Two CBBQA business members take on Nevada.
Outlaw BBQ Catering and Jeff's Classic BBQ Sauce were invited
to be the only vendors for the Ramada Express Hotel-Casino
in Laughlin, Nevada on November 21st & 22nd, 2003.
They were the host of the Big Ass Barbecue Event. This weekend
was the Rodeo Ropers Finals with over 3,000 competitors and
also a huge Gambling Tournament.
The Ramada provided the Bluegrass bands that played all weekend
and Outlaw cooked over 2,000 pounds of pork butt, beef brisket
and chicken. Jeff's Classic BBQ Sauce sold over 1200 bottles
of sauce and used over 9 gallons of sauce.
On Thursday afternoon Lee of Outlaw BBQ fired up his Southern
Yankee Bar-B-Q rotisserie pit smoker with Hickory and the
fun began. At 5:00pm brisket and pork butt were put on this
awesome cooker and it went nonstop until Saturday at 5:00pm.
This cooker was amazing, at 8:00am Friday morning we pulled
off the brisket and butts and I have never seen more juicy
and tender butts and brisket without basting. They cooked
since 5:00pm Thursday until 8:00am Friday and were perfect.
Why does than happen when you are not in a competition? Once
the beef and pork were taken off then chicken was put on.
Imagine an 8-foot long rotisserie pit with 300 pounds of chicken
in it. Again the chicken was awesome and it was basted with
Jeff's Classic BBQ sauce giving it that great bbq look and
taste we all love on chicken. Doug of Big Moose BBQ and Pete
from Pit Stop BBQ were also there helping with all this meat
as well as Audrey of Outlaw (Lees wife) who applied all the
rubs to all that meat and Karen of Jeff's Classic (Jeff's
Wife) who moved more sauce than she ever imagined.
Friday and Saturday, the Ramada Express served guests and
the public a BBQ lunch of pulled pork, brisket, and chicken,
accompanied by beans, coleslaw, salads, and cornbread.
Not only was the Ramada impressed but some of the other hotels
came over and booked us for several events in 2004 and also
the town's annual bluegrass festival. Between Outlaw BBQ,
Jeff's Classic BBQ Sauce and Southern Yankee Bar-B-Q smoker,
this was an incredible event, with lots of happy guests and
over 2,000 pounds of meat cooked and 1200 bottles of sauce
sold and not to mention the 9 gallons the hotel used.
The executive chef of the Ramada Raphael said it was the
first time they sold out on both days and that the other hotels
wanted to do the same at their hotels. They saw the lines
of people going around the building and wanted to know what
we were doing. He told them to come on over and find out.
He also stated that as a last minute change they decided to
put Jeff's Classic BBQ Sauce on their pork ribs they serve
in the buffet and for the first time they received compliments
on how good the ribs were. The executive chef was surprised