First off Happy (belated) Fathers Day to all the Proud Dads, the To-be Dads, the single Dads & the Once were Dads. Bless you all this day and everyday. You are all appreciated, loved and needed!
I rarely do caterings anymore but I always find it a bit hard to turn down Fathers Day jobs cuz honestly Fathers are rarely celebrated enough and it's such an under appreciated yet hugely important role in our society. I had one condition and that was as long as I get comps for my Parents and son so I can still spend the day with them.
That all being said I catered a Fathers Day event for about 60 Dads & family members celebrating their dads yesterday. I ended up doing Smoked Ribeye with a n'duja infused compound butter, Pork belly burnt ends with a rum bbq sauce, scotch cured hot smoked salmon with a Korean gochujang roasted garlic aioli and some smoked chicken with a tamarind bbq sauce. We paired this all up with a few side dishes: baked callaloo, bacon corn bread, tomato & artichoke salad and a jalapeño corn risotto. It all kinda looked like this:
Got the Ribeye and separated the ribeye from the ribs and seasoned with salt then trussed it all back together. Added a bit of my Kicked up Kattle beef rub on there and set it back in the chiller for a day and a half to grab a little quick age on it...
Salted:
Seasoned before resting
Don't have any pics of the pork belly or chicken prep as it was getting late and I was kinda in the zone and forgot to take pics :doh:
The evening before the event I smoked the salmon as that was being served chilled. I didn't get pics of that prep either but essentially I spritzed liberally with scotch and applied a sugar + salt + seasoning mix and left that to cure in the chiller over night as well. Washed off the cure the next day and left uncovered in the walk-in to dry a bit and create a pellicle. The salmon came off the smoker looking like this:
Loaded up the smoker about 2am Saturday morning with the beef, chicken & cubed seasoned pork belly and set the smoker for 225 and let it chug on:
Smoker all loaded up:
Had a Chef friend here from Cayman prepping at my place for a separate Fathers Day job he had going on and we had a few drinks and a cigar to keep us going :becky:
By about 6:30am the chicken and PB Burnt ends were ready to be sauced and panned to keep warm til service
I didn't get a shot of the burnt ends coming off the smoker cuz I was a) tired, b) in the zone to just get it done & c) there was sauce everywhere lol
The ribeye kept chugging away and pulled it at 135/140 IT
Then it was time for service. Got to the location at about 9am where all the sides were put together and got set up for service at 11. It all looked something like this:
Baked Callaloo
Tomato & Artichoke salad
Breadfruit Salad
Jalapeño corn Risotto
Pork Belly Burntends
Smoked Scotch cured Salmon with Korean Aioli
Smoked Chicken with Tamarind BBQ sauce
And of course the smoked Ribeye
They had a nice little display :biggrin1:
I basically just carved and served the ribeye while the crew topped up the other items... but this ribeye was seriously on point! I wanted to take half home but the guests smashed it ALLLLLLL :clap:
A few of the early birds got to get a rib off the roast
I did manage to get a one plate of food to try it all before it was all over
...And with that my Fathers Day was a blast! I spent the rest of the day just taking it easy with the little man and couldn't have asked for anything more! And that's it! Once again HFD to all you Dads out there! :first:
:hug:
I rarely do caterings anymore but I always find it a bit hard to turn down Fathers Day jobs cuz honestly Fathers are rarely celebrated enough and it's such an under appreciated yet hugely important role in our society. I had one condition and that was as long as I get comps for my Parents and son so I can still spend the day with them.
That all being said I catered a Fathers Day event for about 60 Dads & family members celebrating their dads yesterday. I ended up doing Smoked Ribeye with a n'duja infused compound butter, Pork belly burnt ends with a rum bbq sauce, scotch cured hot smoked salmon with a Korean gochujang roasted garlic aioli and some smoked chicken with a tamarind bbq sauce. We paired this all up with a few side dishes: baked callaloo, bacon corn bread, tomato & artichoke salad and a jalapeño corn risotto. It all kinda looked like this:
Got the Ribeye and separated the ribeye from the ribs and seasoned with salt then trussed it all back together. Added a bit of my Kicked up Kattle beef rub on there and set it back in the chiller for a day and a half to grab a little quick age on it...
Salted:
Seasoned before resting
Don't have any pics of the pork belly or chicken prep as it was getting late and I was kinda in the zone and forgot to take pics :doh:
The evening before the event I smoked the salmon as that was being served chilled. I didn't get pics of that prep either but essentially I spritzed liberally with scotch and applied a sugar + salt + seasoning mix and left that to cure in the chiller over night as well. Washed off the cure the next day and left uncovered in the walk-in to dry a bit and create a pellicle. The salmon came off the smoker looking like this:
Loaded up the smoker about 2am Saturday morning with the beef, chicken & cubed seasoned pork belly and set the smoker for 225 and let it chug on:
Smoker all loaded up:
Had a Chef friend here from Cayman prepping at my place for a separate Fathers Day job he had going on and we had a few drinks and a cigar to keep us going :becky:
By about 6:30am the chicken and PB Burnt ends were ready to be sauced and panned to keep warm til service
I didn't get a shot of the burnt ends coming off the smoker cuz I was a) tired, b) in the zone to just get it done & c) there was sauce everywhere lol
The ribeye kept chugging away and pulled it at 135/140 IT
Then it was time for service. Got to the location at about 9am where all the sides were put together and got set up for service at 11. It all looked something like this:
Baked Callaloo
Tomato & Artichoke salad
Breadfruit Salad
Jalapeño corn Risotto
Pork Belly Burntends
Smoked Scotch cured Salmon with Korean Aioli
Smoked Chicken with Tamarind BBQ sauce
And of course the smoked Ribeye
They had a nice little display :biggrin1:
I basically just carved and served the ribeye while the crew topped up the other items... but this ribeye was seriously on point! I wanted to take half home but the guests smashed it ALLLLLLL :clap:
A few of the early birds got to get a rib off the roast
I did manage to get a one plate of food to try it all before it was all over
...And with that my Fathers Day was a blast! I spent the rest of the day just taking it easy with the little man and couldn't have asked for anything more! And that's it! Once again HFD to all you Dads out there! :first:
:hug:
