The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Catering, Vending and Cooking For The Masses. (http://www.bbq-brethren.com/forum/forumdisplay.php?f=62)
-   -   Event coming up this weekend (11/8-9) (http://www.bbq-brethren.com/forum/showthread.php?t=51697)

Bigmista 11-05-2008 12:07 PM

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!

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

Quote:

Originally Posted by Bigmista (Post 774700)
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

Quote:

Originally Posted by Marsha (Post 774760)

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

Quote:

Originally Posted by Bigmista (Post 774779)
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

Quote:

Originally Posted by Bigmista (Post 774797)
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/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

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

Quote:

Originally Posted by Bigmista (Post 775327)
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

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.


All times are GMT -5. The time now is 04:51 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.