My first catering gig

Hi guys

Been away for a while... My friend turned 50 and asked me to do the cooking. Here is a few pics

Stuffed onions

Best BBQ beans

Veggies







Overall it was a success. The onions were over powered by the rest of the food. They would do better in a simple meal. The beans were outstanding. Fatties were a big hit as always. My first attempt at beef ribs went well. They were tender and had great flavor. Lots of compliments. One of the guests is a machinist. He said if I can que like that on my current equipment I deserve a real smoker 1/2" thick and offered to build it. We'll see if that pans out :shock: I think it was the hombrew talking :lol: I have more pics of the prep of all the dishes. If anyone would like to see them let me know

all looks good

and would like to see the prep

make some money to buy new bbq stuff:-D

The dish in the dutch oven is called Pan Haggerty (sp?). The host made it. It is potatoes, cheese and bacon.

Here is some early prep pics. The fatties was 5lb of sausage. I cut it into 1/4's rolled it flat. layed the fillings and rolled them back up. all 4 had different fillings

Cream cheese stufed jalapenos
pepper jack
cheddar and cram cheese
and one with regular jack

I'll get some pics up of the onion and bean prep

Tar River BBQ said:

Them there beans look mighty tastey, where did you get the recipe ?

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http://www.bbqu.net/season3/305_4.html#barbecued_beans

Best Barbecued Beans on the Planet

Method: indirect grilling
Serves: 12 to 16

• 1 pound smoked brisket or bacon cut into 1/4-inch slivers
• 1 can (15 ounces) black beans
• 1 can (15 ounces) dark red kidney beans
• 3 cans (each 15 ounces) baked beans or pork and beans
• 1 large sweet onion, finely chopped
• 1 red bell pepper, cored, seeded, and finely chopped
• 1 poblano pepper or green bell pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 3 to 6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in)
• 2 cups sweet red barbecue sauce (your favorite commercial brand)
• 1-1/2 cups firmly packed light brown sugar, or more to taste
• 1/2 cup Dijon mustard, or more to taste
• 2 teaspoons liquid smoke (optional; see Note)
• Coarse salt (kosher or sea) and freshly ground black pepper

You'll also need:
1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood chips or chunks (preferably pecan or hickory) soaked for 1 hour in hot water to cover, then drained.
1. If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.
2. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and brisket or fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (If you used bacon, you can drizzle a few tablespoons of bacon fat over the beans for extra flavor.)
3. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.
4. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve.
Note: If you cook the beans in a gas grill, you probably won't be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case. © 2006 Steven Raichlen | site design Benjamin Wilchfort

Yes everyone was full. I stopped by last night and half the people were back for leftovers:-D

As promised here is some prep pics of the beans and onions

Paulie G. said:

Absolutely outstanding spread. What did you stuff the onions with?

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I chopped the cores of the onions. Browned them with some bacon. Stuffed that mixture into the onion and topped with BBQ sauce and butter. Indirect grill until soft Approx 1 hour