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Old 08-29-2011, 03:15 PM   #6
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Join Date: 05-06-10
Location: Niagara Region, Canada

Thanks for all the information. It went off without a hitch and everyone loved it! Not to many up here had ever had brisket before.

I ended up cooking about a dozen racks of baby backs as well as the brisket. There were no burnt ends left and just enough brisket to make a pot of chili.
There were several racks of ribs left though. They are now vac packed and in the freezer.

I had a full pan and a half pan of beans with about a half pan left over.
The pasta salad was off by about 1/2 on the too much side same with the lettuce salad.

Originally Posted by mikeTRON View Post
I have recently been checking out and reading the advice there.
Check it out.
Lots of good info here. Thanks!

Originally Posted by bigsapper View Post
Got this from someone here recently. It might be helpful.
Oakridge BBQ Catering Workbook...
Thanks, I used soezzy's calculator to come up with my numbers.
FEC 100; Weber Performer; Large BGE; Pitmaker Sniper; G2 Party
Cool BLUE Thermapen
Are you ready for a Throwdown?
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