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Unread 04-10-2009, 08:21 AM   #9
chad
somebody shut me the fark up.
 
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Quote:
Originally Posted by Pyle's BBQ View Post
I will be using my Good-One T-60 to cook on and probably reheat also. This is in July so I have a couple months to plan this out.
To borrow from Chief Brody in "Jaws": You're gonna need a bigger boat.

I have no idea what the "capacity" of your T-60 is but it's not 2000#. If you can get 200# in it that's 10 cook sessions plus prep time, storage for the holding meat, and then pulling.

I can turn over ready to serve pork in about 7-8 hours, but then I'm a Myron Mixon acolyte and advocate of the "gitt'er done" school of bbq catering. The most I've done is pulled pork for 400 and that was only about 4 cases of butts (around 280#).

So, round up some more cookers and lots of help. The other option is the cook, freeze, reheat - and there is nothing wrong with that - but you need LOTS of freezer space, plenty of oven space, and lots of help.

Good luck. It really does sound like fun!
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Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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