1 more cook for 2021 and it’s a BBQ Feast for 30 people.
I’ve not cooked for this many before so I have to plan things out as to what meat is going on and when as well as on what bbq.
I actually spread the cook out over 2 days, so lets get on with this BBQ Feast.
The Menu
- Brisket
- Pulled Pork
- Chicken Kebab
- Pork Belly Burnt Ends
Day 1 – Friday
I’ve taken a day off work for prep and to cook the first item.
Starting with the chicken
2kg of boneless, skinless, chicken thighs. These need to marinade.
This is a Mediterranean style kebab. Lemon is the predominant flavour but there is also garlic, cumin, all spice, thyme and rather a large amount of olive oil which helps get the flavour into the chicken and then it cooks off.
All mixed together and covered, into the fridge until tomorrow.
Pork Butt
I trim it a small amount but nothing huge.
This is then covered with a thing layer of mustard before adding my rubs. Today the rubs are Angus & Oink Sweet Bones & Butts and additionally Big Poppa Smokers Sweet Money to give it a little extra sweetness.
As it’s early in the day and I need to get this cooked, this goes on to the drum at 250f. I cannot remember at all how long it took or what I wrapped it with, I kinda remember putting it on at 10:30am and it was late afternoon when it was done.
The shoulder bone pulled clean out, the pork was pulled and left to cool before going in the fridge and reheated on the drum before being served on the Saturday.
Day 2 – Saturday
An early ish start for brisket prep, I’m doing this hot and fast again and I am praying for 6 hours of cooking time.
J L Butchers did me proud! I asked for the biggest brisket they had and it came in at a whopping 9.5kg (they also supplied the pork butt at 5kg).
Amazing marbling and not masses to trim either was a blessing.
I know I seasoned this with Smokin’ Guns Hot rub as I bought a new tub just for this cook. I probably added another rub but I can’t remember.
Into the smoker it goes at 9am, hoping it will be ready before our guests come at 5pm.
Whilst the brisket is cooking I get to prepping the Pork Belly burnt ends.
All I can tell you is that they were gorgeous, sticky and gelatinous but I have no memory of what I did with them other than cube them and at the right time add butter, honey and a sauce (probably a Blues Hog Sauce). I did these on the second drum as needed a different temp to the brisket, I also used this drum to reheat the pulled pork
I know the chicken needs about 3 hours to cook, I get to layering the chicken on to the skewer with my dad.
This goes on BBQ number 3 – The red Weber Kettle at 2:30 as I know there will be plenty of other food available when guests arrive.
It does take longer to cook than I was expecting but the end result is beautiful, with great crispy bits on the outside.
Back to the brisket, it was on at 9, and ready to wrap at 12pm!
Wrapped in butcher paper with some beef stock, back onto the smoker until it’s probing like butter.
I took it off the drum when it hit 204f internal and this was just after the chicken had gone on the BBQ so it had cooked in under 6 hours. This gave it a good time to rest in the cool box before the guests arrived and the slicing began.
When we did slice, it was juicy and delicious and no left overs!
There was too much going on to take picture of everything finished.
Suffice to say that everyone had their fill, there were a few doggy bags taken home but everyone was satisfied and chilled out. A successful BBQ Feast.
The next time we get to cook will be in 2022, in a new house and maybe a new toy.
