Guys have been dragging their ass in the shop. (Working on other projects and 1 less in the shop). So I had to spend the day welding in 37c heat to help out. 2 of us made good progress and I should be paiting it tomorrow and the electrician installing the lights. The event is this friday. You can see the big tank offcuts I reweld inside the firebox for added insulation.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Gotter dun!! Just need the electrics, pressure wash inside and fit the handles and thermometers. Roasted today in the heat. Hit 39c . Some other pics from the different shops working for me. The one with the green press in the background in in South Buenos aires with the home smokers. The white gas tanks are from the shop in Mexico city. Have the guys there dialed in and are keen to work.
Big Joe III
Big Green Egg lg
Grill Dome lg (at camp and it sucks!)
Gas:
Modern Home Products WNK
RecTeq Matador w/WOK
Blackstsones (at home & camp)
Yakatori: Konro XL
Electronics/Tools:
FireBoard - Original, II, and Spark
Fans - Pit Viper, Pit Bull, FireBoard
Temp measurement - Thermapens (all), DOT, timers, . . .
KJ rotisseries (L and XL)
Lots of cast iron, woks, etc.
GrillGrates® and SearMagic®
Sous Vide Water Immersion Oven
Kindling crackers (at home & camp), axes - Gransfor, other favs
Just like most everyone here, a lot of other stuff!
Who buys all these monstrosities? They keep getting bigger and bigger. When you finally build your villa over looking the city, are you gonna throw your AR friends a party? I'm waiting for my invite !!
Not quite as prosperous as you make out. Earn in Pesos not dollars down here. I sell that trailer for about $8,500 usd here. A 1000 gallon trailer from Moberg smokers in Texas costs $18,500.
8pm last night buying electrical cable to finish the lights on the new trailer. This morning snapped a few shots outside the shop and towed it into Buenos aires. The catering had the other 1000 gallon going cooking a few pork shoulders, salmon and chorizo sausages. The leading financial times here in Argentina was covering the event of 200 biz leaders, the article basically says blah,blah,blah and the only good thing was the choripan and great looking parrilla for lunch https://www.ambito.com/economia/mati...ahogo-n5070837
The meat in the stainless tray is for my wifes work friends party today. (My honey do). Smoked those pork chops and a ribeye partially and will reheat, so I don't have to fire up the pit.
Glad that cook is over and can rest a little now. (Have a bbq class on the 23rd is the next planned cook.
Day started off pretty casual and I planned a low n slow cook that turned into a hot n slow!
Got there around midday and fired up the new 1000 gallon to burn off the crud.
Went and checked out the meat and all looked good. (They had all ready added condiments to it so I was just cooking it. Planned out how long each piece of meat would take and set the times when we would start each piece.
Time rolls around and I tell them ok bring meat the meat lets get this show on the road.. 45 mins later I am .... "where the hell are those guys with the meat" . Finally tracked them down in the cooler looking at the meat.. VAMOS!! let go I am behind on the schedule. first up was boneless pork shoulder. Some of them were huge and started loading the pit to find they were still partially frozen.
They had leg of lamb and wanted to do pulled lamb and pulled pork. Also had whole New york strip (bife de chorizo). Most of the day it was just me and one other helper tending the pit. Originally told me 8:30pm for the meat to be ready then at 6pm changed it to 7:30pm. I was running around like crazy moving the meat around trying to get it all done. Pit temps where between 325-425f (hit 450f for a bit).
In the end they didn't need the meat until 9pm.
10 mins before the dinner service started I asked "where's the bbq sauce you where going to make"?
......blank stare...... from the chef in charge .
Told him... dude we have 10 mins, give me a cook (chef) and I can make it happen.
Knocked up 10 liters of bbq sauce in less than 10 mins.
All in all they didn't eat even half the food we cooked. Most of the meat they saved and is going to be reused in other places where they have catering contracts (kitchens in universities).
I've had a couple of cooks go like that in the past. Since then I insist on having TOTAL control over everything, and get serving time in writing with no negotiations. Have list a couple of gigs over it (usually smaller events like weddings) but has saved me from disaster more times than not.
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