Smoke's rollin' again... Cooking for work

[ssv3]

About 100 people and I'm doing the Q

95lbs combined

Put the butts on the PBC at midnight

Got the LSG offset going about 3:45am

Coffee time

15 racks of BB ribs

Chicken to go on soon (More fans for legs than thighs )

 

[DUBBAGA]

Those are some lucky co-workers.

Man, the left Smithfield Prime pork butt has one sweet money muscle

 

[ssv3]

Those are some lucky co-workers.

Man, the left Smithfield Prime pork butt has one sweet money muscle

Thanks Scott! I usually pull the money muscles and share it with select few. Pitmaster privilege as the bbq pit boys call it. :grin:

 

[KevinJ]

Hope you got a little power nap in between putting the Butts on and firing up the LSG.

Going to be some peeps eating good today :grin:

 

[Smoke Dawg]

Awesome Sako

Your coworkers are getting a real treat!

 

[ssv3]

Hope you got a little power nap in between putting the Butts on and firing up the LSG.

Going to be some peeps eating good today :grin:

Thanks Kev! I managed to squeeze 2 hours in. :icon_sleepy: Prep was a mother since I'm did it all by myself. Now is the fun part of burning sticks. :thumb:

 

[ssv3]

Awesome Sako

Your coworkers are getting a real treat!

Thanks Paul! They're super excited since I did this last year as well.

 

[Smoke Dawg]

Thanks Paul! They're super excited since I did this last year as well.

I remember that - It's like a holiday at work for most of them

Your a busy guy this week!

 

[ssv3]

I remember that - It's like a holiday at work for most of them

Your a busy guy this week!

Oh yeah! A bunch signed up strictly because they found out I was cooking. Apparently I sent a bunch of people to their bbq drawing boards after last year's cook. They won't admit it but word got around to me, LOL.

Busy is good. :thumb:

 

[cheez59]

Are they hiring where you work?:mrgreen::mrgreen::icon_smile_tongue:

 

[Big-Joe]

Good eats for sure Sako, what rub did you use on the chicken?

 

[Evil-g]

Man your doing it, you have some lucky coworkers. How did you come up with the quantities?

 

[ssv3]

Good eats for sure Sako, what rub did you use on the chicken?

Thanks Joe!

I'm using Montreal Chicken. I usually keep it neutral when cooking for a large crowd. It's a savory rub and people loved it last year so I'm keeping it the same this time around as well.

 

[ssv3]

Are they hiring where you work?:mrgreen::mrgreen::icon_smile_tongue:

Thanks John! Always hiring. That is if you want to work for .GOV.

 

[tom b]

Nice work sako, standing by for the results

 

[ssv3]

Man your doing it, you have some lucky coworkers. How did you come up with the quantities?

Thanks Gordon!

It's a potluck for Black history celebration and people are also going to bring in food so I figured enough for everyone to get 2-3 ribs, pulled pork, chicken and sausage (1 link cut into 3 pieces). With the rest of the food there is always leftovers. There will sides like mac n cheese, collard greens, red rice and beans just to name a few. Then there is dessert, peach cobbler, pecan pie, key lime pie and all sort of other pies, lol. A ton of food literally.

 

[ssv3]

Nice work sako, standing by for the results

Thanks Tom!

 

[ssv3]

Much easier to work with natural light. Yay!

Firebox shot :thumb:

Butts are ready to wrap but not quite the bark I want yet. I'll let it ride a little longer

 

[rwalters]

Dang...NICE COOK!!!!

 

[bigdog10]

Man them Butts are looking awesome!!!