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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-13-2017, 10:16 AM   #1
OEF5
On the road to being a farker

 
Join Date: 09-18-17
Location: Mooresville, IN
Default Jakesville Farm large cook (long and pics)

So, I've mentioned on here that I want to do comp BBQ and the wife and I have been working on our process and practicing cooking. I had to start with smokers, for that I had 1 UDS, which I've cooked on for 12 years. I built a second, and have the barrels for three more to bring my total UDS count to 5.

I also have a flatbed trailer that we use to get gas and to take the lawn mower in for service. We decided to start there and build walls to hold everything in.

In this post I'm going to give you the before and after photos of the trailer, the cook I did Friday of 8 butts (7-9 lbs) and 60 chicken thighs to go with the 12 whole chickens I did a week ago.

The process: Build the trailer after work on nice days, build a smoker as I got parts.

Precooked meat so that we could just warm it at a football game in 30-40 degree weather to serve a hot meal to a college football team, coaches and family.

So the process after we got set up was pretty simple, I had to cook beans for the sides that I was providing and hoping that we got other "pitch in sides" which we did, but we didn't have enough. The college Touchdown Club provided the buns, flatware, and plates. The players also got provided drinks as the do for every away game so all the wife and I had to worry about was getting set up and serve everyone hot food. I lit the smokers at the start of the game, let them come up to temp, lit the char griller as a grill and not offset and put 6 pans of meat on it to start warming, when it got hot we put the meat in coolers to keep warm, by the time the 4th quarter rolled around all the meat was hot, the UDS' were shut down and the beans were on chafer pans.

We kept the char griller hot and when the people got in line for food we kept one pan of pork and chicken on it while my wife served so that is stayed hot. We served 180 players, coaches, and family members in about 48 minutes.

We ran out of beans and sides 3/4 of the way through, but 99% of the players got everything (it was for them first and non of the fans got upset when we asked the players to come to the head of the line)

Now to the pics!
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[COLOR="Olive"][B]UDS x 3[/B][/COLOR], [COLOR="Red"]Char Griller[/COLOR] Legacy w firebox
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[URL="https://m.facebook.com/groups/458082244542914"]Jakesville Farm[/URL]

Last edited by OEF5; 11-13-2017 at 10:25 AM..
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Old 11-13-2017, 11:07 AM   #2
DownHomeQue
is One Chatty Farker

 
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Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Wow nice job! Nice work!
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http://www.bbq-brethren.com/forum/sh...d.php?t=243527
150 Gallon Build (2017)

http://www.bbq-brethren.com/forum/sh...d.php?t=148660

250 Gallon Offset Build (2012)

http://www.bbq-brethren.com/forum/sh...d.php?t=211078

600 Gallon Offset Build (2016)
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