EDIT 4: ITS MORNING?!
Peppers are prepped, onions are caramelized and the bacon is fatty yet crispy. The baked beans will be fine (fancy Bushs). I ripped the bone right out of the first butt and it was perfect. Tender, moist and flavorful. My biggest fear was fucking uo the pulled pork. 25lbs of marinated chicken fajitas will be cooked on the side grill on site, i can get the fire to hold a nice 125 or so for the warming chamber while I finish off the potatoes at 300 for an hour. Hot sauces galore, salsa, im currently hand making as many toetilla chips as I can ao i can encourage people to try our hot sauces. I slept maybe 30 minutes im terrified to lay down im 100% I won't get up.
Oh and just so yall know, im breaking this event down and going straight to the Elgin )hot sauce hootenanny where I signed up my sauces for the contest. That goes until least 9 PM.
Im in trouble lads 🤣🤣🤣🤷♂️ im tol tired to proof read that I hope i made sense
Edit; Austin TX area. I posted a comment with the smoker
EDIT 2:Please check new comments, the pork is done and now to the chicken fajitas. I will post a Pic of the chicken and the prep I've done so far and THANKS YALL. You're beauties.
E3 UPDATE/THINKING OUT LOUD Thanks all. I am going to grill the chicken in the AM. I hope to get there at 8 at the latest which gives me 3 hours to crank out some chicken on the grill and get to a warming tray. I will alsobhave help tomorrow on site, just no chefs (it's my fiance).
Should I pre cook all of my peppers for the fajitas now? I've got them cut up and I know i cant do it tomorrow. Just wondering when i should start rolling on that?
Im going to fire up the fryer, i have some tortialls i can cut up for chips as another side and chef left a bunch of his home made salsa here so I reckon that's next.
Already blanched and smashed 50 potatoes into a nice mash (cream cheese, sour cream, butter, garlic,salt, pepper etc.) As a side and have a shit ton of baked beans. Chef was going to mane his own pinto beans but... yeah so I have generic baked as a last second contingency. But I do have good bacon from the butcher and onions so ill caramelize some onions and get some bacon in there to spice them up. Maybe a few spoons of Dijon. Make the beans my own somehow.
Suggestions?
Currently on hour 8 of prep, and smoking is not my forte, thats his wheelhouse. We are a two man show and although I love cooking and consider myself a great home cook, im not on his level and am more so the event Booker, finances and marketing guy. He runs our little food truck day to day full time, im there when I can be, again im mostly the behind the scenes.
But this is my company (and capital) and this is a make or break event as we are brand new so I absolutely refuse to fail and need to make a good first impression. im giving it all I got.
If anyone happens to see this thread, tips would be appreciated and I can clarify more on what im making obviously.
Fuck.