A local establishment...oh who am I kidding, the bar located right outside the dive shop that I work at hosts an event every Wednesday called "Wine Down Wednesday". It has $20 all you can drink wine or sangria.
The doors to the left go into the dive shop - Low Key Watersports.
view looking into Cruz Bay - dive shop's boats front and center!
Anyways...each week the bar asks a local caterer or chef to supply something for snacks during the event, which runs from 5pm to 7:30. Many locals come for it (cheap drink and free food) and a few tourists wander by and join in. In the past, the owners of the bar have been the appreciative victims of my smoked treats and loved them.
I was kind of surprised when they asked if I would like to "bring those G-Damn bacon things". Cursing, because the time I brought them some the 2 of them scarfed up nearly a dozen each. I figured pork shots (I called them candy so the drunks wouldn't get too excited) plus some smoked cheeses would be just the ticket.
Stock footage of smoked cheese
Cheese I had done a few weeks back so I just dipped into my stash for that...grabbed some mild and sharp cheddar, pepper jack and a monteray jack. Sliced and ready for consumption! (they supplied the crackers)
The bar owner ordered the Polish Kielbasa and the bacon, plus a brick of pepper jack. Not exactly sure what she paid for the bacon, but $60 was the price tag on the 11 pound kielbasa. (all 1 piece in this package).
Prepped that morning, then set in the fridge for the day as I still had to work my usual shift at the dive shop. I do the equipment repairs, fill tanks, training supervisor, chief cook and bottle washer at times.
Brought my Weber Kettle in from home, set it up and ready to go by 4:30. Set up outside where I do most of the repair work on the upper level of the building property just up the stairs from the bar. Fired up the Weber Kettle and did a modified minion method to extend the burn time a while. Tossed on Todd's AMNPS to give an added smoke flavor and to allow the smells to infiltrate the neighborhood. There are several restaurants around and yes, some of the cooks poked their heads out their doors to see what the smell was from.
First batch was ready at 5:30 and by 7pm were had served all 150 of them treats. In the meantime, of course I had to confess to the bar owners that the grill was not working properly. When asked what the issue was, I said it only works when cold beer is nearby...so they made sure it was!
Overall, lots of compliments and several requests for more in the future. I was even asked if I could do the treats for the rest of their Wednesday events! Many thanks due to those on SMF who have tried and posted their pork candy results as I would have never tried them without all the info. Wish I would have taken more Qview, but tongs in one hand and a beer in the other meant the phone camera was in the pocket. My investment in it was a batch of candy mix (rub & brown sugar), time and charcoal. I am getting reimbursed for all other expenses. Got free beer and best of all the bar owner used a connection and found me a supply here for pork butt and she gave me a 10# butt already. I have not seen butts here and gave up on finding them. I feel well compensated indeed!
Here is a parting shot:
Thanks for looking!
John
The doors to the left go into the dive shop - Low Key Watersports.
view looking into Cruz Bay - dive shop's boats front and center!
Anyways...each week the bar asks a local caterer or chef to supply something for snacks during the event, which runs from 5pm to 7:30. Many locals come for it (cheap drink and free food) and a few tourists wander by and join in. In the past, the owners of the bar have been the appreciative victims of my smoked treats and loved them.
I was kind of surprised when they asked if I would like to "bring those G-Damn bacon things". Cursing, because the time I brought them some the 2 of them scarfed up nearly a dozen each. I figured pork shots (I called them candy so the drunks wouldn't get too excited) plus some smoked cheeses would be just the ticket.
Stock footage of smoked cheese
Cheese I had done a few weeks back so I just dipped into my stash for that...grabbed some mild and sharp cheddar, pepper jack and a monteray jack. Sliced and ready for consumption! (they supplied the crackers)
The bar owner ordered the Polish Kielbasa and the bacon, plus a brick of pepper jack. Not exactly sure what she paid for the bacon, but $60 was the price tag on the 11 pound kielbasa. (all 1 piece in this package).
Prepped that morning, then set in the fridge for the day as I still had to work my usual shift at the dive shop. I do the equipment repairs, fill tanks, training supervisor, chief cook and bottle washer at times.
Brought my Weber Kettle in from home, set it up and ready to go by 4:30. Set up outside where I do most of the repair work on the upper level of the building property just up the stairs from the bar. Fired up the Weber Kettle and did a modified minion method to extend the burn time a while. Tossed on Todd's AMNPS to give an added smoke flavor and to allow the smells to infiltrate the neighborhood. There are several restaurants around and yes, some of the cooks poked their heads out their doors to see what the smell was from.
First batch was ready at 5:30 and by 7pm were had served all 150 of them treats. In the meantime, of course I had to confess to the bar owners that the grill was not working properly. When asked what the issue was, I said it only works when cold beer is nearby...so they made sure it was!
Overall, lots of compliments and several requests for more in the future. I was even asked if I could do the treats for the rest of their Wednesday events! Many thanks due to those on SMF who have tried and posted their pork candy results as I would have never tried them without all the info. Wish I would have taken more Qview, but tongs in one hand and a beer in the other meant the phone camera was in the pocket. My investment in it was a batch of candy mix (rub & brown sugar), time and charcoal. I am getting reimbursed for all other expenses. Got free beer and best of all the bar owner used a connection and found me a supply here for pork butt and she gave me a 10# butt already. I have not seen butts here and gave up on finding them. I feel well compensated indeed!
Here is a parting shot:
Thanks for looking!
John
