British BBQ Society Forums

Hi All
We were flat out last Friday cooking for a local pub's Crimbo do.
15kg Pork
2kg Brisket
38 Chicken Legs
40 Sausages
BBQ Beans and Coleslaw, all meats bar the Burgers cooked on 2 UDS.
1st unveiling of my Butcome Bitter BbQ Brisket which went down a storm(pics on my FB page).
Now they want us to cook Crimbo Eve?
Cheers
Si

You sounded knackered when I spoke to you, sounds like it went really well though!

We almost always eat our pulled pork weeks after it's cooked, having frozen it. I then either reheat it in the bag or chuck it in some sauce to reheat, either way we find the texture is unaffected and the taste is often better than it is freshly smoked. Guests are none the wiser and are surprised to hear it's not fresh from the smoker that day.

Would it save you a lot of hassle on the day to be able to rock up with the pulled pork ready to go in a large catering pan on a stove? People would still get the "barbecue experience" beecause you would have stuff like the chicken, sausages and burgers going on the day.

Congratulations Si, tell them to stick it Christmas Eve you've Mrs Claus and the two elves to look after (or you may find large lumps of coal where presents should have been )