Company BBQ...

Hi Folks...I did a BBQ for a farewell party today for one of the partners at my company. The menu consisted of pulled pork sammies, chicken thighs, cole-slaw, and baked beans...here are a few pics...

Lucky folks at work, good lookin food JD!

Great looking food JD and I'm really impressed with what looks to be a highly organized cooking outfit.

Yes, the food looks great, lucky co-workers.
And as Ian said, very nice set-up. Do you serve from the cart as well?

Bill

BowtieBill wrote:Yes, the food looks great, lucky co-workers.
And as Ian said, very nice set-up. Do you serve from the cart as well?

Bill

Thanks Bill...I do not serve from the cart...I just use it to transport all the "stuff". I usually set up on tables so it's a little better organized and spread out.

Mack wrote:Great looking food JD and I'm really impressed with what looks to be a highly organized cooking outfit.

Thanks Mack...I try to keep things as simple as possible. The better organized I am the easier it is to keep track of all my "stuff"...

Great looking food there JD!

Do you straight smoke the chicken, or do a smoke/grilling combination? It has excellent color.

Carpe 'Que,
Jim

ILBBQS.com wrote:Great looking food there JD!

Do you straight smoke the chicken, or do a smoke/grilling combination? It has excellent color.

Carpe 'Que,
Jim

Thanks Jim...I smoked them on my drums for about 3 hours between 250-275 degrees. I used Kingsford Briquettes for fuel and Pecan chunks for smoke. I did not finish them on the grill. I was going for the coveted "bite through" skin that we try to achieve at competitions. I got pretty close...just a little tearing. Everyone liked them very much at the party.

JD McGee wrote:Thanks Jim...I smoked them on my drums for about 3 hours between 250-275 degrees. I used Kingsford Briquettes for fuel and Pecan chunks for smoke. I did not finish them on the grill. I was going for the coveted "bite through" skin that we try to achieve at competitions. I got pretty close...just a little tearing. Everyone liked them very much at the party.

Ahhh, the coveted bite through...fought it all year last year. Seems to be working for me this year, but am doing off-set cooking on my grill with apple smoke. I know I shouldn't mess with it but am going to be doing some experimenting in the next month during my 'down time' from contests.

Thanks for sharing the info! Your chicken looks amazing!

Carpe 'Que,
Jim