A Little BBQ Catering Gig

A few weeks ago, Wende (youngest daughter and only nearby kid) asked if I’d be interested in providing BBQ for a lunch for 30 at her work in Oak Ridge.  After a few discussions with her, I offered to provide all of the food, so long as it was picked up and I didn’t have to deliver it and the deal was sealed.

She advised this was a rib heavy group of eaters, so the meal was 7 slabs of baby back ribs, 8 lbs of pulled pork, 30 pieces of mixed chicken, 1 ½ gallons of mac & cheese, a gallon of ranch beans, and ¾ gallon of slaw (Bev's special recipe).

Since I got so pressed for time, I got just a couple of shots, so I considered not posting this but wanted to provide the bean recipe as they are easy and so good  - reconfirmed by these folks.  I wish I'd gotten a shot of the ribs as they were some of my best - moist, tasty, and pull off the bone tender (not fall off the bone, which is over-cooked).    This is the chicken and part of the pork as it was pulled.

Here’s the bean recipe and I’m not sure where I got it.

RANCH BEANS – Makes about 15 cups

1 lb.                 Hamburger

1/2 lb.            Bacon, diced

1/2 cup.          Onion, diced

1 med             Green pepper

28 oz can       “Bush’s” baked beans

16 oz can       Red beans

16 oz can       “Glory” butter beans, southern style seasoned

16 oz can       Black beans, drained and liquid replaced with water

10 oz can       Rotel

1/2 cup           Catsup

1/8 cup           Brown Sugar (packed)

2 Tbsp.           Vinegar

1 Tbsp.           Mustard

1 tsp.               Salt

1 ½ tsp           Chili powder

Brown hamburger, bacon, pepper and onion together, then drain fat. Add the remaining ingredients and mix well. Cook in slow cooker on high for 2 1/2 hours.

Unlike many similar dishes that get better with more cooking, this one does not and the flavor degrades.  Since the beans are all canned, all it needs is to be well warmed.  I’m confident the burger could be replaced with smoked meat, such as rib tips, with good results. 

According to Wende, the food got rave reviews and the company owner stuffed himself.  While BBQ can be reheated with good results, it’s still best right off the smoker and I wanted it to be special for this group, so I cooked the pork overnight and got up around 4am to get the other items going - ribs on at 6am.  Note to self after doing this – no more full catering jobs and no more lunch catering. 

As an aside, son Rhett is in Leavenworth,Ks for some Army training and called me from the original Arthur Bryant's to tell me he was eating ribs and thought mine were better.  Whether or not they are, I appreciated the call and it was a feel good, and it just so happened that I had already sent him two slabs via Bev that very morning - she went over to watch the grandkids.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Cajun White Bean And Ditalini Soup With Kale

Two years ago:  What Time Change

Larry