pat
is One Chatty Farker
Catering a graduation party for my niece. She has requested pork and beef kabobs along with wings. The party will have about 200 guests.
Have the wings under control, but my initial thoughts are to make 300 kabobs...cubing up butts and brisket points. Then I begin to second guess myself...worried about things drying out. Not sure how to hold and keep moist.
Any suggestions or experience on how to do this? Any other ideas for meat kabobs? Don't think I want to use steak or pork loin.
Thanks for any thoughts or suggestions!
Have the wings under control, but my initial thoughts are to make 300 kabobs...cubing up butts and brisket points. Then I begin to second guess myself...worried about things drying out. Not sure how to hold and keep moist.
Any suggestions or experience on how to do this? Any other ideas for meat kabobs? Don't think I want to use steak or pork loin.
Thanks for any thoughts or suggestions!