"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-02-2019, 05:42 AM   #1
Assistant Cook
 
Join Date: Sep 2019
Location: Clifton, NJ
Posts: 1
Help .. need advice on cooking for 225 people..

We just got asked to do what amounts to our first catering gig, 225 people supposed to attend wedding - they want ribs, chicken, beans, and potatoes( smashed, not mashed) .. our pitt holds approx 16-18 racks of ribs.. which he slow cooks for 6 hours, chicken will take approx 3 hours.. we are wondering HOW or what do we do with the first set of ribs taken off the pitt, until the rest of the food is ready - I'm thinking we'll have to cook the first batch the night before - BUT can we take them off the pitt, cool down, and put in fridge -wrapped of course, and just heat everything up before the dinner or do we need to take off pitt and put immediatly in fridge, again heating up before the dinner,( we have access to commecial kitchen for this event) BUT I don't want the food to dry out or get tooo done.... 2nd batch has to go on and come off, then put chicken on.. Now ...will this be safe??? What is the holding times for chicken and ribs?? OR is it best to just rent another smoker so we can do it all at one time? Problems I see with that is you never know how something else will cook.. Any suggestions or advice from you pros out there would be greatly appreciated!! Thanks

__________________

Aris is offline   Reply With Quote
Old 09-02-2019, 06:26 AM   #2
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,204
Do you have a "hot box"? If not, wrap each rack in foil, then a towel and stow in an empty cooler. Is your pit an off-set or do coals go under the cooking grates? If the latter, you might want to pull and wrap them just before they are finished, as I mentioned above, then hit them on the pit or separate grill, sauce or glaze if using and finish them that way.
__________________

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 09-02-2019, 07:20 AM   #3
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,413
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Rent a couple of cambros, or a hot box for onsite. Refresh the cooked ribs an hour so so before service. Beans, potatoes can all be prepped and ready to blast... potatoes par cooked, seasoned and on sheet pans...beans, they can be cooked and held/covered in hotel pans and ready to blast. Chicken do the day of. Your food once cooked, depending on what state you're in, is no more than 90 min - 2 hours.

Renting a smoker can be a huge known, unknown. I don't know that I'd trust BBQ to a piece of equipment I haven't used before, for such a significant day for the clients.
__________________
flickr

@JONOBRANDS
TATTRAT is offline   Reply With Quote
Old 09-02-2019, 08:43 AM   #4
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,464
I would encourage you to turn down the job.

Start with a smaller less emotional event than a wedding. If you hit a few bumps in catering at a neighborhood event no one will remember but those same bumps at a wedding reception will be remembered and talked about for years to come.
Aunt Bea is offline   Reply With Quote
Old 09-02-2019, 01:00 PM   #5
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,274
Quote:
Originally Posted by Aunt Bea View Post
I would encourage you to turn down the job.

Start with a smaller less emotional event than a wedding. If you hit a few bumps in catering at a neighborhood event no one will remember but those same bumps at a wedding reception will be remembered and talked about for years to come.

Well said Aunt Bea.

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 09-02-2019, 02:53 PM   #6
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,145
Uffda. Unless you have the equipment and the staff, I would probably dance away from that job.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-02-2019, 06:45 PM   #7
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,056
Yep, unless you’re in the catering business I also suggest you down this down.
roadfix is offline   Reply With Quote
Old 09-02-2019, 08:44 PM   #8
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,016
Quote:
Originally Posted by Aunt Bea View Post
I would encourage you to turn down the job.

Start with a smaller less emotional event than a wedding. If you hit a few bumps in catering at a neighborhood event no one will remember but those same bumps at a wedding reception will be remembered and talked about for years to come.
I agree....

And also you really should get ServSafe certified.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 09-02-2019, 10:44 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,084
Quote:
Originally Posted by jennyema View Post
I agree....

And also you really should get ServSafe certified.
+1. And if you don't know what that means, you shouldn't be catering at all.

Btw, welcome to Discuss Cooking
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-03-2019, 09:45 AM   #10
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,016
I attended a wedding last year which featured a very similar menu to yours. Almost everyone, including me, got food poisoning.

You need to have good commercial liability insurance.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Reply

Tags
cook, cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.