Fish in an FEC?

jbrink01 · 01-15-2008, 07:55 PM

Booked a Wild Turkey Federation banquet in February,and they added fish to my menu (Friday in lent). Thinking salmon.......need to do about 75 servings of fish to go along with 150 servings of brisket and pork, and 4 sides. Suggestions?

Plowboy · 01-15-2008, 08:10 PM

Hmmmm... Jeff, I've done salmon in my FEC-100 several times. Got 3rd place at Burlington, KS in Chef's Choice with salmon from that cooker. Other times its been mostly for catering. I cook whole fillets and put on the buffet line. Let them decide how much they want. I'd be afraid of salmon steaks getting a little dry and its a lot to manage. Kinda like the different between managing a prime rib and managing a couple dozen ribeye steaks. If I recall, I pulled the fillets at 145-150 degrees.

http://www.bbq-brethren.com/forum/sh...ad.php?t=29617

jbrink01 · 01-15-2008, 08:18 PM

Hi Todd,
Thanks for the advice. I was wondering how to manage it, and whole filet's in steam pans will work great, now that you mention it! Any seasoning tips? I'm thinking basic. Maybe a light seasoning dust and drizzle with a buer (sp?) blanc, garnish with lemon and dill?

Plowboy · 01-15-2008, 08:25 PM

Quote:

Originally Posted by jbrink01

Hi Todd,
Thanks for the advice. I was wondering how to manage it, and whole filet's in steam pans will work great, now that you mention it! Any seasoning tips? I'm thinking basic. Maybe a light seasoning dust and drizzle with a buer (sp?) blanc, garnish with lemon and dill?

Well, forgive the plug, our rub goes great on salmon. I think it works best on fish.

jbrink01 · 01-15-2008, 08:28 PM

No problem. Shameless self promotion is an art. We should all strive to excell at it! I will use your Yardbird and I'm sure they will be pleased! How does your catering season look? Doing many contests this year? When will that awesome trailer be done?

Plowboy · 01-15-2008, 08:33 PM

Quote:

Originally Posted by jbrink01

No problem. Shameless self promotion is an art. We should all strive to excell at it! I will use your Yardbird and I'm sure they will be pleased! How does your catering season look? Doing many contests this year? When will that awesome trailer be done?

Looks like I'll have a small wedding in Feb. Contest list is up to 12 already, but we'll see how the year goes. Framing of the trailer starts this week. Sent email to find out when he thinks it will be done. Hoping 60 days so I can get it before the first comp.

ricknct · 01-15-2008, 09:00 PM

How about some smoked turkey on the menu too?

jbrink01 · 01-15-2008, 09:14 PM

Oddly enough, they don't want turkey.

Todd,
We are actually taking the contest year off. May do 1, but we'll see. We have a busy year coming up. As of now, it's 6 weddings, 2 golf outings, 3 company picnics, and 2 Christmas parties. Plus our local art fair, and 1 sunset music event. If I had to prognosticate, i'd say we will feed 7,000 - 8,000 people this year.

Plowboy · 01-15-2008, 09:18 PM

Quote:

Originally Posted by jbrink01

Oddly enough, they don't want turkey.

Todd,
We are actually taking the contest year off. May do 1, but we'll see. We have a busy year coming up. As of now, it's 6 weddings, 2 golf outings, 3 company picnics, and 2 Christmas parties. Plus our local art fair, and 1 sunset music event. If I had to prognosticate, i'd say we will feed 7,000 - 8,000 people this year.

Still selling cranes?

jbrink01 · 01-15-2008, 09:35 PM

Sure am. Had a record 4th quarter in 07, but the first quarter of 08 is looking to be REALLY slow. I'm at the Hampton Inn out by the KS speedway tonight. Ate lunch at OK Joes today.

How's the new job? Kids and Audrey doing well i trust?

Plowboy · 01-15-2008, 09:37 PM

Quote:

Originally Posted by jbrink01

Sure am. Had a record 4th quarter in 07, but the first quarter of 08 is looking to be REALLY slow. I'm at the Hampton Inn out by the KS speedway tonight. Ate lunch at OK Joes today.

How's the new job? Kids and Audrey doing well i trust?

Dude, call a brotha when you are in town. You are probably a mile or two from Andy's house.

jbrink01 · 01-15-2008, 09:39 PM

I'll give you a shout out next time. We can let DEMAG buy our dinner!

HoDeDo · 01-15-2008, 09:43 PM

Sounds like you have gotten a plan together! Something else to play with - I use a small sheet pan, lined with parchment (so the fish won't stick) I usually rub with Plowboys, or a lime/garlic/pepper mix depending on the fish. We pulled them at 145, tented foil on them after coating with a garlic infused butter. Let them rest until served. They rocked.

Also, I agree with Todd 100% - if they are going to be going through a serving line - serve that fillet whole. It makes a great presentation (much better than a tray of steaks in my opinion), and folks self manage the portions vs. a bunch of steaks.

HoDeDo · 01-15-2008, 09:48 PM

Quote:

Originally Posted by jbrink01

I'll give you a shout out next time. We can let DEMAG buy our dinner!

You are 7 minutes from my doorstep!!!

jbrink01 · 01-15-2008, 09:48 PM

Sounds great to me! I've had a total of 2 weeks with no catering jobs, and I'm jonesin' to start cooking again. I think I need my head examined! Got one next week Wednesday evening for 200. That will help ease the need.

01-15-2008, 07:55 PM	#1
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Fish in an FEC? Booked a Wild Turkey Federation banquet in February,and they added fish to my menu (Friday in lent). Thinking salmon.......need to do about 75 servings of fish to go along with 150 servings of brisket and pork, and 4 sides. Suggestions? __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

01-15-2008, 08:10 PM	#2
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Hmmmm... Jeff, I've done salmon in my FEC-100 several times. Got 3rd place at Burlington, KS in Chef's Choice with salmon from that cooker. Other times its been mostly for catering. I cook whole fillets and put on the buffet line. Let them decide how much they want. I'd be afraid of salmon steaks getting a little dry and its a lot to manage. Kinda like the different between managing a prime rib and managing a couple dozen ribeye steaks. If I recall, I pulled the fillets at 145-150 degrees. http://www.bbq-brethren.com/forum/sh...ad.php?t=29617 __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

01-15-2008, 08:18 PM	#3
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Hi Todd, Thanks for the advice. I was wondering how to manage it, and whole filet's in steam pans will work great, now that you mention it! Any seasoning tips? I'm thinking basic. Maybe a light seasoning dust and drizzle with a buer (sp?) blanc, garnish with lemon and dill? __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

01-15-2008, 08:28 PM	#5
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	No problem. Shameless self promotion is an art. We should all strive to excell at it! I will use your Yardbird and I'm sure they will be pleased! How does your catering season look? Doing many contests this year? When will that awesome trailer be done? __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

01-15-2008, 09:00 PM	#7
ricknct Knows what a fatty is. Join Date: 12-25-04 Location: connecticut	How about some smoked turkey on the menu too? __________________ Homemade smoker from fridge Weber kettle (jr.) Turkey fryer Gas grill - Charbroil 4 burner Charcoal grill -old Coleman gasser Brinkman smoke n grill- charcoal pig pit-275 gal. fuel tank conversion Charbroil electric smoker- bullet style coleman 2 burner camp stove homemade propane burner roadside found charcoaler feels like perfect drinkin' weather

01-15-2008, 09:14 PM	#8
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Oddly enough, they don't want turkey. Todd, We are actually taking the contest year off. May do 1, but we'll see. We have a busy year coming up. As of now, it's 6 weddings, 2 golf outings, 3 company picnics, and 2 Christmas parties. Plus our local art fair, and 1 sunset music event. If I had to prognosticate, i'd say we will feed 7,000 - 8,000 people this year. __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

01-15-2008, 09:35 PM	#10
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Sure am. Had a record 4th quarter in 07, but the first quarter of 08 is looking to be REALLY slow. I'm at the Hampton Inn out by the KS speedway tonight. Ate lunch at OK Joes today. How's the new job? Kids and Audrey doing well i trust? __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

01-15-2008, 09:39 PM	#12
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	I'll give you a shout out next time. We can let DEMAG buy our dinner! __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

01-15-2008, 09:43 PM	#13
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	Sounds like you have gotten a plan together! Something else to play with - I use a small sheet pan, lined with parchment (so the fish won't stick) I usually rub with Plowboys, or a lime/garlic/pepper mix depending on the fish. We pulled them at 145, tented foil on them after coating with a garlic infused butter. Let them rest until served. They rocked. Also, I agree with Todd 100% - if they are going to be going through a serving line - serve that fillet whole. It makes a great presentation (much better than a tray of steaks in my opinion), and folks self manage the portions vs. a bunch of steaks. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

01-15-2008, 09:48 PM	#15
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Sounds great to me! I've had a total of 2 weeks with no catering jobs, and I'm jonesin' to start cooking again. I think I need my head examined! Got one next week Wednesday evening for 200. That will help ease the need. __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

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