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Wagyu vs. Moink Balls - Yuppie BBQ
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Don Marco
Posts: 287
Howdy...
Last friday i had a catering job that was slightly different from what i normally do.
Lets say it like this : The hosts arent really living anywhere near the poverty level - and they liked to show off to their guests
In the beginning it should be a rather small party with 35 guests but when people heard something about a special kinda BBQ it became 82 adults and 10 teens within a couple of days.
We started off with preparing hundreds of pieces of fingerfood at home and then went to the house with two totally packed trailers.
Nice tents were set up in the garden and our catering corner was fully equipped with two commercial coolers, stainless tables, sink, hot water and everything we needed.
After i fired up Suzy we set up the other grills - 4 char grillers and 2 mini and a smal big green egg and started prepping the rest.
Heres the Menue :
Okay, in Your language :
Starters :
-Pineapple Lollipops
-cream cheese stuffed Dates, wrapped in Bacon
-Moink Balls
-Atomic Buffalo Turds
-Wagyu Tenderloin slices on fresh grilled Naan Bread with salt, parmesan or chimmichurrie
-Loin Ribs with BBQ Sauce
Main :
-Cedar planked Salmon with honey lime glaze
-surf & turf - wagyu tenderloin steak and lobster or crawfish tail
-grilled gilthead fish with mediterranean spices and garlic butter
-bacon wrapped pork tenderloin stuffed with sun dried tomatoes, cream cheese stuffed peppers and mediterannean herbs and spices
Sides :
-grilled romaine salad with parmesan
-miniature asparagus with roasted pancetta and parmesan
-grilled mixed veggies ( eggplant, zuchini, bell peppers, onion, garlic, mixed with EVOO and greek seasoning
-grilled ciabatta with chipotle butter
Dessert :
-grilled Pralines
The beverages should be easy to understand.
The Host demanded that there had to be a full portion of every starter and main dish for every guest, so we ended up cooking more than 300 portions and hundreds of fingerfood pieces for 80 people.
The main ingredients were :
-65 pounds of australian prime Wagyu tenderloin
~140 lobster tails, 5 ounces each
~40 crawfish tails, 8 ounces each
-28 pounds of spanish "iberico" pork tenderloin
~46 pounds of salmon
30 racks of spanish serrano pig loin ribs
lots of giltheads
When the guests arrived i wasnt able to take as many pics as i wanted but
here are a few. It was a real PITA to grill all those different foods to perfection.
The guests loved the food and finished almost everything - everone ate for 4 people so to speak. I didnt expect them to hit us that hard. I was sooo looking forward to leftovers....
Anyway, this clearly wasnt "my world" but its nice to have the experience once.
What i liked the most about this was that the guests liked the cheap ribs and MOINK-Balls just as much as the Wagyu Beef and lobsters. We must be doing something right then.
So long,
DM
Last friday i had a catering job that was slightly different from what i normally do.
Lets say it like this : The hosts arent really living anywhere near the poverty level - and they liked to show off to their guests
In the beginning it should be a rather small party with 35 guests but when people heard something about a special kinda BBQ it became 82 adults and 10 teens within a couple of days.
We started off with preparing hundreds of pieces of fingerfood at home and then went to the house with two totally packed trailers.
Nice tents were set up in the garden and our catering corner was fully equipped with two commercial coolers, stainless tables, sink, hot water and everything we needed.
After i fired up Suzy we set up the other grills - 4 char grillers and 2 mini and a smal big green egg and started prepping the rest.
Heres the Menue :
Okay, in Your language :
Starters :
-Pineapple Lollipops
-cream cheese stuffed Dates, wrapped in Bacon
-Moink Balls
-Atomic Buffalo Turds
-Wagyu Tenderloin slices on fresh grilled Naan Bread with salt, parmesan or chimmichurrie
-Loin Ribs with BBQ Sauce
Main :
-Cedar planked Salmon with honey lime glaze
-surf & turf - wagyu tenderloin steak and lobster or crawfish tail
-grilled gilthead fish with mediterranean spices and garlic butter
-bacon wrapped pork tenderloin stuffed with sun dried tomatoes, cream cheese stuffed peppers and mediterannean herbs and spices
Sides :
-grilled romaine salad with parmesan
-miniature asparagus with roasted pancetta and parmesan
-grilled mixed veggies ( eggplant, zuchini, bell peppers, onion, garlic, mixed with EVOO and greek seasoning
-grilled ciabatta with chipotle butter
Dessert :
-grilled Pralines
The beverages should be easy to understand.
The Host demanded that there had to be a full portion of every starter and main dish for every guest, so we ended up cooking more than 300 portions and hundreds of fingerfood pieces for 80 people.
The main ingredients were :
-65 pounds of australian prime Wagyu tenderloin
~140 lobster tails, 5 ounces each
~40 crawfish tails, 8 ounces each
-28 pounds of spanish "iberico" pork tenderloin
~46 pounds of salmon
30 racks of spanish serrano pig loin ribs
lots of giltheads
When the guests arrived i wasnt able to take as many pics as i wanted but
here are a few. It was a real PITA to grill all those different foods to perfection.
The guests loved the food and finished almost everything - everone ate for 4 people so to speak. I didnt expect them to hit us that hard. I was sooo looking forward to leftovers....
Anyway, this clearly wasnt "my world" but its nice to have the experience once.
What i liked the most about this was that the guests liked the cheap ribs and MOINK-Balls just as much as the Wagyu Beef and lobsters. We must be doing something right then.
So long,
DM
www.don-marcos-bbq.de
Comments
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WOW! Great job. It must have been a blast getting to cook all that high grade food and it looks like you did it justice.
Is catering your full time job or more of a serious hobby?
König?? was this near Duisbug? I worked for Henkel from 1999-2004 and spent quite a bit of time in Dusseldorf and nearby. I remember having a few of those. Personally Uerige is my favorite beer ever, but a nice Frankenheim was also nice when in the mood for Alt. -
bitslammer wrote:
König?? was this near Duisbug?
Bingo ! It was in Duisburg, even though Koenih Pilsener is available all over germany.
My day job is in the natural gas business, taking me all over europe all the time.
I do this catering stuff whenever i can to because cooking bbq for others is what i love to do and i´m tryin to make a livin of it soon.
Prost !
DMwww.don-marcos-bbq.de -
Once again Great Pics. I can see why there were no left overs. What a feast. That was an incredable cook. Wish I was going to the Jack so I could meet you
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That is way over the top DM. Absolutely outstanding.
-
I couldn't state it any better that Frank ! Over the top !
I sure hope you got paid WELL for that - man, what a lot of work.
Good luck at the "Jack" in 3 weeks ! :woohoo: -
WOW, what a cook and what an experience!!! Salute.LBGE Katy (Houston) TX
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Looks like you did a terrific job Don
Ross -
WOW that sums it up!
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I am catering a wediing for my niece in July,you gave me some great ideas-drink early and often.Great job on the cook everything looked tasty.
GOOD EATS AND GOOD FRIENDS
DALE -
Thanks for the great post and pics. Everything looked fantastic. Good for you, and I hope you get to cater full time soon.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
WOW!!! That was absolutely incredible!! I can't even imagine that lifestyle. There's no doubt that you will pick up catering jobs from this one event. Thanks for sharing!
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Dang Don, Looks like a typical day at LC's and Bubba Tim's Gourmet BBQ and Fish Camp...lol...Great looking cook! Lots of work and you need more Eggs! :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Remarkable! You need a dedicated photographer to document an event like that. May I volunteer? :P
Seriously, thanks for sharing, I'm glad the Eggs held up their end.
Sometimes simple food is best for fancy people. I once was asked to cook a dinner here in Charleston for an Academy Award-winning composer who was being asked to develop a new musical score for a friend of mine. After much reflection, I decided to cook Frogmore Stew, poured out over a table covered with newspapers. It was a total success. I applaud your moink balls and ABTs! -
Dave, Amazing the different names for the same thing. I looked up "Frogmore Stew" and it sure looks like what you low country folks also call "Low Country Boil" and we simply call "Boiled Shrimp" or "Boiled crawfish" depending on the main ingredient.
I guess we need to find a more catchy name over here in the deep south. :laugh: :laugh:
I different twist is to add button mushrooms - they REALLY soak up the seasonings! -
Wow Don, that's nothing short of amazing! I stress over a family dinner for 20 and you pump out increadible food like that. I am humbled!
BD -
WOW, what an absolutely fantastic cook! You obviously have a ton of experience, skills, equipment and help to pull that off.
Do you print your own menues?
Everything looked fantastic, but I had to keep going back to the bacon wrapped pork tenderloin stuffed with sun dried tomatoes, cream cheese stuffed peppers and mediterannean herbs and spices.
I would be interested to know more about how you stuffed them. The stuffing was almost perfectly centered and you could not really see any cuts.
I am guessing you butterflied them pounded justa littl, added stuffing and then closed and wrapped in bacon? -
3 kg of waygu filet for 747 Euros. That is $1088 for one piece.
I hope you were using their credit card to buy the supplies. -
What staggers me is the fact that the raw food value is probably more than I make in a year..! And yes, I'm way underpaid... even unemployed at the moment.. but it's nice to dream!
Nice spread, wonderful food and unbelievable opportunity. Congrats!
Everything looked great... wish I could have tasted some of it! lol...
I'll bet it smelled great too!
Cheers... -
Yup, same thing!
We're just good at marketing here, I guess.
I sometimes tell folks it's the Lowcountry version of a New England Steam Pot, but perhaps Mainegg or another nor'easter will correct me on that. -
BobS wrote:
Everything looked fantastic, but I had to keep going back to the bacon wrapped pork tenderloin stuffed with sun dried tomatoes, cream cheese stuffed peppers and mediterannean herbs and spices.
I would be interested to know more about how you stuffed them. The stuffing was almost perfectly centered and you could not really see any cuts.
I am guessing you butterflied them pounded justa littl, added stuffing and then closed and wrapped in bacon?
Hi Bob !
I posted the recipe in this thread :
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=659165&catid=1
DMwww.don-marcos-bbq.de
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