Event coming up this weekend (11/8-9)
 

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!

Have fun, Neil. Wish I could join you. Show those folks in Pasadena the fine "Art" of BBQ!

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.

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!

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:

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?

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!

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!

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!

Hey Neil you gonna be there Sunday? I have a catering gig Sat I will try to stop buy and say hello Sun:-D

I will most definitely be there Sun. Come on by so I can shake your hand!

Yes Sirr looking foreward to it

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/j6...aArts08005.jpg

http://i77.photobucket.com/albums/j6...aArts08007.jpg


And here is a brisket I did overnight...

http://i77.photobucket.com/albums/j6...aArts08008.jpg

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.

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.