Catering Gig I Had Yesterday (With Pics)

lazyjacres

lazyjacres

Take a breath!
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I had the Ole' Hickory fired up for a grand opening at a little bar and restaurant yesterday.
I had on 36 slabs of baby backs, 200 pork steaks and 120 chicken leg quarters. This grill really takes the work out of it. I had to do the pork steaks in 2 loads, but I had everything thing else on it at one time.

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Hey Jamey,
Looks like you had her loaded up and purring like a kitten.
 
How many people did you feed with all that great looking food?

Good job!
 
You know I built my smoker and rotisserie from scratch. When you guys post pics like this... I want to take some black powder in a ziplock, tightly wrap it with maybe 7 rolls of duct tape and throw it in my firebox and run. :wink:

I wish I had built one of these instead.

If I could only find the racks you got in their stock form. I can never find a distributor.
 
I'm not sure how many they fed. I dropped it off and their kitchen crew did the rest. You gotta love a gig like that.
 
I don't believe it... franklin has it but says they are nickle chrome plated...

I thought NP was no good as it can flake off on your food. At least thats what I thought... but if people are using these in the their SP500

I can get this at home depot or its equivalnt in a 9 or 10 incher.

I thought the shelves in those units looked like NP

I assumed they were SS
 
Last edited by a moderator:
Looks good..but like others mentioned that sure is a lot of meat.
 
That would even fill up my four teenage boys, and their ever expanding old man!
 
Norcoredneck said:
Looks fantastic. What kind of cook times did you have?
Click to expand...

The ribs were on for about 3 1/2 hours, and the pork steaks and chicken were pulled by temp, averaging around 2 to 2 1/2 hours. I like to cook the pork to 165* to 175*, but the chicken was cooked to 175* to 185*. Even at that, you always have people that think the chicken is under cooked because it is so pink. You always have to explain it to them.
 
Whewwee! That's a heck of a lot of meat you have there. Glad things went well.
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