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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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03-15-2009, 10:30 PM | #1 |
Got rid of the matchlight.
Join Date: 02-14-09
Location: sioux falls, sd
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kids grad party
hi everybody, this is my first post so any info is greatly appreciated, so, i'm looking at about 70 people showing up.
1. how much pork butt should i smoke? 2. once cooked, how do i keep it moist in warmer? will have all the fixins to go along with the sammies... |
03-16-2009, 09:33 AM | #2 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I guess it depends...
Are you serving a side? If yes, how many? Are you making sandwiches? How old is the crowd? (I go with more if it's younger vs less if its a group of 70 year olds vs a bunch of kids (under 12)). As for keeping it moist, take a look at how others deal with it in Brians thread pulled pork sauced? BTW, do us a favor and swing by 'Cattle Call !!!" and introduce your self...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
03-16-2009, 09:39 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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70 sammies at 1/3 lb = 23 lbs cooked pork = 46 lbs uncooked or about 6-8lb butts.
YMMV
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
03-17-2009, 09:32 PM | #4 |
Got rid of the matchlight.
Join Date: 02-14-09
Location: sioux falls, sd
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thanks for the input, will swing by....
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03-17-2009, 10:12 PM | #5 |
Knows what a fatty is.
Join Date: 02-10-08
Location: Boulder, CO.
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To keep it moist, add some apple juice. Pour some in the bottom of the pan or mist the pork. Then wrap in foil or foil and clear wrap while reheating. Check the temp. Once it gets to 140 - 160. Serve it up!
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Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="[email protected]"][email protected][/EMAIL] |
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