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Author Topic: My biggest cook to date  (Read 2114 times)

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Offline KyNola

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Re: My biggest cook to date
« Reply #14 on: June 29, 2014, 10:51:59 AM »
Very nicely done Randy!
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Offline flbentrider

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Re: My biggest cook to date
« Reply #15 on: June 29, 2014, 02:45:36 PM »
at 04:51 this morning:


4 Were done:



The last 4 came off at 08:45




Coolers full of love


The pulling station


OH YEAH!




The beginnings of the dessert table


Serving line:



The first plate is served:


The line:


I didn't get any plated pics.

At the start we were worried that we would have enough, since we had ALOT more people that we expected. I think it was a "loaves and fishes" thing, since we fed everyone (175-200) and still had enough left over to supply tonights youth group meeting (which is a good thing since the person that was supposed to be "on" for food has a 101F fever,etc). And there were still some left after that.

We had a great turn out, and everyone thanked me for the great bbq.

Mission Accomplished. I need a nap.
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Offline hikerman

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Re: My biggest cook to date
« Reply #16 on: June 29, 2014, 03:00:11 PM »
Great job Bent! And it looks like everyone is having a great time! You done good sir! ;)
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Offline muebe

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Re: My biggest cook to date
« Reply #17 on: June 29, 2014, 03:11:37 PM »
Fantastic!

What a spread!!!
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Offline Pappymn

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My biggest cook to date
« Reply #18 on: June 29, 2014, 04:37:10 PM »
Hey Bent, what was in your rub? I can't seem to get barkage like that on my Mak.
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Offline Big Dawg

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Re: My biggest cook to date
« Reply #19 on: June 29, 2014, 04:48:39 PM »
Quote from: Las Vegan Cajun on June 28, 2014, 07:04:04 PM
Quote from: Pappymn on June 28, 2014, 06:42:52 PM
Party at Bent's house! Heard it is BYOB

Bring Your Own Butt :P

D@mn, and I was hopin' it was Bring Your Own Bun.

Great looking spread ! ! !





BD
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Offline flbentrider

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Re: My biggest cook to date
« Reply #20 on: June 29, 2014, 06:14:13 PM »
Quote from: Pappymn on June 29, 2014, 04:37:10 PM
Hey Bent, what was in your rub? I can't seem to get barkage like that on my Mak.

The Renowned Mr. Brown Barbecued Pork Butt, Memphis Rub; Smoke & Spice, by Cheryl and Bill Jamison.

Ingredients:

    1/4 cup Black Pepper, fresh cracked
    1/4 cup Paprika
    1/4 cup Turbinado Sugar or Brown Sugar
    2 Tbsp. Salt, Kosher
    2 tsp. Mustard, dry
    1 tsp. Cayenne pepper
    (Makes enough for one 6 - 8 lb. Boston Butt)

I used 10X this - 2.5 Cups of pepper and paprika and (I used) Demerara Sugar.
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Offline aliengriller

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Re: My biggest cook to date
« Reply #21 on: June 29, 2014, 06:47:32 PM »
You done REAL GOOD!  And. much more brave than I ever hope to be.   Thought I had outdone many when I did four turkeys and two briskets for a big church feed a year ago.   They scarfed up the brisket, had turkey left.   Keep going! 
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Offline catinatree

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Re: My biggest cook to date
« Reply #22 on: June 29, 2014, 09:00:57 PM »
Now that's how the Pro's do it !

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Offline spuds

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Re: My biggest cook to date
« Reply #23 on: June 30, 2014, 02:10:41 AM »
WOW!!
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Offline airberryblue

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Re: My biggest cook to date
« Reply #24 on: June 30, 2014, 06:40:51 AM »
I am impressed, great looking meal.
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Offline Scallywag

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Re: My biggest cook to date
« Reply #25 on: June 30, 2014, 08:12:23 AM »
WOW.. great job Bent.. thats a whole lot of pork!!!
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Offline squirtthecat

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Re: My biggest cook to date
« Reply #26 on: June 30, 2014, 08:40:06 AM »

Good job!    Kick your feet up today..
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Offline Tenpoint5

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Re: My biggest cook to date
« Reply #27 on: June 30, 2014, 11:16:14 AM »
Now that was a heck of a cook FLB!
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Offline Las Vegan Cajun

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Re: My biggest cook to date
« Reply #28 on: June 30, 2014, 11:57:37 AM »
WOW is right, that turned out fabulous.   ;)
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