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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-02-2018, 06:41 PM | #1 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Happy Belated New Years (Pron)
Thanks to all the helpful information in my previous post entitled "Sorta Catering", I was able to pull it off, although I felt like I'd gone a couple rounds with Mike Tyson the next day. Everyone seemed to enjoy the food, especially the pasta salad and the black eyed peas.
Safety disclaimer: All ingredients were worked on in batches, keeping as much product in the refrigerator as much as possible. Hands were washed frequently, and gloves were used. Kitchen counters, cutting boards, knives, and any other tools were washed in between every batch of product. All cold items were kept cold, and all cooked items were in an oven to stay hot. The service area at the bar was set up with Sterno fired hotel pans and crockpots to keep it hot all night, and cold items were in pans over ice to stay cold. Whew. I think that covers it all. I ended up spending $240 on ingredients and a couple other things like Sterno, etc. About $40 over budget, but about $16 less than I had quoted them, so they were acceptable to it. Now to the pictures. I didn't get any pictures of the buffet line or the cheese plates. Got it all set up, went to grab a beer, and there was already a line of people at the food. Cracker, Sausage, and Cheese Trays - Bought some fancy crackers from RD, five pound blocks of Sharp Cheddar and Pepper Jack cheese, and a friend donated six pounds of Elk Sausage that I sliced. Elk Sausage: Sharp Cheddar: Pepper Jack: Black Eyed Peas - I don't really care for them, they usually taste like dirt, but I know it's a NYE tradition, so I got a couple #10 cans and then doctored them up loosely based on this recipe HERE. These turned out pretty good and I got LOTS of compliments on them. Ten pounds of 5 oz meatballs and 20 pounds of sausages. (Bags in sink just for the picture. Bags were opened and the meat was put directly into pans.) I put the pans with the meatballs on the top grate and then dumped the sausages across the next two grates of my LSG Cabinet smoker at 200* until they were over 165*. Found I have a slight hot spot in the back left corner, as there were a couple of burnt offerings found back there. Sliced the sausages into four or five pieces depending on size and how tired I was, into a pan, foiled, and into a 170* oven. I had two large cans of brown gravy that I brought up to temp on the stove, gently mixed it with the meatballs, and then into another foiled pan and into the oven. Pasta Salad - Four pounds of Mixed Rotini pasta, two each red and green bell peppers, one large red onion, two cans of black olives, two buckets of cherry tomatoes, one can of peas, two tubs of Parmesan cheese, and two bottles of Zesty Italian. My wife graciously chopped all the veggies while I cooked the pasta. Everything was chilled until I mixed up about an hour before I left. Condiments / Sides - A bottle each of regular and spicy Stubb's BBQ sauce, a bottle of spicy brown mustard, a bottle of Habanero Hot Sauce from my stash, and two cans of whole pickled jalapenos, sliced by me, as it was cheaper that way. All total, it took about 10 (wo)man hours to get it all prepped, cooked, stored, delivered, and served. The management appreciated it, and the customers seemed to enjoy / love it. And nobody died... After all that, I got a chance to hang with the wife and friends, drink some beer and champagne, and celebrate the New Year. Happy New Year Y'all...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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01-02-2018, 06:48 PM | #2 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Nicely done. I got tired just reading all that you did. : heh: looks like you too every precaution.
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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01-02-2018, 07:12 PM | #5 |
is One Chatty Farker
Join Date: 04-17-16
Location: Midlothian, Texas
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Looks great Terry. Well done.
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22" Weber Kettle PBC 24x42 Shirley Fabrication Elevated/Straight back patio model with warmer Assassin 36” Pellet Grill LSG Mini on reversed comp cart LSG 20”x36” pellet grill Wes |
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01-02-2018, 08:55 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Very nice!!
Happy New Year to you and family, Terry!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-02-2018, 08:57 PM | #7 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Just Awesome Terry. Happy New Year!!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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01-03-2018, 10:59 AM | #8 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Thanks Y'all...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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01-03-2018, 11:11 AM | #9 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Brother Terry,
You really went all-out for your friends "down the pub." I know they enjoyed it, and I hope you have some bit of satisfaction from their reaction(s) and compliments. Happy 2018 and best regards to you and The Boss!
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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01-03-2018, 11:19 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Very nice Terry There were some very Happy people there
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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01-03-2018, 12:46 PM | #11 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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You did better than good Terry, Happy New Year!
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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01-03-2018, 08:46 PM | #13 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Sir!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-04-2018, 07:51 AM | #14 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Great job Terry! You are a better man than I. For I would never have gone through all that work for just expenses.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-04-2018, 07:51 AM | #15 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Everything looked scrumptious!
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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