This weekend, as part of our intense Grillstock practice regime we set ourselves a slightly different task – mass-catering.
We decided to serve a diverse menu which would all be (relatively) straight-forward to serve to such a large number of people. Although this did require a fair amount of prior preparation – the spare ribs were smoked the day before, and the pork shoulder was smoked overnight.
The menu was:
- grilled chorizo
- asparagus with rapeseed oil mayo
- smoked jerk chicken
- pulled pork sliders with coleslaw
- meaty ribs
- baby back ribs
Found you blog via my friend Alistair (Hatch). Your BBQ looks amazing. I’m very jealous of your smoker. I am doing the Weber split grill method for my smoking and just bought a Rotisserie for it to. I made a lightly smoked roast chicken on Sunday. delicicious
Boy this looks like I did all the work!