Gone but not forgotten. RIP
SMF Premier Member
- Joined Mar 12, 2009
Now I had and still am having one fun weekend. It all started out having a lunch for 25 people who I'm told were very picky. So after some last minute changes here we go. I started out smoking the briskets late friday night. I rubbed them with my mixture of Old Bay and brown sugar. Then into the smoker they go. They will be smoked over some apple chips and taken to probably 195°
We be smoking.
The first to come off and going into the foil jacket for the finishing touches. Oh yea do you like my bbq (the foot) tool holder???? and I really like sailing too
The next one comes out and going into the foil.
Here's the set and it looks ok I'm really new to this whole catering thing. I'm still tring to save alittle here and there for the fancier chafing dishes. I'll get there & after all it's the food that has to be good.
Here's the meat sliced and it really is very juicey it just doesn't look like it.
Then they asked for apple studel and I have never made one so I gave it a shot.
It came out pretty good and I know it has to taste good too cause I tasted all the parts. I'm not really used to this part of catering. I can taste the parts but not the finished product. Fingers crossed. After it was done Ashley from the hotel called me and said that the food was a really BIG hit and the very picky people were very happy that they changed hotels. The other one was 10 minutes later with the cookies for the reception last year.
Oh yea the rest of the weekend.......
Now last weekend I started some buckboard, bellie, and new to me a side of pork. They say that it is leaner (that I agree with) and it is the same thing just alittle farther around the animal. Ok so I gave it a shot heck it's alittle cheaper so.....
Ready for the removel of the skin.
Now the cure and a long rest in the refrig.
Just a short bath for couple of hours and then onto the smoker for you.
Now the day and smoke will be poured to theses hunks of pork for about 8-10 hours and then back into the refrig for the night and then they will go to the slicer section of this thread so hang on.
Thanks for enjoying my weekend so far and more to come later