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Catering for 60 folks

EggSimon
EggSimon Posts: 422
edited November -0001 in EggHead Forum
Hello to all,

had yesterday the last catering for 2010...

Love wintergrillin´ B)

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Here we go, the location:

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knows anybody a snowbar B) ?

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constructed the eggs:

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the cat loves the firering...

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here the stuffed pork tenderloin:

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Pork Loin:

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Pork Roast:

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dessert prep:

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8 F outside temperature is good enough for freezing the planks... :laugh:

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preheating of the plank:

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Salmon:

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and a few pics of the finished food:

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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Everything looks terrific Simon!! I love your post's!
    Thanks and Happy Holidays!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • barbqr
    barbqr Posts: 4
    Do you have any pictures of the finished pineapple? And what rub was on them. Also how long did you cook them. I think those would make a great center piece for a Xmas meal.
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  • ranger ray
    ranger ray Posts: 812
    wow!.... that's superb!.... thanks for the inspiration.... ray
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  • EggSimon
    EggSimon Posts: 422
    barbqr wrote:
    Do you have any pictures of the finished pineapple? And what rub was on them. Also how long did you cook them. I think those would make a great center piece for a Xmas meal.

    sorry, no finished pineapple pics. Seasoned with DP Pineapple Head. It´s imho very appropriate for Christmas.

    Cooked for 1 hour indirect (to become the fruit weak) and a few minutes driect, to caramelize the surface.
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