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4HE

Burnt Ends
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Posts posted by 4HE

  1. 6 hours ago, Steel Shank said:

    I've done 25 briskets at a time on numerous occasions. My advice is to make sure when your're slicing that the counter top is at a comfortable height. Too low and your back will kill you.

    Drink lots a beer and be sure and post some picks.

    Terry Co. > Andrews Co.!!

    Good call on counter height. Gotta stay mostly sober so I don’t F this thing up. I will do my best to post pics of the process. 
     

    And get the fuck out of here with that Terry county bullshit. I’m a Martin county transplant. Wellman was our whipping boy when I was in high school. And Brownfield, isn’t that the quilt making capital of the world? I do have to give props for it being the place where Skip Bo was invented, though. 

    • Like 1
  2. 2 minutes ago, blacklab said:

    I think it's 10 now. The girls are plenty good to win without stooping to cheesy shit to annoy their opponents.

    Has this been ongoing? Or within the last couple years?

    Had a coaching change a couple years ago. Former coach allegedly was a repeat offender of texting while driving golf team to tournaments in school vehicles. Administration disciplined him a time or two. Guess he thought he was a legend and untouchable so he kept doing it.  He thought wrong...  Wouldn’t surprise me if the etiquette shenanigans were his doing. He strikes me as a guy who would promote that sort of thing. 

  3. 24 minutes ago, blacklab said:

    Luke you drunk?

    Andrews?

    Could you please teach your girls some golf etiquette? 

     

     

    Yes sir, Andrews.  I forget how many state championships we’ve won in a row. 8 or 9 or some shit like that. I’m also not surprised if they showed poor etiquette. 

    I blame it on the oil patch. 

  4. 40 minutes ago, luke duke said:

     


    I highly recommend going with dark meat. It’s cheaper and harder to fuck up.

     

    That was certainly my preference as well. But I didn’t get to buy the groceries so white meat it is... They were just going to do grilled chicken on an event grill. I nixed that and because we have white meat will be brining. 

  5. 15 minutes ago, Anastasis said:

    Service is the concerning part imo. Would be interested in a pic of this pit that holds 25 briskets though.  KoC don't fuck around with that shit.  They got the smokers stored out in the parking lot at the day care where L goes.  Two pretty nice trailers.   

    The pit is a beast. It’s got a hydraulic lift because the doors are too damned heavy to lift by hand. I will try to get some pics of smoked and meat pron to share. Hopefully the meat pron will deliver. 

  6. 23 minutes ago, Anastasis said:

    This Saturday?  Sheet man, that's tough. Nothing like learning you are going to lead the cook for 500+ two days before the event. 

     

    Luke's advice up thread is good, and what I have done for events previous. Use the coolers to rest and give yourself I good bit of cushion. I'd probably aim to pull between 1-2PM @ 200-205, let briskets drop a little temp before going to cooler to prevent overcooking, and then pivot to the birds.  Somebody else might be able to provide a target temp if you want to the brisket in to the cooler right off the pit and coast to final temp. Assume that you are halving the birds for easier/faster cooking? You are going to need a shit load more than 2 people to slice and serve. I'd try to have 5 cutting stations, at least 8 people making plates, and 2 runners. Just spit balling though as I haven't pulled off anything close to that big of an event with that sort of 30m service requirement. 

    Solid advice. Thanks to both you and Luke. Wasn’t sure if it was best to cook all the way to 200 and pull it stop short and let it rise in the coolers. 
    We will have plenty of servers and runners. It’s the slicing that I’m concerned about. 
    and we are doing boneless chicken breasts. Brined the night before and smoked to try and keep it somewhat moist. 

  7. 8 minutes ago, Anastasis said:

    This Saturday?  Sheet man, that's tough. Nothing like learning you are going to lead the cook for 500+ two days before the event. 

    Kick in the nuts for sure. I don’t have high expectations to knock it out of the park. But I’m relatively confident it won’t be shoe leather. Relatively confident...

  8. 6 minutes ago, deadshank said:

    Now you done goofed and gonna go broke. 

    I’m already well on my way. Not because of this, though.  It’s courtesy if Caremark, Express Scripts, and all the other PBM’s. Independent pharmacy isn’t long for this world. But that’s another thread for another time... 

  9. 8 minutes ago, Anastasis said:

    tenor.gif?itemid=3871479

     

    What's the date?  I'll come out.  You supply whiskey.

     

    ETA: If you are who I think you are.  

    Probably not too many Catholic pharmacy owners in Andrews so you probably have the right guy. 

    Gotta be pharmacy school together, right? And beyond? If so, then what’s up man?!

    Would love to have your help, but the event is Saturday. Whiskey is on most certainly on me if you can make it. 

  10. 12 minutes ago, HouTex said:

    Serving 550 people in 30 minutes or so has to be very difficult.  There must be multiple lines.  Yeah, you'll need several slicers and if not every brisket is sliced perfectly I would not sweat it.  They will not be expecting Franklin's level quality.

    Usually have 4 lines. It’s not self serve. We will be putting the plates together as they go through the line. 

    • Like 1
  11. 24 minutes ago, luke duke said:

    Do you have pit space for all 25 at the same time? Do you have cooler space to hold 25 briskets?

     

    Plan to have all of your briskets done and in a cooler 2-3 hrs before serving time. This gives you a buffer, it gives them time to rest and it gives you time/room to cook chicken.

     

    You need to teach more people how to cut brisket. Your hands will probably cramp up after the 1st brisket and you will slow way down.

     

    You don’t need to cut everything in advance unless you are sure that everything will go quickly. If you think that there will be leftovers or if food will be served for a few hours then leave a bunch of briskets uncut and cut them when reserves run low.

     

    Where is this event?

     

    I’ve done events that big several times. Two people can easily handle the cooking part. The part where you need help is the slicing & serving. Help with prep would be good too.

    Andrews, TX

  12. 17 minutes ago, luke duke said:

    Do you have pit space for all 25 at the same time? Do you have cooler space to hold 25 briskets?

     

    Plan to have all of your briskets done and in a cooler 2-3 hrs before serving time. This gives you a buffer, it gives them time to rest and it gives you time/room to cook chicken.

     

    You need to teach more people how to cut brisket. Your hands will probably cramp up after the 1st brisket and you will slow way down.

     

    You don’t need to cut everything in advance unless you are sure that everything will go quickly. If you think that there will be leftovers or if food will be served for a few hours then leave a bunch of briskets uncut and cut them when reserves run low.

     

    Where is this event?

     

    I’ve done events that big several times. Two people can easily handle the cooking part. The part where you need help is the slicing & serving. Help with prep would be good too.

    Yes we have a pit that will fit them all. It’s an offset trailer pit. We also have access to a commercial kitchen with lots of oven space. We will have plenty of cooler space as well. 
     

    looks like we will need to have Brisket slicing 101 class tomorrow. 
     

    The problem with this event is that they run everyone through the serving line in about 30 mins. Then they start the banquet portion followed by Wade Bowen concert. So it’s slam bam thank you ma’am serve 550 people in 30-45 mins. 

  13. So our local Knights of Columbus chapter always caters our towns Chamber of Commerce banquet. This year the powers that be decided to do brisket and yard bird for 550 people. Ordinarily not a problem, but the Knight who owns the BBQ catering business who spearheads this effort is not available this year. Found this out today, which is awesome. 🙄

    So I win the pit master title by default. I know my way around my pit and put out good backyard brisket, but cooking and serving 25 briskets is a bit of a daunting task for me. I’ll have one other guy with me that knows what the hell he’s doing and that’s about it. 

    Looking for advice on timing. Dinner serves at 6:00.  Specifically at what temp do you pull them and rest, and when do you slice them?   Slice too soon and it dries out. Too late and service is a cluster fuck. Me and my buddy are the only 2 guys who can properly slice a brisket. 

    Any help would be greatly appreciated. it’s our biggest fundraiser of the year and if we F it up, it will go away. 

  14. On 1/21/2020 at 3:36 PM, ernest_t_bass said:

    Are you saying the waterfall tour, don't do?  Or just the regular National park don't waste our time?  

    They’re mentioned several times in the thread, but I’ll say it again. The Paddle 9 tour that ends at playa Ventana was tits. 

    • Like 1
  15. 34 minutes ago, Born to Run said:

    Correct. Done Domi 5 years in a row. Quepos is maybe 45 min away, Uvita is 15 minutes.
    Cano island isnt too far either.
    There are several smaller waterfalls in the area- nice spot too cool off mid day.


    Playa Ventana gets crowded as shit on Holidays.
    Check out Playa Dominicalito and bring a hammock. My favorite beach to surf when it's up or swim and chill and watch the sunset when waves are down. (Except at low tide )
    Playa Hermosa (not the one up north) and some of the smaller beaches in that area are great.

    Porque No? Has a great view and good food. Great for Lunch
    Fuego is a great brew pub with an interesting menu- get the ceviche.
    Del Mar Tacos in Dominical is awesome

    Fantastic! Thanks for the recs. Will definitely hit all of those places. We will be in country for 10 days with 8 of them in Domi.

  16. 13 hours ago, troph said:


    Fuego is good I agree. We were there last year and they now have a paved main road. My ex and I went ten years ago too and that’s about the only thing that has changed.

    The surfer scene is pretty legit. Last time I went, we hung out on the beach for about 3-4 hours just watching them do their thing. But to the original ask - not much to do there. Everything but a few places to eat and beach watching will be a solid drive. I don’t mind the middle of no where but that’s pretty much how it will seem.

    That’s perfect. I don’t plan to do much other than relax on the beach, fuck my wife, drink beer, and fish. Maybe not in that particular order, but close enough. 

  17. I just booked a house near the beach in Dominical. We usually stay at the Bali House in Manuel Antonio, but decided to branch out a little after our waterfall tour with Paddle 9 last time down there. They introduced us to playa Ventana—might be my most favorite place on the planet now. 
     

    I figure that dominical is close enough to Quepos to do fishing, but also close to playa Ventana and Nauyaca waterfalls.  Those that know the area, am I calculating that correctly? 

  18. Sometimes it’s your spouse that has the issues. She has severe OCD, depression, and anxiety. We have 4 kids. Youngest just turned 4.  I’m basically a single Dad with 5 kids trying to keep my head above water. I do all the cooking, laundry, house cleaning, and everything with the kids. All while trying to run our successful small business. 
     

    She won’t let me hire help to come into the house because she’s embarrassed about the need for help. And she’s a compulsive spender that constantly puts pressure on me to make more than she spends. She just spent a week inpatient because of suicidal ideation with a plan last month. 
     

    if I knew the state wouldn’t leave my kids with her I might be gone. But I can’t risk losing my kids to her when she is like this. So I get drunk after everyone goes to bed to watch the late college football games and convince myself it’s got to get better. 

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