How I CATER large BBQ events ALL BY MYSELF
Here’s how I cater BBQ events of 100+ people all by myself with no help!
Get LET’S GOW General Purpose BBQ Rub here!
(not currently available in Canada)
Get Smoke Trails BBQ Brisket Rub here!
Canada:
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Links in this video:
Steve Gow Cooks With Science (New channel):
Sous Vide holding chest:
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Recipes in this video:
Mexican Street Corn salad dressing (4 cobs) [Adapted from J. Kenji Lopez Alt]
– 1 tbsp lime juice
– 2.25 tbsp mayo
– 1 tsp chili powder
– 1/2 tsp sugar
– 1/4 tsp kosher salt
Coleslaw recipe (1.5 cups) [Adapted from Hey Grill Hey]
– 1 cup mayo
– 1/4 cup dijon
– 1/4 cup lemon juice
– 2 tbsp sugar
– 1 tsp celery seed
– 1/2 tsp salt
Miso glazed grilled cauliflower (1 cauliflower head) [Inspired by LeRoy & Lewis]
– Glaze:
○ 2 tbsp sesame oil
○ 2 tbsp rice wine vinegar
○ 1.5 tbsp sugar
○ 2 tbsp soy sauce
○ 1/4 cup miso paste
○ Heat on stove until smooth
– Method: Chop leaves off cauliflower and parboil 10 minutes to soften. Then dry off, spray with oil and grill until crispy and blackened. Glaze with sauce
Cornbread Recipe
– 1 cup cornmeal
– 1 cup flour
– 1/2 cup sugar
– 1 tsp baking powder
– 1/4 tsp baking soda
– 2 eggs
– 6 tbsp oil
1 cup water
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RECCOMENDED PRODUCTS
Get Smokin’ Pecan Pellets here for 10% off by using code SMOKETRAILS on checkout!: (first time customers only)
ChefsTemp Thermometer:
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here:
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):
Use code “Smoke Force” for 10% off rubs, sauces and more at
Dalstrong Knives:
– 14″ Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
Black Nitrile Gloves:
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
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Get LET'S GOW General Purpose BBQ Rub here! https://www.amazon.com/Smoke-Trails-BBQ-GENERAL-PURPOSE/dp/B0DDCZ5KB3?maas=maas_adg_695D4D73A61D2AF72E706B44A54AA7FA_afap_abs&ref_=aa_maas&tag=maas
I pull my meat multiple times during most cooks.
🤣🤣😂😂🤣
Steve Gov. What about smoking Ribeye Roast. I don't see a video from you on this.😢
Smoker name “Gows Meat Softener”
Wow! Your new 250 gal and Big Luigi are a huge step up from the OK Joe! I have profited from your videos over the years and your success makes me happy. This video was exceptional. Thanks! Scott
In my neck of the woods to cater you have to have a no seat restaurant license which is $400 per year and like you said it's kinda seasonal and you have to have insurance which is about $300 a year so you have to make up that cost to and not knowing how many catering jobs your going to get during that season makes it really hard to charge and where I live I can't charge $4k because I would never get a catering job, I have to charge by the head depending on the types of meat and how many of the types so it's roughly $20 to $30 per person but I pretty much have to try to keep it below $3k, but what I charge is pretty reasonable for what the get.
Name it “the rusty bbq can”
Brisket in a bath tub 😅
Why did you beat your brisket?
Thank you! We are having a family reunion next year. Yes, we checked into having bbq cater and it is to expensive for us. I opened my mouth and said I would do it. First one!!
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Thanks a lot for this video. I’ve had people ask me how much I would charge to cater or I’ve had other people tell me I should start a bbq business. So far I’ve only done medium sized family gatherings (with my family) and work meals (with my coworkers). All by request, but I’ve never charged them anything other than the actual price of the meat plus $20 for supplies. I’m thinking about doing it for money now because I seriously hate my job and who knows maybe one day it can lead to some big money.
13:44 Whoa didn't expect to catch Steve beating his meat 🤣
Call to your new smoker "The Bismarck" reason, you throw every challenge at it and has not sunk to the challenge. A good strong name for a rig that demands respect.
When the day comes where it finally sinks. It has a story that will last a lifetime behind it.
So glad to see that you folded the foil outward. I think it helps with the boat method.
Name it the "Smoke Wagon"
What holding oven do you use?
Good video thanks for the tips
You may of covered this. But what’s your method for holding ribs?
Has anyone ever found any of your gorgeous long hair in the barbecue?
Sheeba
I’m gonna go with this name suggestion. Being a child of the 80s, best decade ever! “Optimus Prime” cause your smoker is definitely more than meats the eye 😉 And we’ll Prime cuts of meat 🤓
You have a customer in me. Good product and great tutorials.
i always wanted to do a sort of, you buy me my brisket, ill cook your brisket sort of bbq sales… something where im already gonna fire up the offset and babysit, might as well see if i could get someone in the neighborhood to go in on it with me. if that ever took off, maybe id do a couple smokes a month and get more picky. catering just sounds like work, but more money