Originally Posted by RL Reeves Jr
We're feeding 200 people. We're making Texas Red, CFS, Burgers and Hot Guts. Going for variety and ease in feeding a big crowd of people with 4 cooks. There's an Akaushi ranch an hour and half south of here in Yoakum, just taking advantage of using local meat. It may be sacrilege but it sure will taste good.
Not as good as almost any other easier thing I can think of, like simply grilling and serving
Have you even thought about the fact that the meat in the casing will render HUGE amounts of liquid fat as soon as the meat gets to double body temperature???
This is a seriously bad plan, I think you'll end up glad you posted!