SmoothBoarBBQ
is Blowin Smoke!
Hey All,
I got a catering gig for Nov 9th for 600 people. It's an informal Marine Corps Birthday Ceremony for a unit who had their formal Ball cancelled by Hurricane Florence. It's going to be an outdoor event and they are requesting 2 meats (pulled pork and brisket), as well as 2 sides for each Marine/Sailor. No families so very few women and no children.
Right now I'm guessing I'll need roughly 200Lbs raw of each meat. Can anybody chime in on whether or not that seems appropriate?
I have two cookers... a very large "hog style" direct heat cooker that I will be using, as well as a 24x60 RF offset smoker. I'm looking for ways to be able to cook all this meat and get it ready within a 24 hour period. My current plan is to cook all the pork the day before, leave it whole, and then re-heat it on the morning of the event.
I'll be doing the briskets hot and fast and figure I can do about 20 pretty easily on my cookers at a time. So I'm looking at cooking those 20, then wrapping and putting them in a heated cooler. Then I'll put on the next batch, cook those, and wrap / in a cooler. It's at this time that I'm looking at heating up the pork and getting it ready to pull / serve. So I'm kind of nervous about an approximately 10 hour hold time on that first batch of briskets, but with a hot cooler full of hot meat I think it will be OK?
Sides are going to be very basic with baked beans and coleslaw which I can prepare the day before, so not much of a worry there.
As for serving I'm looking at 3 serving lines and the unit will be providing me with 2 people per line to serve the sides. For portion control me, my wife, and my vending partner will be at the end of the line serving the meat. I'm thinking with this setup we can probably get the entire group through the line in less than an hour and without it being too much of a gaggle.
Any insight / input / guidance would be very much appreciated. Thanks all. Good thing is that I have a full month to get this all sorted and build a time-line and sequence of events.
I got a catering gig for Nov 9th for 600 people. It's an informal Marine Corps Birthday Ceremony for a unit who had their formal Ball cancelled by Hurricane Florence. It's going to be an outdoor event and they are requesting 2 meats (pulled pork and brisket), as well as 2 sides for each Marine/Sailor. No families so very few women and no children.
Right now I'm guessing I'll need roughly 200Lbs raw of each meat. Can anybody chime in on whether or not that seems appropriate?
I have two cookers... a very large "hog style" direct heat cooker that I will be using, as well as a 24x60 RF offset smoker. I'm looking for ways to be able to cook all this meat and get it ready within a 24 hour period. My current plan is to cook all the pork the day before, leave it whole, and then re-heat it on the morning of the event.
I'll be doing the briskets hot and fast and figure I can do about 20 pretty easily on my cookers at a time. So I'm looking at cooking those 20, then wrapping and putting them in a heated cooler. Then I'll put on the next batch, cook those, and wrap / in a cooler. It's at this time that I'm looking at heating up the pork and getting it ready to pull / serve. So I'm kind of nervous about an approximately 10 hour hold time on that first batch of briskets, but with a hot cooler full of hot meat I think it will be OK?
Sides are going to be very basic with baked beans and coleslaw which I can prepare the day before, so not much of a worry there.
As for serving I'm looking at 3 serving lines and the unit will be providing me with 2 people per line to serve the sides. For portion control me, my wife, and my vending partner will be at the end of the line serving the meat. I'm thinking with this setup we can probably get the entire group through the line in less than an hour and without it being too much of a gaggle.
Any insight / input / guidance would be very much appreciated. Thanks all. Good thing is that I have a full month to get this all sorted and build a time-line and sequence of events.
