Elkhound
Knows what a fatty is.
- Joined
- Apr 29, 2005
- Location
- Houston, TX
I just completed my first catering event. It was a charity event at work for aprox. 400 people. Cooked 128 lbs. of butts on the Bandera. It took about 20hrs with 32lbs each on 4 shelves. Couldn't keep the temp up high enough to go any faster but it turned out great!! Will post picks later. I heard lots of moans and groans about no brisket and what is pulled pork? as these Texans were going through the serving line, but when it was over there were nothing but smiles and compliments. Also booked 5 other gigs before I left. Thanks to the bretheren for all the tips.