It’s crazy to think that three years ago (pre-Macheesmo), I was a hesitant cook. I mean, I knew a few things, but I stuck to my staples and only occasionally tried new things.
These days it’s a completely different story. I cook with new stuff every week and am constantly trying out new recipes and ideas.
I don’t know everything, by a long shot, but I’m not scared to try new stuff which is one of the reasons I started this website.
To go with that idea, a few weeks ago, Betsy and I ventured to Boulder to help a friend cater his wedding. I’ve never cooked for that many people before (~120) and I’ve definitely never catered a wedding before. I would be lying if I said I wasn’t nervous, but at the same time, I had confidence that we could pull it off.
I thought I’d take a post, share the menu that I came up with, and also talk about a few of the things I learned from the experience. Sorry, there’s not too many photos from the wedding. I was too busy running around to snap a bunch of photos.
To be honest, I think this is where you could go horribly wrong if you’re planning on catering your own wedding.
We were planning for a kind of “upscale BBQ” feel so I spent a lot of time thinking about a mix of dishes that would work well. I aimed to put dishes on the menu that would be good at room temperature or cold and also things that had a lot of flexibility. I knew stuff like steaks or seafood would be a failure just because I had no way to control their cooking time correctly.
Here’s what I came up with:
Cheese and Crudite Tray: Diced up cheeses and veggies. Homemade dips: Ranch, Blue Cheese, Hummus.
Roasted Salsa Roja and Verde: Two salsas with tortilla chips.
Butternut Squash Dip: This was the only appetizer that needed to be warm which made it easy to plan appetizers.
Smoked Brisket: Dry rubbed and hickory smoked brisket. We did about 35 pounds of brisket (4 whole briskets) and smoked them for 13 hours.
Pulled Pork Sandwiches: Dry rubbed pork butts slowly cooked over charcoal. We cooked about 40 pounds of pork butt 20 hours overnight and they were amazing. Probably the best pulled pork I’ve ever made.
Grilled Veggies: Marinated and grilled asparagus, peppers, and mushrooms.
Rooster Potato Salad: I made a huge amount of my grilled potato salad and mixed in a spicy chili mayonnaise.
Green Chile Mac and Cheese: Roasted peppers mixed in cheese sauce with black beans and corn. This was the only side dish that needed to be warm.
Roasted Beet Salad: A classic fall salad with pistachios, beets, and goat cheese that was easy to throw together although peeling 40 beets wasn’t the best time.
Luckily, I didn’t have to handle desserts so that was nice.
Day-to-day, I’m not much of a planner. I kind of wing things, especially when it comes to kitchen things. But this was not the time for that. I developed a very intense schedule for work that had to be done each day, broken down by task. Even my Type-A wife was super-impressed.
The wedding was on Saturday and the plan was to eat around 4PM. I started prep on Thursday and cooked for pretty much 48 hours straight. I was able to do a lot of the prep in advance which was great. Even though it seems like a fairly straightforward menu, there was a lot to get done. Anytime your multiplying recipes by 20, the hours can quickly disappear.
Luckily, I did have a few friends (like the guy that came up with this genius recipe) helping me out and Betsy was a fantastic help also.
I won’t give you the full schedule, but here was my tasks to do just on Friday:
Pick up meats
Roast and peel beets
Make pita chips (for squash dip)
Make Potato salad (included peeling, grilling and dicing 40 pounds of potatoes and lots of other veggies)
Make sop for briskets (for spraying while cooking, basically a mix of apple cider vinegar and beer)
Prep grills and smoker (we were working with three different grills (2 charcoal and 1 gas) and an electric smoker.
Make squash dips for baking the next day
Roast chilis for mac and cheese
Make homemade ranch, blue cheese, and hummus
Rub meats and let rest
This all took pretty much an entire day, but it was really fun work actually. I got to hang out with some good friends, have a few beers, and cook up a storm.
As you might guess, it’s impossible for stuff to go 100% right when you’re cooking this much stuff. Especially if you don’t have a professional kitchen and you aren’t a professional chef. Luckily, the stuff that did go wrong was pretty minor. Here’s a list.
Missing the Fat! Turns out that two of my briskets had the fat removed from them. This may not sound like a big deal, but it made it hard to cook all of them together and those two ended up being drier than I would’ve liked. Should’ve checked it before we left the butcher.
Fridge Space! We should’ve spent a bit more time planning out fridge space. Luckily, the wedding was on a cool October day, so we were able to store a lot of the stuff in coolers in “Nature’s refrigerator”.
Temperamental Grills! I was using two Weber charcoal grills to cook 4 huge pork butts. Ideally, I would be able to maintain the heat in these grills at a solid 250 degrees. I was mostly able to succeed but it meant checking on them every hour or so for 20 hours. So I didn’t get much sleep, but the pork came out fantastic so I can’t complain too much about it.
People from Texas! I’m kidding. But I did realize once we were at the wedding that most of the people there were from Texas and I was making salsa and smoked briskets. This upped my stress levels pretty significantly because Texans know their freakin’ brisket. I knew I’d be called out if it wasn’t decent when I could probably slide by if everyone was from any other state.
In the great scheme of things, these were not major issues and everything was easily solved. I got pretty lucky.
Tips and Tricks
So you want to cater your own wedding or help out a friend? Here’s a few tips.
Cooking Space. Nail down your cooking space before you get too far in the process. If you’re grilling, make sure you know what grills you’re using. Make sure you have ovens that work and enough counter space to do what you need to do. You can never have too much counter space!
Helpful Hands. Accept all the help you can get. Don’t try to be proud and think you can do it all on your own. You can’t. On the flip side though, be sure you’re okay with delegating and leading. Give people specific tasks so they are helping and not just getting in the way.
Use your Recipes. I didn’t cook anything for this wedding that I hadn’t cooked before. Now is not the time to get experimental.
Be Flexible. Sometimes you need to change plans based on what’s happening. You might need to grill something instead of roast it. You might need to bail on the idea of making 4 gallons of homemade mayo. You might need to rig a quick hot box with coolers, foil, and towels because your briskets finish 5 hours before you thought they would.
Have Internet Access. You’ll need it. Also, a good stereo and a decent six pack of beer doesn’t hurt.
Have Confidence. People will question things you are doing. This is good. They might point out glaring issues that you didn’t realize, but 90% of the time you will be right if you put in the necessary planning time. Be confident enough to execute the plan.
A Caterer is Born?
A ton of people asked me if I was going to open a catering business after the meal. Actually, a fair amount of people thought I was an actual caterer. I took this as a great compliment, but I don’t think the life is for me.
I was really happy to help a friend and it was a lot of fun, but it’s not something I could see myself doing every weekend for the rest of my life.
I love to cook, but I’m not sure I would love to cater!
That said, Betsy and I did look pretty good in matching black T-shirts.
Have you cooked for a lot of people before? If you have any tips or stories, leave a comment!