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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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09-14-2008, 12:43 AM | #1 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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50 big Boys
Neighbor asked me to cook for a birthday party for his son. There will be probably 50 people. Most are current or former USC football players. All i am cooking is butts. What would be a good estimate ? They are going to have other foods. Thanks.
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09-14-2008, 01:36 AM | #2 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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My next question is I plan on cooking Wednesday and wrapping them so they can reheat on Saturday. Wondering if it would be getter to wrap
1) individual foil then saran wrap (which one first?) 2) put in large disposable pans cover with foil then saran wrap. 3)Other? Next Plan is to have them put in oven .What temp and how long? Reheat to ? internal. If it was myself doing it I would let the alcohol be my guide but need to give them guidelines. |
09-14-2008, 11:47 AM | #3 | |
On the road to being a farker
Join Date: 12-09-07
Location: Pewaukee, WI
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Quote:
1) The only thing you will accomplish using Saran Wrap after the initial cook is the butts will take much longer to cool and will be in the "danger zone" temperature longer while cooling. I would just cool in foil, wrapped really well. I would not pull the butts at this point. Make sure you take the butts to at least 185 degrees in the initial cook. 2) Just keep the whole butts in your fridge until ready to reheat. 3) Put them in the oven on Saturday four hours before you need them, still wrapped whole in foil (you'll want to put them on a sheet pan or disposable whole pan). I would cook three hours at 300 degrees and then the last hour at 225. Plop them in a foil pan and pull them...they will fall apart. As far as internal temp, anything above 170 is good, taking them to 190 will only help. Good luck!
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09-14-2008, 11:50 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I don't think the current USC players will be all that hungry. After all they just had Ohio State for dinner last night...
(Sorry, I just had to...)
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
09-14-2008, 12:01 PM | #5 |
is One Chatty Farker
Join Date: 07-04-06
Location: Cleveland, OH
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and yes, it was beautiful to listen to on the way home.......today at work I came in and posted USC Buffet causes reduction in demand of OSU Jerseys.....only worn once, but, smells like the horses asses that attempted to wear them......
Hey, on a good note, wont have to worry about seeing THE Ohio State (Bills) in the championship game this year.....
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09-14-2008, 01:37 PM | #6 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Norco, did 4 cases of butts last week.
Ran them to 180 and foiled, coolered and transported to a commercial refridgerator. Next moring we put them in giant or comercial roasting pans and into ovens at 350 and it took almost 7hours to reheat these butts to 200 for pulling. That was 5 butts per pan per oven. I wished I had ran them to 200 when smoking but we got into a time crunch. If I had ran them to 200 before coolers and delivered to destination or reheat time would have been abt 2-3 hrs less in the commercial ovens. Im guessing a pound raw weight per guest depending on sides, and dont forget the cooks.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] Last edited by bbqbull; 09-14-2008 at 01:38 PM.. Reason: sp |
09-14-2008, 02:00 PM | #7 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
You got some good info Pat. I'd cook to finished temp so reheating doesn't take so long. I prefer reheating in cryo packs but if oven and pans is the plan.... Cook and shread, add back juices and some rub and refrigerate. Have them warm in oven, 300 is fine but have them add some AJ for moisture, only need to warm up, 145 degrees is safe, no need to re-cook. Go with a Lb uncooked per monster, leftovers never hurt anybody and you won't run short! Do you have enough pit to cook that much meat???
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09-15-2008, 11:56 AM | #9 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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Absolutely shred when you are done cooking. It's a PITA to try to reheat a whole butt...already-pulled is a snap and tastes like it just came off the cooker.
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Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
09-15-2008, 01:46 PM | #10 | |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Quote:
I think previously cooked food must be reheated to a min. of 165 degrees. We reheated some pulled pork that was already pulled the day before and it turned out very dry at our gig a week ago. We used chicken broth instead of apple juice to add moisture.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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09-15-2008, 03:59 PM | #11 | |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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Quote:
__________________
Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
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09-15-2008, 04:36 PM | #12 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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I always pull and vacume pack and quick in the freezer to cool down then in the fridge if I am to use them within a week otherwise I will freeze. Never comes out dry.
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09-15-2008, 04:43 PM | #13 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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If you vacuum pack then how do you reheat?
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09-15-2008, 05:28 PM | #14 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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CountryHB. No problems with your comments.
I cooked the butts/foiled and tranported them in coolers to a commercial refrigerator. We reheated, pulled and put into roasters. They had half a roaster pan that was pulled, foiled and placed in the commercial cooler until the next day. They reheated it and it was very dried out. Chicken broth was our friend. We didnt freeze any butts.
__________________
"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
09-15-2008, 05:32 PM | #15 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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If you have the ability, boil in bag (best method). If not, throw 'em in a pan a put in smoker/oven/grill with some AJ. If you're gonna boil in bag, you want smaller bags (2-4 lbs), otherwise it's a PITA to get the center to thaw/heat.
__________________
Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
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