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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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11-05-2008, 12:07 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Event coming up this weekend (11/8-9)
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!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
11-05-2008, 12:26 PM | #2 |
On the road to being a farker
Join Date: 07-22-08
Location: Fountain Hills, AZ
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Have fun, Neil. Wish I could join you. Show those folks in Pasadena the fine "Art" of BBQ!
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MAJOR WOODY'S BBQ TEAM You can't handle the Que! 22.5" WSM |
11-05-2008, 01:18 PM | #3 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
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? I'll be interested to hear more after the weekend is over.
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Rollin' Smoke BBQ - West |
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11-05-2008, 01:35 PM | #4 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
Gotta do what ya gotta do!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-05-2008, 01:44 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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)
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
11-05-2008, 01:58 PM | #6 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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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?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
11-05-2008, 02:50 PM | #7 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
BBQ bubba, love your ideas!
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Rollin' Smoke BBQ - West |
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11-05-2008, 03:02 PM | #8 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Butts in the oven at 4 am, butts in the cooker by 8 am, pulled at 9:30 and serving at 10am!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-05-2008, 07:05 PM | #9 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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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!
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
11-06-2008, 12:16 AM | #10 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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Hey Neil you gonna be there Sunday? I have a catering gig Sat I will try to stop buy and say hello Sun
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11-06-2008, 12:17 AM | #11 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I will most definitely be there Sun. Come on by so I can shake your hand!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
11-06-2008, 12:18 AM | #12 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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Yes Sirr looking foreward to it
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11-06-2008, 08:49 AM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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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.
And here is a brisket I did overnight...
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
11-06-2008, 08:55 AM | #14 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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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.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
11-06-2008, 09:00 AM | #15 | |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Quote:
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.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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