How to Orchestrate ? - BBQ Central

Go Back   BBQ Central > General > Catering Corner
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-30-2006, 08:59 AM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
How to Orchestrate ?

Just wondering how to put it all together.

Due to the variety of cooking times involved with pulled pork, ribs and chicken, how is the best way to put it all together if someone wants you to pull your smoker to the party ?

Do you have the pulled pork cooked and resting when you arrive ?
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 11-30-2006, 09:54 AM   #2
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well you got all kinds of choices here..the most logical of which would involve precooking the meat in advance...freezing..and planning a simple thaw and reheat job on the pit the day of the party. If you was wanting to cook something at the scene of the crime..I would pick the chickens. If you want to cook two things on D-day I would add the ribs. If you wanted the utmost time to devote to having fun..bring it all cooked and warm to the party and just fire up the pit to let em smell some smoke and bring the meats back up to above 160.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Old 11-30-2006, 09:59 AM   #3
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Thanks BW. Just trying to get a visual.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 12-12-2006, 05:32 AM   #4
Smoker


 
Join Date: Sep 2005
Location: Essex Jct. Vermont
Posts: 348
I also agree with Jeff. The most popular meal I serve is pork, ribs and chicken (drumsticks). I cook and vac-pack the pork in 5 pound packs ( this fills a 1/2 pan perfectly). The day of the service I heat the pork in a turkey fryer and transport to the site in a cooler full of hot water. Also that morning I cook the ribs for three hours and then foil them. I transport them in a cooler or in the warming box on my pit (Lang). At the site I cook the chicken as hot as I can get the pit. On mt lower rack of my pit I can fit 120 drumsticks.The chicken takes around 2-2 1/2 hours, toward the end of this cook I put the ribs on the top and sauce them ( I can fit 18 slabs flat on the pit). Then it's just setting up the buffet line. You do need a bunch of coolers or Cambro type holding boxes but it's not to hard to serve 150-200 people this way.
__________________
Rich

www.lostnationvt.com
Rich Decker is offline   Reply With Quote
Old 12-12-2006, 05:55 AM   #5
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
I cook it on site and just vary the time I put it in and take it out. Cooking in advance is great, but it requires an entirely different type of license. You need to have a commercial kitchen, to be legal. What they need to see, is that you can cool that food quickly enough, transport it safely in either cold or hot mode, and reheat it quickly enough. If you are catering as an "outlaw" it ain't gonna matter. To be compliant, unless you have a commercial kitchen, better cook on-site.
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 12-12-2006, 07:19 AM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Cliff,
As others have said pre-cooking is the way to go. The last thing you want is a bunch of hungry people asking how much longer until we eat! I've vacuum sealed and reheated (like Rich said)pork and ribs with great success. The chicken cooking will add the "Grill Factor" people want when they're eating Q. They're never know the difference!!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-04-2007, 06:50 PM   #7
Pork Butt


 
Join Date: Jan 2007
Posts: 135
Coming in a little late on the topic, but I did just get here. I agree with bw that precook/advance prep is the way to make money in most bbq caters.

Woodman, you really dont camp out all night doing briskets and butts do ya?
__________________
Follow me on Twitter @BubbaQBBQ

www.Bubba-Q.com
Bubba-Q is offline   Reply With Quote
Old 01-05-2007, 05:48 AM   #8
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Quote:
Originally Posted by Bubba-Q
Coming in a little late on the topic, but I did just get here. I agree with bw that precook/advance prep is the way to make money in most bbq caters.

Woodman, you really dont camp out all night doing briskets and butts do ya?
Yep, sure do Bubba! Just like a cook-off! I only do a limited number of cooks. I am not certain just what the logistics of reheating food for 200-400 would be!
__________________

__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.