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Unread 11-29-2012, 10:40 AM   #7
KnucklHed BBQ
Babbling Farker

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Join Date: 10-14-09
Location: Kalispell, Montana
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Yeah, thinking you'll end up with a nasty mess if you're using alum pans in the cambro - do you have a rest supply store near you? 2" hotels are pretty cheap and hold an impressive amount of pulled meat or beans...

Also - 140lbs of pulled pork - is that precook weight?? If so, that's still alot of food, even for marines!
140lbs - 50% fat/water loss = 70lbs cooked weight (it's usually closer to 40% loss, not 50, but we can error on the side of caution) - 70lbs cooked x 4 (1/4lb servings) = 280 portions! By my calcs you'd prolly be closer to 50-55lbs cooked weight... 55lbs would give you 160 1/3lb servings.

Hope it goes well for you! !
Hybrid Pellet Pooper "The Meat Vault" - 3 RED Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - Black OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - CRAZY FAST Yeller Thermapen

We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

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