Well this week has been quite a stressful one! On top of running my pub full time I was also in charge of getting everything together for a birthday bash for 50 heads on Saturday and then the next day (today) we had our first public event at a local food and drink festival in the local town.
Our menu for this was Brisket, Pork Belly (sliced rather than pulled) and also BBQ Jerk Chicken Escalopes.
The set up for the birthday party - not ideal but the smoker didn't quite fit through the double doors at the back of the clients garage!
12kg Blythburgh free range pork shoulder smoked and ready to start pulling
Then for Sunday's event:
10 Blythburgh Free Range Pork Bellies and 3 top quality beef briskets too. Lovely fat marbling on these, spent a long while sampling and searching for the perfect brisket.
The final set up with a friend manning the stall.
We ended up coming home with 3 bellies and quite a bit of chicken. Everytime a brisket came out the smoker it didn't even need to be put back in to keep warm, it sold just like that and was sold out only a few hours into the day which I didn't expect to happen! The same couldn't be said for the pork belly though and we ended up selling quarter bellies for a tenner just to shift some meat towards the end.
Overall good day, and we certainly now know what extra equipment we need.