Our Executive Chef, Steve Davenport, has been cooking away all day. We have several catered events this weekend that he's preparing for. And boy does it smell delicious. I was able to sneak down to the kitchen and snap a picture of a pork round at about 325 degrees. It was steaming and looking good!
At our Military Reunion Planners Conference last week, we were able to host one of the dinners. Steve smoked brisket and made some finger-lickin' good ribs.