hey guys, so i am one day away from our biggest company BBQ ever.
I was not able to reply the past few days because they blocked the forum access at work and did not get a chance to check net at home lately.
Thanks KK for the bread pics, i found excellent small sized burger bread at costco.
I finally made the list of food to get and will go buy them first thing tomorrow.
I even made a time sheet with what food gets ready to be served and when. This is first time i do something like this sheet.
I will be buying a chef hat and jacket tomorrow to look professional while cooking in front of suppliers. Cant wait to try the chef hat and see how i look in it lol
So the budget of the food has finally got approved. This is the most expensive and most attended BBQ that I will be cooking for so far in my life. Our BBQ expenses reached $1100 CAN and there are 51 confirmed attendees so far.
We will have a stand with a sink and a professional bartender will be coming to make drinks but no more waiters.
The past few days were somewhat unpleasant having to argue with my colleague about what i need for BBQ. Unfortunately, i have to keep going without some things that they thought are not important. They took out the chafers and the knife set i wanted to get. We dont have any good knives at work and they dont want to spend the money for an ok set so my colleague will be bringing a knife from his home. I told him it better be a good one after getting fed up of arguing with him and after another member told me off and told me that knives are not important!!!!!
Anyhow, so some changes in menu had to be done as i am too nice of a person and they changed things on me.
The only thing i insisted on is a big piece of good quality meat and will be bringing in my WSM for this. I will be getting a strip loin roast from Costco tomorrow. It is on special for $14.99/kg (CAN) and it is fresh AAA Canadian beef and is about 5 kg.
I read on net to leave it in fridge uncovered for a day to age the meat so i will do that.
I need advice on good rub/marinade for it and advice on cooking time and temp. I read it is about 30 mins per pound, and to remove roast at 140F, is that about right?
Things were getting too complicated so will be making just one king of mini burgers and will be making some nice butterfly BBQ shrimp. My colleague loves Tuna so Tuna steak for him. Another colleague will be in charge of chicken & lamb on his small charcoal BBQ. I will also make rack of lamb, which i am happy about because i know people would love it.
So i need to go get some sleep for tomorrow as i will be going many places to buy the stuff.
If you guys have any advice on how to cook tuna steaks and present them and for strip loin roast, i will really appreciate it.
Thanks
elmo