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.
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