Tony Hunter
TVWBB Pro
Sorry everyone, my digital camera is broken and I don't have pictures right now. I plan to fix that soon though.
A few weeks ago, one of my co-workers in another department asked if I would cater their August birthday lunch for 20 people. Of course I accepted. There have been great things said about my cooking in the office and I really appreciate it when I am approached to do a gig.
The menu was pulled pork, spareribs w/tips, baked beans and potato salad. Everything came out great! I cooked the ribs without foiling for 7 hours over hickory wood. The 9 lb. butt cooked for 12 hours to an internal temp of 205. Both meats went on the WSM at 6:30 PM on Thursday evening. The ribs were done at 1:30 AM. I took them off the smoker foiled them and put them in my GE roaster over which was set at 140*. The butt got done at 6:30 AM on the nose! It was almost falling apart! I wrapped it in foil and put it in the GE too. I cooked the baked beans and potato salad on Thursday night so they were waiting in the wings.
Friday, I brought everything to the office. The meat was still in the GE at 140*, the baked beans were holding hot in the cooler covered with towels and the potato salad went into the break rooom fridge.
At 11:30 AM I pulled the pork (the lunch was at noon) and you could smell it out into the hallways and the starewells! People were hungry everywhere! I left the birthday people to themselves after taking a plate for myself and they had a great time. In fact, there was nothing left! Nothing! Some people did take plates home with them but the coordinator of the event has washed all my equipment and had it ready for me to pick up. She did not have to do that - I thought that was very nice of her.
Now they are asking about me doing a thanksgiving cook with smoked turkey. My head is so big now it is about to explode!
Everyone had a great time with good food and I got a lot of good word of mouth advertising, a little pocket change for myself and the opportunity to make my friends really happy!
A few weeks ago, one of my co-workers in another department asked if I would cater their August birthday lunch for 20 people. Of course I accepted. There have been great things said about my cooking in the office and I really appreciate it when I am approached to do a gig.
The menu was pulled pork, spareribs w/tips, baked beans and potato salad. Everything came out great! I cooked the ribs without foiling for 7 hours over hickory wood. The 9 lb. butt cooked for 12 hours to an internal temp of 205. Both meats went on the WSM at 6:30 PM on Thursday evening. The ribs were done at 1:30 AM. I took them off the smoker foiled them and put them in my GE roaster over which was set at 140*. The butt got done at 6:30 AM on the nose! It was almost falling apart! I wrapped it in foil and put it in the GE too. I cooked the baked beans and potato salad on Thursday night so they were waiting in the wings.
Friday, I brought everything to the office. The meat was still in the GE at 140*, the baked beans were holding hot in the cooler covered with towels and the potato salad went into the break rooom fridge.
At 11:30 AM I pulled the pork (the lunch was at noon) and you could smell it out into the hallways and the starewells! People were hungry everywhere! I left the birthday people to themselves after taking a plate for myself and they had a great time. In fact, there was nothing left! Nothing! Some people did take plates home with them but the coordinator of the event has washed all my equipment and had it ready for me to pick up. She did not have to do that - I thought that was very nice of her.
Now they are asking about me doing a thanksgiving cook with smoked turkey. My head is so big now it is about to explode!
