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CtheSmoke
BBQ Super Fan
Joined: 17 Dec 2006
Posts: 435
Location: SW Michigan
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 Posted: Mar 20 2007 Post subject: |
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| mutha chicken bbq wrote: | | CtheSmoke wrote: | Well, till Old Dave piped up I was going to say, cast iron, grill, a bit of wood chips and cook them direct on the grill...
For something this delicate your rig is too big. Cook'm on something smaller like a kettle grill... |
I don't know, 200 people on a kettle grill could be an all day thing |
Did I ever tell you how easy it is for me to put my foot in my mouth...? 
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mutha chicken bbq
BBQ Super Pro
Joined: 26 Jan 2007
Posts: 2225
Location: newark,de
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| Posted: Mar 20 2007 Post subject: |
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| CtheSmoke wrote: | | mutha chicken bbq wrote: | | CtheSmoke wrote: | Well, till Old Dave piped up I was going to say, cast iron, grill, a bit of wood chips and cook them direct on the grill...
For something this delicate your rig is too big. Cook'm on something smaller like a kettle grill... |
I don't know, 200 people on a kettle grill could be an all day thing |
Did I ever tell you how easy it is for me to put my foot in my mouth...? |
Oh I don't know I actually learned how to speak out of the side of my mouthSee'n how long my foot has been in there.
Course I wont tell you were I speak out of most of the time 
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sseige
BBQ Fan
Joined: 27 Dec 2006
Posts: 372
Location: Bay City MI
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| Posted: Mar 20 2007 Post subject: |
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Marv time to git a gasser to go with all those nice off-sets 
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Mar 20 2007 Post subject: |
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I have a recipe for cornbread southwestern style that uses cottage cheese, cheddar cheese, Roasted poblano peppers, and sour cream (if I remember correctly) and all sorts of other stuff that holds & reheats excellent. it is scaled for industrial amounts.
(when it is done you couldn't tell cottage cheese was in it)
I think the normal yield is something like 6 or more 2" stainless hotel pans. you will need a commercial Hobart mixer to make it, at the very minimum the bowl will need to be 20 quarts to hold it.
I do not have access to my recipe book right now cuz I am still in Florida, but if you are interested I can post it up for everyone.
I got the recipe from a chef from Arizona, it is 2 or 3 generations old. I do not particularly care for corn bread but this stuff was excellent!!
I can scale it down to whatever finished amounts you'll need. I should be back home by Friday, hopefully.
I have made it up to 3-days ahead of service time and it re-heats absolutely excellent. it does not dry due to the dairy products in it
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mutha chicken bbq
BBQ Super Pro
Joined: 26 Jan 2007
Posts: 2225
Location: newark,de
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Mar 20 2007 Post subject: |
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Yea, of course post it...........I know a website that does converstions. You put in the # of people to feed and the ingredients and it tells you how much of each you need........pretty cool
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Mar 20 2007 Post subject: |
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| mutha chicken bbq wrote: | | Sounds good, What does the cottage cheese do for the recipe? does it make it creamier or is it just a filler? I use a recipe with similar ingredients but does not have the cottage cheese in it. |
the cottage cheese (I think) acts as a binder and moistening agent. This cornbread is not the light crumbly stuff we usually see. it is have like a very moist cake. But it sure is darn good.
I will get it up by the weekend, I keep most all my recipes on paper and on disk, nothing in the computer. and it is all 1,533 miles away right now.
I will post the batch i normally make, and let you guys scale it down then.
a scale will be needed, most is measured in pounds.
oh yeah, there is creamed-style corn in it too. almost a #10 can's worth
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WBOGGS
BBQ Fan
Joined: 16 Mar 2007
Posts: 152
Location: Pittsburgh, PA
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