Breaking in the Kingfisher rig this weekend

[chad]

I've got 6 briskets (small) and 16 chickens to do for a family reunion on Saturday. I'll be making the baked beans and cole slaw, and buying the potato salad. The cake is already ordered.

Sam's and GFS runs on Friday!

I pick up my charcoal basket tomorrow and hopefully a 23x29 piece of expanded metal to add to the bottom of the "charcoal" tray in the "grill" part of the cooker. It's built for wood and charcoal tends to fall through!

This is a whole enchilada gig - I'm providing everything - paper, plastic, drinks, appetizers, meat & trimmings, cake, etc. It's "family" so I'm doing it for $17 per person for the adults and $6 for the kids.

 

[The_Kapn]

After a long weekend vacation--you should be ready to Rock and Roll on Saturday :lol:
Where did the total number of customers wind up??? That is a bunch of meat :wink:
Wish I could be there, but....

TIM

 

[Solidkick]

Wish I could be there, but....

What? You all out of "get out of jail free" cards??

Chad take pictures! I wanna see this thing in action!

 

[scottm4300]

I hope I'm not hijacking this thread by asking this, but is there a set of basic formulas you use for figuring out how much meat to cook per person? Does the formlua vary depending on the type of meat? In other words, if you were doing wings instead of whole chickens, how many wings would you cook?

Six briskets and 16 chickens sounds like a heck of a big family reunion - and maybe it is. I think that's awesome and I can;t wait to see pics of this rig in action. Best of luck with the christening Dave!!

 

[chad]

50 adults and 7 kids - I'm rounding to 60.

I guesstimate 3 servings per pound on brisket (flats) - the chicken I'm serving in quarters. There will be some extra brisket and chicken.

Most high $$ caterers stick with 1/4 pound (4 oz.) per person - maybe 3 oz. per with multiple meats.

The biggest problem with 'que is factoring the shrinkage - with packers it can be 50% or even higher (lots of fat). Pork butt I usually figure I get about 60% usable meat and figuring 1/3 pound per person helps me be "generous" most of the time.

Wings - figure whatever portion you or the customer wants - what's an "order" at a wing joint? Stuff like this is better served by "staff" than left to a buffet (same with shrimp!).

I've still got to buy a couple more coolers for drinks - but that's all the additional "equipment" I'll need for this gig. Now I've got a 105 quart cooler, a 50 quart, I'm buying two new 80 quart coolers, and will take a small tote style to use as a "ice bucket" for the cups.

I've already got the generator to run the rotisserie at "remote" locations!

 

[parrothead]

Cool Dave. I agree, get some pics if you think about it.

 

[Trout_man22]

I hope I'm not hijacking this thread by asking this, but is there a set of basic formulas you use for figuring out how much meat to cook per person? Does the formlua vary depending on the type of meat? In other words, if you were doing wings instead of whole chickens, how many wings would you cook?

Six briskets and 16 chickens sounds like a heck of a big family reunion - and maybe it is. I think that's awesome and I can;t wait to see pics of this rig in action. Best of luck with the christening Dave!!

Try this link if you have questions qabout BBQ catering:

http://www.cbbqa.com/articles/Caterers.html

Dave Good luck

 

[brdbbq]

get some pics if you think about it.

No arm pit pr crotch shots please.

 

[Bigmista]

Sounds like an awesome set up! Can't wait to see the pics!!

 

[chad]

Here's some pics of my new charcoal basket and the charcoal tray for the grill section - I had another piece of expanded metal welded in to keep the charcoal from falling through too soon.

Total bill (and the expanded metal was welded in while I talked to the boss) was a $95 plus change. I emailed the dimensions and it fits the ash pan perfectly. I'm thinking Scott and Partygrills.com is a keeper - at least they'll be getting more of my business. He's designing a smoker for a chef in Miami that wants to do 800# of salmon at a time!!

I'll be breaking in the charcoal basket tomorrow. Note the "U" shape on the burn path - new design and should work great.

 

[Solidkick]

Note the "U" shape on the burn path - new design and should work great.

I like that design!! The spacing in the center divider looks good! From my experience, that gap should keep from burning the other side too quickly, forcing the fire to actually make the "U" turn.........let us know, with pics, how it works!!!

 

[chad]

The fire will make the turn - my cooker has vents on either side of the firebox so I can change the direction of the air flow, if necessary!

 

[BigAl]

Legs look too short for good ash room to me, other wise it looks great.

 

[Bill-Chicago]

Legs look too short for good ash room to me, other wise it looks great.

Upon super close inspection, I think the char box actually rests on a grate of some sort, a good three inches aboxe the bottom of the firebox (from the angle of picture 1)

Looks good DF

 

[chad]

Bill,

You are correct, it's up on the log rack!

The briskets have been in about 2 hours (I was late getting started due to having to finish shopping, etc.).

The chicken is cut up (quartered) and iced - I'll grill it on-site tomorrow. The baked beans are made up - we're cooking them tonight and will reheat in the cooker tomorrow.

Anne is making up the coleslaw dressing now - we'll put it together tomorrow on-site. The Cornell sauce for the chicken is made, too.

We still have to make the que sauce for the brisket - takes and hour or so.

Sodas are iced down, tea is made, etc. etc.

We've still got one more Sam's run to make in the a.m. - pick up the cake, some foil pans, and one or two other items.

The cooker is going great. Once I got the right size fire going it's been hangin between 230 and 250 - I've got a good Kingsford bed going and every so often I throw in an small oak log and a handful of pecan chunks. The neighborhood smells pretty fine right now.

 

[Bill-Chicago]

from the pics, its mobile.

From Kapn, theres a trailer coming to NY

Kingfisher in NY?

THAT, would be awesome.

Congrat Dave, on a great cooker.

 

[chad]

If I was driving I'd consider bringing it - but with all the iron in Phil's yard I don't think it would get any use!!

Even with the damper closed the unused "grill" side is holding 150-175 - great warmer! I'm going to reverse it tomorrow while grilling the chicken I'm going to slide the gas burner in the firebox and warm up the rotisserie area to use as a warmer for the beans and such.

So far I'm very pleased with this cooker. I know I'll need at least 2 or 3 more outings with it to time out preheating and such. It definately likes a roaring firebox!

 

[chad]

Just checked the brisket at 4 hours - all of 'em are getting up over 150 - so hopefully I can foil them in another hour or so, stoke the fire on more time, and catch a couple of hours sleep! If I can get them to 185 around 3am or so I'll definately toss them in the cooler!

 

[BBQchef33]

sounds like u need a nap!!

 

[The_Kapn]

sounds like u need a nap!!

Sounds like he needs a better Pit Bitch to me
Sounds like an awesome meal David.
Guests are gonna be impressed and spoiled--hard act to follow :lol:
TIM