How To Cook Out for 300 People

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Because I was up late for my cookout, I wasn’t able to make it for the beginning of the Ox Roast. That thing starts early! By the time I got down to the park, the beef had already been on the spit for 13 hours.

And just look at that crust.

Andy and Scott handled the carving again.

I could pull up a chair to the carving table. Give me a sharp knife and a jar of horseradish sauce and stay out of the way.

Things got a little too hectic while the crowd was coming through for the first round for me to get any pictures. After it settled down, Steve stepped in for the second shift on the slicer.

Imagine how full we all were that we left three pans of this for sandwiches the next day.

The table full of sides gets fuller each year. It used to be one table, now it’s six.

And with the perfect weather, we had a really nice turnout. Click the picture below for a large shot of the crowd just after dinner. I hadn’t planned on sticking the two pictures together that make up this shot, so excuse the rough join between them.

And with that, the summer season is over. Time to put away the sandals and take out the snow brushes. If history is any guide, we’ve got about a month-and-a-half until the first snow.

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