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Old 10-21-2008, 01:26 PM   #11
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Great Job Tannehill! Its good to hear some WANTS your services too! I would have to guess feeding 300 people would be profitable. Dont forget SoEzzy has a sticky here at the top of "Catering Corner" for a bbq Planner if needed........
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Old 10-21-2008, 03:02 PM   #12
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That's a whole lotta pork and I love the shot of the six of them sittin on the smoker, I can taste em now. Nice job!
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Old 10-21-2008, 07:11 PM   #13
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Great job kid!
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Old 10-21-2008, 08:54 PM   #14
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Quote:
Originally Posted by Toby keil
That's a whole lotta pork and I love the shot of the six of them sittin on the smoker, I can taste em now. Nice job!
Toby there are 11 butts on the cooker. Here is a better pic of them. Also will post BBQ sauce reciepe later.

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Old 10-22-2008, 07:03 AM   #15
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Quote:
Originally Posted by Gary in VA
Great Job man! Vac packing is the only way to fly if you are short of help and have a big cook. It really helps also in the way that you haven't been cooking for 12 hours prior to serving. It also keeps the meat moist until ready to serve. Just slice open an bag and dump it out as you need it.

Glad it all went well for you.
Great point. I did an all night butt cook Sunday night/Monday morning after a comp that weekend, and it was a major hump.
How was the vac bagged meat reheated at the customer site? I need to try this.
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Old 10-22-2008, 09:00 AM   #16
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Quote:
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Quote:
Originally Posted by Gary in VA
Great Job man! Vac packing is the only way to fly if you are short of help and have a big cook. It really helps also in the way that you haven't been cooking for 12 hours prior to serving. It also keeps the meat moist until ready to serve. Just slice open an bag and dump it out as you need it.

Glad it all went well for you.
Great point. I did an all night butt cook Sunday night/Monday morning after a comp that weekend, and it was a major hump.
How was the vac bagged meat reheated at the customer site? I need to try this.
big pot o water on a propane turkry fryer... it is best if the pot has a basket so as to not let the bags touch the bottom of the pot
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Old 10-22-2008, 09:19 AM   #17
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What was even better about the basket was being able to take it out of the pot and use my Larry Wolfe gloves to take the bags out. Worked like a charm. I'm telling you it made things alot easier.
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Old 10-22-2008, 06:21 PM   #18
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Sounds like something easy......but, when catering folks want to see smoke and meat on the grates, rather than boiling water. I'll have to work on that....smoke & mirrors?

Where can you get Wolfe gloves/ I've heard of them. Are they free??
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