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View Full Version : The Prime Time Clock Is Ticking...


thirdeye
12-06-2017, 11:49 AM
Tomorrow is our shop holiday lunch, so yesterday me and the other cook prepped the boneless rib roasts. Today we'll get the vault all cleaned up and tomorrow at 6AM we'll start the fire. The plan is to run the pit at 225, the roasts are 8 pounds +/-, so we will allow 4 hours for them to reach 130. Just in case we will set up the gas grill with a cast iron griddle if anyone want's to give their slice a little zap.

https://i.imgur.com/Z0lA59z.jpg

jasonjax
12-06-2017, 12:00 PM
That's going to be some fine eating right there!

pjtexas1
12-06-2017, 12:33 PM
i like that you have the grilling option for those who don't care for pink beef.

JVM59
12-06-2017, 12:36 PM
Is your shop hiring?

Garyclaw
12-06-2017, 12:41 PM
Is your shop hiring?

I'll pick you up on the way, JV.:laugh:

thirdeye
12-06-2017, 12:45 PM
i like that you have the grilling option for those who don't care for pink beef.

The funny thing was we did a straw poll last week to see who was interested in end cuts, and generally how everyone liked their meat cooked.... thinking we might cook a couple of rare ones, most of them medium rare, and maybe a medium one. Only about 3 people were positive they liked medium rare (pink and warm), one guy said "as long as it's not mooing" he would be fine, and everyone else just said however you want to cook it is fine. In years past this shop used a caterer, and their meat was delivered pre-sliced in some aujus, so it's more like medium. We'll be slicing as people move through the serving line and have a self-serve aujus and horseradish sauce at the end of the line.

thirdeye
12-06-2017, 12:46 PM
Is your shop hiring?

Can you weld?

JVM59
12-06-2017, 12:56 PM
Can you weld?

Small stuff with a Lincoln Tombstone. Certainly not to the quality that you
would require! The meat looks great, I'm sure it will turn out fantastic!

K80Shooter
12-06-2017, 12:56 PM
Can you weld?

Only stick or mig..............am I hired.

On second thought the commute would be a mite long. Think I'll pass on this one.

thirdeye
12-06-2017, 01:30 PM
Small stuff with a Lincoln Tombstone. Certainly not to the quality that you
would require! The meat looks great, I'm sure it will turn out fantastic!

Only stick or mig..............am I hired.

On second thought the commute would be a mite long. Think I'll pass on this one.

99% is dual shield wire.... for the big welds. :becky:

https://i.imgur.com/y8D68VA.jpg?1

LloydQ
12-06-2017, 05:42 PM
Oh my, that meat looks fine! Tuned in to this one!

4ever3
12-06-2017, 05:52 PM
Good LAWD!!!!




Can you weld?

Yes!! However I like little airplane parts brought to me, but I could learn to be fed like THAT! :becky:

bonehead762
12-06-2017, 06:52 PM
Hubba hubba I say, hubba...hubba.

BillN
12-06-2017, 06:56 PM
You all do lunch right!

Notorious Q.U.E.
12-06-2017, 07:04 PM
Go Vault

thirdeye
12-06-2017, 07:26 PM
Go Vault

We're using maybe 3 racks, each one is 22 X 22, this is a sweet smoker.

https://i.imgur.com/89zeBj4.jpg

mchar69
12-06-2017, 08:04 PM
In years past this shop used a caterer, and their meat was delivered pre-sliced in some aujus, so it's more like medium. We'll be slicing as people move through the serving line and have a self-serve aujus and horseradish sauce at the end of the line.

Pre-sliced in au jus is horrible.

Yours should be topnotch.

TravelingJ
12-07-2017, 01:26 AM
It's great to see the 'we will cook for everyones tastes' part of the plan.

I like to whine about getting excluded from all of the company provided meals/parties...but I guess that's what I get for 2 time zones away from the office.

ModelMaker
12-07-2017, 08:05 AM
Isn't a gig like this a blast??? I did shop cooks alot and always was a blast and everybody seemed to have fun and eat well.
Kinda miss it.
Ed

thirdeye
12-08-2017, 09:49 AM
Isn't a gig like this a blast??? I did shop cooks alot and always was a blast and everybody seemed to have fun and eat well.
Kinda miss it.
Ed

It was a BLAST!! The two things I enjoy about cooking for a group is I never get to work with that much meat at home,... and it's nice to hear "thank you" over and over.

thirdeye
12-08-2017, 10:01 AM
Well to follow up on yesterdays cook,... it went really well and the choice to purchase USDA Prime grade was an excellent one. Starting with good quality meat made the cooking easy. Moistness, tenderness and flavor were right on, and we had just enough variety in doneness for everyone to get a slice perfect for them, including 16 end slices. We did sort of over-buy, so second helpings were taken by most, and 6 or 8 people asked for go-boxes to take some home to their spouses. In addition to the meat we served two kinds of horseradish sauce, au jus, roasted baby potatoes, corn, salad, hard rolls and had a huge dessert table. As far as the budget went, the office manager thought that overall we came in about $400 less than last year which was catered, but we served more people and had more leftovers this year. Clean-up was not that bad either.

https://i.imgur.com/rNerpg0.jpg

https://i.imgur.com/n3hoqQl.jpg

https://i.imgur.com/wry9Gkf.jpg

https://i.imgur.com/Q487rmD.jpg

https://i.imgur.com/scsvtYw.jpg

https://i.imgur.com/LPooHeA.jpg

Stingerhook
12-08-2017, 10:14 AM
Looks like a mighty fine cook.

frognot
12-08-2017, 10:20 AM
Now that's my kinda work party!

aerotech11
12-08-2017, 10:48 AM
That's what I'm talking about. That looks great. My kind of party as well

Big George's BBQ
12-08-2017, 10:48 AM
Wayne that looks outstanding :thumb: You had some very happy people at your shop They will never want it catered again

thirdeye
12-08-2017, 02:03 PM
Wayne that looks outstanding :thumb: You had some very happy people at your shop They will never want it catered again

That idea is already being talked about. This company is a long time client of mine so the reward is double... I enjoy doing it, it's fun to show off a little, and they really appreciate me helping out. The best thing is one of their employees is also a barbecuist so all of these cooks are kind of a joint effort from the planning to the actual cooking part.

mchar69
12-08-2017, 02:47 PM
Final product looks fantastic. What type of horseradish sauce did you make?

thirdeye
12-09-2017, 08:57 AM
Final product looks fantastic. What type of horseradish sauce did you make?

Mrs ~t~ handled those... the traditional one was a sour cream base with horseradish, chives, garlic salt, lemon juice, and a pinch of sugar. The french mustard one was the same as above but had dijon mustard and Worcestershire powder added.

Smoking Piney
12-09-2017, 08:59 AM
Just......wow!

Great cook! :thumb: