I've got a large flat brisket and a now skinless pork belly (I sadly have a slightly skinless finger now as well) on the go for a friend, I'm going to vacuum seal them when they are done and he can reheat them at his party on Friday.
Accompanied by some Boston Beans with home made salt pork.
I though this sub might enjoy seeing a lot of fat, a portion of which is now rendered down into tallow in the slow cooker.
The rest is in the freezer for future rendering.
Circa 14kg each pork shoulder and pork belly, and 19kg brisket. It's going to be a fun and hectic couple of days!
Hi UKBBQ friends :)
Thanks for all the amazing, useful, informative and, frankly quite lovely comments on my prior post, it was legit really helpful.
I've got my first paid event coming up in 8 days, and have slightly simplified the menu, plus got my awesome wife and a good friend helping me out on the night.
Below is the menu for the day, serving for about 4 hours only (or until sell out, fingers crossed) - I'd love to get you views on appropriate pricing if you'd be so kind :)
For simplicity I'm going to price all the extras at one price across the board, rather than charging different amounts (Mac and cheese wil make the least money due to dairy costs but I like the ease of having one price for each of the 3x sides).
As some of you will know I'm in the process of setting up a low and slow BBQ pop-up business. I've made a couple of videos, but have been then focussing more on getting all my equipment, insurance, registration etc done.
On Saturday I catered for a friend's party. I was given the brief of feeding circa 50 people, and a budget to spend on the food.
Over the course of the Thursday, Friday and Saturday morning I prepared everything, all smoking done on a Weber Smokey Mountain.
The meats (and raw weights):
SPG Brisket 10kg
Ramen Egg inspired Pork Belly Bites 10kg
Pulled pork with a Carolina Gold Sauce 10kg
Hotlinks sausages from John Davidson 5kg
Maple Bourbon Turkey Breast 5kg
The hot sides:
Smoked Mac and Cheese
Boston Beans with Brisket
The cold sides:
Homemade pink pickled onions
Mexican street corn salad
I didn't take nearly asany photos as I should have, but to be honest I was pretty manic just trying to get all the food ready and served!
I've learnt a lot and will make some big changes to future events, I've never been so tired in my life and I've never done something that felt so personally rewarding at the end 😊
Hi again all,
Video 2, Part 1 - part two will arrive once I've figured out how to do a screen record with audio - this is all very new to me!
This video shows the items that I've bought so for for the pop-up BBQ business.
YouTube:
Facebook:
https://www.facebook.com/share/v/1b5dfQ4Euq/
Instagram:
https://www.instagram.com/reel/DZ0XhaCNSeF/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
So, I had a right mare with trying to upload this directly, I think the file size was too large.
Instead, here's a Facebook link (I know, I know, I hate it too):
https://www.facebook.com/share/v/14eKSzndH34/
And here's an Instagram link:
https://www.instagram.com/reel/DZuVbUNthF2/?igsh=cXVhMXdiczBkYnZy
Edit - now with a YouTube link:
Hopefully one of them works....
Hi fellow UK BBQ lovers.
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I'm currently in the early stages of setting up a food business.
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I will be doing all my prep in my home kitchen, smoking on a Weber Smokey Mountain (to start with, I have my eye on a proper offset smoker from another trader but need to recoup some outlay before buying it) and selling food from local venues such as pubs and clubs as a starting point, but I'm nowhere near arranging that yet.
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At the moment I'm getting all my compliance sorted out and purchasing all the equipment I need.
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I'm also thinking about marketing, and I thought it might be interesting to do a series of very warts and all videos about the process. I've watched a LOT of video from other traders, and none of them go into that much detail about all the different considerations etc.
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Is that something that might be interesting to post on here? I have asked the mods before posting this.
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If it would be of interest, what sort of things would you want to know more about?
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Thanks in advance you brilliant bunch :)
Cooked on a Weber Smokey Mountain, using Weber briquettes and Oak chunks.
Got the WSM settled and past the dirty smoke stage, aiming to hold it around 250f. I set a low alarm for 215f and a high alarm for 280f.
Salmon took about 1 hour to hit 215f internal, then removed and rested.
Brisket took about 9 hours in total, I used the foil boat method with some tallow rendered from the fat trim. I put it in foil when it hit about 170f.
Once it was probe tender, I wrapped in butcher's paper, rested down to 160f and placed in the oven for a hot hold overnight.
Sorry for the American temperature, all the recipes for smoking are in f (same for sous vide) - to redeem myself, the oven was set to 60c for the hot hold 😉
Smoked mac and cheese X2 (one with bacon)
Smoked Boston Beans
Corn on the cob with an Elote dressing
Jack and coke pork belly burnt ends (cherry cola rub with a Makers Mark BBQ sauce)
Char Siu pork ribs
Beef Hot Links