Thread: Wedding cook
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Old 05-10-2013, 11:44 PM   #1
cazzy
Full Fledged Farker
 
Join Date: 02-08-12
Location: Katy, TX
Default Wedding cook

I haven't posted over here in a while, but thought I'd stop by and hang out with y'all for a while. I hope everyone has been doing great!

I'm cooking all the protein for my brother-in-law's wedding and i'm pretty stinking stoked about it! Loaded up my eggs and drove up to Lake Corpus Christi last night.

The Menu
15.5 lb CAB Brisket (Wet Aged for 28 Days)
9.25 lb Boston Butt
Six 5.5 lb Whole Chickens
4.5 lb Turkey Breast
5 lb Southside Market Jalapeņo Cheddar Sausage
5 lb Kiolbassa Polska Sausage

Made my brine last night and tossed all the poultry into the brine at 10am. The brisket went on at 6pm and the butt went on at 10pm.

The goods




Poultry in the brine



The sauce


My work area for the next 15 hours


Brisket before she went on


Butt on and ready to go


More to come
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Thanks from:--->