4th July BBQ for 100 People (Pron) Very long, go get a beverage... - Page 3

CharredApron · 07-07-2013, 08:46 PM

Nothing but the Best! Super Job, Bill

pitbossJB · 07-07-2013, 10:14 PM

Quite a bang up party, way to go!

martyleach · 07-07-2013, 10:29 PM

Bill what a great documentary of an awesome event. Everyone looks really happy. Well done! I'm also glad to see that your WSM fire door handle is surviving. Gotta love Bullet Bill!

Titch · 07-08-2013, 12:40 AM

That looked fantastic the tribe looks happy, is that a paper poster,? I priced a Vinyl one then fell over with the freight.

westy · 07-08-2013, 01:01 AM

Everything looks incredible. The cook, the pics, the whole thing. If it hasn't already happened, one more of those cooks, and you will reach a legendary status. Great job sir!

SmokinAussie · 07-08-2013, 01:31 AM

Quote:

Originally Posted by AussieTitch

That looked fantastic the tribe looks happy, is that a paper poster,? I priced a Vinyl one then fell over with the freight.

Hi Titch, It's printed on Polypropelene on my wide format printer. It's here I have to be real careful about copyright however. I printed this off for myself, just for this event which was not commercial in nature.

I'm pretty sure I would get my butt kicked if I was to start printing this off commercially as I would be infringing Phils trademark, and he's pretty strict about it.

Now, the file I used for the print was an extremely low resolution file, that I obtained from this site... as I do not have, not can I get access to the proper print ready files that Phil only gives to approved producers of items containing the BBQ brethren logo.

SO, I thought I might have been on thin ice printing this one poster, but also was hoping that for this little event, it would be seen as a positive thing.... But don't ask me to print another one....

Sorry...

R2Egg2Q · 07-08-2013, 02:00 AM

Outstanding job Bill & crew!!

buccaneer · 07-08-2013, 02:03 AM

Quote:

Originally Posted by TheBourbonBear

You mentioned having to tone down the sweetness of the pie for Aussie tastes. Do you put a sweet sauce/bark on the pork or do you have to tone that down a little too?

Everything looks great. I know what it takes to cook for that many people so anybody that can pull it off as well as it looked like you did gets a pat on the back from me

I cooked 4 different beans recipes from USA, and all 4 got the eaters freaking out and saying it was a dessert.

I learned, and my bean recipes this last year have contained NO sugar(or syrup etc) or just a smidge if acidic and have been raved about.
It also makes me think the opposite may be a problem, if I cooked my chili or beans recipes over there I may be getting dirty looks?

We note not only in BBQ but in cooking in general, American recipes use buckets of sugar compared to our tastes, and since sugar is a flavour masker that becomes a real issue with the expectations of the eaters.
Different cultures is all.

SmokinAussie · 07-08-2013, 03:16 AM

Quote:

Originally Posted by TheBourbonBear

You mentioned having to tone down the sweetness of the pie for Aussie tastes. Do you put a sweet sauce/bark on the pork or do you have to tone that down a little too?

Everything looks great. I know what it takes to cook for that many people so anybody that can pull it off as well as it looked like you did gets a pat on the back from me

Thanks for the compliments.

Yes, what Buccs says is 100% accurate. With the Key Lime Pie, we road tested it the week before. (I also road tested a Pork Shoulder). We went to USA foods and bought a Graham Cracker Pie Base and then followed the recipe. First of all the pie base was so sweet as to be sickly and the lime filling was very much the same. With a lime filling, we'd expect to have it taste very tart. So, we made out own pie base from Granita Biscuits, which as the closest local thing to the Graham Crackers and added no sugar at all. Then we HALVED the Sweetened Condensed Milk content, meaning a lot more lime juice and eggs were required. So we actually used real fresh limes from my Mums lime tree to add to the stuff that Bluetang sent me. That meant more tartness and richness without the sugar hit.

As for the pulled pork, yes I did glaze with a very small amount of Myron Myxons Pork Shoulder Glaze recipe, but not too much. I just brushed it on once and that was enough. So, the pork was served "savory" not sweet. I supplied a sweet and tangy sauce on the table if anyone wanted to pump in the sweetness... made from Peach Preserves and a bucket load of light corn syrup.. Nobody really wanted it.

It sure tasted good though.

Cheers!

Bill

BBQ Bandit · 07-08-2013, 07:12 AM

Excellent outing there... wish I was there.

PatAttack · 07-08-2013, 10:01 AM

Way to go, Bill!!!

fingerlickin' · 07-08-2013, 11:00 AM

Outstanding Bill. I know that's a heck of a lot of work. Looks like it was a smashing success!

buccaneer · 07-08-2013, 07:24 PM

Quote:

Originally Posted by SmokinAussie

Thanks for the compliments.

Yes, what Buccs says is 100% accurate. With the Key Lime Pie, we road tested it the week before. (I also road tested a Pork Shoulder). We went to USA foods and bought a Graham Cracker Pie Base and then followed the recipe. First of all the pie base was so sweet as to be sickly and the lime filling was very much the same. With a lime filling, we'd expect to have it taste very tart. So, we made out own pie base from Granita Biscuits, which as the closest local thing to the Graham Crackers and added no sugar at all. Then we HALVED the Sweetened Condensed Milk content, meaning a lot more lime juice and eggs were required. So we actually used real fresh limes from my Mums lime tree to add to the stuff that Bluetang sent me. That meant more tartness and richness without the sugar hit.

As for the pulled pork, yes I did glaze with a very small amount of Myron Myxons Pork Shoulder Glaze recipe, but not too much. I just brushed it on once and that was enough. So, the pork was served "savory" not sweet. I supplied a sweet and tangy sauce on the table if anyone wanted to pump in the sweetness... made from Peach Preserves and a bucket load of light corn syrup.. Nobody really wanted it.

It sure tasted good though.

Cheers!

Bill

You champ!

Thanks a mill for posting that innovation, genius!!!

SmokinAussie · 07-08-2013, 07:35 PM

Quote:

Originally Posted by buccaneer

You champ!

Thanks a mill for posting that innovation, genius!!!

You are taking the p!ss right?

mrbill · 07-08-2013, 08:12 PM

the only appropriate response I can think of is a true southern(USA) compliment----"Ya dun good!"

07-07-2013, 08:46 PM	#31
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Nothing but the Best! Super Job, Bill __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

07-07-2013, 10:14 PM	#32
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	Quite a bang up party, way to go! __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-07-2013, 10:29 PM	#33
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Bill what a great documentary of an awesome event. Everyone looks really happy. Well done! I'm also glad to see that your WSM fire door handle is surviving. Gotta love Bullet Bill! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

07-08-2013, 12:40 AM	#34
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	That looked fantastic the tribe looks happy, is that a paper poster,? I priced a Vinyl one then fell over with the freight. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

07-08-2013, 01:01 AM	#35
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Everything looks incredible. The cook, the pics, the whole thing. If it hasn't already happened, one more of those cooks, and you will reach a legendary status. Great job sir! __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

07-08-2013, 02:00 AM	#37
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Outstanding job Bill & crew!! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

07-08-2013, 07:12 AM	#40
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Excellent outing there... wish I was there. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

07-08-2013, 10:01 AM	#41
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Way to go, Bill!!! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

07-08-2013, 11:00 AM	#42
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Outstanding Bill. I know that's a heck of a lot of work. Looks like it was a smashing success! __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

07-08-2013, 08:12 PM	#45
mrbill is one Smokin' Farker Join Date: 06-25-13 Location: Tx	the only appropriate response I can think of is a true southern(USA) compliment----"Ya dun good!"