Eric Michaud
TVWBB Super Fan
I am proud to be a founding member of Dog Star rescue here in Connecticut, Saturday we had our biggest fundraiser Bark N Brew. Because of my love of BBQ and the fact I grew up in the restaurant biz I was in charge of food. We were planning on a crowd of 250 but I did extra just in case which was the right move.
I was able to hook up with a commercial spice company, sent them my recipe and I got 7 lbs of rub for 32 bucks. I got 15 butts for pulled pork sandwiches averaging over 9 lbs a piece. I numbered them and put them in order by weight and split them up lightest to heaviest using my 4 WSMs, 2- 18s and 2-22s. heavier ones on the bottom and the smallest in each smoker were probed save for the lightest one, had issues with a probe.
I had a few obstacles to deal with, mainly the wind, did not have the time to put a wind screen together for such a big set up. About a third of them were done as expected but the bigger ones were a bit stubborn so with about 2 hours to go I wrapped the remaining 10 or so. After wrapping I cranked up the heat, showered and got the rest of my gear together and all were done by my 4:30 deadline. Not as many pics as I would have liked but it was there was a lot going on doing this solo.
Our service team was set up perfectly, at about 10 minutes before the doors opened Lou and I started pulling and the crew making sandwiches. About and hour and 20 minutes in I was notified we were already over 300 people, THANK GOD I DID EXTRA lol. Everyone got fed, just to make sure we were covered Dan ordered more from a local BBQ joint but we did not need it, we fed the volunteers and the employees of the brewery where we held the event. Sorry so long but I was so proud to pull this off, the reviews were great. My ability to pull this off is because of this site. I have learned so much here, thanks for looking.
Eric
My rub
15 butts
my set up
My assistant Junior pooped after a long night of tending the smokers
Almost done
A link from CtNow.com covering the event
http://www.ctnow.com/pictures/ctnow-pictures-bark-and-brew-20151010-photogallery.html
I was able to hook up with a commercial spice company, sent them my recipe and I got 7 lbs of rub for 32 bucks. I got 15 butts for pulled pork sandwiches averaging over 9 lbs a piece. I numbered them and put them in order by weight and split them up lightest to heaviest using my 4 WSMs, 2- 18s and 2-22s. heavier ones on the bottom and the smallest in each smoker were probed save for the lightest one, had issues with a probe.
I had a few obstacles to deal with, mainly the wind, did not have the time to put a wind screen together for such a big set up. About a third of them were done as expected but the bigger ones were a bit stubborn so with about 2 hours to go I wrapped the remaining 10 or so. After wrapping I cranked up the heat, showered and got the rest of my gear together and all were done by my 4:30 deadline. Not as many pics as I would have liked but it was there was a lot going on doing this solo.
Our service team was set up perfectly, at about 10 minutes before the doors opened Lou and I started pulling and the crew making sandwiches. About and hour and 20 minutes in I was notified we were already over 300 people, THANK GOD I DID EXTRA lol. Everyone got fed, just to make sure we were covered Dan ordered more from a local BBQ joint but we did not need it, we fed the volunteers and the employees of the brewery where we held the event. Sorry so long but I was so proud to pull this off, the reviews were great. My ability to pull this off is because of this site. I have learned so much here, thanks for looking.
Eric
My rub
15 butts
my set up
My assistant Junior pooped after a long night of tending the smokers
Almost done
A link from CtNow.com covering the event
http://www.ctnow.com/pictures/ctnow-pictures-bark-and-brew-20151010-photogallery.html
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