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Nick
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dpack
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Nick
Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
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dpack
Joined: 02 Jul 2005
Posts: 46249
Location: yes
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dpack
Joined: 02 Jul 2005
Posts: 46249
Location: yes
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dpack
Joined: 02 Jul 2005
Posts: 46249
Location: yes
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Nick
Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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dpack
Joined: 02 Jul 2005
Posts: 46249
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Nick
Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
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dpack
Joined: 02 Jul 2005
Posts: 46249
Location: yes
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dpack
Joined: 02 Jul 2005
Posts: 46249
Location: yes
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 Posted: Mon Nov 01, 21 5:09 pm Post subject: |
 
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it looks we have a go in august next year
venue rebooked and eyeballed (i have seen the video and snaps they took for me)
they still like each other post plague 
my job is on fire cooking as part of an ongoing banquet
considering there will be bao, cakes, breads, salads etc half a kilo of "meat" per person seems sensible
can i run some numbers past the wise ones please
100 punters for the mid afternoon peak
50 for cold cuts and random snacks in the evening
my thinking is
5 large chickens, 5 large salmon and a whole or half pig's bum
20 kg good beef mince for burgers
25 kg top grade, on rack, pig ribs for pulled pork and crackling
and at least 10kg of whatever looks nice while collecting the above
veg bbq
100 (if i can get them) leaf on corn cobs(i am good at them) with a variety of sauces the carnivores will be after them as well
is that about right by the time things are boned, cooked etc
breads i will toast em but i do not need to make them which is nice as i have no chapati partner for this, nice food, force one and probably rather intense unless i make it easy 
there may be enough folk who respond to "dishpig" or "service" i hope so , sd and sil suggested they got me a bell, i have drumsticks and pans
trusted with responsibility has led to my first meat thermometer and many technical thoughts to make this work
simple seems good
i have an aga and the oven of a decent trade cooker from friday afternoon, the dao needs the tops on saturday, i will not need tops, i have fire |
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Mistress Rose
Joined: 21 Jul 2011
Posts: 16004
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dpack
Joined: 02 Jul 2005
Posts: 46249
Location: yes
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| Posted: Tue Nov 02, 21 1:15 pm Post subject: |
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a second veggie option will be considered, perhaps a veggie type "burger"of some sort or veggie kebabs on sticks if i can find time for chopping
after brining the chooks will get a lemon suppository and be slow hot smoked with the pigs bum, then chilled and served as cold cuts in the evening, i have 2 ft x 18 "of cherry stump for that with a few drilled holes will smoulder and smoke in a controlled way for enough time
the racks of ribs will be slow cooked in the aga and finished on a fast bbq and shredded, the extra crackling will be done from thin belly pork(brine, boil, baste, bbq)
the fish might be 3 for broiled or hot smoked for cold cuts and 2 as kebabs(they will be quite large fish, the folk i get them from like me and the size is usually twice what i ordered at the same price, the last two were supposed to be 2.5 to 3 kg one was 4 ish and the other had a box of its own as it was the size of my leg
they have hired a big steel table for the bbq prep or service
i will have 3 oil drum size bbqs with lids, i will take extra oven racks
i have huge skewers, lots of large skewers, a 3m chain with plenty of hooks,
huge, very big and fish kettle pans for multiple roles. i will take a few dripping trays as well.
the ghillie kettle will do hot water by the bbq,
i am ok for tools etc and squirty sauce bottles have been obtained
apart from the dripping based sauces several vegan ones seems a good move so as anyone can eat them on anything
coconut yogurt probably covers most won't eat it categories as a mayo type thing, and dairy free means tt and the mutt will be safe
saffron and dill
garlic and chive
cep
mustard
tomato
that should do it for bbq squirty
onions in dripping is a given |
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dpack
Joined: 02 Jul 2005
Posts: 46249
Location: yes
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ta
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