Yesterday my wife's brother's son graduated from the Swedish equivalent of High School. I was tasked with cooking, 60+ guests were expected. I figured a 'smorgasbord' would be appropriate, so I made several dishes, and then people could go choose whatever they preferred. I used two Weber kettles (22") for the whole cook. The guests were to arrive at 17:00 hours.
I decided upon the following meats:
I also served gazpacho, mixed salad, lots of sides, bread and a hearty french potato salad. So there was a ton of food, but that's always nice.
Here's my game plan
11:00 fire up the grills
12:00 (ish) put the pork belly on
15:00 pork belly done, get the picanha on the grills
16:00 picanha done, smoke the salmon
I arrived at their house at 09:30, so I had time to do prep and prepare all the sides/cold dishes. I did a large bowl of chimichurri (for the picanha), Alabama white sauce (for the salmon), plus lots of other stuff.
All in all the plan held up real good. The pork was done a little sooner, but then the picanha took a little longer. But I took the last grilled lemon off the grill at 16:58. That's a two minute (positive) margin. Pretty darn good if I may say so, doing it single-handedly.
I used Cuba charcoal (not briquettes), and smoked with cherry wood chunks. We had some rain during the afternoon, so I had to refuel once, but except for that the grills just went about their business, not much for me to do. I ran the trusty FireBoard, and used all 6 probes. Three in each kettle. Really handy.
Here are some photos of the event/food.
My work station
Getting my smoke on
2 out of 4 pork bellies in one of the kettles
Pork bellies getting glazed with dark golden syrup
Here's 2 of the 4 picanhas, another 30 minutes to go
I decided upon the following meats:
- Smoked pork belly (4), glazed with dark golden syrup
- Picanha (4)
- Smoked salmon (5)
I also served gazpacho, mixed salad, lots of sides, bread and a hearty french potato salad. So there was a ton of food, but that's always nice.
Here's my game plan
11:00 fire up the grills
12:00 (ish) put the pork belly on
15:00 pork belly done, get the picanha on the grills
16:00 picanha done, smoke the salmon
I arrived at their house at 09:30, so I had time to do prep and prepare all the sides/cold dishes. I did a large bowl of chimichurri (for the picanha), Alabama white sauce (for the salmon), plus lots of other stuff.
All in all the plan held up real good. The pork was done a little sooner, but then the picanha took a little longer. But I took the last grilled lemon off the grill at 16:58. That's a two minute (positive) margin. Pretty darn good if I may say so, doing it single-handedly.
I used Cuba charcoal (not briquettes), and smoked with cherry wood chunks. We had some rain during the afternoon, so I had to refuel once, but except for that the grills just went about their business, not much for me to do. I ran the trusty FireBoard, and used all 6 probes. Three in each kettle. Really handy.
Here are some photos of the event/food.
My work station
Getting my smoke on
2 out of 4 pork bellies in one of the kettles
Pork bellies getting glazed with dark golden syrup
Here's 2 of the 4 picanhas, another 30 minutes to go
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