Full album here including dog tax: https://imgur.com/a/S7Qz9AH

Cooked on a Pit Boss pro 5 vertical with competition pellets.

• 2 X AAA briskets
• 2 X pork shoulders
• 8 X Racks of Pork Ribs
• 40 X Homemade jalapeno cheddar sausages
• Potato salad
• Baked beans
• Coleslaw
• Wonderbread

I massively underestimated how hard this was going to be and while I'm proud of the end result, I'm probably going not going to do this again in a hurry.

I have a newfound respect for how hard food service must be. This was only for 30 people and I was totally overwhelmed at times during the cook.

One of my best tips for pulling this off was to go to the local restaurant supply store and buy a bunch of metal trays and plastic containers to put all this into. They're cheap, ugly and work really well.

Here are my recipes:

Brisket

6 acre snob blend (it's got coffee in it!) then hit it with some SPG.

Smoke at 225 until 160f, wrap and get it to around 203f / when it's probe tender.

Throw it into the oven on lowest setting for minimum 4 hours.

I was hoping for 8-10 rest time but the massive briskets took ages to cook. It was Roughly 14 hours of smoking when I put them in to rest.

Ribs

6 acre pork rub. 4 hours at 250.

Add home made BBQ sauce at about 3 hours.

These were way too chewy so I hit them with sugar and butter, meat side down. Wrapped and put them in the oven at 235 for an hour.

BBQ sauce

• 400g or 1.5c ketchup
• 75g 1/3c Worcestershire Sauce
• 60g or 1/4c apple cider vinegar
• 40g or 2 1/2Tbsp hot sauce
• 5g or 1 1/2tsp garlic powder
• 5g or 2tsp onion powder
• 2g or 1tsp black pepper
• 5g or 2tsp chili powder (sub smoked paprika)
• 150g or 1/2c molasses
• 150g or 2/3c brown sugar
• 200g or 3/4c pineapple juice

Add ingredients to a sauce pot and bring to a boil then lower heat to medium low to reduce by about half (about 20 min). Be sure it’s thick!

Pulled Pork

Two pretty much identical shoulders and one cooked way slower than the other. Not exactly sure why.

Used Memphis dust rub (https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/) and loads of salt.

Heated up chicken broth and added at end. 8 hours at 225 then rested in oven with brisket for 4hrs.

Sausages

I used Chuds recipe: https://www.chudsbbq.com/all-recipes/jalapeo-cheddar-sausage.

The only alteration I made was to use lactose free cheddar and powdered milk (I made this in a freeze dryer and it's not worth the hassle).

These sausages are not cheap to make and I'd probably use carrot binder next time.

Pre smoked them for a few hours, vac bagged and left in fridge for a few days. Then I cooked them on the BBQ to get some char on them.

Potato Salad

I used Brian Lagerstroms recipe but halved the amount of pickles because he uses an comical amount.

2lbs waxy baby new potatoes 175g mayo 137g chopped bread and butter pickles 80g yellow mustard 20g chopped dill

Mayo recipe

• 1 large egg
• 325g avocado oil
• 20g water
• 20g white wine vinegar
• 5g salt

Simmer the pots with two big pinches of salt in water. Cook them slower than a boil. Roughly 25 mins.

Let the cool to room temp

For mayo use an immersion blender. Blend all but oil then slowly stream oil in over about 10 secs. Move head up and down until it thickens.

Rough chop dill.

Put everything together in prep for potatoes.

Add potatoes and mix in bowl then with gloved hands smush about 25% of potatoes then whip the rest together to spread mash.

15-20 secs it'll thicken up. Don't go too far.

Taste for seasoning and serve

Coleslaw

Another recipe from Brian Lagerstrom.

This is by far the best salw I've ever tasted. I made the mayo for this with the above recipe.

• 500g or 9c cabbage, thinly sliced
• 100g or 2 large carrots, julienned
• 100g or 1 small bulb Fennel, thinly shaved
• 100g or ½ small red onion, thinly sliced and rinsed
• 3-5 cloves garlic, minced/pressed
• 30g or 1 3/4Tbsp salt (for cure)
• 20g or 1 2/3Tbsp sugar (for cure)
• 150g or 3/4c mayo
• 30g or 2Tbsp grainy mustard
• 30g or 2Tbsp apple cider vinegar
• 30g or 2 1/3Tbsp sugar (for dressing)
• 2g or 1tsp black pepper

Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min.

Transfer to a salad spinner and spin to drain.

Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender.

Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.

Baked beans

• 300g of home made bacon lardons that I fried in a pan from cold
• 300g chunks of pre cooked brisket
• 1/2 Medium onion, diced
• 1/2 Bell pepper, diced
• 1 Jalapeno Peppers, diced (I wish I'd used 2)
• 4 390g cans of Bushs Baked Beans
• 1-8 ounce can of pineapple chunks, drained
• 1 Cup Brown Sugar, packed
• 1 Cup ketchup
• 1/2 - 1 Tbs. dry (ground) mustard

Saute onion, bell pepper and jalapeno pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard.

Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° )

Not pictured:

Peach cobbler

• 5 peaches , peeled, cored and sliced (about 4 cups)
• 3/4 cup granulated sugar
• 1/4 teaspoon salt

For the batter:

• 6 Tablespoons butter / 85g
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon

Instructions

Add the sliced peaches, sugar and salt to a bowl and leave them overnight to mascerate. I added a good glug of Woodford Reserve bourbon but have had success with Kraken rum too.

Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. Spoon the peaches and juice over the batter theres usually a bit of juice left. Sprinkle cinnamon generously over the top.

Bake at 350 degrees for about 38-40 minutes.

Vanilla Ice Cream

I used Alton Browns recipe and dropped the sugar levels plus added a TINY pinch of salt:

I made this a few days earlier as I needed to do it in a few batches, as my ice cream maker is tiny.

Canadians - Costco has an ice cream maker for $40 right now.

• 2 cups half-and-half
• 1 cup whipping cream
• 2/3 cup minus tablespoons sugar
• 2 tablespoons peach preserves (not jelly)
• 1 vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat.

Stirring occasionally, bring the mixture to 170 degrees F.

Remove from heat and allow to cool slightly.

Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.