Wedding food


 
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PeterN

TVWBB Member
In about a year and a half I will be getting married. Right now I am trying to convince the future Mrs. to let me provide the food
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. My plan would be to cook butts pretty much the whole week prior and vaccum pack them to be reheated and such the day of. My question is has anyone done this? Is there anything I should make sure to not overlook? Thanks
 
Man, my alarm bells are going off!

Is this a formal white dress, walk the aisle type wedding? A classical wedding is all about the bride It is a showcase for her. You are merely a prop. Every girl grows up dreaming of her wedding day. The day it is all about her. The day she becomes a fairy princess.

I'd be terribly concerned that your fiance would think of your catering as a spotlight pull on her day. "Oh wow! You did the food, Peter?"

I would do everything possible to play my role as groom-prop and anything I could to enhance her showcase.

OTOH, if this is an informal backyard affair with a bunch of friends and family, then go for it.
 
About wedding planning.... IMHO, it's mostly a brides' thing along with her mother and sisters ....that said, you and your fiance' should agree to firm financial constaints before planning anything, and then... you kinda step aside....and only when asked, pleasantly offer a neutral opinion
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Happy wife; Happy life!
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About pulled pork;...it stores well, frozen in ziplocks, thawed then reheated and served in a crockpot
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TRUST ME, this is not a showcase for my food, but merely a money thing. She is not against it, she was just worried of how we were going to do it. Plus I think the money saved will be a substantial amount and we need to trim anywhere we can.
 
Our son got married in Las Vegas last June and we had another reception here in WA for friends and relatives. I did the cooking for over 325 guests; a whole spit roasted hog, 50 lbs of kalua pork, 100 lbs of spares, 30 lbs of briskets plus salads and sides. If your situation is similar (2 receptions) I would say go for it. Good luck...

joe
 
I don't see any problem, as long as you do all your work in advance and then have someone else handle the final prep and serving of your barbecue to your guests. You don't want to spend your time pulling and saucing pork butt in your tux! You want to enjoy your special day and spend time schmoozing with your guests, drinking, dancing, etc.

Regards,
Chris
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">About pulled pork;...it stores well, frozen in ziplocks, thawed then reheated and served in a crockpot </div></BLOCKQUOTE>

This is a key point. Pull the pork when you cook it and store it pulled. Don't cook the butts and store them unpulled.
 
You might do it for the rehersal dinner rather than the wedding itself. However, if you are going to do it for the wedding, get creative...for instance, do a brisket, and then slice the burnt ends and wrap around scallops for hor'orderves. You can do bacon wrapped smoked chicken (either breasts or thighs), and sliced brisket, with potato salad (or mashed potatos) and then something like bacon wrapped, cheese smothered aspargas (something that would have to be made day of though...and can you tell I'm a bacon fan!). You really need to think beyond the main dish to "dress up" the Q since it is for an event like a wedding. Just some of my initial thoughts.
 
Hey Rondo... TNX for the comment. Great party; lots of work but I had lots of help in the planning, shopping, prepping, cooking, setting up the banquet, and clean-up. I was just the "working supervisor." LOL.

joe
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham:
I don't see any problem, as long as you do all your work in advance and then have someone else handle the final prep and serving of your barbecue to your guests. You don't want to spend your time pulling and saucing pork butt in your tux! You want to enjoy your special day and spend time schmoozing with your guests, drinking, dancing, etc.

Regards,
Chris </div></BLOCKQUOTE>

This is what I would do, I would have nothing to do with the food the day of. Im still up in the air and would have to look at it some more, just seeing if anyone had accomplished this before
 
Peter... Reference is made to my two previous posts. My son the groom and his bride were an intergral part in the entire sequence of events until the day of the reception. That day they greeted and visited with their guests while the family and friends "finished" the luncheon. The roasted hog, ribs, kalua pork, briskets... basically the majority of the cooking was done on Saturday and properly refrigerated. The next day it was reheating on 5 Kettles, a La Caja China, finishing the green beans and the boiled potatoes, assembling the salads and setting up the 24 ft long buffet table. The only cooking was the grilling of 50 lbs of boneless chicken thighs on a 2'x5' charcoal grill and the deep frying of the 300 lumpia (Filipino eggrolls that were made the previous week and frozen).

Peter it can be done but only with good planning, the proper equipment and an experienced group of family and friends to finalize the feast.
 
Wow, again Joe! ...300 Lumpia too, I am impressed, I lived on Luzon, PI for 5 years and really appreciate the effort it takes to do those delicious rascals right
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Rondo... While in the P.I. did you ever eat "lechon", whole pig roasted on a spit? I been doing that style and the Hawaiian pit roasts for over 50 years. Have agreat weekend.

joe
 
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