Well, it pretty much sucked. We were about 30 minutes late from the contract time.
I was originally concerned because he had fried chicken on the menu, and was wanting to fry it from start to finish with only a six burner range for 100. The menu was changed to ribs (I later found out that the big boss had vetoed the chicken).
Pork Spare Ribs (bottled sauce, rub from scratch)
Hot links (FarWest Meats, a decent brand)
Chicken Breast (for the non pork eaters)
Mixed greens (canned Glory greens (NB: Glory is a brand name for canned greens and other soul food stuff. I didn't know this, and asked for a recipe :o))
Corn bread (Marie Callender's mix)
Macaroni and Cheese (psuedo scratch, mac elbows plus shredded cheese, milk, and bottled cheese sauce)
Ceaser Salad (dressing from scratch per my recipe (though it got watered down when I wasn't looking to stretch it), bought croutons)
Little boss showed up at 7 to start the ribs. The cooking method was sear on the grill, and finish in a 200 deg oven. I clock in at 9:30 to do the sides and what not. I had to pull his ribs out of the convection oven ( we only have the one) at 1030 so I could do the mac and cheese and cornbread (I overfilled the cornbread pans and ended up with some hearth baked cornbread ). I stuck em back in at ~1130
As I'm getting food packed up, the big boss comes walking in and asks me about chafing dishes. Uhoh. That stuff was supposed to be the lil boss' job. I get that ironed out. At this point we're officially late. Lil boss is delayed because he left the hotlinks and chicken off his list, and got a late start on them. I hit my lowest point of the day when I got asked to rinse the soot of the chicken breasts.
So we get there. Chicken is dry. Ribs are tough and some are even bloody (!!!). Everybody was pretty much too polite to make a big deal about it though. Lil Boss is oddly cocky about the whole thing.
Lil boss is still employed, but I'm getting put in charge of the big saint pats day party. As I was leaving out planning meeting, the big boss asks if I can cure the corned beef, because raw brisket is so much cheaper then the ready to cook corned beef. I almost 'tebowed' right there.