- Mar 23, 2009
- 436
- 325
Last month I met with the local Lion's club. They have a food stand that sells hamburgers and such every year at that towns fair. This small little fair is in it's 107th year in this tiny 130 person town. Over the course of the weekend it explodes in size, to several thousand people. It's bonkers there! Anyway this Lion's group last year sold 800lbs of hamburgers, plus I don't know how much chili, fries, and homemade pie.
This year since I'm trying to get experience with cooks I attended their meeting to offer them my services. For no cost to them, aside from the supplies of course, I'll cook them as much pulled pork as they would like to sell. I told them I wasn't interested in making money off them because they are a good group of guys that do a lot for this rinky dink area. They decided to shelve the decision until this month's meeting, and one of them who used to teach at my high school suggested I cater their August meeting as a "taste test".
I'll admit I wasn't ready to start doing any catering, I hadn't worked on getting sides together. But that man is kind of hard to say no to, and it was only for 30 people. So here we are day of, I've been working on my baked bean recipe which are prepped and ready to be cooked off. Went a little overboard with the bean size, tripled it when I probably should have just doubled. Oh well I guess they can have leftovers! I went with a pretty basic coleslaw recipe which tastes pretty good, but I'm going to tinker with it some more. And 27lbs of pork butt which are currently wrapped and making their way through the stall.
I'm normally horrible about taking pictures, because...well I'm just forgetful. But I have managed to snap a few today. Maybe I'll remember to take some finishing shots when it's all said and done.
Beans with bacon and pulled pork!
Coleslaw, nice color mix of green and purple cabbage.
Roughly 2 hours into the cook, good color starting to form.
2
6 hours in and made it to 165, color is right what I want, bark is set how I like it. They have been wrapped and are back in to bring it up to final temp.
This year since I'm trying to get experience with cooks I attended their meeting to offer them my services. For no cost to them, aside from the supplies of course, I'll cook them as much pulled pork as they would like to sell. I told them I wasn't interested in making money off them because they are a good group of guys that do a lot for this rinky dink area. They decided to shelve the decision until this month's meeting, and one of them who used to teach at my high school suggested I cater their August meeting as a "taste test".
I'll admit I wasn't ready to start doing any catering, I hadn't worked on getting sides together. But that man is kind of hard to say no to, and it was only for 30 people. So here we are day of, I've been working on my baked bean recipe which are prepped and ready to be cooked off. Went a little overboard with the bean size, tripled it when I probably should have just doubled. Oh well I guess they can have leftovers! I went with a pretty basic coleslaw recipe which tastes pretty good, but I'm going to tinker with it some more. And 27lbs of pork butt which are currently wrapped and making their way through the stall.
I'm normally horrible about taking pictures, because...well I'm just forgetful. But I have managed to snap a few today. Maybe I'll remember to take some finishing shots when it's all said and done.
Beans with bacon and pulled pork!
Coleslaw, nice color mix of green and purple cabbage.
Roughly 2 hours into the cook, good color starting to form.
6 hours in and made it to 165, color is right what I want, bark is set how I like it. They have been wrapped and are back in to bring it up to final temp.