Reagan Robinson, 6, of Dallas, Texas, looks on as his mother, Stephanie Robinson, serves him a plate of Eddie Deen’s barbecue during the 2011 Texas Inauguration held on the grounds of the State Capitol. Photo by Rodolfo Gonzalez for the Austin American-Statesman.

It’s been 20 years since Eddie Deen first catered a Texas gubernatorial inauguration.

After George W. Bush’s party, Deen then catered all four of outgoing Gov. Rick Perry’s, and at the Capitol today, he’ll return with barbecue for 17,000 in honor of Greg Abbott’s ceremony.

On the menu are 4,000 pounds of sausages from the San Antonio-based Kiolbassa, which said last week is enough sausage to stretch one and a half miles.

Deen’s team does most of the cooking in Terrell, where his catering company is based, but they camp on Colorado Street the night before to get ready to serve 8,000 pounds of brisket, 170 gallons of barbecue sauce, 17,000 yeast rolls, 4,500 pounds of potato salad, 1,700 pies, 2,000 pounds of smoked chicken, 340 gallons of beans and 2,500 pounds of slaw, according to the Fort Worth Star-Telegram.