There are a number of things we need to make this process come off clean, and I will list each one, along with current status:

 

1: Grill - Reserved, and verified.   1 8-foot by 4 or 5 foot tow-behind grill, to be delivered before 9 AM on the 19'th, to the 'fire lane' or the part of the turn-around in front of the hotel closest to the gazebo.

 

2: Charcoal - Contacted GFS, verified that they will have natural chunk charcoal available, and they requested I call 2 weeks in advance, and verify the availability of volume.

 

3: Heat - At the moment I have absolutely no idea how we are going to get upwards of a hundred pounds of charcoal lit without lighter fluid, but if someone has a good idea, please bring it forward.

 

4: Meat - Verified at Sams club that top sirloin is available in volumes up to 400 LB, requested a heads-up 2 weeks in advance to insure it is available, and put aside for us.

 

5: Salt - I have contacted my local Meijer, and they have verified they will bring in an extra 30 of their 5 LB boxes of salt, so that I can purchase enough.

 

6: Tables - I have spoken with Jer Lance, and he has requested two tables be provided outside, for prep and cutting

 

7: Trash Cans - I have not put any though into this yet, but some should be.   With 3-400 people getting paper plates, forks, and knives, and 20+ cryovac packages being opened, sliced, and trimmed, there is liable to be a significant need.

 

8: Flat and Silverware - I requested of Steve DeHart, in his Con Suite shopping trip, to pick up 800 high quality plates for steak, and knives and forks for four hundred.

 

9: Steak Prep - I have done absolutely nothing regarding cutting boards or knives.   If anyone here has nice knives, a good chef steel, or large cutting boards, it would be awesome if they stepped up and brought them.   Eduardo has volunteered to direct, but in my mind it would be best if he served as executive of this process, and we all served as hands. . So, on to 10

 

10:  Volunteers - Some of you, if I recall, volunteered to help cut meat, tend grill, serve, what have you.   I feel like we need more people.   2 cutting and salting, two grilling, one bringing the grillers salted meat on-time, one collecting cooked steaks, one cutting up those steaks for service, one serving steak, and one checking names off the list, and Eduardo making sure we do everything right.   That's 10 people.   We currently have 5, assuming that everyone on this list can make it, has no schedule snafu's, Etc.   Plus, I would like to see some ladies in the mix.   If anyone has friends, spouses, Etc, who would ENJOY being involved (no press ganging here!)  speak up!

 

11: Tongs - We need us some Grill tongs!

 

12: Organization - We need the list when pre-reg closes.   We need a way of handling at-con buy in.   We need a way to handle the cap / cutoff.   We need a way to organize that list so we can find people, out of the 300+, and cross them off quickly.   We need scheduling.

 

13: Cleanup - Once the grill is cooled, we need to at least scrape it down once, and then we need to handle the ashes and salt.   Probably need a metal bin of some kind to handle the hot ash.   Probably need a flat shovel or something to scoop it out.   Need to know where to put it once 2we get it out of the grill.

 

 

 

Whew.   So far, that's what I have.   Please, feel free to forward this email to anyone you think might want in, who might have ideas, who might have a use for salty ashes, who might be willing to lend tools, advice, or manpower!

 

And, If we end up with 10 people. . .We probably need 8 more chairs, because I only have 2.