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

Bigmista

Bigmista

somebody shut me the fark up.
Joined
May 24, 2004
Messages
12,031
Reaction score
3,181
Points
0
Age
60
Location
Long Beach, CA
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!
 
Bigmista said:
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!
Click to expand...

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.
 
Marsha said:
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.
Click to expand...

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?
 
Bigmista said:
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!
Click to expand...

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!
 
Bigmista said:
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?
Click to expand...

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

PasadenaArts08005.jpg


PasadenaArts08007.jpg



And here is a brisket I did overnight...

PasadenaArts08008.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.
 
Bigmista said:
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.

PasadenaArts08005.jpg


PasadenaArts08007.jpg



And here is a brisket I did overnight...

PasadenaArts08008.jpg
Click to expand...

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.
 
When I do ribs for the "Ranch," I smoke them on the rig 3/5ths of the way and bring closure on the Santa Maria at the "Ranch."
 
I pre-cook brisket, pork butt and ribs when I do festivals and even parties. I smoke them for about 2.5 hours at 225 then immediately refridgerate them. Then I put them in the smoker on site at about 300 for about an hour and finish them over a charcoal grill and cut to order basically. I keep them in a hot box and do them in batches...... What kind of equipment are you going to have there?
 
I will probably do 25-30 rack total and I only 3.5 hours total time before the festival opens so I need to have some done ahead of time.
 
The brisket was done with a triple layer rub a la Barbefunkoramaque. I used Lawry's, his brisket rub and another layer of coarse black pepper. Smells awesome!
 
neil, remember my sexy ribs video. Look in my profile. Those first set of loinbacks were called "Breaks My Heart Loinbacks" for a Reason

People will kill me if I told you why so PM me and I will tell you. I always have some of these frozen halfway in case I run out of product and there's a line.

7779311

Bigmista said:
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!
Click to expand...
 
You must log in or register to reply here.

Similar threads

H
Huge Weekend Cook with Local Wildlife - PRON
Replies
6
Views
698
HogGrog
HogGrog
sincitydisciple01
Quick follow up on ThermoWorks Signals & Billows
Replies
5
Views
1K
sincitydisciple01
sincitydisciple01
SirPorkaLot
The Q-Shelter build is going down this weekend!
5 6 7
Replies
138
Views
26K
TC Smoke & Que
T
S
Baby Back Ribs and Hot Dogs and a pool party today.
Replies
4
Views
326
ShadowDriver
ShadowDriver
Jason TQ
Weekend Family BBQ/Bday, Few Days of Cooking
2 3
Replies
47
Views
2K
oifmarine2003
oifmarine2003
Back
Top