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-   -   50 big Boys (http://www.bbq-brethren.com/forum/showthread.php?t=49189)

Norcoredneck 09-14-2008 12:43 AM

50 big Boys
 
Neighbor asked me to cook for a birthday party for his son. There will be probably 50 people. Most are current or former USC football players. All i am cooking is butts. What would be a good estimate ? They are going to have other foods. Thanks.

Norcoredneck 09-14-2008 01:36 AM

My next question is I plan on cooking Wednesday and wrapping them so they can reheat on Saturday. Wondering if it would be getter to wrap
1) individual foil then saran wrap (which one first?)
2) put in large disposable pans cover with foil then saran wrap.
3)Other?

Next
Plan is to have them put in oven .What temp and how long? Reheat to ? internal.

If it was myself doing it I would let the alcohol be my guide but need to give them guidelines.

Caseyjoenz 09-14-2008 11:47 AM

Quote:

Originally Posted by Norcoredneck (Post 737282)
My next question is I plan on cooking Wednesday and wrapping them so they can reheat on Saturday. Wondering if it would be getter to wrap
1) individual foil then saran wrap (which one first?)
2) put in large disposable pans cover with foil then saran wrap.
3)Other?

Next
Plan is to have them put in oven .What temp and how long? Reheat to ? internal.

If it was myself doing it I would let the alcohol be my guide but need to give them guidelines.

This information is taking into account that they are bigger guys, who will eat more than usual. I would cook 53# (uncooked weight) of pork shoulder.

1) The only thing you will accomplish using Saran Wrap after the initial cook is the butts will take much longer to cool and will be in the "danger zone" temperature longer while cooling. I would just cool in foil, wrapped really well. I would not pull the butts at this point. Make sure you take the butts to at least 185 degrees in the initial cook.

2) Just keep the whole butts in your fridge until ready to reheat.

3) Put them in the oven on Saturday four hours before you need them, still wrapped whole in foil (you'll want to put them on a sheet pan or disposable whole pan). I would cook three hours at 300 degrees and then the last hour at 225. Plop them in a foil pan and pull them...they will fall apart. As far as internal temp, anything above 170 is good, taking them to 190 will only help.

Good luck!

BBQ Grail 09-14-2008 11:50 AM

I don't think the current USC players will be all that hungry. After all they just had Ohio State for dinner last night...

(Sorry, I just had to...)

U2CANQUE 09-14-2008 12:01 PM

and yes, it was beautiful to listen to on the way home.......today at work I came in and posted USC Buffet causes reduction in demand of OSU Jerseys.....only worn once, but, smells like the horses asses that attempted to wear them......

Hey, on a good note, wont have to worry about seeing THE Ohio State (Bills) in the championship game this year.....

bbqbull 09-14-2008 01:37 PM

Norco, did 4 cases of butts last week.
Ran them to 180 and foiled, coolered and transported to a commercial refridgerator.
Next moring we put them in giant or comercial roasting pans and into ovens at 350 and it took almost 7hours to reheat these butts to 200 for pulling.
That was 5 butts per pan per oven.

I wished I had ran them to 200 when smoking but we got into a time crunch.
If I had ran them to 200 before coolers and delivered to destination or reheat time would have been abt 2-3 hrs less in the commercial ovens.

Im guessing a pound raw weight per guest depending on sides, and dont forget the cooks.

Bbq Bubba 09-14-2008 02:00 PM

Quote:

Originally Posted by trp1fox (Post 737603)
I don't think the current USC players will be all that hungry. After all they just had Ohio State for dinner last night...

(Sorry, I just had to...)

As bad as i felt from ND kicking our arse, that made my night!! :biggrin:

You got some good info Pat.
I'd cook to finished temp so reheating doesn't take so long.
I prefer reheating in cryo packs but if oven and pans is the plan....
Cook and shread, add back juices and some rub and refrigerate.
Have them warm in oven, 300 is fine but have them add some AJ for moisture, only need to warm up, 145 degrees is safe, no need to re-cook.
Go with a Lb uncooked per monster, leftovers never hurt anybody and you won't run short! :biggrin:

Do you have enough pit to cook that much meat??? :twisted:

Norcoredneck 09-15-2008 12:56 AM

hey thanks for the replies.

Countryhb 09-15-2008 11:56 AM

Absolutely shred when you are done cooking. It's a PITA to try to reheat a whole butt...already-pulled is a snap and tastes like it just came off the cooker.

bbqbull 09-15-2008 01:46 PM

Quote:

Originally Posted by Countryhb (Post 738484)
Absolutely shred when you are done cooking. It's a PITA to try to reheat a whole butt...already-pulled is a snap and tastes like it just came off the cooker.

I agree, reheat whole butts, shred/pull when up to temp of 200.

I think previously cooked food must be reheated to a min. of 165 degrees.

We reheated some pulled pork that was already pulled the day before and it turned out very dry at our gig a week ago.

We used chicken broth instead of apple juice to add moisture.

Countryhb 09-15-2008 03:59 PM

Quote:

Originally Posted by bbqbull (Post 738546)
I agree, reheat whole butts, shred/pull when up to temp of 200.

I think previously cooked food must be reheated to a min. of 165 degrees.

We reheated some pulled pork that was already pulled the day before and it turned out very dry at our gig a week ago.

We used chicken broth instead of apple juice to add moisture.

This isn't an aggreement with me, Bull. I say pull before you freeze. I've never had a problem with it drying out.

smokinit 09-15-2008 04:36 PM

I always pull and vacume pack and quick in the freezer to cool down then in the fridge if I am to use them within a week otherwise I will freeze. Never comes out dry.

Norcoredneck 09-15-2008 04:43 PM

Quote:

Originally Posted by smokinit (Post 738668)
I always pull and vacume pack and quick in the freezer to cool down then in the fridge if I am to use them within a week otherwise I will freeze. Never comes out dry.

If you vacuum pack then how do you reheat?

bbqbull 09-15-2008 05:28 PM

CountryHB. No problems with your comments.
I cooked the butts/foiled and tranported them in coolers to a commercial refrigerator.
We reheated, pulled and put into roasters.
They had half a roaster pan that was pulled, foiled and placed in the commercial cooler until the next day.
They reheated it and it was very dried out. Chicken broth was our friend.
We didnt freeze any butts.

Countryhb 09-15-2008 05:32 PM

Quote:

Originally Posted by Norcoredneck (Post 738674)
If you vacuum pack then how do you reheat?

If you have the ability, boil in bag (best method). If not, throw 'em in a pan a put in smoker/oven/grill with some AJ. If you're gonna boil in bag, you want smaller bags (2-4 lbs), otherwise it's a PITA to get the center to thaw/heat.


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