How I CATER large BBQ events ALL BY MYSELF

Here's how I cater BBQ events of 100+ people all by myself with no help!
Get LET'S GOW General Purpose BBQ Rub here! www.amazon.com...
(not currently available in Canada)
Get Smoke Trails BBQ Brisket Rub here! www.amazon.com...
Canada: amzn.to/49ldxcK
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Links in this video:
Steve Gow Cooks With Science (New channel): • I tested Neapolitan pi...
Sous Vide holding chest: • My ultimate TEXAS BRIS...
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Recipes in this video:
Mexican Street Corn salad dressing (4 cobs) [Adapted from J. Kenji Lopez Alt]
1 tbsp lime juice
2.25 tbsp mayo
1 tsp chili powder
1/2 tsp sugar
1/4 tsp kosher salt
Coleslaw recipe (1.5 cups) [Adapted from Hey Grill Hey]
1 cup mayo
1/4 cup dijon
1/4 cup lemon juice
2 tbsp sugar
1 tsp celery seed
1/2 tsp salt
Miso glazed grilled cauliflower (1 cauliflower head) [Inspired by LeRoy & Lewis]
Glaze:
○ 2 tbsp sesame oil
○ 2 tbsp rice wine vinegar
○ 1.5 tbsp sugar
○ 2 tbsp soy sauce
○ 1/4 cup miso paste
○ Heat on stove until smooth
Method: Chop leaves off cauliflower and parboil 10 minutes to soften. Then dry off, spray with oil and grill until crispy and blackened. Glaze with sauce
Cornbread Recipe
1 cup cornmeal
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
2 eggs
6 tbsp oil
1 cup water
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Smoke Trails BBQ Nerds Facebook Group: / smoketrailsbbqnerds
Instagram: / smoketrailsbbq
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Use code "Smoke Force" for 10% off rubs, sauces and more at pitmasterbbqsu...
Dalstrong Knives:
14" Slicing Knife: dalstrong.com/...
Gloves in a Bottle: amzn.to/3JQYXyt
Oklahoma Joes Fire Basket: amzn.to/3wmSJz9
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton Gloves: amzn.to/3YUCwyw
Black Nitrile Gloves: amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/3EwEe0M
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
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This video contains affiliate links. I earn a small commission to help support my channel when you purchase through these links.

[@SmokeTrailsBBQ]

Get LET'S GOW General Purpose BBQ Rub here! www.amazon.com/Smoke-Trails-BBQ-GENERAL-PURPOSE/dp/B0DDCZ5KB3?maas=maas_adg_695D4D73A61D2AF72E706B44A54AA7FA_afap_abs&ref_=aa_maas&tag=maas

[@WillGowKelowna]

Great news on the new BBQ rub and catchy brand

[@SmokingDadBBQ]

Fun video Steve. Thanks for sharing the behind the scenes prep work

[@SmokeTrailsBBQ]

Thanks buddy!

[@chriskwilas1330]

Been waiting for this one, Steve! I cook for the family and our City Mission but wanted to pursue this a little further. Thank you!

[@bloodgain]

Good call on pre-carving. In a restaurant, even buffet-style, there's often a dedicated carver to keep up with demand. Popular cut-to-order shops like Franklin's BBQ and Katz's Deli have several fast, skilled carvers working at once!

[@mikecalwell]

Really great video! I do a couple large BBQs at home every year. This gave me some great ideas on better planning. Would love to try light catering one day. I really enjoy the cooking experience and seeing people enjoy the food. Thanks!

[@SmokeTrailsBBQ]

Glad it helped!

[@scottcarter9975]

Wow! Your new 250 gal and Big Luigi are a huge step up from the OK Joe! I have profited from your videos over the years and your success makes me happy. This video was exceptional. Thanks! Scott

[@richy3386]

the fly inspected those ribs for quality (7:50)

[@jasonw6276]

Even the fly is watching you cut the brisket!

[@SmokeTrailsBBQ]

That's my pet fly Buzz Aldrin

[@knobb3kid]

One thing we do when adding crushed Ramen noodles to a sauced side is toast it in a pan with some butter. That extra bit of toasty flavor really elevates whatever it’s added to and in my experience stops it from going soggy 🤙🏻😎

[@SmokeTrailsBBQ]

Great idea!

[@CoolJay77]

Enjoyed watching this, some great ideas.

[@19Silver67]

Thank you! We are having a family reunion next year. Yes, we checked into having bbq cater and it is to expensive for us. I opened my mouth and said I would do it. First one!!

[@Allan-.]

Awesome, Steve. And for the Smoker's name: LegoW 😂

[@tjmcgyver]

So glad to see that you folded the foil outward. I think it helps with the boat method.

[@godsboymanny554]

Haven't watched the whole video yet, but I'm already commenting, I always learn a lot from your video's been catering consistently for two years and learned on the fly. Where was your video 2 years ago when I started 😂. I stopped watching a lot of U tubers on BBQ because people aren't practical on larger amounts of food but your perfecting catering bye yourself 👍🔥🔥👍Big Respect!! Just for that i'm going to join your patrion page👍🤙🔥🙏 CALI-MEX BBQ AND CATERING!!

[@SmokeTrailsBBQ]

thanks man!

[@Keasbeysknight]

Great video! I sousvide briskets in the bathtub all the time! sometimes with me in it! glad to see the secret is out.... thanks....

[@SmokeTrailsBBQ]

Bathtub sous vide! great idea!

[@HammerShock23]

It might be a psychological trick, but if you put the sides before the meat in your serving line, people won't overdo it on meat. Love your choice of sides and the Mexican Street Corn salad looks great!

[@SmokeTrailsBBQ]

Totally agree. Plus it just fills up their plate so they physically can't get a ton of meat on there.

[@HammerShock23]

​​@@SmokeTrailsBBQI only do family/friends events a few times per year, but will definitely use some of the tips. Depending on who your cooking for, pulled pork sandwiches can be a really cost effective option as well (but it's tough to beat brisket if you can swing it).

[@phillipcarroll6625]

Subbed to the new channel!!

[@SmokeTrailsBBQ]

Thanks a ton!

[@Psalms144_1_2]

Thats great Steve, I was wondering where you've been, I usually look at your channel to see if I missed a video, This is a great video by the way, Take care brother.

[@SmokeTrailsBBQ]

Thanks!

[@ChocoTacoMan]

Let's GOW!

[@SmokeTrailsBBQ]

Let's GOOOOOOOWWWWW

[@1Ckoulyn]

Do you let your briskets cool at all after pulling them or do you immediately wrap them and put them in the holding oven?

[@SmokeTrailsBBQ]

Right in the oven

[@simpletechreview3632]

This was a awesome video!!!! You always do amazing videos. One suggestion. If you put your food in half pans and vacuum seal them pan and all, you won’t have to worry about leakage. I know it’s an additional step and coast but it would be worry free at least theoretically. 🤷🏾‍♂️🤣

[@SmokeTrailsBBQ]

great idea! do use the extra large vac seal bags for that?

[@simpletechreview3632]

@@SmokeTrailsBBQ honestly i haven’t done it yet. I was looking on Amazon for some xl bags to sous vide rest a brisket a few days ago and thought if it sealed in liquids why wouldn’t it work for food transport.

[@scibbo3966]

Call to your new smoker "The Bismarck" reason, you throw every challenge at it and has not sunk to the challenge. A good strong name for a rig that demands respect. When the day comes where it finally sinks. It has a story that will last a lifetime behind it.

[@SmokeTrailsBBQ]

Love it! "We gotta sink the Bismark cuz the world depends on us!"

[@rc6149]

You have a customer in me. Good product and great tutorials.

[@furnace2832]

Coolest Canadian ever! Next to Bret Hart!

[@animeXL]

13:44 Whoa didn't expect to catch Steve beating his meat 🤣

[@SmokeTrailsBBQ]

Should have played some michael Jackson for that section. Beat it!

Hey Steve, my son has nut allergies (peanut and tree nuts). Do you know if your rubs are nut-free and/or made in nut free facilities? Thanks man, love your videos!

[@SmokeTrailsBBQ]

There's no nut ingredients but the facility is not certified allergen/nut/gluten free. There could be traces from other stuff they produce.

@@SmokeTrailsBBQ Ok, thanks for letting me know!

[@LegendaryOldwarrior]

0:09 great, I can't unsee that now! 🤣🤣😂😆😆

[@RHEC1776]

What happened at 0:09. The only eye burning thing was him in the tub at 0:11😮

[@LegendaryOldwarrior]

@@RHEC1776 I wanted everyone to get the full effect of going from meat on the board to meat in the tub :D hahahha

[@HungLikeScrat]

I've always used the 1.5 to 2 times the cost of materials plus a fair hourly rate to calculate pricing for anything. Try an Alabama White Sauce on that coleslaw: 1 cup Duke's Mayo 1/4 cup Apple Cider Vinegar 2 tbls Brown Sugar 1 tbls Horseradish Mustard I tsp Lemon Juice 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Garlic Powder 1/4 tsp Onion Powder 1/4 tsp Cayenne 1/2 tsp Celery seed Optional: 1/4 cup Sour Cream

[@SmokeTrailsBBQ]

I'll try it! Been playing around with white sauce on chicken

[@HungLikeScrat]

It's good on chicken, too! Enjoy!

[@Keasbeysknight]

i always wanted to do a sort of, you buy me my brisket, ill cook your brisket sort of bbq sales... something where im already gonna fire up the offset and babysit, might as well see if i could get someone in the neighborhood to go in on it with me. if that ever took off, maybe id do a couple smokes a month and get more picky. catering just sounds like work, but more money

[@SmokeTrailsBBQ]

That's a great way to get started. Best way to get people asking for whole briskets and paying for the cost of them is to give them samples haha

[@commishg]

Pre-slicing brisket is sacrilegious in Texas for a reason. Oxidation is the enemy of brisket, as it will dry out and turn good brisket bad in a very short time. The top Texas BBQ joints have carvers for dough and not for show. Simply put, carving brisket to order is vital to the quality of their product, and it is why their devoted customers don't mind standing in line a long time to get it. Folks may get away with pre-slicing brisket in Canada, but not in Texas, the brisket capital of the world.

[@SmokeTrailsBBQ]

you do you of course. If you're interested in pre slicing to save time though, you can prevent oxidation by brushing the slices with tallow and packing them closely together. Or simply making all the slices without separating them so the slices are never exposed to air until the event.

[@godsboymanny554]

​@@SmokeTrailsBBQthat's true 💯 I do "IT"and it still comes out Juicie and moist, I also and extra aju when I hold brisket for my pop up's to

[@newlife5024]

@@SmokeTrailsBBQ And if you invent a device for cutting brisket, where the cutting tool will be tensioned cables with an adjustable distance between them? Then it will be possible to cut in one motion and at the same time maintain the integrity of the piece.

[@mann3259]

Shut the f@$# up! "I'm from Texas, I f@$# bulls!

[@d48mclain]

Living in Texas, doing BBQ, n a certified food judge, have a propensity to agree. However, keep in mind this is one person, not a full crew. There is a reason banquet chefs are a specialty and while banquet food is good, not great. Cooking for a bunch is an art with certain comprises, fresh is always gonna be best. Remember, this is one person cooking for a bunch showing everyone how to do it. Denny

[@jt5747]

Esquites is the name of that corn salad.

[@Lex_Looper]

The modular smoker looks like a “Bertha” to me.

[@SmokeTrailsBBQ]

Like it!

[@OKIEBBQ]

You should name your smoker DUDLEY like the old cartoon character Dudley do right the Canadian mountie.

[@SmokeTrailsBBQ]

haha I remember that one. Rocky and Bullwinkle show

[@pitis2flie]

Thanks a lot for this video. I’ve had people ask me how much I would charge to cater or I’ve had other people tell me I should start a bbq business. So far I’ve only done medium sized family gatherings (with my family) and work meals (with my coworkers). All by request, but I’ve never charged them anything other than the actual price of the meat plus $20 for supplies. I’m thinking about doing it for money now because I seriously hate my job and who knows maybe one day it can lead to some big money.

[@justinrabidoux]

Ribs cooked to 140-150 and then held at 150 will be tender enough after the long hold?

[@SmokeTrailsBBQ]

held for 18 hours yes.

[@Dranomoly]

Food safety danger zone 😂

[@andysue2264]

I’m gonna go with this name suggestion. Being a child of the 80s, best decade ever! “Optimus Prime” cause your smoker is definitely more than meats the eye 😉 And we’ll Prime cuts of meat 🤓

[@annettew.4134]

💯Great advice

[@arfcomEd]

is the street corn served cold? if so would that be good to make the day before?

[@AdrenalineTurkeyCall]

The video link you provided in the description for the holding chest was on cooking a Texas style brisket. Nothing at all about the holding chest you built. I’d really like to see more of it. I’ve searched your playlist in the past to see more on it but come up blank.

[@Biwul]

Good video thanks for the tips

[@JerryMabrey]

In my neck of the woods to cater you have to have a no seat restaurant license which is $400 per year and like you said it's kinda seasonal and you have to have insurance which is about $300 a year so you have to make up that cost to and not knowing how many catering jobs your going to get during that season makes it really hard to charge and where I live I can't charge $4k because I would never get a catering job, I have to charge by the head depending on the types of meat and how many of the types so it's roughly $20 to $30 per person but I pretty much have to try to keep it below $3k, but what I charge is pretty reasonable for what the get.

[@jacobafran]

You may of covered this. But what’s your method for holding ribs?

[@SmokeTrailsBBQ]

Smoke to 150 and hold 18 to 24 hours at 150. Then sauce and set

[@nonfcomm]

How do you deal with the briskets oxidizing after slicing?

[@primemac3dstudio18]

Steve Gov. What about smoking Ribeye Roast. I don't see a video from you on this.😢

[@michaelmonday5230]

My oven at home only goes down to 170 degrees,,is that too high of a temp to hold meat ?

[@ozzybangemz8954]

Callboy the Smokalator

[@killerbung]

Has anyone tried installing a smoke generator like the smokia smoke generator? Since you can easily adjust the levels of smoke on this device and feed it wood chips without having to touch it for multiple hours depending on the size of the smoke generator you purchase. It seems like it would be the hands free additional smoke that everyone is looking for. Im curious if it would provide quality smoke flavor or if it would be more of a dirty smoke that people try to stay away from?

[@dvsmike]

Why did you beat your brisket?

[@SmokeTrailsBBQ]

Flatten the hump. Cooks more evenly

[@WillGowKelowna]

Save some for Dad

[@SmokeTrailsBBQ]

Ok you can have one

[@nwcubsfan]

@@SmokeTrailsBBQ Oh, Will

[@IzzyEatz]

Name it “the rusty bbq can”

[@Just_the_Q]

What holding oven do you use?

[@SmokeTrailsBBQ]

Winston cvap

[@shadowman6869]

Name it the "Smoke Wagon"

[@newlife5024]

Hi Steve. I'm from distant Siberia :) I'm making my dream come true: to combine haute barbecue cuisine with a fast food restaurant like KFS and conquer the world. Can I take advice from you and how can I contact you?

[@josecorrea6795]

Name your smoker Thelma

[@SmokeTrailsBBQ]

Like it!

[@michaelstewart9366]

Smoker name “Gows Meat Softener”

[@PTcruser65]

🤣🤣😂😂🤣

[@arturos.3973]

Brisket in a bath tub 😅

[@danielploy9143]

Has anyone ever found any of your gorgeous long hair in the barbecue?

[@KGFishyFingers]

Sheeba

[@starofgracebbq]

Breakaway

[@danielmiddleton8173]

...

[@Smoke_N_EmbersBBQ]

@SmokeTrailsBBQ great job steve. Your one my favorite yt. I just started my channel. Swing by if you can

[@VernBigDaddy]

I pull my meat multiple times during most cooks.

[@damionwheatfall575]

What holding oven do you have?

[@SmokeTrailsBBQ]

Cvap