MilitantSquatter
Moderator
Guys - I am posting this here in Q Talk, eventhough another thread is in Road Trips since I actually cooked and thought more would actually be able to enjoy the pics and cooking overview here.
I cooked at the Big Apple BBQ Block Party with my friend Chris Lilly and the Big Bob Gibson Bar-B-Q team. Owen Lilly (Chris' brother) and John Marcus (excutive producer of the BBQ Championship TV series on OLN Network who is also a competitive cook here in the Northeast under Central Pork West team) along with myself rounded out Chris cooking team. It was a great chance to catch up with them as Phil and I cooked with these guys at the Kingsford promo event a few months back. Don McLemore (Chris father in law and owner of the Big Bob Gibson enterprise) and his wife Carolyn ran the serving operation with hired help. They are two of the nicest people I have ever met and made me feel like part of their family from the moment I arrived.
70 whole pork shoulders (butt/picnic) were cooked on three Jedmasters (two on Chris' trailer and then another Jedmaster on John's trailer which is not pictured) which was approx. 1400 lbs. just for the Saturday crowd (same for Sunday). I estimate enough was made for 4000 servings of pulled pork sandwiches with cole slaw for Day 1 (12-6PM). Chris is an absolute master of BBQ. Extremely detail oriented which helps for a consistent product. He also puts on quite a show as we pulled the meats. All the butts that were chopped were done with a large Forscher machete style carving knife. Pork was flying all over the trailers and into the crowd each time the knife cut through the pork and hit the cutting boards.
During the early part of the day, much of my time was coordinating the amount of pulled pork that Don and the servers had out front to ensure they had enough meat in the aluminum trays but without having too much where it would start getting cold. I'd then tell Chris how many open and covered trays were still left and how much time we had to get another butt in the trays.
When Chris took some time off in the afternoon, John, Owen and I took over with pulling the meat off the jedmaster, chopping and spritzing with the vineagar based mop. We did about 25-30 of them.
All of the pork shoulders were cooked to perfection and the comments from the crowd proved it. A ton of work, but a lot of fun to hang with Chris and team again and a great opportunity to learn from Chris.
After serving was done at 6 PM, we headed across the street for a few drinks and a sampling of appetizers at the restaurant Tabla on. Madison Ave.
Here are some pics. I will post general event pictures in the Road Trips section from the event.
I cooked at the Big Apple BBQ Block Party with my friend Chris Lilly and the Big Bob Gibson Bar-B-Q team. Owen Lilly (Chris' brother) and John Marcus (excutive producer of the BBQ Championship TV series on OLN Network who is also a competitive cook here in the Northeast under Central Pork West team) along with myself rounded out Chris cooking team. It was a great chance to catch up with them as Phil and I cooked with these guys at the Kingsford promo event a few months back. Don McLemore (Chris father in law and owner of the Big Bob Gibson enterprise) and his wife Carolyn ran the serving operation with hired help. They are two of the nicest people I have ever met and made me feel like part of their family from the moment I arrived.
70 whole pork shoulders (butt/picnic) were cooked on three Jedmasters (two on Chris' trailer and then another Jedmaster on John's trailer which is not pictured) which was approx. 1400 lbs. just for the Saturday crowd (same for Sunday). I estimate enough was made for 4000 servings of pulled pork sandwiches with cole slaw for Day 1 (12-6PM). Chris is an absolute master of BBQ. Extremely detail oriented which helps for a consistent product. He also puts on quite a show as we pulled the meats. All the butts that were chopped were done with a large Forscher machete style carving knife. Pork was flying all over the trailers and into the crowd each time the knife cut through the pork and hit the cutting boards.
During the early part of the day, much of my time was coordinating the amount of pulled pork that Don and the servers had out front to ensure they had enough meat in the aluminum trays but without having too much where it would start getting cold. I'd then tell Chris how many open and covered trays were still left and how much time we had to get another butt in the trays.
When Chris took some time off in the afternoon, John, Owen and I took over with pulling the meat off the jedmaster, chopping and spritzing with the vineagar based mop. We did about 25-30 of them.
All of the pork shoulders were cooked to perfection and the comments from the crowd proved it. A ton of work, but a lot of fun to hang with Chris and team again and a great opportunity to learn from Chris.
After serving was done at 6 PM, we headed across the street for a few drinks and a sampling of appetizers at the restaurant Tabla on. Madison Ave.
Here are some pics. I will post general event pictures in the Road Trips section from the event.
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