j biesinger
TVWBB Platinum Member
If any remember, I was ask to cook for a wedding rehearsal picnic that would be for approximately 80 people.
Thursday, I cooked 4 pork butts in one wsm, 2 packers in another, and two turkey breasts in the wsm after the briskets came off.
Thursday was a text book cook, I can't believe how easy these things are to run and how in a short year, you can go from knowing relatively little about bbq to bbq pro.
I didn't eat much thurs, but luckily, my daughter whipped me up some lunch on her smokey joe.
My wife and I pulled the pork that night and packed it into 6 2# ziploc bags. I chilled the juice and friday morning, defatted it and divided it evenly among the six bags.
I let the brisket chill overnight, and sliced that friday morning on my hobart slicer, same for the turkey breast. Brisket got juiced like the pulled pork and separated into 6 bags. The points were cooked separately from the flats, so I chopped them for a double batch of Barbie's beans.
Here's some shots of the set up at the picnic. We just got our new sign from Wayne Truelove so we figure we'd put it up.
Another shot of the set up. I use the wsm for a double batch of Barbie's beans (which worked out great...set it and forget it!). and the cajun cooker was use for lighting chimney after chimney of lump, boiling water for the bbq reheat, and frying chicken wings.
Here's the menu (I was a bit busy all day, between cooking and a can jam tournament, but I photo'ed what I could).
Lunch of smoked chipotle turkey sandwich with avocado, colby/jack cheese, tomato.
Dinner:
Grilled veggie skewers (zuchini, red/yellow peppers, cherry tomatoes, cippolini onions)
Grilled quesadillas (colby/jack, chorizo, cilantro, green onion, tomato), served with salsa of mixed dried peppers and jarred tomato sauce.
Stuffed hot peppers (Italian sausage, parm, parsley, bread crumbs, evoo).
Finally, about an hour an half before were to be evicted from the park, I heated up water and filled a larger cooler up with approximately 180* water. I tossed bags of pork and beef into it for about 20 min. This worked great, just like Bryan S suggested, I kept tossing in bags as needed and the water never got below 160*. The meat was as good as hot off the wsm.
Two helpers grilled up 150 ears of corn. I fried 30# of wings. We had a double batch of Barbie's beans, 3# of pasta salad and a huge chef salad.
I think the best compliment we got was from the father of my partner who's spent most of his life in kc and considers himself a bit of a kc bbq expert. He was positively convince it was some of the best bbq he's had in a looong time, if not some of the best ever.
I'm so thankful for all the help my wife and friends gave me during the picnic, I certainly couldn't have pulled this all off without there help. About my only regret was that I didn't get to play more can jam.
btw- we have ton's of leftovers, guess I killed everybody with appetizers. Looks like it'll be pork and beef sammies in the limo today.
Thursday, I cooked 4 pork butts in one wsm, 2 packers in another, and two turkey breasts in the wsm after the briskets came off.
Thursday was a text book cook, I can't believe how easy these things are to run and how in a short year, you can go from knowing relatively little about bbq to bbq pro.
I didn't eat much thurs, but luckily, my daughter whipped me up some lunch on her smokey joe.
My wife and I pulled the pork that night and packed it into 6 2# ziploc bags. I chilled the juice and friday morning, defatted it and divided it evenly among the six bags.
I let the brisket chill overnight, and sliced that friday morning on my hobart slicer, same for the turkey breast. Brisket got juiced like the pulled pork and separated into 6 bags. The points were cooked separately from the flats, so I chopped them for a double batch of Barbie's beans.
Here's some shots of the set up at the picnic. We just got our new sign from Wayne Truelove so we figure we'd put it up.
Another shot of the set up. I use the wsm for a double batch of Barbie's beans (which worked out great...set it and forget it!). and the cajun cooker was use for lighting chimney after chimney of lump, boiling water for the bbq reheat, and frying chicken wings.
Here's the menu (I was a bit busy all day, between cooking and a can jam tournament, but I photo'ed what I could).
Lunch of smoked chipotle turkey sandwich with avocado, colby/jack cheese, tomato.
Dinner:
Grilled veggie skewers (zuchini, red/yellow peppers, cherry tomatoes, cippolini onions)
Grilled quesadillas (colby/jack, chorizo, cilantro, green onion, tomato), served with salsa of mixed dried peppers and jarred tomato sauce.
Stuffed hot peppers (Italian sausage, parm, parsley, bread crumbs, evoo).
Finally, about an hour an half before were to be evicted from the park, I heated up water and filled a larger cooler up with approximately 180* water. I tossed bags of pork and beef into it for about 20 min. This worked great, just like Bryan S suggested, I kept tossing in bags as needed and the water never got below 160*. The meat was as good as hot off the wsm.
Two helpers grilled up 150 ears of corn. I fried 30# of wings. We had a double batch of Barbie's beans, 3# of pasta salad and a huge chef salad.
I think the best compliment we got was from the father of my partner who's spent most of his life in kc and considers himself a bit of a kc bbq expert. He was positively convince it was some of the best bbq he's had in a looong time, if not some of the best ever.
I'm so thankful for all the help my wife and friends gave me during the picnic, I certainly couldn't have pulled this all off without there help. About my only regret was that I didn't get to play more can jam.
btw- we have ton's of leftovers, guess I killed everybody with appetizers. Looks like it'll be pork and beef sammies in the limo today.
