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Post by captaincook on Jan 5, 2014 7:30:33 GMT 10
I was asked if I could do a BBQ for a friend, she has a Q320 and 28 guests. I have to supplement the Q with my Q220.
menu
Char Sui Pork with my Char Sui sauce x 2
Classic Marinated Beef, ( Brisket) with horse radish sauce.x 2
Butterflied Leg of Lamb x 2
Satay Chicken Thigh Pieces with Satay Sauce x 30
Marinated Chicken Tenderloins x 35
Honey and Soy Wingettes as finger food for when guests arrive x 48
i will esky rest most, have to start a 10 am for a 1 pm serve
cheers
captain
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davo
New Member
Posts: 36 
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Post by davo on Jan 5, 2014 9:27:34 GMT 10
I'm glad you said you'll esky rest most of coz you'll never get that all done on site Captain...sounds like a top BBQ though 
Would you be doing the brisket on the Traeger, that'd be good for an overnighter. Takes about 15-18 hours for a tender brisket pending size.
And the Lamb? Perhaps in the with the Brisket in the Traeger. This is when a large cooker like the Traeger comes into their own.
Well, I reckon they definitely asked the right bloke for the job....hope it goes great as I'm sure it will.
Cheers
Davo |
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Post by Gus65 on Jan 5, 2014 9:47:03 GMT 10
Sounds like a great feed Captain, Photos and recipes would be good if you get time.
absolutely love Char Sui pork.
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Post by Bentley on Jan 15, 2014 9:40:29 GMT 10
Char Sui Pork with my Char Sui sauce x 2 Classic Marinated Beef, ( Brisket) with horse radish sauce.x 2 Satay Chicken Thigh Pieces with Satay Sauce x 30 They all sound like winners! Horseradish with Brisket, Brilliant, I make a creamy one I really like! Is it usual to marinade the Char Sui? That is the bright colored reddish ingredient? Is the Satay the one with peanut, or is it just a style? All these Asian & Indian styles that I just don't know enough about! |
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Post by smokey on Jan 15, 2014 12:49:28 GMT 10
I was wondering how this turned out. Capt?
Ive got a 4kg Chuck to go on this Friday, Im wanting to use some Saddle wood that Cardshark gave me.
The horse raddish has given me ideas for an alternative white sauce alongside the bbq sauce.
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Post by captaincook on Jan 16, 2014 6:27:53 GMT 10
I was wondering how this turned out. Capt? Ive got a 4kg Chuck to go on this Friday, Im wanting to use some Saddle wood that Cardshark gave me. The horse raddish has given me ideas for an alternative white sauce alongside the bbq sauce. In a word. Amazing. The guests, the majority had never had BBQ food like that, expected the bog standard snags and steaks, were astonished that I could cook a 5 star turnout like that on a Q320 and a Q220. When it was serving time and I started bringing the various meats out of the esky for carving their eyes started popping out of their heads. The guys were like kids at a school picnic with hands reaching over to try little tidbits of each dish. I ended up cooking 12 kg of meat for 28 guests and they ate every last scrap and practically drank the satay and Char Sui sauce. The horse radish sauce was also a hit but not to some people's taste. it is a simple mix good quality prepared horseradish and sour cream about 50/50 ratio, 5-10% honey and a pinch of salt. Adjust to taste. I like to do things easy, the satay was Lobo's Satay Mix which is a 2 pack, one is the marinade that you mix with 50 mil of coconut milk and the other is the sauce that you mix with 200 mil of coconut milk and add a splash of oil and simmer for 15 minutes. 1 used 5 packets for this gig. I lived in Malaysia for 5 years and this is the closest to the real thing that I have come across and better than what they serve in Bali. I have my own recipe that I brought back from Malaysia but this one is better. For the Char Sui pork, I used the Lobo red pork mix, you mix a packet of the mix with 250 mil of water, I add a table spoon of tomato sauce with it and a pinch of salt and marinate for 1 hour - I marinate overnight. I used 2 packs. The Char Sui Sauce is my recipe and is very close to what they serve in China with their mixed BBQ meats. My friends in China swear it is better than the original and really hooked into it when they last visited. I will post the recipe later. The classic marinated beef is straight from woollies - no adjusting just straight on the Q. That is the best roast beef you will ever get. I have turned all my friends onto it. The honey and soy wingettes are always a hit, my recipe, cooked indirect, final touch for these and the char Sui pork is several glazes of honey in the last 10 minutes of cooking. sorry no photos I was busy as you can imagine. Several of the guests that I had not met before thought that I was a professional chef that my friend had hired for the day - just shows that BS baffles brains any day of the week. Captain |
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