desserts. [/QUOTE]
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