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Welcome to our newest member, SmokyOkie
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  1. #1
    SmokyOkie Guest

    Default Not Really Catering....

    cuz we did it for free...no wait, Curt charged 3 six pax of Newcastle Ale.

    This was the wedding cook that I posted about a little while back.

    Friday night was a rub fest and we smoked some sausage for a dinner snack:

    Pile'o'briskets



    We put bus tubs inside trash bags to save messy clean up.

    One of us opened cryovacs



    One of us rubbed ( here's a little power powder going on)



    The third one held the bags and wrapped 'em up.

    The Okette was in charge of pix cuz we all had messy hands, and she kinda lost interest after a while. sorry

    We also loaded up the smokers and grill with fuel so that they would be ready to fire around 5:30 in the morning.

    We did 8 butts, 6 briskets, and a slab of heritage breed pork ribs for our lunch Saturday, then all went home and went to bed to rest up before a long day the next day.

    I woke up early and went out to fire up the cookers. It took about 20 minutes to fire up Lucille and pre heat her 1/2" thick oven walls with the weed burner.

    The Hasty bake was lit with the cane torch, and the FEC, well, I turned it on.
    It was still dark when I took this, but I used the night setting on my camera and shot it w/o a flash. If you look, you can see the shadow from the porch light on the grass.
    .







    A little bit later, Curt and Brett showed up, and we started searing briskets:



    while Curt was running the Hasty Bake, Brett and I were putting butts on Lucille with hickory and cherry in her box.

    Here is what they looked like after about an hour in the smoke at 300:



    Then they came off and went into the FEC, and the briskets went on Lucille for some heavy mesquite smudging:



    After an hour and a half or so, they went on the FEC as well. Here is a quick vid of everything turning at 300 click on it to watch the video:



    And another pic of a butt as it barked up:



    We ended up smoking 3 pans of baked beans ( about 40#), 25# of bologna, 40 # of smoked sausage and links to go with the butts and briskets.

    It started getting a bit busy as the deadline drew near, so we didn't get any more pix, sorry, but I thought you might enjoy what I did get.

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Looking good!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Great looking stuff. Did you have Lucille and the FEC both at 300*?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Why free?
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #5
    Join Date
    Apr 2009
    Location
    Bristol, IN
    Posts
    480

    Default

    Looks like you had a busy couple of days. I like those briskets!
    Paul

  6. #6
    SmokyOkie Guest

    Default

    Quote Originally Posted by Vermin99 View Post
    Great looking stuff. Did you have Lucille and the FEC both at 300*?
    The FEC, yes. Lucille, between 275 and 310, which I think is pretty good for a stickburner.

    Quote Originally Posted by Bbq Bubba View Post
    Why free?
    Wedding gift. They offered to hire me, but i told them that #1, I don't cook for $, and #2, there was no way I would take $ for cooking for Loren's wedding.

    They supplied the meat, rubs and materials. I was out the cost of the pellets, and some firewood.

    I got a lot more out of it knowing that I did it for free than what I would have gotten out of a little money.

  7. #7
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Looks like it went great!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  8. #8
    SmokyOkie Guest

    Default

    Lotsa compliments on the brisket too Mike.

  9. #9
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Looks fantastic!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  10. #10
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    All looks good tim .kepp it going on
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

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