I have 18 people to feed...

M

Michael Cowley

Knows what a fatty is.
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Ok so yea as the title reads I have 18 people to feed. I am coming home from Afghainstan in a few days and I am breaking in my brand new still in the box weber smokey mountain 18.5 smoker. However, low and behold my girlfriend has invited her family and several friends over for some delicious que... I am at a loss. I was thinking about grabbing a 15-16 lb chuckie and tossing it on the weber but I dont know if it would fit. I could cut that bad boy in half but would that leave room for some ABT's enough to feed that many people. I dont know what to do guys and I need some help to figure it out.

Also, the recipe I am looking at throwing together was the Pepper Stout Beef with this rub
[FONT=&quot]
[/FONT]
[FONT=&quot]Pulled Beef Barbecue Rub:[/FONT]

  • [FONT=&quot]1/2 cup brown sugar[/FONT]
  • [FONT=&quot]3 Tbsp paprika[/FONT]
  • [FONT=&quot]1 Tbsp garlic salt[/FONT]
  • [FONT=&quot]1/4 cup onion powder[/FONT]
  • [FONT=&quot]1 Tbsp ground cumin[/FONT]
  • [FONT=&quot]1 Tbsp oregano[/FONT]
  • [FONT=&quot]1 Tbsp cayenne pepper[/FONT]
  • [FONT=&quot]1 Tbsp cracked black pepper[/FONT]
  • [FONT=&quot]1 tsp kosher salt[/FONT]
and this Injection:

Injection
2 cups beef broth
1/4 cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne powder


What do you guys think? Any and all suggestions would be good. I am knew to the weber so I dont know its capacity. Would not doing the Pepper Stout Beef work? and maybe just doing a huge Chuckie cut in half for just pulled beef and use this for sauce?
[FONT=&quot]
[/FONT]
[FONT=&quot]Pulled Beef Barbecue Sauce:[/FONT]

  • [FONT=&quot]2 cups ketchup[/FONT]
  • [FONT=&quot]1/2 cup water[/FONT]
  • [FONT=&quot]1/4 cup apple cider vinegar[/FONT]
  • [FONT=&quot]1/4 cup yellow mustard[/FONT]
  • [FONT=&quot]1/4 cup molasses[/FONT]
  • [FONT=&quot]1/4 cup light brown sugar[/FONT]
  • [FONT=&quot]1 Tbsp onion powder[/FONT]
  • [FONT=&quot]1 Tbsp garlic powder[/FONT]
  • [FONT=&quot]1 Tbsp cayenne pepper (more or less to taste)[/FONT]
Well thanks for your help guys I need all I can get..

Semper Fi,
Mike
 
Let me be the first to thank you and your family for your service to our country!

Second, although that recipe sounds great, why don't you throw on a couple of butts and relax and enjoy visiting with everyone for this first cook ?
 
First off, 'thanks for the tour overseas'. I'm active duty Navy (Corpsman :thumb:).

Now... it sounds like you have a lot of un-used real estate on this 18.5 of yours... you do know it has 2 cooking grates :wink:.
I'd place a boston butt on the 2nd grate, and place the ABTs around it. Sure it will probably be too much food... but you're breaking in your new WSM :grin:

Also, http://www.virtualweberbullet.com/cook.html is a GREAT tool on getting used to your new bullet.

Enjoy!
 
I would love to.. However, this is possibly my future in laws and she already invited all these people hahaha. I dont wanna cancel on them and they like pulled beef more than pulled pork... I am in a conundrum
 
Thank you for your service to our country.

If they want beef, give them beef. Just make sure you make enough. I would look for a whole chuck roll, the biggest you can get. Cut it into two sections, one for each grate.
 
First of all, Welcome Home and thanks for your service. My SIL just left again for Afganistan after a short (1 week) visit and is due to come home hopefully for good this time around October. This was his second tour there after completing a tour of Iraq. I know you are anxious to fire up that shiny new WSM and I can't blame you. I hope you welcome home party is a Great Success. BTW, thanks for the recipes. I'll have to try them out. :thumb:
 
No words of wisdom on the food but THANK YOU for your service and have a great time cooking/feeding your family.
 
Thank you for your service. I am sure that what ever you decide will be outfarking standing. Enjoy your time back home. I don't know if you have been keeping up, but apparently spam is all the rave right now.
 
Thank you for your service here as well. I would give serious thought to cooking the chuck ahead of time and panning or coolering for a couple/three hours while doing ABT's and such.
 
First thank you for your service and glad you are coming home. I agree with landarc about holding your meat I set my oven to "keep warm" it will hold it at 170 then doing your abt`s. if you do chuck you could even do it in your smoker and once you hit 160 pull it and put it in foil pan with thin sliced peppers and onion and Japs, pour in a beer or beef broth and cover and put in you oven and take the meat up to 200 then shred the beef and veggies together then take the cover off and put back in and evaporate you liquids in the oven. last time I did this I just used salt,pepper and cayenne for seasoning and everyone loved it.
 
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