Hi, Gang!

It was a huge day here at Socotra House with medical appointments down at George Washington University Hospital. The trip itself was an adventure—Vic managed to throw up in the car while we were crossing Memorial Bridge—but that story amid the carnival that is Georgetown can wait until tomorrow.

First, the good news.

I have received the go-ahead to begin production on the new edition of Cooking With Oil, scheduled for release this fall. That was enough motivation to keep pushing ahead on what I hope will become a practical reference for feeding crowds of highly opinionated Boomers—and a few of our younger “Commie interns.”

That naturally led to this.

The seasonal purchasing window for bulk foods is underway, and I’ve decided to move up from buying an eighth of a cow to ordering a half cow from the good folks at Wyoming Pure Natural Beef. With the cookbook coming together, complete with recipes designed for hungry work crews on offshore rigs, drilling sites, and busy conference rooms, it seemed like the right time.

I’m still committed to the wire-bound edition of the cookbook. Yes, it’s more troublesome to store after a press run, but it lies flat on the counter while you’re cooking. That’s a worthwhile tradeoff.

Around here, summer means the Russell Cooktop comes alive on the back patio. The Weber grill rolls out under the awning, tables fill up, and “The Boys” seem to gather naturally as burgers, steaks, and briskets make their way across the fire. With blue skies and temperatures in the upper 80s, the patio becomes the unofficial dining room of Socotra House.

Of course, all of that requires organization.

The two chest freezers downstairs, tucked into the office parking spaces, have become the logistics center for bulk deliveries. Keeping them organized is almost as important as the cooking itself. The goal is simple: always have economical, nutritious protein ready to throw on the grill or slow-cook outside. I’m already looking forward to thick, slow-smoked ribs slathered with barbecue sauce while everyone gathers around after another long day.

Last year I ordered the one-eighth cow before the holidays, and it turned out to be one of the best food purchases I’ve made. We enjoyed outstanding ribeyes, excellent roasts, and enough premium ground beef to keep everyone happy for weeks.

This summer promises to be considerably busier, with activity around the clock, so we’re stepping up to the half-cow package while they’re still available.

Wyoming Pure offers two different cutting options. I prefer Option Two, which provides a broader assortment of steaks and roasts—including some terrific T-bones.

The company estimates a half cow will last between 35 and 45 weeks. I’m not entirely convinced of that. My guess is it’ll probably carry us through roughly two quarters, depending on how many people happen to show up around the grill.

I’ll report back as the experiment unfolds. Between burgers, steaks, roasts, and a couple of briskets cooked low and slow, we’ll get a pretty good measure of just how long the inventory really lasts.

That leaves one final question.

The barbecue sauce.

Everyone has a favorite. Most people are loyal to whatever they grew up eating, and I’ve learned it’s easier not to argue. If someone brings a bottle they love, I’ll happily use it.

For everyday cooking, though, I’ve settled on keeping gallon jugs of Cattleman’s BBQ Sauce in the pantry. It provides a dependable base that I can customize with spices from the big rack by duty Refridgrack while the meat is cooking. The same sauce also works beautifully in baked beans, casseroles, and other side dishes coming out of the oven.

It keeps things simple, feeds a crowd, and lets everyone leave the table happy!

Copyright © 2026 Vic Socotra
www.vicsocotra.com