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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-31-2011, 11:59 PM   #1
gtr
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Thumbs up First fundraising cook - thanks to the Brethren

My kids' elementary school has a Halloween Carnival every year. The food is normally the standard dogs, burgers and pizza - nothing wrong with that, but I figured it'd be nice to kick things up a notch and bring in some $$ for the PTA in the process.

I joined KCBS and was able to get 100# of butts and a box of 80 meatballs, among other things from Restaurant Depot for a very good price. I invested in a Cambro and a couple chafing dishes as well - I've been wanting these for a while & now I had a good reason for to get them (it's not for me, honey, it's for the kids!)

I did a little lurking around the catering forum as well as in Q-talk (in other words, I actually left WP and brushed up on some cooking tips )

I was gonna cook everything the night before and pull at the event, but after approximately 2.5 seconds of thought I realized it was insane to try that for the first time out. So I cooked ahead of time.

Here's 12 butts totaling 100#. Most rubbed with Chris Lily's recipe, some with SM cherry. All injected with Chris Lily's recipe minus half the salt.



I put 'em in my beloved Klose, burning hickory.



ran so the therm read 250, which gives me up to 300, even 325 or so towards the firebox, so I rotated.



The cook went into the night.



I was running higher temps and the bark was getting a little barky so I foiled. Consequently, the bark wasn't how I liked it so I stuck 'em back in for a while to set it up a little and make it not so mushy.



No pix after here - too much dang work going on!

I vacu-sealed all the meat in mostly 3# bags. I made 10 1# bags in case anybody wanted to take a # home from the event. It was somewhere around 46#. I did all this on Sunday for the event on Sat. I rotated the meat through the freezer, one of the main reasons being my fridge space was limited. I kept the 1 pounders frozen so they would help keep things cool in the cooler on the day of the event.

I also made 4x recipe of Kevin's smoked beans and 5x Guerry's vinegar slaw. I need to do 10x slaw recipe next time.

I wanted some goodness wafting through the air at the event, so I cooked MOINKs on site on an Old Smokey and MUDS. Used SM Sweet & Spicy and Blues Hog cut w/jalapeno jelly and just a little Jolakia powder.

I brought along a 2 eye propane burner and had water boiling and boiled in the bag. This kept the meat nice & moist and if things slowed down, I could slow down and not reheat too much. This turned out not to be an issue. I kept the meat warm in a chafing dish.

I had great help from family & friends. I lost count of the sammiches sold, but it was around 170. Based on what I've read here, it sounds like almost too many sammiches for the amt. of meat I had, but we were pilin' 'em good - I wanted folks to be happy with what they got - and I think they were. The slaw came with the sammich and the beans were extra. I sold out of everything - not a morsel left . Nobody had ever heard of MOINKs before and they all went farking nuts over them. I made 80 and need to do double that next year. The whole thing went off like gangbusters and we got a lot of very positive feedback. All of this food moved in a period of 3.5 or 4 hours. Even though it was a lot of work, we had a huge time and raised an arseload of dough for the PTA. I was way pumped at the end of the day and I will be doing this again, I can assure you of that.

The vast majority of techniques, methods, etc. I used to pull this off were things I learned here. I have a little catering/restaurant experience but this place was invaluable in helping the event go off as successfully as it did - you guys farking rock!

Chambers (where you been btw? ) - I'm gonna single you out here - once in a while I see threads of yours involving charity cooks and that is largely what inspired me to give this a try. I know a lot of you guys do this on a regular basis, but Dan is the first one I noticed doing this when I got here.

Seriously, you farkers are too cool. This is why when I re-up my subscription in a week or so I'll be moving on to the tequila.
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Unread 11-01-2011, 12:24 AM   #2
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Dad of the the year for you really kickn it up, thanks for sharing
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Unread 11-01-2011, 12:44 AM   #3
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Outstanding, it is a lot of work, but, worth it
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Unread 11-01-2011, 06:10 AM   #4
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Unread 11-01-2011, 07:34 AM   #5
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Congrats on your success. It sure is a good feeling isn't it?
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Unread 11-01-2011, 07:43 AM   #6
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That's an awesome job.
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Unread 11-01-2011, 07:55 AM   #7
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Wow... Very cool gtr!

Sounds like a whole lot of work that was worth every second... Work isn't really work when it's fun and for a good cause.
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Unread 11-01-2011, 08:25 AM   #8
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Congrats on a great event , Awesome job!
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Unread 11-01-2011, 08:37 AM   #9
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Great job Bet they will want ya back again next year.
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Unread 11-01-2011, 08:54 AM   #10
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Alcohol Phree tequila I assume?

Man...you did good Bro!!
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Unread 11-01-2011, 09:43 AM   #11
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Great job.
Good on ya.
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Unread 11-01-2011, 10:01 AM   #12
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Looking great there gtr. Way to bring it for the PTA.
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Unread 11-01-2011, 10:09 AM   #13
deguerre
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Quote:
Originally Posted by gtr View Post



I also made 4x recipe of Kevin's smoked beans and 5x Guerry's vinegar slaw. I need to do 10x slaw recipe next time.
Just guessing here but...I assume everyone liked the beans and slaw?
Makes me feel like I was there in some way, and it's nice to be a co-side with Kevin.
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Unread 11-01-2011, 10:35 AM   #14
gtr
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Quote:
Originally Posted by deguerre View Post
Just guessing here but...I assume everyone liked the beans and slaw?
Makes me feel like I was there in some way, and it's nice to be a co-side with Kevin.
Everybody loved the beans and slaw. One woman looked at the slaw before ordering and said "Oh good, it's not mayonnaise slaw, so I'll have some." I do enjoy a mayo slaw, but vinegar is my preferred. I took a couple glances toward the trash can and I can definitely say the clean plate club was well represented.

That's what's so cool about this place - people post things, give comments, advice, share successes and failures, and have no idea how that info will manifest out in the world. I'm sure neither you or Kevin thought there'd be a chitload of people loving yer grub out in Californee. Somebody was trying to solve a problem with pulled pork vending at hockey games & that thread is what lead me to attack things the way I did. I could go on & on, but I gotta get my arse back to work!

It was great to have yer slaw with us, but you and Redhot have got to come out this way and actually be here. Do a cross country bbq rampage - what the hell - bring Phubar - he's gotta do it too.

Thanks to all y'all for the kinds words.
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Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
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WTFWGALD?
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Unread 11-01-2011, 12:24 PM   #15
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glad it worked out fer you
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