MCPOCG Change of Watch Reception


Executive Chef: Master Chief Reed
Team Manager: Master Chief Swenson
Front of the House: Chief Haley and CS2 Juarez
Gold Badge Conference Culinary Support: CSCS Wright, CWO Saiyasak, CS1 Baker, Aux Chef Joe Langone
Main Table: Senior Chief Jeffries, Chief Toler, CS1 Hinkle, and CS3 Coco
Salads, Ice Carving Food Bar, Pig, and Lamb: Chief Fuchs, Chief Rohrs, CS3 Osorio, and CS3 Hetrick
Live BBQ Patio Station: Mr. Stephen Bishop, Chef Tommy, Mr. Chad Adams, Chief Ava Stow, and CS3 Meier
Dessert Buffet: Chief Sonata Haley and CS2 Felicia Juarez
Ice Carvings: Chief Judah Clark and CS1 Matt Negron
Bar: Harborview Staff

Reception Layout:


The Grand BBQ Buffet
Words largest BBQ Platters: Whole Pig, Smoked Spare Ribs, Hanging Chorizo Sausages, Smoked Briskets, Pulled Pork, Mustard Glazed Chicken, BBQ Grilled Chicken, Corn on the Cob, Garlic Bread, Sauces, Parsley, Asian Coleslaw, Corn Bread Croutons, Pork rinds, Butter Pickles, Fresh Jalapenos and Pickled Red Onion

Smoked Brisket Sandwich Bowl – Roll, Smoked Brisket, Pickle, Fried Onion Straws, Fresh Jalapenos, Local BBQ Kettle Chips 

Pulled Pork Sundaes – Smoked Pork, Baked Beans, Asian Coleslaw, Corn Bread Crumble, Jalapeno Bacon Wrapped Pepper Stuffed with Brisket and Cheese

BBQ Chicken Appetizer Plate – BBQ Smoked Chicken over Micro Arugula, with Pork Rind,  Pickled Red Onions, and Green Tomatoes with a White BBQ Sauce

Maple Glazed Sides of Salmon – Wood Smoked with a Fava Mustard Mint Mash and Micro Arugula

Assorted Grilled Vegetables and Dips – Grilled Red Onion, Asparagus, Carrots, Artichoke, Green Beans, Red Peppers, Cauliflower, Pepperoncini, and zucchini grilled to perfection and served with Red Pepper Garlic Hummus, South-Western Ranch, and a Creamy Lemon Chive Spread

Main Table Sides
Asian Apple Coleslaw, Corn Bread Croutons, Crispy Fried Pork Rinds, Spicy Butter Pickles, Paper Thin Jalapeno Slices, Pickled Red Onion, Hawaiian Rolls, Fried Onions Straws, Cheery Pepper Relish,

MCPOCG Specialty BBQ Sauces in Labeled 32oz Mason Jars: Carolina Mustard Sauce, Mississippi White, Memphis, and Bourbon BBQ Sauces  

Main Table Set Up Examples

Watch (press play):

Main Table Center Piece BBQ Grill:
– Opened Grill with Custom Cutting Board (by CSC Haley) says “Time to get back in the kitchen!”

– MCPOCG BBQ Sauce Mason Jars Inside (By CSC Stow)
– Large Ribbon Tied Around

– Grill is Our Gift to MCPOCG From the Cooks (Thanks CSCM Reed)
The whole Pig/Lamb, gonna hang the sausage (by CS2 Juarez), the menu signs with fire font (by CSC Haley)

Salad Station Menu
Hawaiian Mac  – Authentic Hawaiian Mac Recipe from our Sector Hono Staff with Macaroni, Apple Cider Vinegar, Shredded Carrots, and Chopped Onions. 

Heirloom Tomato and English Cucumber Salad – From our Station New London Galley Garden  Recipe of English Cucumbers, Heirloom Cherry Tomatoes, Red Onion, fresh herbs, and mirin.     

Broccoli and Quinoa Salad – TRACEN Petaluma’s Farm to Table recipe of Broccoli, Cranberries, Bacon, Sunflower Seeds, Red Onion, Quinoa, Shredded Parmesan     

Salmon Caesar Salad – Created solely for the MCPOCG COW by the greatest Dining Facility in the US Military Sector Miami Beach creates a recipe of Creamy Caesar Dressing, Wood Plank Smoked Salmon, Corn Bread Croutons, Shredded Parmesan, and Miami River Anchovies

Beet and Goat Cheese Salad – From the Best Executive Mess in the world (the Coast Guard Flag Mess) with a salad recipe of Roasted Beets, Goat Cheese, Arugula, Toasted Walnuts, and Rye Bread Croutons.

Salad Station Set Up Examples

Live BBQ Patio Station
Whole Goat on the Spit

Grilled to order Stone Ground Apple Cider Chix Thighs

Grilled to order Smoked BBQ Chicken Thighs

Seared to order New York Garlic Bread         

White House Mac and Cheese With made to order bread crunchies and Siracha on the side

BBQ Baked Beans With Made to Order Pork Belly Crips

Mexican Street Corn Quartered Street Style and topped to order with Cojito, Paprika, Cilantro, Crispy Onion Straws, and Mexican Crema

Action Station Set Up Examples

Watch (press play):

Ice Food Bar Menu
Shrimp Tacos – Blackened Shrimp, Apple Slaw, Avocado Salsa with Cilantro Sauce

Shrimp Cocktail – With Lemons, Tabasco and Cocktail Sauce  

Water Melon Feta Salad – Watermelon, Feta Cheese, Fennel,  Spiced Pistachios, and a Balsamic Reduction

Duck Confit Stack – Duck, Micro Arugula, Cherry Citrus Salsa, Orange Supremes, and Craisins

Ice Bar Station Set Up Examples

Dessert Table
2 Double Staked Full Sheet Pan Cakes with 10 Inch Round Double Staked Cake Topper

2 Ceremonial Display Cakes

Red, White and Blue Cup Cakes

Orange Panna Cotta Cups