• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

More Thanksgiving Cooking Orders


 
L

Larry Wolfe

Closed Account
These are the last of the Thanksgiving orders......shew, long couple of weekends.

Turkey
IMG_9555.jpg
IMG_9568.jpg
IMG_9568.jpg
IMG_9577.jpg
IMG_9581.jpg
IMG_9580.jpg


4 Overnight Friday night butts approximately 30lbs, ended up with 16lbs finished product.

IMG_9557.jpg
IMG_9586.jpg


9lb Brisket Flat, ended up with 5.5lbs of finished product.
IMG_9558.jpg
IMG_9561.jpg
IMG_9570.jpg
IMG_9573.jpg


3 Racks of Loinbacks totalling 8.7lbs, biggest ones I've seen....very very meaty.
IMG_9560.jpg
IMG_9582.jpg


2.3lb London Broil, reverse seared.
IMG_9564.jpg
IMG_9565.jpg
IMG_9569.jpg
IMG_9585.jpg


I used 2 WSM's for these cooks, but one of them was running from 6pm Friday night until 6pm Saturday night and it cooked 4 butts, 1 brisket and 3 racks of ribs. I only added about 40 additional coals in 24 hours.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ray Crick:
Looks great Larry. You have leftovers that will feed you for quite a while. Enjoy!

Ray </div></BLOCKQUOTE>

Thanks Ray..... but none of this is for me and the family, it's all for customers...I'll be cooking our meal Wednesday....ugh
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by michele p:
Everything looks great Larry, how big was the bird this time? How long did it take? </div></BLOCKQUOTE>

Thanks Michele! This bird was 16lbs and took about 5 hours to reach 163º in the breast with WSM temps at about 260º.
 
Damn Larry, you've really been busting *** lately with the cooks. So is it order in pizza for Thanksgiving after all this cooking. I'm not sure I'd want to see another bird.
 
Larry, what brand of vac-seal are you useing? I have a "black & decker" and it sucks. some time it gets all the air out and some time it leaves pockets of air, not good if freezeing. It was given to me by my daughter. And I have tried the more $$ bags but with same results. I also had my turkey orders this weekend, man was I busy. Did a total of 10 birds two of the were in the 19-20LB range and a 6LB brisket. Had both racks full with the 10-12LB birds and did the 2 big ones all by themselfs. I did high heat cook, 310-315, took 2 1/2 to 3 hours to to them and 4 1/2 for the big birds. Took them off when Breast meat hit 165. Used all apple wood, good thing all birds were enhence birds. Not a bad $$ makeing weekend. Will be getting up Thursday morning to do my own dinner, "ham & brisket" No TURKEY for me I have had enough of them. Oh, I have 3 WSM could have used a forth or fifth one.
 
unreal, larry!

i'm always getting requests/offers to smoke for people's get togethers. but i've always been leery of taking the 'pro' plunge. your posts are very inspiring!
 
Beautiful work Larry! Your bird looks gorgeous, lovely tan on it!

Is there any kind of license that you need to do what you do? I've been thinking of doing some cooking for people. I do already, but no money is exchanged. I usually cook meat people bring me. In order to get paid for it, does anything different need to be done?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.:
Beautiful work Larry! Your bird looks gorgeous, lovely tan on it!

Is there any kind of license that you need to do what you do? I've been thinking of doing some cooking for people. I do already, but no money is exchanged. I usually cook meat people bring me. In order to get paid for it, does anything different need to be done? </div></BLOCKQUOTE>

Most states and jurisdictions vary.....check with your local health department to see what the restrictions are there.

If you are doing this for family and friends, I wouldn't sweat it.
 
You must log in or register to reply here.

 

Back
Top