A friend's wedding. A beautiful day. The 'bar-zebo" right next to my buffet line. A very memorable time. I had a buffet BBQ dinner for 50 people this afternoon, which went quite well (I don't care how many times folks say it, if you say you love my cooking, I'm going to be pleased). Check out the menu:
- Chopped smoked pork
- Sliced smoked brisket
- Smoked baby back ribs
- Jamaican Jerk Smoked chicken
- Veggie medley
- Rice
- Baked Beans
- Cole Slaw
- Potato Salad
- Fruit medley
- Dill Pickles
- 3-Bean Salad
Was it good? Well, modesty prevents me ... but I will say that I got my first tip ($20!) from the Texas contingent of the party (and to impress a bunch of BBQ-loving Texans ain't easy, let me tell you). Bottom line for me is whether the bride and groom enjoyed the day. They did, so my job is done. I can now lie down and never get up again (I'm not kidding, I hurt).
I posted yesterday one of the techniques I use to create bulk smoked product when under the gun. I'm too tired to graft a recipe together, but let me tell you that that the basic "braise, then smoke" technique works for more than pork. I've used it with acceptable (according to the people eating it) results on beef and chicken as well.
The key is to keep the temperature low, both when you're braising and when you smoke. If the fire on the grill (or in the smoker) gets too high you'll dry up all the wonderful collagen you morphed into succulence during the braise.
Watch your fire, and you will be rewarded. If you do nothing else, do that.
'Nuff said. I need a shot, some quality time with my MXC collection, and some sleep.
