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Unread 08-29-2011, 03:15 PM   #6
FattyMac
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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.

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

Quote:
Originally Posted by bigsapper View Post
Got this from someone here recently. It might be helpful.
Oakridge BBQ Catering Workbook...

https://docs.google.com/spreadsheet/...FCVEE&hl=en_US
Thanks, I used soezzy's calculator to come up with my numbers.
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