Big Poppa
Administrator
Ok my biggest customer in the guitar business is Guitar Center/Musicians Friend. They moved Musicians Friend from Oregon to the GC HQ in Westlake Village California and this was the first meeting of all the execs together....over 600....46 vegans.
I volunteered to cook for them again (did it about two years ago) and they took me up on ie....Last time it was supposed to be 400 and only 275 showed up. This year "Around 625" No problem....hehehe (Ok I was a little worried) Oh yeah...the contact person also said "we need 8 serving lines and everybody has to be fed in 25 minutes or less" Oh and one of the lines has to be ready at 11am the rest at 11:15. Understand that cooking for huge quantities of people if they stroll in over four hours is a very different animal than all hitting the fan at once.
Now to the menu...we asked for it hoping that it would be just a few items...no the order came in :Salad, Beans, Garlic Bread, Pulled Pork, Ribs, Chicken" WE want two veggies for the vegans and a main dish and vegan bread"
Jody and Brad did an awesome job of planning the amount fo food and the cookers involved (oik i tweaked the cookers a little)
40 pork Butts...no foil...we used Head Country Rub and spritzed often with a blend of Cherry Balsamic and apple juice mix. Cooked on the 32 on the Meadow Creek to start and 8 on the 2 Mak One Stars. sauced with Big Bob Gibson Blues Hog mix
We put them on at 6PM..figuring 14 hours with some play....they started coming off at 6am and the last two at 11:45. Between 12 and nearly 18 hours.
Here is a spritz
At 4:30 am I put some of the butts on to the MAK One Stars..once they had shrunk I could fit 7 butts on it Here is Joe checking the temps in the morning...Beautiful deep bark
I volunteered to cook for them again (did it about two years ago) and they took me up on ie....Last time it was supposed to be 400 and only 275 showed up. This year "Around 625" No problem....hehehe (Ok I was a little worried) Oh yeah...the contact person also said "we need 8 serving lines and everybody has to be fed in 25 minutes or less" Oh and one of the lines has to be ready at 11am the rest at 11:15. Understand that cooking for huge quantities of people if they stroll in over four hours is a very different animal than all hitting the fan at once.
Now to the menu...we asked for it hoping that it would be just a few items...no the order came in :Salad, Beans, Garlic Bread, Pulled Pork, Ribs, Chicken" WE want two veggies for the vegans and a main dish and vegan bread"
Jody and Brad did an awesome job of planning the amount fo food and the cookers involved (oik i tweaked the cookers a little)
40 pork Butts...no foil...we used Head Country Rub and spritzed often with a blend of Cherry Balsamic and apple juice mix. Cooked on the 32 on the Meadow Creek to start and 8 on the 2 Mak One Stars. sauced with Big Bob Gibson Blues Hog mix
We put them on at 6PM..figuring 14 hours with some play....they started coming off at 6am and the last two at 11:45. Between 12 and nearly 18 hours.
Here is a spritz
At 4:30 am I put some of the butts on to the MAK One Stars..once they had shrunk I could fit 7 butts on it Here is Joe checking the temps in the morning...Beautiful deep bark