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View Full Version : Event coming up this weekend (11/8-9)


Bigmista
11-05-2008, 12:07 PM
Bigmista's Barbecue will be vending at the Pasadena Art Festival this weekend.

We will be serving Pulled Pork, Ribs, Tri-Tip, Chicken and Links. Both sandwiches and dinners. We might even try out a few specialty items. More on those after the festival.

Gonna have to precook some of the meat in oreder to be able to start selling at 10am.

Anybody have experience with cooking ribs half way, chilling them and finishing the cook, the day of? All suggestions accepted.

Also, all my So Cal brothers and sisters are enocouraged to come and visit. This is your official invitation. It will be in in front of City Hall in Pasadena on Holly and Garfield. Looking forward to seeing some of you there!

Desertdog
11-05-2008, 12:26 PM
Have fun, Neil. Wish I could join you. Show those folks in Pasadena the fine "Art" of BBQ!

Marsha
11-05-2008, 01:18 PM
Bigmista's Barbecue will be vending at the Pasadena Art Festival this weekend.

We will be serving Pulled Pork, Ribs, Tri-Tip, Chicken and Links. Both sandwiches and dinners. We might even try out a few specialty items. More on those after the festival.

Gonna have to precook some of the meat in oreder to be able to start selling at 10am.

Anybody have experience with cooking ribs half way, chilling them and finishing the cook, the day of? All suggestions accepted.

Also, all my So Cal brothers and sisters are enocouraged to come and visit. This is your official invitation. It will be in in front of City Hall in Pasadena on Holly and Garfield. Looking forward to seeing some of you there!

Oh man! I would LOVE to go check out your food and the set-up. I bet it will be delicious! We are just a bit too far away, though. Make sure to take a bunch of photos.

Pre-cook the meat? We are crazy people. When we are vending and need to start serving at 10am we just get there at the butt-crack of dawn and cook up everything that morning. Our staff grumbles as they roll in before dawn. Maybe we should try it your way, eh? :wink:

I'll be interested to hear more after the weekend is over.

Bigmista
11-05-2008, 01:35 PM
Pre-cook the meat? We are crazy people. When we are vending and need to start serving at 10am we just get there at the butt-crack of dawn and cook up everything that morning. Our staff grumbles as they roll in before dawn. Maybe we should try it your way, eh? :wink:

I'll be interested to hear more after the weekend is over.

I wish we could get there earlier. The earliest we can setup is 6:30 am. Gonna take an hour to get setup and get the smoker up to temp. Doesn't leave us enough time to get the ribs ready. Not to mention cooking some of the tri-tip and warming up the pork.

Gotta do what ya gotta do!

Bbq Bubba
11-05-2008, 01:44 PM
Uncut spares on the Lang, smoked for 3 hrs, foil for 1 and pull em.

Put back on smoker still foiled for about an hour (i put 4 racks in a full pan and cover) then unfoil and on the grate to firm up and sauce (glaze).

Came out very nice, not over tender. Hold in cambro uncovered or warming box!

YMMV (BBS mod) :cool:

Bigmista
11-05-2008, 01:58 PM
Cool! That's the kind of info I need!

I also think I will smoke the butts tonight. And foil and refrigerate them in the morning. Put them in the oven about 4am on Saturday and heat until I get ready to leave. Then just toss them in the cambro to hold until I am ready to pull them at the festival.

Comments?

Marsha
11-05-2008, 02:50 PM
I wish we could get there earlier. The earliest we can setup is 6:30 am. Gonna take an hour to get setup and get the smoker up to temp. Doesn't leave us enough time to get the ribs ready. Not to mention cooking some of the tri-tip and warming up the pork.

Gotta do what ya gotta do!

Yes, it does sound the time constraints would make it better to pre-cook. Don't you just love those Cambros!? Plus, we don't normally sell pulled pork, but I think we should try it next season.

BBQ bubba, love your ideas!

Bbq Bubba
11-05-2008, 03:02 PM
Cool! That's the kind of info I need!

I also think I will smoke the butts tonight. And foil and refrigerate them in the morning. Put them in the oven about 4am on Saturday and heat until I get ready to leave. Then just toss them in the cambro to hold until I am ready to pull them at the festival.

Comments?

Thats EXACTLY what we do!

Butts in the oven at 4 am, butts in the cooker by 8 am, pulled at 9:30 and serving at 10am!

Professor Salt
11-05-2008, 07:05 PM
I'll be working this weekend, so won't be able to attend. Sounds like a good event. Hopefully will lead to more business for you!

grillfella
11-06-2008, 12:16 AM
Hey Neil you gonna be there Sunday? I have a catering gig Sat I will try to stop buy and say hello Sun:-D

Bigmista
11-06-2008, 12:17 AM
I will most definitely be there Sun. Come on by so I can shake your hand!

grillfella
11-06-2008, 12:18 AM
Yes Sirr looking foreward to it

Bigmista
11-06-2008, 08:49 AM
I did a Pre-cook on some of the ribs last night. About 2.5 hours in the smoke. This morning they go into the fridge until Saturday morning.

http://i77.photobucket.com/albums/j67/bigmista/Pasadena%20Arts%2008/PasadenaArts08005.jpg

http://i77.photobucket.com/albums/j67/bigmista/Pasadena%20Arts%2008/PasadenaArts08007.jpg


And here is a brisket I did overnight...

http://i77.photobucket.com/albums/j67/bigmista/Pasadena%20Arts%2008/PasadenaArts08008.jpg

tony76248
11-06-2008, 08:55 AM
I normally pre-cook everything but the ribs. I subscribe to the Marsha method, get there at the butt crack of dawn.

That said, I prepared ribs (12 racks) for a Christmas party last year and did smoke the ribs for three hours, then wrap them in foil and smoke them for two more hours (at 225 degrees) then finish them the next day. I started them in the foil and glazed them on the customers gas grill. I was actually very impressed with how they came out. It worked out great because I didn't have to haul in my smoker and ribs were also the only thing I provided.

I try not to do the ribs due to the amount of attention they require but I made the mistake of blabbing my big mouth and sharing leftover ribs following a comp and now that is what folks want.

My question is how many racks are you going to cook for the gig?

I think that what I need to do in the future is provide ribs, but not competition ribs. Sort of hard to do though, because I don't want to dissapoint anyone.

tony76248
11-06-2008, 09:00 AM
I did a Pre-cook on some of the ribs last night. About 2.5 hours in the smoke. This morning they go into the fridge until Saturday morning.

http://i77.photobucket.com/albums/j67/bigmista/Pasadena%20Arts%2008/PasadenaArts08005.jpg

http://i77.photobucket.com/albums/j67/bigmista/Pasadena%20Arts%2008/PasadenaArts08007.jpg


And here is a brisket I did overnight...

http://i77.photobucket.com/albums/j67/bigmista/Pasadena%20Arts%2008/PasadenaArts08008.jpg

Big,

Those ribs look great, with the drawback on the bones that you have, I would guess that they are ready to be glazed. How much help are you going to have at this gig? That is why I asked about how many racks of ribs you are gonna cook. Those things take so much attention and they pull you away from serving and whatnot. Just my opinion.

big brother smoke
11-06-2008, 09:35 AM
When I do ribs for the "Ranch," I smoke them on the rig 3/5ths of the way and bring closure on the Santa Maria at the "Ranch."

lazybonesmoke1
11-06-2008, 09:39 AM
I pre-cook brisket, pork butt and ribs when I do festivals and even parties. I smoke them for about 2.5 hours at 225 then immediately refridgerate them. Then I put them in the smoker on site at about 300 for about an hour and finish them over a charcoal grill and cut to order basically. I keep them in a hot box and do them in batches...... What kind of equipment are you going to have there?

Bigmista
11-06-2008, 09:46 AM
I will probably do 25-30 rack total and I only 3.5 hours total time before the festival opens so I need to have some done ahead of time.

Bigmista
11-06-2008, 12:50 PM
The brisket was done with a triple layer rub a la Barbefunkoramaque. I used Lawry's, his brisket rub and another layer of coarse black pepper. Smells awesome!

barbefunkoramaque
11-06-2008, 05:46 PM
neil, remember my sexy ribs video. Look in my profile. Those first set of loinbacks were called "Breaks My Heart Loinbacks" for a Reason

People will kill me if I told you why so PM me and I will tell you. I always have some of these frozen halfway in case I run out of product and there's a line.

7779311

Bigmista's Barbecue will be vending at the Pasadena Art Festival this weekend.

We will be serving Pulled Pork, Ribs, Tri-Tip, Chicken and Links. Both sandwiches and dinners. We might even try out a few specialty items. More on those after the festival.

Gonna have to precook some of the meat in oreder to be able to start selling at 10am.

Anybody have experience with cooking ribs half way, chilling them and finishing the cook, the day of? All suggestions accepted.

Also, all my So Cal brothers and sisters are enocouraged to come and visit. This is your official invitation. It will be in in front of City Hall in Pasadena on Holly and Garfield. Looking forward to seeing some of you there!

barbefunkoramaque
11-06-2008, 05:55 PM
what Big Mista is not telling you is that I also gave him another container of large grained spice rub that he must think sucks!

:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D

and he keeps rubbing it in by showing those damn pictures of his ribs that make me mad...er hungry.

"want some ice cream? Psyche!"

eddie murphy

301a

Bigmista
11-06-2008, 06:55 PM
The large grain rub is what I'm using!!! Not the butt glitter. I will use the butt glitter on a couple of the butts I am cooking tonite.

barbefunkoramaque
11-06-2008, 11:37 PM
The large grain rub is what I'm using!!! Not the butt glitter. I will use the butt glitter on a couple of the butts I am cooking tonite.

ahhhhh I see. I have been sitting here wondering why you didn't IM me back when I said I'd give you the list of ingredients. I thought I pissed you off LOL.

I am confused. If your first layer is Lawreys and your second layer is the large grained stuff I sent you that needed extra pepper added to the mix, what would be your third layer if you removed the Butt Glitter?

Of course if you did it with no butt glitter.....ahhhhh You are going for real old school... like before the Titanic Old school. ahhhhh haaahhh... ****, at least add some Don Cornelius seed.

412

Bigmista
11-06-2008, 11:52 PM
The third layer was the coarse pepper that I didn't add before. The Barry White Rub didn't have any Don Cornelius seed?

Qcrue2U
11-07-2008, 01:08 AM
Good luck man!! Hope all goes well!!

big brother smoke
11-07-2008, 09:00 AM
The Barry White Rub didn't have any Don Cornelius seed?

Sounds like y'all been smoking weed!:biggrin:

hossrocks
11-09-2008, 02:45 PM
Hey Big, we have had alot of luck in our vending events by pre cooking everything and sealing it up in food saver bags. All you have to do is drop them in hot water for about 20 minutes. It works great for Pulled pork, brisket and ribs. Once it's up to temp we drop it our hot table to hold until it sells. If you don't sell it just drop it in ice water to cool it back down and stick it back in the frezzer. This minimizes the waste and you always have hot product.

Hope this helps

barbefunkoramaque
11-09-2008, 03:09 PM
I can't wait till Funkmaster West gets back from this little venture. I am ready to see some pics and positive vibes. Neil's food always looks so good.

Against The Grain
11-09-2008, 03:33 PM
I know this is late. We usually fully cook meat, chill, then wrap in plastic food grade film or Cryovac the meat with jucies. You can reheat in both up to 200 without it melting the plastic.

Bigmista
11-09-2008, 11:41 PM
I'm bushed. The weather was great. The crowd sucked. Brethren came out to support us. The other food vendors quit and left. We worked what little crowd there was. Fed the MC and the ands so they would talk about us on the mic. The promoter wouldn't take a commission from us and apologized for the crowd being so small.

We broke even. Pics are here. (http://s77.photobucket.com/albums/j67/bigmista/Pasadena%20Arts%2008/) MrsMista is already passed out. I'm going to bed.

timzcardz
11-10-2008, 04:36 AM
We are cook for a festival in two weeks. They are expecting 8000 people over the course of the weekend. We are serving pulled pork, chopped chicken, tri-tip, st. louis ribs and links. We will have 4oz. sandwiches and 6oz. dinners.

Anybody want to take a stab at how much of each meat we should buy?
I think first you should ask yourself an important question. "Is this a real number or some inflated hype?"
I'm bushed. The weather was great. The crowd sucked. Brethren came out to support us. The other food vendors quit and left. We worked what little crowd there was. Fed the MC and the ands so they would talk about us on the mic. The promoter wouldn't take a commission from us and apologized for the crowd being so small.

We broke even. Pics are here. (http://s77.photobucket.com/albums/j67/bigmista/Pasadena%20Arts%2008/) MrsMista is already passed out. I'm going to bed.

Neil, I'm sorry to see that I had a good point, but glad to see that the promoter at least did the right thing.

From the pics it really did happen and it looks like a nice setup you have going.

Against The Grain
11-10-2008, 09:36 AM
Looked great!

tony76248
11-10-2008, 10:47 AM
You can't pay enough for that learning experience. I always walk away from each job with something under my belt. It is better to walk away with something in the wallet too.

That is why I always say, "what is your time worth to you", that sets the baseline!

Do you know who says this?:


"Hang with successful people and you will become successful, cook with good cooks to become a champion and cook for people with money and overcharge them while they rain appreciation and applause upon you."

Bigmista
11-10-2008, 12:25 PM
Ummm..you?

Countryhb
11-10-2008, 12:31 PM
Sorry to hear this was a repeat of Watts...glad you got your money back at least.

Bigmista
11-10-2008, 01:02 PM
Yeah. It helped also that MrsMista's cousin made some bomb desserts for us to sell.

Fall Fruit Crumble
Bread Pudding with Whiskey sauce

and

Pecan Pie Cheesecake!!! I wanted to eat the whole pan myself but I couldn't because it was so rich! Awesome!!

big brother smoke
11-10-2008, 01:11 PM
Chalk it up to experience when you break even!

Bigmista
11-10-2008, 02:06 PM
That's all we can do. Learned some stuff. Sandwiches out sold meals. 2 meat combos with soda and dessert sold better that other meals.

So our best sellers were our cheapest item and our most expensive item.

Brian in So Cal
11-10-2008, 07:03 PM
That Bread pudding with whisky sauce and the cheesecake were awesome. Didn't get a chance to try the fall fruit crumble. (it sounded to healthy to me).:mrgreen:

Glad at least you broke even with those small crowds.

TysDad
11-10-2008, 07:23 PM
Neil,
That event used to be held in a nice grassy park and was huge according to my SIL JoAnne. It got a new director and moved...and you saw what happened. One of the art vendors was from Sonoma, so at least you paid less for travel!

If you learned what worked and didn't without a zillion people yelling at you this time and broke even, you did really well. The next one will be full throttle and running out of food and you'll be prepared --- or at least happy that it's busy!

I wish I'd seen the bread pudding on the board...I love bread pudding. It was sitting on the ground and too low for me to see very well.... Any way to hang it up at a normal person's eye level?


.

Bigmista
11-10-2008, 07:50 PM
We're going to buy an easel tonight!!

tony76248
11-11-2008, 11:33 AM
Ummm..you?

Good call! :biggrin:

Bigmista
11-11-2008, 01:14 PM
Seems like we are both bright, huh?

barbefunkoramaque
11-11-2008, 02:27 PM
That Bread pudding with whisky sauce and the cheesecake were awesome. Didn't get a chance to try the fall fruit crumble. (it sounded to healthy to me).:mrgreen:

Glad at least you broke even with those small crowds.

Argh I bet Big Mista Bread Pudding is good. I miss bread pudding. I used to make it with day old Krispy Cream Donuts when they had a store in the Casino that my wife worked at. It was so good and I don't have the heart to make it cuz once you've had bread pudding made with KK donuts theres no going back.

No pictures of the pudding at all Neil?

HB-BBQ
11-11-2008, 02:34 PM
Argh I bet Big Mista Bread Pudding is good. I miss bread pudding. I used to make it with day old Krispy Cream Donuts when they had a store in the Casino that my wife worked at. It was so good and I don't have the heart to make it cuz once you've had bread pudding made with KK donuts theres no going back.

No pictures of the pudding at all Neil?
Krispy Kreme bread pudding man that is just so wrong but sounds quite tasty. I can see why you wouldnt want to go backwards after that...Neil I'd love to see pics myself and maybe a recipe if you cared to share. Whiskey and bread pudding are two of my favorite things, I'd love to be able to combine the two.

Bigmista
11-11-2008, 03:30 PM
MrsMista's cousin made the bread pudding. When I make I don't use Krispy Kremes. I use the BIG donuts from one of those little placces on the corner that says "Donuts Hot Dogs Ice Cream Chinese Food". I use a dozen glazed and an apple fritter for texture.

Bigmista
11-11-2008, 03:31 PM
Rob, the Pecan Pie Cheesecake was my favorite. She put her foot in that!! Graham cracker crust, pecan pie filling, pecans and the the cheesecake baked on top.

*drool*

Marsha
11-13-2008, 06:10 PM
Well I am glad to hear you at least broke even. And thank goodness the promoters understood and didn't charge you.

Those desserts sound awesome!!!

barbefunkoramaque
11-13-2008, 06:18 PM
MrsMista's cousin made the bread pudding. When I make I don't use Krispy Kremes. I use the BIG donuts from one of those little placces on the corner that says "Donuts Hot Dogs Ice Cream Chinese Food". I use a dozen glazed and an apple fritter for texture.

U're killing me for some vittles

Brian in So Cal
11-13-2008, 06:36 PM
Just kinda sitting here wishing I had some Bread pudding with Whiskey Sauce.

barbefunkoramaque
11-13-2008, 06:39 PM
Just kinda sitting here wishing I had some Bread pudding with Whiskey Sauce.

Hey, I got the Whiskey... but its too runny... okay, actually its still in the bottle in my freezer.

Brian in So Cal
11-13-2008, 09:17 PM
Hey, I got the Whiskey... but its too runny... okay, actually its still in the bottle in my freezer.

Sometime if I ever make it out that way maybe I can help you drink that Whiskey.:-D

Marsha
11-14-2008, 03:09 PM
Sometime if I ever make it out that way maybe I can help you drink that Whiskey.:-D


Hehehe, now that I have met you I know what this from your signature is all about! :lol:

"As a matter of fact I am a rocket scientist! "

HB-BBQ
11-14-2008, 03:17 PM
Rob, the Pecan Pie Cheesecake was my favorite. She put her foot in that!! Graham cracker crust, pecan pie filling, pecans and the the cheesecake baked on top.

*drool*
Aw man that sounds even better than the bread pudding. Now I am even sorrier that I didnt make it up there :cry::mrgreen: