I mentioned in an earlier post that I had been asked to cook for a big shooters luncheon. 150 people. All I’m doing is the meat. 80# pork butt for pulled pork, 30 chickens to be spatchcocked then quartered. For a smaller gathering right afterwards they wanted appetizers so I’m doing poor man burnt ends with 4 chuckles and 40 hot dogs. Pork is on, chuckles going on at midnight, chickens in the morning. Serving at 11:30. Using American Barbecue Systems Judge to cook on with hickory. Updates to follow.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Whohooo!!! Best of luck on the event. Patients and timing. Allow more time for "everything."
Have some fun!!!
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Update. The event went well. Not quite used to staying up all night tending the fire, but I got through it. Did 8 butts,30 chickens for the main course, and 4 chuckles and 40 hot dogs turned into burnt ends for afterwards. All done on time and got rave reviews. Learned some more about using the Judge so next time will be better. Looks like I’ll be doing it again next year. I’ll do ribs though. They’re easier and I can do 70 baby backs at once.
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Oh. Hail. Yessss, Brother!!!!
Mission accomplished!!!!
My Beloved Cowboy Hat is doffed, in Respect, Amigo!
There aren't sufficient superlatives to interject, at this point, so I'l jus go dark, time bein...
Those cookers are Legendary, yet ANOTHER mega-quality BBQ product from MOKAN, like 20 mins from my hovel, er, home...
Yall, jus keep on a 'flyin over'; We.Got.This, Here! (two hunnert years ago)
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Wow, great job! Must feel good to get rave reviews after staying up all night, and that grill is a beast!
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Sort of catching up from driving back from vacation. Man those look good. Congratulations. Any where from around Devil's Lake we had a cabin there when I was growing up.
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Club Member
- Sep 2015
- 8056
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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