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-   -   Fundraisers for Football Team (http://www.bbq-brethren.com/forum/showthread.php?t=93223)

JiveTurkey 09-30-2010 03:22 PM

Fundraisers for Football Team
 
Hey All, looking for a little guidance here. Aside from my day job I coach youth football and I've been tasked with cooking/vending every day next week monday-friday for evening fundraisers to raise profits for the organization. I'm keeping the menu simple, just spare ribs and tater salad plus soda/water.

Now here's my dilema: I leave for work at 7:30am and get home at 4:30 (9 hours). The fundraiser starts at 5. So what I was planning to do is get the ribs on before I leave for work and time them to be done when I get home. Cooking on UDS with Guru. What temp should I ballpark to have ribs cook for 9 hours? Is that too long to cook no matter what temp?

Thanks for the help.

butt head 09-30-2010 03:30 PM

you might be better off doing pork instead you could cook that all day.

JiveTurkey 09-30-2010 03:38 PM

Pulled pork was the original plan until spare ribs went on sale for cheap this week.

indianagriller 09-30-2010 04:37 PM

I would think that 9 hours at any temp and you are going to have jerky, stick with the pork and serve a great product rather than rib jerky.

JiveTurkey 09-30-2010 04:51 PM

Thanks. I wasn't sure if it could be done. Usually I cook ribs at 275 and they cook quick. I was thinking cook at 220 would maybe get me in the ballpark range. But the thing with ribs is that they go from not cooked to overcooked pretty fast. No worries, if it can't be done then I'll stick with the first plan.

big brother smoke 09-30-2010 11:40 PM

Ribs may be cheap for you, but you are going to be stuck with them, if, they are jerkey!
Pork rules here. Be careful about leaving a fire unattended too. You can pre-cook the pork and warm as you go; provided you have proper storage.

JiveTurkey 10-03-2010 04:36 PM

Okay so I made an executive decision and decided to roll with a pork butt instead. Tonight I'm going to inject it then about 6am I'll get it on the UDS. I'll program my Guru to meat temp = 195 and pit temp = 225. I'll also set the ramp feature to bring the pit temp to 195 as the meat temp starts to reach it's finished temp. Then it will hold until I get home at about 4pm. Is there anything I'm missing here? It's a 5.5lb bone in butt.

BBQ VT 10-04-2010 07:19 PM

How did it turn out? Great I'm sure.

JiveTurkey 10-05-2010 01:00 PM

It was a learning experience to say the least. I started early and got the coals lit and the guru set up. I added a little too much lit coals and the temp jumped to 250 so I choked down the damper on the guru fan to being open 1/3. It dropped to 230 and had a good smoke after about 1 hour so I got the butt on and got ready to go to work. About 20 minutes later the guru was beeping at me "HIGH TEMP" and it was at 275. WTF? I removed the guru and completely closed the vent and capped the vent to choke the fire. The temp slowly dropped and I readded the guru set up when it was 230 again.

Now I'm late for work but I can't leave until this thing stabilizes. :tsk:

A little while later the guru is beeping at me again, "TEMP LOW!!!". I then realize the fan damper was choked down to open 1/3 so I opened to 1/2 and the fan was pulsating trying to get up to temp. It reached temp and just as I started to think I was in the clear it beeped again "TEMP HIGH". Now I'm getting pissed. I call the bossman and say I'm stuck between a rock and hard place and if I could just take the day off I would appreciate it. Boss was cool about it, shot some emails to my team letting them know I'd be out, they all were supporting the cause so that was cool.

So for the rest of the day it was pretty much a battle between the guru going high and going low. It would not hold steady for chit. And to make matters worse I was getting a 25* temp difference between my guru and spicewine thermo on the UDS. At low temps I would get the biggest difference in temp variation between thermos but when it would go to 250 and 275 (I put it there at the end to speed up the cook after foiling) and both guru and spice were right on the money. Pissin me off. My guess is the UDS just doesn't like to cook at low temps. All I've ever done on this UDS is 250 and above.

Also, I'm a little sceptical now about the ramp feature since my thinking is if it can't hold a steady temp how will it drop the temp of the UDS to meet the temp of the meat to hold if choked down 2/3rds it still won't go below 230. On that front I'm a little bitchy today. But I'm not blaming the Guru, yet, I started with too many lit coals so it was pilot error from the start.

But, there is always a but, the event was a success, we sold all of the meat and potato salad and one guy even told me it was the best potato salad he's ever had. Not bad coming from an old gray haired dude.

When I got home last night I said eff it I'm not doing that again. I made jerky for tonights event!

Thanks for the help everybody, nobody ever said the road to success was an easy one. It's how we battle through the difficulties that make cooking a learning experience.

Paulmark 10-12-2010 07:36 PM

WTG JT congrats:clap2:


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