The BBQ BRETHREN FORUMS. - View Single Post - Cooking for the Masses question (graduation party)

Dadeo719 · 05-27-2014, 05:43 PM

So posted this awhile back but now that it is coming up I have some more finalized numbers. Here are the Facts:

1. There will be aprox. 100 people at the party.

2. I will be cooking 60# of bone-in pork butt (hoping to be 6 butts at 10# ea)

3. 50-60 leg and thigh quarters

4. 20-25 racks of trimmed St Louis Spares.

5. I will have (1) two grate UDS, (1) single grate UDS, (1) maybe (2) 22.5 weber kettles, a 26.75 in Charbroil kettle, and a COS.

Main question is what would be your timeline if the food needs to be ready at 1pm? Any help with finalizing this would be greatly appreciated. Thanks in advance.

05-27-2014, 05:43 PM	#1
Dadeo719 is one Smokin' Farker Join Date: 10-02-13 Location: Georgetown, KY	Cooking for the Masses question (graduation party) So posted this awhile back but now that it is coming up I have some more finalized numbers. Here are the Facts: 1. There will be aprox. 100 people at the party. 2. I will be cooking 60# of bone-in pork butt (hoping to be 6 butts at 10# ea) 3. 50-60 leg and thigh quarters 4. 20-25 racks of trimmed St Louis Spares. 5. I will have (1) two grate UDS, (1) single grate UDS, (1) maybe (2) 22.5 weber kettles, a 26.75 in Charbroil kettle, and a COS. Main question is what would be your timeline if the food needs to be ready at 1pm? Any help with finalizing this would be greatly appreciated. Thanks in advance. __________________ Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill.