First catering request...

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    • First catering request...

      So my niece has asked me to cater for her Confirmation... my sister has requested lamb and beef, both pulled and sliced... what cuts would you guys suggest? I was thinking lamb shoulder and beef chuck... I will also be doing 3 racks of beef ribs, these will be cut in half prior to cooking creating small pieces...
      as always, replies and suggestions are greatly appreciated
      Ziggy Twin Burner - GMG Daniel Boone
    • Ray C wrote:

      I was thinking lamb shoulder and beef chuck.
      That's exactly what I would have suggested. I prefer chuck over brisket. Remember, start EARLY and foil in an esky. It will stay hot for hours. The worst thing you can do is not have the food ready on time.
      Royal Kamado - Weber Kettle - Weber Q220 - Maximus Pizza Oven - Dragon Hibachi - Ziggy Portable - Cobb BBQ - Converted Gas Bottle BBQ - QMaster Senior Controller
    • Cooking the day before, foiling, resting then in the fridge overnight also works really well. The flavours kinda mature a bit.

      Then next day simply reheat in an oven at 70 degrees. Get it back in the oven early, I'm guessing this will be for a lunch feed, come 12.30 it will all be back up to temp and you simply then pull, slice and serve, no stress.

      Have done it this way a number of times now, and for a lunch especially it makes life so easy.

      +3 on the choice of cuts, which one are you pulling, and which one slicing?


      Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - (reserved for future wood fired pizza oven)
    • Just been asking wife about timing. Last time I did this had to be there at 9, but we didn't eat till around 1 from memory. I would have got it in easily by 8, probably a bit before.

      I'd be aiming for 7 if I were you. At 70 degrees it's not going to overcook so even if it's warmed a bit early it shouldn't be a problem.

      More than happy for others to chime in here too.

      I also used the electric oven to reheat, not that it will matter here, just saved a few pellets. I bolted home, got the smoker going and transferred the meat out of the oven into the smoker. Saved 4+ hours of pellets, but everyone then rocked up thinking it had been in the smoker all along 8)


      Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - (reserved for future wood fired pizza oven)
    • How many?

      Can you all get beef clod (shoulder) down there? It is usually big, 10-12kg...but it handles anything from thin sliced medium rare, to 70° pulled BBQ Beef!





      What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

      The post was edited 2 times, last by Bentley Meredith ().

    • Only way to fly! Makes the rest of the gig so much easier...It can even be days before. Now don't quote me on that with lamb, I have no idea, but beef you bet!


      Wazza wrote:

      Cooking the day before, foiling, resting then in the fridge overnight also works really well. The flavours kinda mature a bit.
      What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
    • Bentley Meredith wrote:

      Only way to fly! Makes the rest of the gig so much easier...It can even be days before. Now don't quote me on that with lamb, I have no idea, but beef you bet!
      Lamb will also be fine days before.


      Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - (reserved for future wood fired pizza oven)
    • Cheers lads. I've been told 25 guests... Clod is actually the muscle above the shoulder blade. In Bentley picture you can see the silver skin that remains when you peel the scapula off.
      Who would have though all those years boning Beef and doing meat certification courses would come in handy one day...
      Ziggy Twin Burner - GMG Daniel Boone
    • Clod may be a bit much for just 25...Or, maybe they are all lumberjacks?

      It might be good since it sounds like you will need to vastly different temperatures for my taste. Pulled, for me will need to be well over 95°C...and for a good roast beef sandwich with some nice creamy horseradish...I need my beef pulled off the pit at 54°C...You get that carry over that gets me to a nice medium rare, out side slices can be for the folks that don't know what good...I mean that like it more well done.

      Or, I guess that you could cook it to X temp, rest, slice what is needed for slices and back on pit for the pulled!

      Ray C wrote:

      What internal temp am I chasing lads? Sis wants both pulled and sliced meat. Idea is guests can have either a roast lunch or rolls stuffed with meat. I am only responsible fir the meat.
      What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
    • You may need 2 lamb shoulders for that number of people. 1 off at your desired slicing temp. Personally I like to take lamb shoulder a bit further than leg, but I always catch the drippings to make a sauce. Say 70 to 75, also goes by feel though. Then keep cooking the other for pulled till it probes like butter and the bones look and feel like the are just going to slide out.


      Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - (reserved for future wood fired pizza oven)
    • That's an interesting question...
      I'm not sure but I would like to try some mint in with the other usual suspects.
      Rosemary
      Garlic
      Lemon zest/juice
      Olive oil
      S & P
      I wouldn't go any further than that as I love lamb.
      Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. 5' SS Spit rotisserie. Offset smoker. And I think I want a Akorn Kamado.... :help: