PhotoKirk's First ....

[Texana]

PhotoKirks first office cook ....

Heard it went well ...

Hey Kirk ... tell us about your cook .... dude dont be bashful ....

[PhotoKirk]

First, some back story- I have bugged my boss for a couple years to let me cook lunch for our annual sales meeting. The answer has alway been "no" and we end up having little sandwiches every year. Bleh. Our salespeople are from all over the country and I thought they should get some real Texas BBQ, not little sissy sandwiches.

On Friday, the boss decided to have me cook lunch for today. :shock: I wanted to cook on-site and do ribs, chicken, brisket and pulled pork, but I was told that I could not cook on-site. I dropped ribs from the menu because I don't have any way to reheat them at the office. We have 12 sales people here, plus the 10 of us from the Houston office.

I cooked two 9-pound briskets, two 7.5-pound pork butts, and a dozen chicken quarters. I also made 6 cups of BBQ sauce and brought a jar of Texas Tropical TPJ with crackers and cream cheese. All of the pork was pulled and put into the crock pot to keep warm, I put the briskets in the cooler at 7:45 this morning and when I sliced them at 11:30, they were still piping hot.

I smoked the chickens for about an hour last night, then put them in the fridge. I put them in a couple big foil pans this morning and put them in the oven at 225* when I left for work. I ran home and got them at 10:30 and they were cooked just right. I know it's cheating, but I didn't have much choice without a pit on-site.

I started slicing and serving at 11:45. By 12:00 haf the pork was gone and one brisket was gone. By 12:30 the only thing left was chicken, about 2 pounds of brisket (mostly point) and about a pound of pulled pork. Most of the BBQ sauce is gone as well. I got a lot of compliments and requests for recipes.

I just got called into the conference room for a round of applause and an impromptu discussion of BBQ methods and equipment. I explained smoke rings, when to foil, lump vs. briquettes, types of smokers, the whole nine yards. I gave the web addresses for Gator, TXBBQRUB and TPJ. Hopefully, Bill, Craig, and Ritch will see some orders soon.

It was a long night, but it was worth it. Texana was a great source of support and handled a couple panicky phone calls. I may have made a good enough impression that they will let me cook on-site next year. :D Time will tell.

[1044]

Atta boy! You'll be promoted to 1st VP of Meatology soon.

[Dustaway]

On Friday, the boss decided to have me cook lunch for today. :shock: I wanted to cook on-site and do ribs, chicken, brisket and pulled pork

what pulled pork in Texas don't lie kirk the pit pirate was their to help you :twisted:

anyway glad everything turned out great for you next time post some pictures :twisted:

[serialgriller]

congratulations PK!! glad to hear it all turned out great.

[M38A1]

What? No pictures?

You know the rules. No Pictures = No Cook.




All kidding aside, I've heard you talk about how frustrating it has been for you to get a cook done for your company. I'm glad to hear it finally happend and was such a success. Maybe a trailer pit is in your future to cook on-site. You know, just a little one that only takes up two parking spaces. :lol:

Congrats.

[MountainCityOutlaw]

Thats awesome PK...congrats!!!

[mykidsdad]

Way to go!

[osd]

Sounds like a job well done :wink: I bet you will get to do alot more cooks for them. :)

[Bayou Black Iron]

Cool! 8) ...Way to go, Kirk :D

[Ed Embry]

Way to go, Kirk!! Once they taste some "real" Q they're hooked! :)

[Half Fast BBQ'n]

Wow! That sounds neat, Kirk.

And something new here.... someone calling Texana for advice :shock: :? :lol:

Man, that fist place chicken has really improved Texana's position within the BBQ community :lol: :lol:

[PhotoKirk]

Wow! That sounds neat, Kirk.

And something new here.... someone calling Texana for advice :shock: :? :lol:

Man, that fist place chicken has really improved Texana's position within the BBQ community :lol: :lol:

In all seriousness, Texana has been been something of a mentor for me for BBQing. He's helped me improve my cooking a lot.

I'm going to ask the owner about cooking on-site next year. I think my bargaining position has improved greatly. 8)

[Texana]

Wow! That sounds neat, Kirk.

And something new here.... someone calling Texana for advice :shock: :? :lol:

Man, that fist place chicken has really improved Texana's position within the BBQ community :lol: :lol:

Well now people calling me for advice aint nothing new. Ask 101, or rstsco, or Gator, or Redneck, or Buckeye ....

I will admit that placing in chicken let 'em all come out of the closet, but heck they all been calling long before that :)

Thanks Kirk for the kind words ....

[Half Fast BBQ'n]

In all seriousness, I was jestin :lol: :lol:

[Texana]

Me to :lol: :lol: :lol:

[gatorpit]

Oh, the days. I remember my first office cook. Wait, no I don't. :)

Cool the Kirk. Your co-workers will be talking about that cook and food for a while now. It will even pop up years from know when someone says "Do you remember that time Kirk cooked that kick *** BBQ. Man, that was some good stuff". :)

[3970010]

Very cool story. They will be expectin more next year though.

[Woodman]

Feels great doesn't it? Nothin like being the center of attention to lift the old ego! Kirk, there isn't such a thing as "cheating" as long as the food tastes good, and nobody gets sick! Sounds like you accomplished both. Great job, .......I taught you well! :wink:

[bandit05]

Feels great doesn't it? Nothin like being the center of attention to lift the old ego! Kirk, there isn't such a thing as "cheating" as long as the food tastes good, and nobody gets sick! Sounds like you accomplished both. Great job, .......I taught you well! :wink:

I agree 100%. If the food is gone then job well done. Anyway no one knew that you used an oven except for you. LOL what they don't know will not hurt them!

[david brace]

Great job, PK!!!

Take a bow !!!

DB

[Hankerin Bar-B-Q]

Way to go Kirk! Put a notch in your belt.

[gsmith]

Great job PK. Keep up the good work and you'll be selling bbq in RI in no time! :D

[TexLaw]

Congratulations, PK! I'm glad to hear that you finally broke through that barrier and that it went so well.

Be careful what you wish for, though! :D


TL

[HFD26]

Were proud of ya PK.

[Bluegrass BBQ]

Congrats PhotoKirk! Sounds like you did an outstanding job. I know what you went throught. I have been there myself. Tough job with out a pit. I would be like a fish out of water without my pit to use. The first one is the hardest.

[herper]

good going Kirk. now Texana,ya may want to rethink taking credit for that group comin out of the closet(ya forgot Woody by the way). I think ya would rather be associated with Smuckers jelly makin
Herper

[Mac]

Way to go Kirk you took a major step toward confidence! 8) :D

[texasbill]

Great job Kirk and I know the Q was exceptional.

Bill

[Mic]

Way ta go, Kirk! 8) 8)

Mic

[txpgapro]

Congrats on a successful cook Kirk! Did that merit a raise in pay for 2007? :lol: Can't believe that there are no pics - no pics from PhotoKirk? What's up with that? Maybe are should drop the Photo tag? :lol: :lol: :lol: But I know how busy you can get and just forget to take some pics.

[peps]

thats a cool story, do I beleive it? PK and no pics? :lol:
just kidding, next year ill bet you get to use the pit, or if not, you can just say, "what kind of sandwich do you prefer sir"

congrats!

[snaker]

Congrats Kirk on winning over the brass, and double congrats for doing it with bbq!

[OWENMUSTANG]

CONGRATS!!!

my 1st party was about 10 people. plenty of stress from that..(+ i didn't do brisket either)

sure the Q was great!

now, how are you going to top that next year?
and how do i get on the guest list? :D