Cowboy Breakfast big as ever - gas charcoal grills

Leticia enjoyed the early days. morning tacos.
But they didn't go to the cowboy breakfast for 33 years.
Zulema said with a smile that they were there "to find me a cowboy to dance . ".
Sisters are one of 40,000 to 50,000 people who line up in the cool weather of Friday to enjoy sausage and egg rolls, biscuits and gravy, sausage rolls, at the San Antonio Stock Show and the rodeo's traditional kick-off, which starts next week, tamales and other snacks at the free food festival. This year's pre-
The Dawn kick-off ceremony was held in the parking lot of the cowboy ballroom at 410 northeast ring road.
It started at 4: 15 a. m. m. ;
An hour later, the police guided the arriving car to the verflow parking lot.
"We got a very good crowd," said one of the long term organizers of the breakfast . ".
"When we count the tortillas, we will know how many people are participating," he added with a smile . ".
As he spoke, dozens of volunteers worked in the industry.
The size of the gas and charcoal grill prepared a large amount of food for the hungry. By the 9 a. m.
Finally, he estimated 30,000 tortillas, as well as more than 10,000 biscuits and gravy, biscuits and sausage sandwiches, as well as 5,000 pastries and 10,000 tortillas, plus 20,000 picante sauces.
The food was washed down with 15,000 cups of coffee, 5,000 pint of milk and orange juice.
Mazac said that most local businesses donated food, supplies or money to feed the crowd, which was performed live by live country and western music, as well as others, and the cowboy Gunners wore it directly from the filmGunfight staged
The other audience liked a mechanical bull.
No matter how short
Behind the launch to them.
The annual breakfast is an event to raise money for the art school that trains tomorrow's chefs.
One of the future chefs is 18 years old and came to San Antonio less than a year ago from Lima, Peru.
Loo mixed cooking 50 with a huge spatula and a few other students-
Pound batch of Chorizo.
"This is my first time here," Lu said, trying to put the chef's hat on his head despite the intense mix.
When asked what he had learned from the experience, he replied: "work quickly.
I never thought there would be so many people early in the morning.
"It didn't surprise Mazac, who has been a part of the volunteer group that took part in the event for 30 years.
"They said there was no more free," Mazac laughed . ".
"I think they haven't been to San Antonio and the cowboy breakfast.