Wow.

Let’s recap what happened over the course of a 48 hour period last week by the numbers.

We picked up a 397 pound beef carcass.  We cut all 4 of its legs off.  We drove it through some of the foulest smelling parts of Greeley.  We cooked it in an 18 foot grill and smoker that we borrowed from the AGR house.

Then we shredded about 175 pounds of beef directly off the carcass, and cooked it again the next morning in our own special blend of 7 herbs and spices.  In the hours before kickoff, we served about 500 people.

I think it goes without saying that this is the biggest Tailgate in the history of Wyoming.  It was certainly the first to garner media coverage on the front page of the state’s biggest newspaper.

Or get covered via video blogging, whatever the hell that is.

Our Tailgate was so dominant that it even generated an editorial in the Casper Star Tribune.

Now we face a new challenge.  Will we look back in 20 years and look at the Texas Tailgate as a one-time event?  Or will we see it as the true start of a real tailgating tradition in Laramie.

If you enjoyed yourself on Saturday, and you think it might be something you’d be interested in doing again, I think we already know the answer.