Labor Day weekend - BBQ Central

Go Back   BBQ Central > General > Catering Corner
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-05-2006, 05:04 AM   #1
Smoker


 
Join Date: Sep 2005
Location: Essex Jct. Vermont
Posts: 348
Labor Day weekend

I spent the weekend cooking. Friday night I cooker 32 pork butts, when they came off the pit on Saturday I cooked 40 slabs of ribs then on Sunday cooked 60 chicken drum sticks. Five cans of doctored #10 cans beans and 23 pounds slaw.

My catering licenses allow me to cook at home and on site. I like to cook as much as I can at home then deliver to the site before the party. Most of this food went to a golf tournament at my team mates golf course. There were 120 players, each got 1/4 slab ribs, 1 1/2 pulled pork sandwich, 1/2 piece of chicken along with beans and slaw. I brought 50 pounds of pork, 40 slabs ribs and 60 chick's. The chicken went fast, I brought to much pork (I wanted extra) and gave about 10 pounds to the course staff and had the 10 extra slabs I brought left over. There were less then 1/2 pans each of the beans and slaw left over. Overall with the course staff and the tournament staff I served 132 people.

The rest of the pork will go back to the coarse for a member guest then a party for the subs and suppliers of the company I work for.

The things I learned is that 32 pork butte packs my pit and takes longer to cook and having all that pork done at the same time takes a bunch of time pulling and freezing.

One of the early pictures shows the gland (I always trim and remove it) in the butt that is dis-colored or infected, it was disgusting. I've cooked over 150 butts this year one this was the worst.

Sorry I don't have any pictures of the buffet line, I was busy but here are some pick's.


http://www.kodakgallery.com/ShareLandin ... share&Ux=0
__________________

__________________
Rich

www.lostnationvt.com
Rich Decker is offline   Reply With Quote
Old 09-05-2006, 05:31 AM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks like you were one busy boy Rich!
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 09-05-2006, 06:34 AM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Food looks awesome as usual Rich! Gotta question though, how do you serve 1/2 piece of chicken?
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 09-05-2006, 07:04 AM   #4
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Was that all cooked on site?

Looks like some good stuff, Rich!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-05-2006, 11:12 AM   #5
Smoker


 
Join Date: Sep 2005
Location: Essex Jct. Vermont
Posts: 348
Quote:
Originally Posted by Larry Wolfe
Gotta question though, how do you serve 1/2 piece of chicken?
That's just part of the formula I use to calculate. I provided 180 sandwiches, 30 slabs ribs and 60 pieces of chicken for 120 people. Chicken is really cheap and easy to cook I will probably increase the chicken and cut down on the pork.The plates these guys had were heavy.
__________________
Rich

www.lostnationvt.com
Rich Decker is offline   Reply With Quote
Old 09-05-2006, 11:17 AM   #6
Smoker


 
Join Date: Sep 2005
Location: Essex Jct. Vermont
Posts: 348
Quote:
Originally Posted by Greg Rempe
Was that all cooked on site?

I cooked the chicken on site. The beans were cooked in a roaster pan on site and the coal slaw was mixed together on site (both the slaw and the beans are the recipes on my site). The pork and ribs were cooked at my home, cooled off (pain in the ass cooling that much pork) and reheated on site.
__________________
Rich

www.lostnationvt.com
Rich Decker is offline   Reply With Quote
Old 09-05-2006, 11:29 AM   #7
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Man that's a lot of food...it all looked great.
I like the statue of Jack in the kitchen.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 09-05-2006, 08:15 PM   #8
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
mmmmmmmmmmm! gland..............arghhhhhhhhhhhhhhhhhh
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 09-06-2006, 07:32 PM   #9
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Re: Labor Day weekend

[quote="Rich Decker"]I spent the weekend cooking. Friday night I cooker 32 pork butts, when they came off the pit on Saturday I cooked 40 slabs of ribs then on Sunday cooked 60 chicken drum sticks. Five cans of doctored #10 cans beans and 23 pounds slaw.

Oh man that was a feast makes me hungry just looking at it , and that gland thing lookes like something off the movie Alien!!!! Rich my friend you done good!!!!
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 09-06-2006, 08:26 PM   #10
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
That's some good looking food there, Rich.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney 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 10:35 AM.


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