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<blockquote data-quote="barnyard" data-source="post: 1800878" data-attributes="member: 13921"><p>We had 3 people pulling and putting that into aluminum pans for 3 other people to give out for samples. There were 800 VIP tickets sold, they got a rib sample and pulled pork and another 1000 or so go just a pulled pork sample.</p><p></p><p>Opps, forgot, Dr BBQ, the Big Green Egg guy was there cooking pork chops and cutting them up too. I think he cooked up 80 chops.</p><p></p><p>Another cook filled an XL egg and a large egg with ribs and the other cook had 3 eggs with pork in also.</p><p></p><p>There was supposed to be sauce in squeeze bottles for people to try, but I am pretty sure the vinegar dip was the only thing that made it on.</p><p></p><p>3 of the eggs had been presold before the event and 6 more were sold the day of. I would expect the last 3 to be sold by the end of the week. There was also an XL that was presold too.</p><p></p><p>The beauty part of cooking with other people is finding things that work well. 1 of the other guys had a set of bear claws and a Thermopop probe. I ordered both on Sunday. The claws were priceless for pulling the meat off the smokers and tossing them in pans to rest. At one point, we had 8 or 10 resting and some of them were cool enough to shread without burning our fingers, otherwise the bear claws were the way to go.</p><p></p><p>There were no leftovers. </p><p></p><p>We ran out of everything 1 hour before the event ended.</p></blockquote><p></p>
[QUOTE="barnyard, post: 1800878, member: 13921"] We had 3 people pulling and putting that into aluminum pans for 3 other people to give out for samples. There were 800 VIP tickets sold, they got a rib sample and pulled pork and another 1000 or so go just a pulled pork sample. Opps, forgot, Dr BBQ, the Big Green Egg guy was there cooking pork chops and cutting them up too. I think he cooked up 80 chops. Another cook filled an XL egg and a large egg with ribs and the other cook had 3 eggs with pork in also. There was supposed to be sauce in squeeze bottles for people to try, but I am pretty sure the vinegar dip was the only thing that made it on. 3 of the eggs had been presold before the event and 6 more were sold the day of. I would expect the last 3 to be sold by the end of the week. There was also an XL that was presold too. The beauty part of cooking with other people is finding things that work well. 1 of the other guys had a set of bear claws and a Thermopop probe. I ordered both on Sunday. The claws were priceless for pulling the meat off the smokers and tossing them in pans to rest. At one point, we had 8 or 10 resting and some of them were cool enough to shread without burning our fingers, otherwise the bear claws were the way to go. There were no leftovers. We ran out of everything 1 hour before the event ended. [/QUOTE]
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