Saturday, May 30, 2026 Feeding ~50 hungry friends on Long Island! Starting at 1 PM and running late (midnight+) with smoke, grills, fire pit vibes, and good times 🔥🍖 Appetizers (to kick things off while the meats finish) - Smoked Deviled Eggs – hard-boiled eggs lightly smoked whole, then filled with creamy tangy filling + BBQ twists (bacon bits, smoked paprika, etc.) - Pork Belly Burnt Ends – crispy, saucy “pork candy” cubes smoked low & slow - Fresh Watermelon Slices/Cubes – cool, juicy refresh - Chips & Salsa – classic easy snacking Mains (the smoky stars of the show) - Texas-Style Smoked Brisket – slow-smoked whole packers, tender with perfect bark, sliced fresh - Fall-Off-The-Bone Ribs – baby back or St. Louis-style, rubbed, smoked, and sauced (or dry if you prefer) - Cornell Chicken Drumsticks & Thighs – marinated in the classic Upstate NY tangy sauce (vinegar, oil, egg, poultry seasoning), grilled on the gas grill with repeated basting for juicy, flavorful skin Sides (the perfect BBQ complements) - Classic Coleslaw – creamy and crunchy to cut through the richness - Pasta Salad – chilled, loaded with veggies and tangy dressing - Baked Beans – slow-cooked with bacon, onion, and BBQ sauce for that sweet-smoky depth Desserts (sweet finish to keep the party going) - Peach Cobbler – warm baked peaches with biscuit topping (served with ice cream if you want) - S’mores Station – graham crackers, marshmallows, chocolate + fire pit roasting for late-night fun - Undetermined - maybe a surprise! Plenty of sauces on the side (sweet, spicy, tangy BBQ + extra Cornell sauce), iced drinks, water, lemonade, all the beverages, and all the fixings. Comment below if you think I am missing anything!!

No I do not Cater anymore. I am an Exclusive Pitmaster and I still Cook Great Barbecue! I work for Security 1st Title of Nevada! And this is what I do!

Just wrapped a rack of ribs after 3 hours on the smoker. Only 3 hours to go! Below are the rubbed raw pics. Used my Crimson Maple Veil on this rack. I am going to prepare a glaze soon with same rub, some maple syrup, butter and a couple other ingredients. Updated… maybe too tender. Is that even possible?!?