My first catering gig

Just pulled the pork to wrap.

Yum, the pork is dripping into the beans! Keep the pictures coming!

Okay, I went out to stir the beans and thought you deserved an update shot.

So far, so good. The dips are made. The aioli for sandwiches is made and the beans and pork shoulder are in the smoke doing their thing. The brisket is minutes away from reaching 195 and will go into a cooler to rest.

I want to crash the party!!!

I don't know about anyone else, but I'm really looking forward to seeing the rest of Dave's pictures!!!

4 1/2 hours of smoke and now I'm wrapping and putting to bed for the night. Will finish by bringing up to 195 internal temp tomorrow. I also separated the point from the flat and will try my first hand at making burnt ends out of the point.

agteacher wrote:
small amount of cake left over.

GASP!.......I've never heard of such a thing!:B

PA12DRVR wrote:

Ice cream: perfect dessert, almost universally liked...but hard to readily keep and serve for crowds more than 10 or so unless you have access to some near-commercial cooler space or a dedicated large residential freezer.

But you could just put them outside the door. Oh, I suppose you mean Dave might have a problem.:S

I would probably make a whole sheet cake instead of 1/2 sheet or half sheet chocolate and half sheet white with buttercream icing. Unless you are cutting the pieces in 1X2 inch squares, you are not going to get 40 servings out of a half sheet. A half sheet is supposed to yield 18 (2"X2")-40 (1"X2") pieces, but remember you are looking at college kids. A whole sheet cake is supposed to feed about 48-90 people, but I have always found that it's better to plan for more cake than to run short. I like to calculate for the lower number and usually only have a small amount of cake left over.