- Joined
- Oct 16, 2010
- Location
- Culver City, CA
Camdude and I cooked about 1600 hotdogs this weekend for a Mother's Day event for a foster care support group called Foster Care Counts. This was the first year with the Ranch Kettle and it worked like a champ!
campdude getting it done - WRK style
And BW Chubby style - this thing is a great hot dog cooker!
Also using a WSM - takes a little longer in there.
Familia de gtr ready to slang dawgs
A blurry pic of cook's lunch - picanha! :clap2: Also some Uruguayan chorizo, which was farking delicious. Didn't get any finished pix. :tsk: As you can see, we're using donut racks for the dawgs - makes life a lot easier. WSM had about 5 racks stacked inside.
Always a fun day and it's always great to hang with Marty. Dude is a cooking machine and always a huge, huge help at these type events.
We were ready for 2k, but it's always hard to guage what the turnout is gonna be - we did 1800 last year and had to turn some folks away. Luckily this year there were some folks who could really use what we had leftover so we passed it along. I think my sons put a pretty serious dent in the hotdogs on their own. I could only do one, probably 'cause I was full from fatties and biscuits, Danish pastries, and then picanha (on baguette with chimichurri). I managed to find room to put some ribeye and baked tater later that evening though.
For anybody thinking about cooking tons of dawgs in smokers - moisture is your friend! We learned that the first year when we had shrinking dawgs. I had water in the WSM pan, but just a foil covered pan in the BW. I'm gonna do water in there as well next time. Had water in foil pans in the RK. I keep a couple spray bottles for misting and have a hot pan of water in the Cambro (that thing is amazing at retaining heat!)
I also re-learn every year that folks won't use vaguely as much ketchup and mustard as expected. I probably could have gotten by with a couple/few gallons of each, but had at least double that. We went through 2 gallons of relish. And there are a fair amount of folks who like their dawgs burnt, so we try to have a range to pick from.
Thanks for looking!
campdude getting it done - WRK style
And BW Chubby style - this thing is a great hot dog cooker!
Also using a WSM - takes a little longer in there.
Familia de gtr ready to slang dawgs
A blurry pic of cook's lunch - picanha! :clap2: Also some Uruguayan chorizo, which was farking delicious. Didn't get any finished pix. :tsk: As you can see, we're using donut racks for the dawgs - makes life a lot easier. WSM had about 5 racks stacked inside.
Always a fun day and it's always great to hang with Marty. Dude is a cooking machine and always a huge, huge help at these type events.
We were ready for 2k, but it's always hard to guage what the turnout is gonna be - we did 1800 last year and had to turn some folks away. Luckily this year there were some folks who could really use what we had leftover so we passed it along. I think my sons put a pretty serious dent in the hotdogs on their own. I could only do one, probably 'cause I was full from fatties and biscuits, Danish pastries, and then picanha (on baguette with chimichurri). I managed to find room to put some ribeye and baked tater later that evening though.
For anybody thinking about cooking tons of dawgs in smokers - moisture is your friend! We learned that the first year when we had shrinking dawgs. I had water in the WSM pan, but just a foil covered pan in the BW. I'm gonna do water in there as well next time. Had water in foil pans in the RK. I keep a couple spray bottles for misting and have a hot pan of water in the Cambro (that thing is amazing at retaining heat!)
I also re-learn every year that folks won't use vaguely as much ketchup and mustard as expected. I probably could have gotten by with a couple/few gallons of each, but had at least double that. We went through 2 gallons of relish. And there are a fair amount of folks who like their dawgs burnt, so we try to have a range to pick from.
Thanks for looking!
:thumb:
