Curly Posted August 3, 2006 Report Posted August 3, 2006 I usually bring in a foodsavered bag of something for lunch. All it takes is a few minutes in the microwave and it's ready to eat...as good as when it came of the grill. When I cut that bag open to put it on a plate...the murmuring starts immediately. Everyone starts giving me a hard time for not bringing enough for them. The smells gets them all hungry and they go to lunch and I have an hour or so of solitude. What a life
TheNakedWhiz Posted August 3, 2006 Report Posted August 3, 2006 Once in a while when I do ribs, I'll bring in a slab for the two guys on my team to share. I know, I should bring in 2 slabs. They go microwave them and come back and fill the aisle up with the lovely smell of smoked ribs. They usually get a few dirty/jealous looks from the rest. Hey, everybody can't be on my team!
ThreeDJ16 Posted August 3, 2006 Report Posted August 3, 2006 I get lots of request for my brisket at work. They are pretty mad about me not having a grill right now - hehe. -=Jasen=-
Curly Posted August 3, 2006 Author Report Posted August 3, 2006 Today it was pulled beef...yesterday babyback ribs....the day before pulled pork. They hate me.
tskyrocket Posted August 3, 2006 Report Posted August 3, 2006 Xmas Meat Every Xmas I cook up about 60# of pulled pork, brisket and chicken wings. I foodsaver it in to 6oz portions, put a fancy tag on them and give them out to employees at work. Special supervisors and my best friends got multi pack samplers. Everyone flocks my way when they see me rolling the cooler on a cart thru the shop. Since this past Xmas, our company has doubled in size so I might need to rethink how I do this. It might be easier to cook lunch for everybody than making up so many portions.
Sanny Posted August 3, 2006 Report Posted August 3, 2006 Today it was pulled beef...yesterday babyback ribs....the day before pulled pork. They hate me. Better take some to your cardiologist next appt, too.
ThreeDJ16 Posted August 3, 2006 Report Posted August 3, 2006 Re: Xmas Meat Every Xmas I cook up about 60# of pulled pork, brisket and chicken wings. I foodsaver it in to 6oz portions, put a fancy tag on them and give them out to employees at work. Special supervisors and my best friends got multi pack samplers. Everyone flocks my way when they see me rolling the cooler on a cart thru the shop. Since this past Xmas, our company has doubled in size so I might need to rethink how I do this. It might be easier to cook lunch for everybody than making up so many portions. Hey, can I work for you???? -=Jasen=-
ThreeDJ16 Posted August 3, 2006 Report Posted August 3, 2006 Today it was pulled beef...yesterday babyback ribs....the day before pulled pork. They hate me. Better take some to your cardiologist next appt, too. Ah pfft, we can just take a pill now days - hehehe! Damn, I sure hope they are working for me! -=Jasen=-
Curly Posted August 3, 2006 Author Report Posted August 3, 2006 Today it was pulled beef...yesterday babyback ribs....the day before pulled pork. They hate me. Better take some to your cardiologist next appt, too. That dang Sanny is turning into Gerard isn't she? Come on girl, where's all that "over exuberance" you once brought to the plate I ain't trying to live forever, just trying to live
ThreeDJ16 Posted August 3, 2006 Report Posted August 3, 2006 Share? Come on Curly, you don't share at work? When I break open the bag of chipped pork, ribs or brisket at work - they are like gulls flocking around. Mine...mine...mine..mine.mine (that is what gulls sound like to me). I occasionally put on the big feed for them too. -=Jasen=-
Curly Posted August 4, 2006 Author Report Posted August 4, 2006 Yeah, there's a couple of folks I share with at work...way too many for a big feed though.
Curly Posted August 4, 2006 Author Report Posted August 4, 2006 Sanny, Today I brought in grilled chicken...so you can give me a smiley OK? Well, they're legs, so the dark meat may get me a smaller smiley
tskyrocket Posted August 11, 2006 Report Posted August 11, 2006 Did the big cook yesterday for lunch at work today. Six butts done, foil and towel wrapped, sitting in a cooler in the lunch room ready for pulling in an hour. We'll see how many burgers and dogs are left over after 60+ staffers chow down on my offerings!
tskyrocket Posted August 11, 2006 Report Posted August 11, 2006 Received high praise for the pulled pork I brought in today. Only one butt left over, which I made some special doggie plates for my biggest fans and then handed over the rest for the Saturday crew to enjoy with the mess of leftover hamburgers and hot dogs. This might become expected of me on a monthly basis now. Next time, brisket. It is a great feeling to see people taste and enjoy what real bbq is.
