Many of you have read about the new Barbeque rig we put together.I
finally got a chance to take it way out in the field and see if it would perform
as expected.Cooking around town is easy, if something goes wrong you can
get it fixed up in a hurry.Being 80 miles out in the high country with
150 rig hands to feed along with their bosses is a little different.If
you blow it they don’t eat.You don’t want to experience that, believe me!
So I pull up on to the platform area and get started making things for lunch.
Typical set up in the middle of no where!We are setting up fast as we
have three hours to feed time!
Seasoning for me is Matthew, he sells on the rigs and asked me to come help
him with his sales effort.I told him sure as long as you help prep.
Nice feed of barbeque chicks, beans, tater salad, and peach cobbler.
The mud was a little bad since it kept raining.
It was fun, everyone liked the food.Matthew closed the deal and we had
Chef Bob Ballantyne
The Cowboy and The Rose Catering
Grand Junction, Colorado, USA