Discussion
I'm getting married next Saturday, and as barbecuing is a favourite past-time of ours we've decided to have an informal BBQ reception and party following the wedding.
The BBQ will cater for 125, and we'll be doing a selection of smoked texan-style food which has become legendary amongst friends and family.
I'll be using 3x Weber Smokey Mountains (i've recently modified mine to have 4 grills, meaning i can cook 8 racks of pork ribs on it), 3x Weber Performers and 1x Weber Q220 (for the veggies
) - which makes this a fairly epic undertaking.
Smoking a lot of the food means that most of the work happens the day and night before the wedding, rather than on the day, when it just gets carved up.
My meat inventory stands at 8x racks of pork ribs, 4x large pork shoulders (BBQ pulled pork), 2x beef brisket and 1x gammon joint to be smoked, complimented by 300x beef/lamb burgers, 200x sausages, 50x chicken thighs, 50x back bacon and some vegetarian sausages for those non-meat lovers.
We'll also have roasted butternut squash and cherry tomatoes with balsamic, potato salad and couscous.
I think i'm looking forward to the BBQ more than the wedding, and provided i survive i'll be sure to post up some pictures
The BBQ will cater for 125, and we'll be doing a selection of smoked texan-style food which has become legendary amongst friends and family.
I'll be using 3x Weber Smokey Mountains (i've recently modified mine to have 4 grills, meaning i can cook 8 racks of pork ribs on it), 3x Weber Performers and 1x Weber Q220 (for the veggies
) - which makes this a fairly epic undertaking.Smoking a lot of the food means that most of the work happens the day and night before the wedding, rather than on the day, when it just gets carved up.
My meat inventory stands at 8x racks of pork ribs, 4x large pork shoulders (BBQ pulled pork), 2x beef brisket and 1x gammon joint to be smoked, complimented by 300x beef/lamb burgers, 200x sausages, 50x chicken thighs, 50x back bacon and some vegetarian sausages for those non-meat lovers.
We'll also have roasted butternut squash and cherry tomatoes with balsamic, potato salad and couscous.
I think i'm looking forward to the BBQ more than the wedding, and provided i survive i'll be sure to post up some pictures
LordGrover said:
What time and where? What's the parking like?
Parking is good providing it doesn't rain, the lane up to the venue is pretty narrow with dry-stone walls either side and a ridge in the middle (not ideal for low cars).
Time of arrival depends on the size of the wedding gift. Larger gifts arrive earlier.
escargot said:
Oh, you should get weber uk to sponsor you too 
Might be worth getting a couple of good posed photos with you and the mrs (in full wedding gear) and providing a paragraph or two like you have above and sending it to Weber, never know you might get something out of it for your trouble! Best of luck with it.Pferdestarke said:
Excellent idea. Buy the best charcoal for consistency and ensure you have a trusted fellow cook to look out for problems.
Wish I was coming.
This arrived a few weeks ago... just under half a tonne of the weber coals, which IMO are the best you can get, and certainly when it comes to smoking. I had one set of coals last me 11 hours! Wish I was coming.
Cooking at your own wedding is madness. You need to be socialising, dancing with the mrs and getting steadily sozzled as the stress/adrenalin of the day wears off I'd suggest having a substitute/sober chef lined up to help / take over. Best of luck. Be sure to post the photos up. And congratulations. 
I'd suggest having a substitute/sober chef lined up to help / take over. Best of luck. Be sure to post the photos up. And congratulations. escargot said:
550 bits of meat plus ribs, shoulders brisket and ham to feed 125. Utterly brilliant effort mate!
Yeah it does perhaps seem a little OTT, but i look at it and think i'd love to try a bit of everything, experience teaches that most people will barely have room for more than a burger or 2 though. I fully expect to be feeding people all through the afternoon, evening, and well into the night.The beauty of the smokers is that i can just unwrap fresh ribs, brisket and pork as required.
escargot said:
I *might* have messaged the guys at Weber via their FB page pointing them to this thread. Hope you don't mind mate.
mattdaniels said:
Cooking at your own wedding is madness. You need to be socialising, dancing with the mrs and getting steadily sozzled as the stress/adrenalin of the day wears off I'd suggest having a substitute/sober chef lined up to help / take over. Best of luck. Be sure to post the photos up. And congratulations.
Cheers. My brother (theboss) who's also experienced in the ways of the Weber and one of my ushers (karak) will both be on standby to help out, so no worries there.I'd suggest having a substitute/sober chef lined up to help / take over. Best of luck. Be sure to post the photos up. And congratulations. 
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff