ATTENTION MODERATORS
I thought this was the best forum to post this. If you feel there is a better forum for this, by all means feel free to move it.
First off I know I am going too hear
,
and of course
.
I know ya all love the Q-view as much as I do, and and I profusely apologize for not having any
. I had no idea that I was going to be doing this smoke, when my son wanted to borrow our camera, so I let him. I would have kept the camera so we had Q-view, had I known. I'm sure the post would have been shorter with pics, since they are worth 1000 words. I even toyed with the idea of not posting at all, but decided a post with no Q-view was better then no post at all on a smoke. Again I'm
On Monday evening the owner of the shop calls me up and asks if I would mind smoking some meat for a get together on Thursday, for shop and families. He tells me that he would supply everything, but my skills and smokers, and throw a few bucks my way for my time. How could I say NO, I'd be a fool to turn down $ for something I love doing.
Fast forward to 8:00 am Tuesday. I go to the shop and they guys are telling me my Q is better than a BBQ joint in KC, now it's even harder to say no. The guys tell me we must have Abt’s and wicked beans, and ask about turkey, brisket, PP, ribs, and hot links. I inform them whole turkeys, and brisket are close but doable, everything else no problem plenty of time.
No one can decide on what too have. Ron say’s why not some of each that way there is variety, and I’ll invite others join us. I said OK, but we have a problem I don’t have enough time with my smoker space to do all this. Ron say’s ok I’ll rent a big smoker. My reply, smoking on a rig that you never have used before is risky, the whole deal could go south, so I’d rather not do that. I said give me a few minutes and I’ll figure something out. I then ask how much do you all want. There replies whatever just so there is plenty. I get paper and pencil and start working out a rough time line with a margin of error and space requirements for each. I decide I’m wrong I can do this, and have time to spare. Brisket 24 hrs, pork roast 12 hrs, turkey 12 hrs if I do turkey breast I’ll save 4 hours, chickens 8 hours, ribs 8 hours, hot links 6 hours. Smokers will be chuck full but it can be done. I tell Ron he’s looking at a chunk of change, and a bunch of meat, as I have no clue how much to cook of each, but it freezes well. Ron tells me; let’s do this he doesn’t care its Christmas, and a write off.
I get everything home around noon. My wife asks what on earth is all this for? I explain to her what is going on, she says you have done it again bought way more food then you need, and are in way over your head on this. You have enough to feed 100 people! How are you planning on keeping all this cold? I reply coolers ice and fridge. How are you going to keep food hot? No way can you smoke all this and keep it hot with your smokers, not enough room. I reply some will have to be done ahead of time and reheated. How do you plan on doing that? I reply in the oven naturally. How are you going to hold food and reheat at same time? I reply OMG I didn’t think about that, I don’t know. See you are in way over your head you’ll never be able to do this safely. I’ll just have to use the shops oven, and our grill to reheat. Wife says, I don’t think you enough room, even doing that, you have got to cut some of this out and do it later. Ok before I say you’re wrong let’s look at this. Brisket will come off smoker and be held in oven, ribs same way. I can do turkey, chicken, PP early and reheat in oven, hot links early and reheat on grill. Once they are in pans they don’t take a lot of room. Wife says you can’t fit 3 pans that size in oven. I think I can let’s see. Nope she’s right I can’t, and shops oven is smaller than ours. I’ll have to use a cooler to hold brisket and ribs, they will hold temps for several hours, if I pre heat. Now I have enough room. Wife says I still think you are better off cutting some, but do whatever you want. She knows with me being as stubborn as I am I’m going to try doing it all.
I started smoking Wednesday at 10 Am. Smokers ran nonstop till 11:30 today. All meat was done, pulled, sliced, and reheated by 11:30 Am today. I borrowed the neighbor’s oven to reheat in, since shops is a small oven. Abt’s and wicked beans were hot off smoker. I was cutting things close, as we were doing this at noon. I shuffled, the pulled pork, and ribs between my oven and cooler, to keep them warm. Ron came over at 11:30 to help transport everything to the shop.
This was a HUGE amount of work, and extremely stressful. I was more busy then a 1 legged man in a** kicking contest. I am one tired puppy; I was up all night doing this except for the few cat naps. It turned out good and everyone loved it, so it was worth it. The sales rep for the electrical supply house said I needed to start catering, as the food was off the hook. There were around 30 people there and we put a small dent in the food. The ribs were totally gone. About 2/3 of the brisket and PP was left. About 3/4 of turkey and hot links was left. Most of the chicken was left. I learned people prefer other meats over chicken if available. 1 1/2 pan of beans was left. Roughly 1/2 the Abt’s were left. We saved the full pan beans, around 1/2 the Abt’s and some of each meat for the shop. I took the rest of the Abt’s and hot links the 1/2 pan of beans, home with me. Instead of freezing the remaining meats we donated it to the soup kitchen.
Here is what I smoked, and how long it smoked.
1 - 14.5 pound packer brisket - 22.5 hours
4 - Pork roast total weight of 29.09#
6.45# - 8.5 hrs
6.76# - 8.75 hrs
7.25# - 9.25 hrs
8.63# - 12.75 hrs
6 racks spare ribs - 3-2-1 method 7.25 hrs
I didn't record the weights of the ribs I have no idea why.
2 - Turkey breasts total weight 15.88#
7.65 # - 5.75 hrs
8.23# - 6.25 hrs
6 – Chickens total weight 36.23#
5.46# - 4 hrs
5.58# - 4 hrs
5.78# - 4.5 hrs
6.16# - 4.75 hrs
6.39# - 4.75 hrs
6.86# - 5 hrs
10# hot links - 4 hrs
4 batches wicked beans – 3 hours
5# Abt’s – 3 hours
Hind sight my wife was correct there was way more then we needed. I should have just cooked what I normally would for my family, and there would have still been more than enough. I have this more is better mentality, my wife calls it the Tim Allen syndrome, when it comes to smoking. I also had no clue how much to make, which compounded it. I don’t think I’ll try this again anytime soon……lol. I have the upmost respect for all you guys that cater. The catering idea from the sales rep is an interesting idea. However I’m clueless as how to do it, so I’m not even entertaining the idea at this time.
I thought this was the best forum to post this. If you feel there is a better forum for this, by all means feel free to move it.
First off I know I am going too hear
I know ya all love the Q-view as much as I do, and and I profusely apologize for not having any
On Monday evening the owner of the shop calls me up and asks if I would mind smoking some meat for a get together on Thursday, for shop and families. He tells me that he would supply everything, but my skills and smokers, and throw a few bucks my way for my time. How could I say NO, I'd be a fool to turn down $ for something I love doing.
Fast forward to 8:00 am Tuesday. I go to the shop and they guys are telling me my Q is better than a BBQ joint in KC, now it's even harder to say no. The guys tell me we must have Abt’s and wicked beans, and ask about turkey, brisket, PP, ribs, and hot links. I inform them whole turkeys, and brisket are close but doable, everything else no problem plenty of time.
No one can decide on what too have. Ron say’s why not some of each that way there is variety, and I’ll invite others join us. I said OK, but we have a problem I don’t have enough time with my smoker space to do all this. Ron say’s ok I’ll rent a big smoker. My reply, smoking on a rig that you never have used before is risky, the whole deal could go south, so I’d rather not do that. I said give me a few minutes and I’ll figure something out. I then ask how much do you all want. There replies whatever just so there is plenty. I get paper and pencil and start working out a rough time line with a margin of error and space requirements for each. I decide I’m wrong I can do this, and have time to spare. Brisket 24 hrs, pork roast 12 hrs, turkey 12 hrs if I do turkey breast I’ll save 4 hours, chickens 8 hours, ribs 8 hours, hot links 6 hours. Smokers will be chuck full but it can be done. I tell Ron he’s looking at a chunk of change, and a bunch of meat, as I have no clue how much to cook of each, but it freezes well. Ron tells me; let’s do this he doesn’t care its Christmas, and a write off.
I get everything home around noon. My wife asks what on earth is all this for? I explain to her what is going on, she says you have done it again bought way more food then you need, and are in way over your head on this. You have enough to feed 100 people! How are you planning on keeping all this cold? I reply coolers ice and fridge. How are you going to keep food hot? No way can you smoke all this and keep it hot with your smokers, not enough room. I reply some will have to be done ahead of time and reheated. How do you plan on doing that? I reply in the oven naturally. How are you going to hold food and reheat at same time? I reply OMG I didn’t think about that, I don’t know. See you are in way over your head you’ll never be able to do this safely. I’ll just have to use the shops oven, and our grill to reheat. Wife says, I don’t think you enough room, even doing that, you have got to cut some of this out and do it later. Ok before I say you’re wrong let’s look at this. Brisket will come off smoker and be held in oven, ribs same way. I can do turkey, chicken, PP early and reheat in oven, hot links early and reheat on grill. Once they are in pans they don’t take a lot of room. Wife says you can’t fit 3 pans that size in oven. I think I can let’s see. Nope she’s right I can’t, and shops oven is smaller than ours. I’ll have to use a cooler to hold brisket and ribs, they will hold temps for several hours, if I pre heat. Now I have enough room. Wife says I still think you are better off cutting some, but do whatever you want. She knows with me being as stubborn as I am I’m going to try doing it all.
I started smoking Wednesday at 10 Am. Smokers ran nonstop till 11:30 today. All meat was done, pulled, sliced, and reheated by 11:30 Am today. I borrowed the neighbor’s oven to reheat in, since shops is a small oven. Abt’s and wicked beans were hot off smoker. I was cutting things close, as we were doing this at noon. I shuffled, the pulled pork, and ribs between my oven and cooler, to keep them warm. Ron came over at 11:30 to help transport everything to the shop.
This was a HUGE amount of work, and extremely stressful. I was more busy then a 1 legged man in a** kicking contest. I am one tired puppy; I was up all night doing this except for the few cat naps. It turned out good and everyone loved it, so it was worth it. The sales rep for the electrical supply house said I needed to start catering, as the food was off the hook. There were around 30 people there and we put a small dent in the food. The ribs were totally gone. About 2/3 of the brisket and PP was left. About 3/4 of turkey and hot links was left. Most of the chicken was left. I learned people prefer other meats over chicken if available. 1 1/2 pan of beans was left. Roughly 1/2 the Abt’s were left. We saved the full pan beans, around 1/2 the Abt’s and some of each meat for the shop. I took the rest of the Abt’s and hot links the 1/2 pan of beans, home with me. Instead of freezing the remaining meats we donated it to the soup kitchen.
Here is what I smoked, and how long it smoked.
1 - 14.5 pound packer brisket - 22.5 hours
4 - Pork roast total weight of 29.09#
6.45# - 8.5 hrs
6.76# - 8.75 hrs
7.25# - 9.25 hrs
8.63# - 12.75 hrs
6 racks spare ribs - 3-2-1 method 7.25 hrs
I didn't record the weights of the ribs I have no idea why.
2 - Turkey breasts total weight 15.88#
7.65 # - 5.75 hrs
8.23# - 6.25 hrs
6 – Chickens total weight 36.23#
5.46# - 4 hrs
5.58# - 4 hrs
5.78# - 4.5 hrs
6.16# - 4.75 hrs
6.39# - 4.75 hrs
6.86# - 5 hrs
10# hot links - 4 hrs
4 batches wicked beans – 3 hours
5# Abt’s – 3 hours
Hind sight my wife was correct there was way more then we needed. I should have just cooked what I normally would for my family, and there would have still been more than enough. I have this more is better mentality, my wife calls it the Tim Allen syndrome, when it comes to smoking. I also had no clue how much to make, which compounded it. I don’t think I’ll try this again anytime soon……lol. I have the upmost respect for all you guys that cater. The catering idea from the sales rep is an interesting idea. However I’m clueless as how to do it, so I’m not even entertaining the idea at this time.
