Finally got the meat order.
200 lbs brisket (Approx 13 @ 15 lbs each)
200 lbs Pork butt (Approx 25 at 8 lbs each)
120 half chickens
70 Racks St Louis Ribs
60 lbs sausage (30 hot/30 sweet)
I figure easiest and least painful would be;
Pork masters pit take the briskets and our 2 FE100's take on the butts friday night. An FE 100 can handle 14 butts each.
Saturday morning we fire up the langs and one can take on the all the ribs. The 120 chickens can go into the double lang or 1 lang and Mr Dirts beast and we keep one lang at 140 to keep things hot for the day... Sausage can find a home in any of them.
We have 3 big johns, 2 can be used for the burgers and dogs, and the 3rd to finish chicken and maybe even some ribs for a Memphis style dry rub batch.
I have 20 bags of Royal Oak being delivered(sponsored by Royal Oak), 8 bags of kingsford and the back of my truck is loaded with firewood thanks to Long Island firewood.
Pepsi cola is donating water and soft drinks to be delivered tomorrow.
Ive contacted a local pizzaria and they will deliver pizza and heros for tomorrow dinner. We can place an order once we are there.
Im arriving around 2 to get things organized.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.