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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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07-06-2018, 10:00 AM | #1 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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First Pig Roast
Hello all,
Will be doing a 120 lb whole hog on a block pit, indirect heat, burn barrel for my coals. Sides: Beans, Slaw, Mac and Cheese, Potato salad, and Corn on the Cob. I would like to supplement pre HOG with short rib slider and smoked turkey slider. Will also have burgers and dogs this will be a 8 to 10 hour event with 80 adults and plenty of beer. Thoughts and or suggestions will be greatly appreciated . |
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07-06-2018, 11:02 AM | #2 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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Could I be in the wrong forum?
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07-06-2018, 12:28 PM | #3 |
On the road to being a farker
Join Date: 08-24-11
Location: Marietta, GA
Name/Nickname : Bill
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I'm not sure what suggestions you're looking for (quantity, meat choices..etc.) as it seems as though you've laid out your plan. I'm thinking this post would fit better in the Catering, Vending and Cooking for the Masses forum, but I'm not sure how to move it.
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Bayou Classic, Two 22.5 WSMs, Weber Performer, Clemson Orange Thermapen brattsbbq.com |
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07-06-2018, 01:18 PM | #4 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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I had been reading some posts, I suppose I could of asked a direct question for 80 adults not quite sure I'm going to have enough food.
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07-06-2018, 03:06 PM | #5 |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
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What is the event? 8-10hrs is a long event
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07-06-2018, 06:48 PM | #6 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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How many meals are you planning to feed the crowd during the 8-10 hours? If feeding one meal you will have plenty. What time does the event start and end?
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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07-09-2018, 12:07 PM | #7 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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The plan would be to snacks short rib and turkey appetizer, then do Hog with dogs and burgers, dogs and burgers in the evening. 2 pm to 10 pm maybe a little later
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07-09-2018, 12:08 PM | #8 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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Just a Pig Roast for Family and Friends
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07-09-2018, 01:42 PM | #9 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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I've heard that ~1lb of raw pig weight per person is a good number for calculation after inedible parts, moisture loss, etc are accounted for when doing a whole pig. If I planned to offer sliders prior to the main course, I'd probably reheat some previously cooked/vacuum sealed/frozen meat to keep it easy so I can focus on the big meat and still be able to enjoy some of the festivities.
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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07-09-2018, 01:52 PM | #10 | |
Full Fledged Farker
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
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Quote:
Please post some pictures ! I have seen a couple of youtube videos of folks doing whole hogs and suckling pigs. Its a fascinating process. I have a big family and I'd love to try it sometime. I think I need an equipment change first, but, that's another story. Pictures would certainly be appreciated.
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Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) | |
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07-09-2018, 08:40 PM | #11 |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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You’ll have plenty of food. Is this your question?
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07-10-2018, 11:27 AM | #12 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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Will post some for sure
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Thanks from:---> |
07-10-2018, 11:32 AM | #13 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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My biggest cook thus far has had been for about 20 people , 4 times that is taking it to the next level. I always thinking to much is better than to little. I guess timing is key. So i think I'm going to do the smoked turkey slider and short rib slider as a lead into the pork and supplement to with HB and HD. and the sides.
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07-16-2018, 09:00 AM | #14 | |||
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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Pictures from Roast
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07-16-2018, 11:51 AM | #15 |
Full Fledged Farker
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
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I'm pretty much a newb on the site and I am allowed to post pictures. In one of those "how to do it" posts put up by the moderators they describe the process to post pics here on this forum. Its different than other forums I am a member of. Easier in many respects.
Under the "Community" selection up in the header of the webpage, there is a selection for Pictures and Albums. You go there to create an album. You can put pics there. When you create a thread or want to post a pic, you use the album as the source. works pretty well. Lookin forward to pig pics
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Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) | |
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