R
Roo-B-Q'N
Guest
We cooked for a 40th birthday party this weekend 50 people, and a wedding reception 125 people. Took us most of Sunday to recover :shock: I don't know how you guys that do this for a living do it day in and day out. I think I am cured of my desire to be a caterer after this past weekend.
Took Friday off and cooked for the birthday part that was Friday night. Had 4 briskets on and they hit 190 degrees in like 4.5 hours at 250 degrees. They were small points and were only about 7 pounds. Thought the timing was a bit off but wherever I checked the thermometer (instant read read 190) Coolered them for about three hours and put 10 #'s of chicken wings in the cooker. One of the 4 briskets was so tough it was hard to pull (I know I know who pulls a brisket, but that is what they wanted)
Besides the meat we had coleslaw and broccoli salad and beans. This was for an 8 p.m. party so we thought that all of that food would just sit there as people would have already eaten. WRONG People plowed through the food like they had never eaten before. Got some really nice compliments and could have handed out some cards had I had them with me.
Saturday woke up and placed 4 more briskets in the cooker and they took almost 7.5 hours at 250 degrees coolered them and packed everything up and took on site to cook 40 pcs of hindquarters and 40# of wings (I will never move my equipment like that again, what a pain). Due to some cosmic math computations this was the perfect breakdown of meats that would serve the guests all night (so the bride thought).
First she mis counted the guests, then several of the guests just had to come through the line three or four times to get more so that in the end we ran out of Brisket and had about 6 pieces of chicken left. Also a chit load of broccoli salad, some beans and slaw.
Don't know how that will all fall out, but the groom was happy and kept telling us that people thought the food was awesome, with the exception of some little old ladies that thought the beans were to spicey. I had one lady come up to me and tell me they were from Washington State and they don't get good beef up there and this was the best beef she had eaten in 30 years. Another lady told me she didn't think brisket could get so tender. Her husband told me that my brisket was just as good as Famous Dave's, so I killed him :lol:
Anyway, many leasons learned from this past weekend. When cooking Q ALWAYS cook more meat than sides, people will always go for the meat. Number two tell your customers that cosmic math will not prevent people from asking for both meats even if they are offered one or the other. Cook the same amount of each meat. And the most important leason I think I learned is I DON'T WANT TO BE A CATERER:twisted:
Took Friday off and cooked for the birthday part that was Friday night. Had 4 briskets on and they hit 190 degrees in like 4.5 hours at 250 degrees. They were small points and were only about 7 pounds. Thought the timing was a bit off but wherever I checked the thermometer (instant read read 190) Coolered them for about three hours and put 10 #'s of chicken wings in the cooker. One of the 4 briskets was so tough it was hard to pull (I know I know who pulls a brisket, but that is what they wanted)
Besides the meat we had coleslaw and broccoli salad and beans. This was for an 8 p.m. party so we thought that all of that food would just sit there as people would have already eaten. WRONG People plowed through the food like they had never eaten before. Got some really nice compliments and could have handed out some cards had I had them with me.
Saturday woke up and placed 4 more briskets in the cooker and they took almost 7.5 hours at 250 degrees coolered them and packed everything up and took on site to cook 40 pcs of hindquarters and 40# of wings (I will never move my equipment like that again, what a pain). Due to some cosmic math computations this was the perfect breakdown of meats that would serve the guests all night (so the bride thought).
First she mis counted the guests, then several of the guests just had to come through the line three or four times to get more so that in the end we ran out of Brisket and had about 6 pieces of chicken left. Also a chit load of broccoli salad, some beans and slaw.
Don't know how that will all fall out, but the groom was happy and kept telling us that people thought the food was awesome, with the exception of some little old ladies that thought the beans were to spicey. I had one lady come up to me and tell me they were from Washington State and they don't get good beef up there and this was the best beef she had eaten in 30 years. Another lady told me she didn't think brisket could get so tender. Her husband told me that my brisket was just as good as Famous Dave's, so I killed him :lol:
Anyway, many leasons learned from this past weekend. When cooking Q ALWAYS cook more meat than sides, people will always go for the meat. Number two tell your customers that cosmic math will not prevent people from asking for both meats even if they are offered one or the other. Cook the same amount of each meat. And the most important leason I think I learned is I DON'T WANT TO BE A CATERER:twisted:
