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  #221  
Old August 22nd, 2015, 04:52 AM
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The city of Perryton, Texas has a celebration every year and for the past (insert random number here) odd years they've asked my company to cook for them. This year I got tapped for the cooking crew.

We're in the middle of cruising a literal pallet of Boston Butts (22 cases, 29lbs a piece) to be pulled in a few hours. They're expecting 1500 people.
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  #222  
Old August 22nd, 2015, 07:25 AM
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Kevin Keith
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How many smokers do you need to cook 600+ lbs?
Just pulled a butt out of the freezer to defrost... thanks for the inspiration.
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  #223  
Old August 22nd, 2015, 05:00 PM
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How many smokers do you need to cook 600+ lbs?
Just pulled a butt out of the freezer to defrost... thanks for the inspiration.
I'm glad I could help!

It took every bit of 3 cookers and we struggled at that. What was really cool about this particular cook was we were serving the producers of the pigs themselves, so you really don't want to mess up their hard work.
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  #224  
Old August 28th, 2015, 07:29 AM
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Low country boil tonight....

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  #225  
Old August 28th, 2015, 07:47 AM
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Low country boil tonight....
Damn Tom!
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  #226  
Old August 28th, 2015, 07:55 AM
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Damn Tom!
20 lbs of lobster, 10 lbs of snow crab, 5 lbs of U-15 shrimps, 10 lbs of red potatoes, and a bushel of corn. B
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  #227  
Old August 28th, 2015, 08:18 AM
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20 lbs of lobster, 10 lbs of snow crab, 5 lbs of U-15 shrimps, 10 lbs of red potatoes, and a bushel of corn. B
Time & address????
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  #228  
Old August 28th, 2015, 08:31 AM
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Time & address????
I think it's only for him and his neighbor.
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  #229  
Old August 28th, 2015, 08:33 AM
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I think it's only for him and his neighbor.
Hahaha! Celebrating the new fence & a new friendship.
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  #230  
Old August 28th, 2015, 06:21 PM
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Getting ready to throw down.

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  #231  
Old August 29th, 2015, 09:09 AM
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Looks good Thomas! How'd it turn out?

I'd suggest in the future not storing your lobsters in ice. The fresh water will kill them. The places I buy them here in Maine will pack them in seaweed or newspaper dipped in the salter water in the tanks and we throw in some freezer packs on top & bottom. Typically good for 24-36 hrs for hard shells.
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  #232  
Old August 29th, 2015, 11:41 AM
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Looks good Thomas! How'd it turn out? I'd suggest in the future not storing your lobsters in ice. The fresh water will kill them. The places I buy them here in Maine will pack them in seaweed or newspaper dipped in the salter water in the tanks and we throw in some freezer packs on top & bottom. Typically good for 24-36 hrs for hard shells.
I usually store them on a bed of ice with a cardboard barrier. I picked up the lobsters that morning from the tank. It was a blast. I made three different batches.
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  #233  
Old August 30th, 2015, 02:36 PM
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Chicken thighs, onion, green peppers and a orange jalepenos assortment. Momma is outta town....so I get to eat my favs with mesquite smoked flavor.
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  #234  
Old August 31st, 2015, 08:36 PM
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where are the bloody sheila's mate? and the invite?


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Chicken thighs, onion, green peppers and a orange jalepenos assortment. Momma is outta town....so I get to eat my favs with mesquite smoked flavor.
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  #235  
Old September 12th, 2015, 07:32 PM
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It's been a while so a little brisket for dinner
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  #236  
Old September 12th, 2015, 07:52 PM
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Italian chicken for the wife, in the fryer for me and my daughters
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  #237  
Old September 13th, 2015, 04:34 PM
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Blackened Rib eyes with a side of boiled shrimp. Pre birthday party for the bride.

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  #238  
Old September 13th, 2015, 05:20 PM
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Mel would like some fish, ...



... or a french onion soup as a starter.



Some homefried sticks with a NZ best of the beast will do ...



or just a big bird.



Some filler will do it's best:

I prefer hot french tarte tatin covered with ice cream and whipped sugared cream above it!
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  #239  
Old September 13th, 2015, 05:33 PM
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I've been out referring a three soccer games today, so its the wife's turn to cook for me.
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  #240  
Old September 13th, 2015, 06:03 PM
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Quote:
Originally Posted by Arlo View Post
Mel would like some fish, ... ... or a french onion soup as a starter. Some homefried sticks with a NZ best of the beast will do ... or just a big bird. Some filler will do it's best: I prefer hot french tarte tatin covered with ice cream and whipped sugared cream above it!
can you post your onion soup recipe please?
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