This is my report on my time in Wilmington NC with OBR. I did get some photos while there, but did not get all I should have. There are not may shots of actual food prep because that was the busiest time, and I was, well, busy prepping food. 
Being up to my elbows in pork grease did not help either.
I arrived Wednesday morning, (the 19th), and left the Friday after the morning rush – my back told me I had been there long enough. Registration started at 6 AM each morning, and all volunteers had to register every day. We then were told where to go and what to do. The first two mornings, I helped prep pork butts which meant shredding, weighing, and packing in cambros for shipment. Each cambro contained 250 servings – either a protein or a side. The third morning, I helped prep sides. There was also another prep time in the afternoons. That was when butts got rubbed, (I asked if I could pick the butts I rubbed and was told no – with a few laughs), as well as pork loins and turkey breasts, ( did not ask about breasts...).
After the morning prep, a BBQ team out of Dallas TX named Baker's Ribs fixed a hot breakfast. They have a number of restaurants, so you might give them a try if you find one. They also prepared hot lunches and dinners for the volunteers. And the food was very good – a lot better than I expected. There was a man named Chad Scott there with his ice cream bus giving ice cream to volunteers, and Krispy Kreme donated a ton of donutes for the volunteers too. There were coolers of water and Gatorade everywhere.
There were always some small jobs needing doing. Cleaning, or moving equipment, or food, or whatever. There was a tent for volunteers to rest in and eat in. Supervisors would come by and ask for people to help with something. There were always enough volunteers – especially when they needed help in one of the refrigerated trucks.
I couldn't find a hotel room anywhere, but did finally manage to get a bunk in one of their “bunk trailers”. They also had a trailer with hot showers although with the temps in Wilmington, I never took a really hot shower.
There's probably a bunch I have forgotten, so ask questions if you want.
Here are the photos:
This is the tote board where they keep up with what they have done.
The Operations tent where management ran the operation from. It's also the morning check-in point.
Standing next to the Operations truck looking towards the food prep area.
There were eleven trailers, (most refrigerated), for food.
Some of the eleven commercial smokers, (Old Hickory), with the large generator. Each smoker could hold 80 butts for up to 8000 lbs a day - if needed.
The protein prep area. It looks kind of sterile here with nothing happening.
Sides were prepped here. There were six cookers that could hold 250 servings each.
There were 4 water heaters used to preheat the water for making sides. This was so that they could prep sides faster.
These cambros were lined with plastic bags and filled with food - 250 servings each.
This was the break tent where volunteers ate and waited for small assignments.
Breakfast being served by Baker's Ribs.
EGGS! It's what's for breakfast...
Being up to my elbows in pork grease did not help either.I arrived Wednesday morning, (the 19th), and left the Friday after the morning rush – my back told me I had been there long enough. Registration started at 6 AM each morning, and all volunteers had to register every day. We then were told where to go and what to do. The first two mornings, I helped prep pork butts which meant shredding, weighing, and packing in cambros for shipment. Each cambro contained 250 servings – either a protein or a side. The third morning, I helped prep sides. There was also another prep time in the afternoons. That was when butts got rubbed, (I asked if I could pick the butts I rubbed and was told no – with a few laughs), as well as pork loins and turkey breasts, ( did not ask about breasts...).
After the morning prep, a BBQ team out of Dallas TX named Baker's Ribs fixed a hot breakfast. They have a number of restaurants, so you might give them a try if you find one. They also prepared hot lunches and dinners for the volunteers. And the food was very good – a lot better than I expected. There was a man named Chad Scott there with his ice cream bus giving ice cream to volunteers, and Krispy Kreme donated a ton of donutes for the volunteers too. There were coolers of water and Gatorade everywhere.
There were always some small jobs needing doing. Cleaning, or moving equipment, or food, or whatever. There was a tent for volunteers to rest in and eat in. Supervisors would come by and ask for people to help with something. There were always enough volunteers – especially when they needed help in one of the refrigerated trucks.
I couldn't find a hotel room anywhere, but did finally manage to get a bunk in one of their “bunk trailers”. They also had a trailer with hot showers although with the temps in Wilmington, I never took a really hot shower.
There's probably a bunch I have forgotten, so ask questions if you want.
Here are the photos:
The Operations tent where management ran the operation from. It's also the morning check-in point.
There were eleven trailers, (most refrigerated), for food.
EGGS! It's what's for breakfast...
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