I was commissioned to make 15 pounds of pulled pork for a company luau yesterday. I have been planning on starting a small time catering company for a while now and have been taking on small request to see if I enjoy it(spoiler alert.... I do)I planned out everything and it went so smoothly and was a huge hit they were used for sliders. I even made two different types of bbq sauce for them to choose from I will def be doing more of this in the future. I may have to look into expanding the capacity of my pit barrel though. Maybe a second one or maybe a whole new large capacity stick burner.
They planned for 15 pounds but I guess there was not a lot of people as expected so there was an extra shoulder left over. (I smoked them over night and pulled them as they needed to be served) so today I brought in my Joule and re-thermed the extra so we can have pulled pork for lunch again!
Last edited by SouthTexasRover; July 27, 2018, 09:53 AM.
Reason: my phone autocorrected "pulled" to "puppies" which made it much too weird....pulled puppies for lunch?!?!
Looks great. I recently cooked luau pork shoulder. When it hit 160 degrees I wrapped and tied it in banana leaves and then wrapped it in foil before finishing the cook. You can order frozen banana leaves on-line.. Try and get the larger ones. The leaves definitely gave it an autbentic flavor profile. Good luck with the newbusiness
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Congrats on a successful toe-dip into the catering water, SouthTexasRover . Sounds like folks loved it--and you did as well. Best wishes on your new venture.
For grins, you may want to see how Potkettleblack just recently did some Luau Pulled Pork with Banana Leaves, similar to what eabgjm mentioned earlier.
I got a compliment today from one of the IT guys who's a pretty good cook. Says I should go into catering. I dunno that I have the capacity, tbh. But for anyone brave enough, I salute you. (Though I could have made about 40-50 covers of this on the grilla, methinks.
I was commissioned to make 15 pounds of pulled pork for a company luau yesterday. I have been planning on starting a small time catering company for a while now and have been taking on small request to see if I enjoy it(spoiler alert.... I do)I planned out everything and it went so smoothly and was a huge hit they were used for sliders. I even made two different types of bbq sauce for them to choose from I will def be doing more of this in the future. I may have to look into expanding the capacity of my pit barrel though. Maybe a second one or maybe a whole new large capacity stick burner.
Last edited by SouthTexasRover; July 27, 2018, 09:53 AM.
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