W
westernhunter
Guest
So I was sort of "volunteered" by my fiance to cook for a bunch of women at a big dressage horse show event in Culpepper, VA. I will be cooking for about 50 women (mostly) on August 1st and need some advice. (The final head count was 42, but I think that many more will want to join in when they smell the goodness!!)
I was thinking pulled pork and chicken plus sides. How many butts should I do? Will two be enough, or go with three to be safe? And how much chicken? Should I do parts or several beer-can birds and cut them up? For sides I was thinking a tray of beans, tossed salad, slaw, and vegetarian pasta salad. Remember, this is a bunch of WOMEN who will be eating! Also, two are vegetarians....what can I smoke for them?
I will be using two brand new UDS's that I put together, but there is a snag......
I just made them and have NEVER cooked on a UDS! I would have been practicing lately, but I had to fly to Seattle for a funeral the day I finished the first one and will not get back to PA until the 28th.....so I only have a couple days to finish the other one and practice on the UDS's!
If I practice dialing in good temp control the days before the event, the butts should be no problem with an overnight cook. However, how should I do the chicken and at what temp on the UDS? I want to get a good crispy skin on the birds.
Also, should I buy warming trays and racks with the sterno cans or ice to keep the meat warm and sides cool? I saw some decent set-ups pretty cheap at BJ's last time I was there. Or does anyone have another suggestion?
Any input, ideas, recipes, advice would be greatly appreciated. Also, if there is anyone near Culpepper who is free to help me out, I will supply the cold beverages and a supply of MOINK appetizers to munch on while we cook! Remember...lots of WOMEN at this event.......anyone want to help?
Thanks!
I was thinking pulled pork and chicken plus sides. How many butts should I do? Will two be enough, or go with three to be safe? And how much chicken? Should I do parts or several beer-can birds and cut them up? For sides I was thinking a tray of beans, tossed salad, slaw, and vegetarian pasta salad. Remember, this is a bunch of WOMEN who will be eating! Also, two are vegetarians....what can I smoke for them?
I will be using two brand new UDS's that I put together, but there is a snag......
I just made them and have NEVER cooked on a UDS! I would have been practicing lately, but I had to fly to Seattle for a funeral the day I finished the first one and will not get back to PA until the 28th.....so I only have a couple days to finish the other one and practice on the UDS's!
If I practice dialing in good temp control the days before the event, the butts should be no problem with an overnight cook. However, how should I do the chicken and at what temp on the UDS? I want to get a good crispy skin on the birds.
Also, should I buy warming trays and racks with the sterno cans or ice to keep the meat warm and sides cool? I saw some decent set-ups pretty cheap at BJ's last time I was there. Or does anyone have another suggestion?
Any input, ideas, recipes, advice would be greatly appreciated. Also, if there is anyone near Culpepper who is free to help me out, I will supply the cold beverages and a supply of MOINK appetizers to munch on while we cook! Remember...lots of WOMEN at this event.......anyone want to help?
Thanks!
