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marvsbbq
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Joined: 15 May 2005
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 Posted: Apr 28 2007 Post subject: |
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So figuring that each person had 2 sammies..(some had more, some had less) you had about 90-100 pounds or shredded pork left over huh???
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mucksbbq
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Joined: 02 Apr 2007
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Location: Tega Cay, SC
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| Posted: Apr 28 2007 Post subject: |
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| marvsbbq wrote: | | So figuring that each person had 2 sammies..(some had more, some had less) you had about 90-100 pounds or shredded pork left over huh??? |
They announced that they had to go boxes and the pork DISAPPEARED!  Hid 3 butts for myself (my only payment). Lesson learned but the only rule I had was don't run out of food and they paid for the meat, so leftovers are fine by me. |
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marvsbbq
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| Posted: Apr 28 2007 Post subject: |
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Well it sounds like a lot of people will have GOOD EATS for the weekend..Including yourself.. 
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marvsbbq
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| Posted: Apr 28 2007 Post subject: |
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Did you pull all that by yourself or did you have helpers??? Either way, that was a lot of work pulling that much butts.. 
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mucksbbq
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| Posted: Apr 28 2007 Post subject: |
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| marvsbbq wrote: | | Did you pull all that by yourself or did you have helpers??? Either way, that was a lot of work pulling that much butts.. |
That was the one concession I had to make. Given the weather, the amount, and the lack of enough helpers (the business is a laboratory and folks can't just come out and help at any time), I had to use a borrowed Hobart. I did get to pull a few, but I was probably the only one who cared.
But, I now know what it takes to make pulled pork for alot of folks, probably could have fed close to 300 without all the "take homes"
Last edited by mucksbbq on Apr 28 2007; edited 1 time in total |
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marvsbbq
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| Posted: Apr 28 2007 Post subject: |
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Yea, the things we learn as we go along.. I remember when I first started too.......WAY too much foods.
I know MOST figure on 4-5 oz cooked meat per sandwich so really pretty easy to figure out...once you 'get the hang of it'.
Just feel good that you got a 'big one' under your belt..now your confidence grows for the next BIG one...
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KC_Bobby
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Joined: 23 Mar 2007
Posts: 107
Location: Kansas City MO
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| Posted: Apr 28 2007 Post subject: |
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[quote="mucksbbq"] | marvsbbq wrote: | | Hid 3 butts for myself (my only payment). Lesson learned but the only rule I had was don't run out of food and they paid for the meat, so leftovers are fine by me. |
I didn't read the entire thread so excuse me if I already missed this, but I can say I'd rather spend my work day cookin, servin and doing what I love rather than sitting behind my desk. Sure the cookin takes more energy, but it's also ... wait, I couldn't drink in my work parking lot. I may have to reconsider. 
Looked great, I wish my employer would ask me to smoke one or 20.
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mucksbbq
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Joined: 02 Apr 2007
Posts: 94
Location: Tega Cay, SC
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| Posted: Apr 28 2007 Post subject: |
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| Me too. But as close as I was, I had folks coming and asking work questions all day. |
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62trvler
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Joined: 29 Oct 2006
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Location: Michigan
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| Posted: Apr 28 2007 Post subject: |
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| Where did ya get your butts at and were they bone in? Looks like 8 pounders? |
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mucksbbq
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| Posted: Apr 28 2007 Post subject: |
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| 62trvler wrote: | | Where did ya get your butts at and were they bone in? Looks like 8 pounders? |
Yes, they were all bone in between 6-9 lbs. Got them at a local grocery store that gave me a break on the price because of the volume. |
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mucksbbq
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| Posted: Apr 29 2007 Post subject: |
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More pics...
One of 6 trays
The one I hid for myself...
My competition teammate Bryan and I next to the FAT 50...
Part of the crowd enjoying the Q...
My soon to be famous sauce...
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BBQMAN
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Joined: 13 Jun 2005
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Location: Florida
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| Posted: Apr 29 2007 Post subject: |
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Good Show, looks like a happy crowd!
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marvsbbq
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| Posted: Apr 29 2007 Post subject: |
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You said in another post that you used a Hobart to shred/chop the pork. I am not sure what that is exactly...can you explain?
Also, it looks like you did not add any sauce at all...is that right?? Let customer add own sauce?? I know you said you made several different ones.
I usually add a little sauce (basic) along with a little apple juice so it does not clump up...then I have different sauces so guest can put on extra if they want...seems to work out fine.
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BBQMAN
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| Posted: Apr 29 2007 Post subject: |
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Sauce on the side for me Marv!
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allsmokenofire
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Joined: 26 Apr 2005
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Location: Oklahoma
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| Posted: Apr 29 2007 Post subject: |
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| marvsbbq wrote: | You said in another post that you used a Hobart to shred/chop the pork. I am not sure what that is exactly...can you explain?
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My guess is it was a buffalo chopper:
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mucksbbq
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Joined: 02 Apr 2007
Posts: 94
Location: Tega Cay, SC
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| Posted: Apr 29 2007 Post subject: |
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| marvsbbq wrote: | You said in another post that you used a Hobart to shred/chop the pork. I am not sure what that is exactly...can you explain?
Also, it looks like you did not add any sauce at all...is that right?? Let customer add own sauce?? I know you said you made several different ones.
I usually add a little sauce (basic) along with a little apple juice so it does not clump up...then I have different sauces so guest can put on extra if they want...seems to work out fine. |
Allsmoke has it right, I didn't love the consistency, but it was OK.
No sauce. Usually I do, if I have a good handle on my audience. We have people from all over working for us, so it would have been hard to pick one sauce to mix in. For example, we have a number of folks from up north, who really only have experience with mass produced, sticky sweet sauce... but we also have alot people from the area who grew up with more vinegary sauces and a really sweet sauce would turn them off.
I had a great time doing it, although I would be more comfortable around the 50-75 people range. But considering having to totally change plans at the last minute due to thunderstorms and fighting the wind all day, it was as good as it could be.
...And I have 20 lbs of leftover pork for myself. |
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marvsbbq
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Joined: 15 May 2005
Posts: 6186
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| Posted: Apr 29 2007 Post subject: |
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Hey, you did GREAT for a first time large event...it only gets easier from here on out..
You learn over time and experience ( guess they kind of go hand in hand don't they?) what you need to do when to make it all come together at the same time.
I know people ask me all the time, how do you know when to put this or that on to get it all done at the exact same time?? I just laugh and say..."now if I told you that, you wouldn't need ME now would you?"
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62trvler
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Location: Michigan
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| Posted: Apr 29 2007 Post subject: |
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They sure look nice and meaty. Bet they turned out great.
Thanks |
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