Hillbilly BBQ cooks for Country Club

[Hillbilly BBQ]

Had a big event I cooked at last night. The Dominion Valley Country Club asked me to cook for their Mens Golf Association final dinner of 2016...around 80 in attendance plus staff and pro shop.

I took the Chain Smoker over and put the Bumpkin on display. Prepped 5 15# briskets the night before and the morning of we made a brine for 6 huge salmon fillets.

Briskets took around 5 hours to get probe tender and salmon fillets were done in around an hour. I used Oak and Cherry for the Briskets and when we pulled to put in the warmer, I threw in some fresh cherry chunks and was ready to go for the salmon.

We made German Potato Salad, Cheesy Cauliflower, Fresh rolls and Bread Pudding for desert. And just for fun, we smoked some Kosher Salt and Course Black Pepper...wow did this turn out awesome!

Event was a huge hit, food turned out awesome and golf members and staff enjoyed the evening. I got to take pics up to serving and then I was elbow deep in carving and didnt get any more pics.

The toughest part for this event, these was 80 of the guys I play golf with all the time....nothing like getting put on the spot

 

[Stingerhook]

Looks like a good day at the country club.

 

[Twisted T's Q]

awesome, chain smoker is a beast, what temp was you cooking at ?

 

[Ham14]

Nice looking job Shane. Congrats on a great cook

 

[mchar69]

This seems rediculously awesome!

 

[Rocky Branch BBQ]

Good looking spread. I'm sure they hit it hard. Good job.

 

[Hillbilly BBQ]

awesome, chain smoker is a beast, what temp was you cooking at ?

I like to cook around the 275 to 280 zone.

 

[BillN]

Great job, all looks amazingly delicious.