Catering Gig I Had Yesterday (With Pics)

[Munkee's Pit]

The ribs were on for about 3 1/2 hours, and the pork steaks and chicken were pulled by temp, averaging around 2 to 2 1/2 hours. I like to cook the pork to 165* to 175*, but the chicken was cooked to 175* to 185*. Even at that, you always have people that think the chicken is under cooked because it is so pink. You always have to explain it to them.

I talked to Lance last night and he said that there were a lot of people not wanting chicken because it was a little pink. Lots of Left-overs. Thanks again.

 

[BobBrisket]

Looking damn good!! A full pit, is a happy pit!

 

[chinesebob]

That does look freaking awesome! What was the fuel consumption? So I gotta ask, did you charge by the pound or by the person?

 

[Bbq Bubba]

I talked to Lance last night and he said that there were a lot of people not wanting chicken because it was a little pink. Lots of Left-overs. Thanks again.

Exactly the reason we have replaced Bbq chicken with "grilled" chicken.

Nice set-up! :biggrin:

 

[Kevin]

the chicken was cooked to 175* to 185*. Even at that, you always have people that think the chicken is under cooked because it is so pink. You always have to explain it to them.

Happens to me all the time. The explaining is a pain, but it's still better than serving overcooked (dry) chicken. Nice cook. Good job.

 

[Spydermike72]

Great Job!! Good lookin food!!!

 

[lazyjacres]

That does look freaking awesome! What was the fuel consumption? So I gotta ask, did you charge by the pound or by the person?

I went through about 1 bottle of propane, and a few sticks of pecan. I would normally charge by the person, but this was a favor for Munkees Pit, so it ended up being a percentage mark up on food and material, and a labor charge. It ended up being probably half of what I would have charged otherwise.