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

ironmanerik said:

Looks great, how about the recipe for the sticky date pudding, never seen that before.

Click to expand...

Yep, I have Guerry and Buccs lining up for that recipe. I may have to post this in a thread of it's own.

deguerre said:

I'm saving this pic, Bill. You look well and truly happy. I'm gonna remember that look. Good on you.

Click to expand...

Hi Guerry, yes, I am always at my happiest when I am sticking my probe into some meat :tape:

runnoft said:

Wow that's a whole village of bbq. Looks like it turned out really well the food looks fantastic. The Bullet Bill handle is very cool. Is someone making the in the forum? THX

Click to expand...

Look to Brother Marty Leach

The original idea was mine, and then Marty went and refined it. Made one for himself, and then sent one to me I was so impressed. I named my WSM "Bullet Bill" after the Nintendo racing character. It's the right shape, and my kids thought it was just plain cool.

Cheers!

Bill

AussieTitch said:

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

Click to expand...

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...

TheBourbonBear said:

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 :clap:

Click to expand...

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.:mmph: It sure tasted good though.

Cheers!

Bill