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» Online Users: 27

6 members and 21 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Members: 3,108
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Results 1 to 7 of 7
  1. #1
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default UPDATE; on a wedding shower gig… PICS

    Well things went quit nice… they ate around 2 hours later than what was agreed on time but people were happy.

    I was really concerned on my brisket/chicken because it was done at 4 and was due to serve at 7…
    I had quit the complements and was told by a number of people the Brisket was the best they had EVER…
    I personally thought it was overdone due to setting so long…
    But anyway I have already booked another gig before I left…Brisket and pulled pork with all the trimmings and sides…

    I had my homemade sauces severed on the sides and even soldseveral bottles… That I will need to make still....













    An over all good night for us!!
    Last edited by Shiz-Nit; 08-07-2011 at 07:03 PM.
    Proud member of a drinking club
    with a BBQ problem


    Large Egg
    Mini Egg
    Backwoods Competitor
    22.5 WSM
    Horizontal Smoker
    Gasser

  2. #2
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Looks good from here! I'ld tear it up!
    Bill

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Brother Shiz ... you done good buster! Congrats on a sucessful day and the bonus booking and sales.


    Good job buddy
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks beautiful! Congrats on your success!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default



    FWIW, overcooked brisket is good brisket. You're servin' food, not cooking a comp.

  6. #6
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Nice job.
    FBJ

  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Shiz I am going to need a list of the future catering dates along with the addresses of where just tell every one I'm the official taster.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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