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Our first mass catering event - Page 2

post #21 of 37

Hey James.  I LIKE IT!  Don't know how much us "old farts" can contribute but I like the concept!  WOO! HOO!  "Experts" from all over the country!  A seminar on outdoor cooking with hands on training!  How can you argue with that??  I'm in charge of the microwave AND the beer cooler!  :icon_biggrin:

Danny

post #22 of 37

So Round, So Firm, So Fully Packed

 

https://www.youtube.com/watch?v=JfPkGcVi8Mk

post #23 of 37
Quote:
Originally Posted by KC5TPY View Post
 

Hey James.  I LIKE IT!  Don't know how much us "old farts" can contribute but I like the concept!  WOO! HOO!  "Experts" from all over the country!  A seminar on outdoor cooking with hands on training!  How can you argue with that??  I'm in charge of the microwave AND the beer cooler!  :icon_biggrin:

Danny

We might be old farts, but think of all that experience, it's priceless !! 

 

I never use the term "experts" .... because "ex" is something that was...... and a "spert" is a drip under pressure !!!!! :ROTF

post #24 of 37

HEY!  We can even boast of at least one "know it all"/ I mean "guest speaker" all the way from the States!  Last year we even provided a fly over by a Lancaster and Spitfire.  AND a hurricane; not the plane!  All free of charge!  You couldn't SEE the Lancaster OR the Spitfire because of the hurricane, BUT you COULD hear them,   Even above the sound of torrential rain on the caravan roof!  A tent or 2 almost blew away but a fine time was had by all.  :ROTF

Keep Smokin!

Danny

post #25 of 37
James, this is a Pork Shoulder, skin removed, cut into three, rub, liquid smoke, Vacumed and in to Sous vide @ 68'C for 48 Hours.

Smokin Monkey
post #26 of 37
Quote:
Originally Posted by Smokin Monkey View Post

James, this is a Pork Shoulder, skin removed, cut into three, rub, liquid smoke, Vacumed and in to Sous vide @ 68'C for 48 Hours.

Smokin Monkey

You got Me Smokin Monkey.... what am I looking at..... or am I missing something, it;s been a long day, and it's still not finished.

post #27 of 37


Would help if I added the Photo.

Just showing how to mass cater the easy way. We have a midweek event, being at work all day, it would be difficult to prepare and cook Pulled Pork, so cheating. Hope this explains.
post #28 of 37

Now everything is clear....... I thought I was going senile!

post #29 of 37
Quote:
Originally Posted by smokewood View Post
 

Now everything is clear....... I thought I was going senile!

"Going"???  Just asking.  Keep Smokin!

Danny

post #30 of 37
Hi Will, served the Pulled Pork tonight, 100 portions, mixed in Stubbs BBQ Sauce. Served with Potato Wedges, all served in less than 1 Hour.

Happy Days!!!

Smokin Monkey
post #31 of 37
Quote:
Originally Posted by Smokin Monkey View Post

Hi Will, served the Pulled Pork tonight, 100 portions, mixed in Stubbs BBQ Sauce. Served with Potato Wedges, all served in less than 1 Hour.

Happy Days!!!

Smokin Monkey

That must have been a pretty slick operation, it's a lot of pulled pork, and a mountain of wedges.

post #32 of 37
All Pork was cooked wrapped and in cool box. We took our Jacket Potato Oven, fitted non stick liners to the draws and cooked the wedges, about 20 Minutes. Pulled Pork with Bear Claws and served. They wanted to eat at 19.300, the van was packed and ready to leave at 20.30!

Smokin Monkey
post #33 of 37

I'm not one to impress easily Smokin Monkey.... But I'm impressed.

post #34 of 37

Hello.  Yeah!  You would almost think he knows what he is doing!  :icon_biggrin:

 

Steve "stressed" a bit about what he was goin to bring to last years meet.  ARE YOU KIDDING ME??  He does this every weekend!!!  JEZZ!!  This is his living!  He has decided to do the brisket this year.  I KNOW he is "brickin it". I set such a high standard last year!  :ROTF  I have NO, ZERO doubt that we will all enjoy a FINE tasting brisket on the day.  "Tha boy got skills"!  I don't think he will even have to break a sweat.  In British, that means he can do this easily.  CHILL! Steve.  You got this Mate!  Keep Smokin!

Danny

post #35 of 37
Quote:
Originally Posted by KC5TPY View Post

Hello.  Yeah!  You would almost think he knows what he is doing!  icon_biggrin.gif

Steve "stressed" a bit about what he was goin to bring to last years meet.  ARE YOU KIDDING ME??  He does this every weekend!!!  JEZZ!!  This is his living!  He has decided to do the brisket this year.  I KNOW he is "brickin it". I set such a high standard last year!  ROTF.gif   I have NO, ZERO doubt that we will all enjoy a FINE tasting brisket on the day.  "Tha boy got skills"!  I don't think he will even have to break a sweat.  In British, that means he can do this easily.  CHILL! Steve.  You got this Mate!  Keep Smokin!
Danny

Thanks Danny for the words of engouragement! No pressure building at all. It's one thing cooking whole pigs, but Brisket? 🚽💩🚽💩🚽💩🚽💩🚽!

Smokin Monkey
post #36 of 37

:ROTF  It's just a hunk of meat my friend!  Just cook tha DA** thing!  You know what you are doing!  In your sleep with your trousers around your ankles; YOU GOT THIS!  I know I will enjoy some fine brisket on the day; no doubt in my mind.  Keep Smokin!

Danny

post #37 of 37

Evening Will

 

Hope you are OK.  Will you be attending the Smoking weekend, more details can be found here if you have not seen the threads http://www.smokingmeatforums.com/t/221028/important-information-please-read

 

Can you give us an answer either way as we need to finalise numbers and all that.

 

Regards

 

Smokewood

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