- Sep 14, 2007
- 81
- 10
This is my largest crowd thus far, but I have practiced each dish a couple times and I am pretty confident in a positive review. I hope to document the process for SMF'ers, thats why I have posted here.
The location is 20 minutes from my house, and will have 50 people. Last year they had tri-tip on paper plates. We are taking over the dinner this year, and we are trying to make a good impression.
I am not afraid of any of the cooking. However, serving warm courses will be a trick. I plan on reheating the pork and tri-tip a few hours before and serving in foil pans. I also plan on heating the beans on site and serving these from foil pans. Salad will be prepped some time the day of the meal (I do need a tip on keeping the salad from wilting or turning brown).
Here is the menu.
-Pulled Pork (Meowey's Basic Pulled Pork sticky)
-Finishing sauce (Jeff's sticky)
-BBq sauce cut with vinegar and mustard
-Dutch's Baked Beans
-Tri-Tip
-Soft Rolls
-Salad
-Vegtable platters w/ dip
-Red Wine, White wine, (Merlot, Cab, White Zin, two cases total)
-Soda
-Water
-Coffee (caf/decaf)
-Dessert (sheet cake)
-Vegetarian Tofu Dogs
I plan on running my smoker at the site to keep pans warm as we need them. I also plan on using my two burner stove to keep beans warm as we need them.
Per a suggestion on the forum, since some people do not do pork I have added some tri-tip. I plan on cooking the tri-tip early then slicing it into a small amount of sauce made from cooked down rub and beer. I have done this before to great effect.
Any additional tips are welcome.
All the best,
MC
**EDIT**
SEE PAGE 4 FOR THE QVIEW UPDATE on this project =)
The location is 20 minutes from my house, and will have 50 people. Last year they had tri-tip on paper plates. We are taking over the dinner this year, and we are trying to make a good impression.
I am not afraid of any of the cooking. However, serving warm courses will be a trick. I plan on reheating the pork and tri-tip a few hours before and serving in foil pans. I also plan on heating the beans on site and serving these from foil pans. Salad will be prepped some time the day of the meal (I do need a tip on keeping the salad from wilting or turning brown).
Here is the menu.
-Pulled Pork (Meowey's Basic Pulled Pork sticky)
-Finishing sauce (Jeff's sticky)
-BBq sauce cut with vinegar and mustard
-Dutch's Baked Beans
-Tri-Tip
-Soft Rolls
-Salad
-Vegtable platters w/ dip
-Red Wine, White wine, (Merlot, Cab, White Zin, two cases total)
-Soda
-Water
-Coffee (caf/decaf)
-Dessert (sheet cake)
-Vegetarian Tofu Dogs
I plan on running my smoker at the site to keep pans warm as we need them. I also plan on using my two burner stove to keep beans warm as we need them.
Per a suggestion on the forum, since some people do not do pork I have added some tri-tip. I plan on cooking the tri-tip early then slicing it into a small amount of sauce made from cooked down rub and beer. I have done this before to great effect.
Any additional tips are welcome.
All the best,
MC
**EDIT**
SEE PAGE 4 FOR THE QVIEW UPDATE on this project =)