Cooking for 150-200 people this weekend

CrackerJack from KC · 04-14-2010, 12:12 PM

Big Church BBQ this weekend. Been planning it for about 6 months.

I think I am ready, cooking 100 pounds of Pork, and 75 pounds of Brisket. Buying all the sides and deserts from Costco and Samsclub. The weather looks like its going to be beautiful.

The plan is to take the meat out of the fridge around 5 pm and have it on the smoker by 6 pm for an all night smoke (BBQ is at noon). We are going to have 3 WSMs going.

I am going to use this experience to gauge whether or not I ever want to compete. It sure would have been nice to have my stoker working for this (locked up when I tried to upgrade), but sleep is overrated anyway.

KC_Bobby · 04-14-2010, 12:41 PM

Sounds like 12 butts and 6 briskets. Does 3 WSM's provide enough room for that or are you doing 2 runs?

The Anchorman · 04-14-2010, 12:45 PM

Do you have access to Convection or any Ovens at the Church Kitchen?
If so then smoke on the WSM's for 3 hours and then finish in the ovens. Same temps 250 to 280 degrees. I do not think you are leaving enough time for yourself with that amount of meat and only 3 wsm's.

Get the smoke on the meat and then low and slow it in the oven is my catering trick.

CrackerJack from KC · 04-14-2010, 02:18 PM

Yes we do have access to ovens, and we are using 2 18 in WSM and 1 22 in WSM. I also have an extra 18 inch rack I could put on top of the top shelf of the 22" WSM, incase I need the room. Probably do the briskets in the 22 incher and the Pork Butts in teh 18 inchers.

Bbq Bubba · 04-14-2010, 03:05 PM

Your still short smoker room.
Maybe think about cooking ahead of time in probably at least 2 batches.

BlkJeep · 04-14-2010, 03:49 PM

Good luck. But I agree with the above comments, you may be short on room?

FltEng · 04-14-2010, 03:55 PM

I agree with an average of 8# butts you might be able to squeeze 3 butts on an 18 incher --if your lucky. Keep us posted with how it goes...

The Anchorman · 04-14-2010, 03:58 PM

Start tomorrow
and chill and slice
heat and serve
just make sure keep it out of the TDZ

Smoke & Beers · 04-14-2010, 04:00 PM

I've done several parties (100+ people) and last weekend was my first comp. There is no comparison...the comps are much more stressful IMHO.
Both are fun though!
Good luck and you still have time to make a couple of drums to add to your hardware if you are needing grill space

CrackerJack from KC · 04-15-2010, 10:40 AM

OK, you guys got me worried so much that I have now secured a 4th WSM. Now that I think about it, I should have known there wasnt enough room. I think four should suffice, I definately need to get more charcoal now.

The weather is suppose to be nice,

so here is a question, what do you guys cook for yourselves during a competition. I was thinking about italian sausages, steaks, maybe a Tri tip, just trying to do something different than hamburgers and hotdogs.

The Anchorman · 04-15-2010, 10:42 AM

Subway

SmokeInDaEye · 04-15-2010, 11:00 AM

Good advice Ray. I'm considering cooking 80 or so pounds of pork next weekend for a fundraiser and the oven trick sounds like the way to go.

wildflower · 04-15-2010, 11:31 AM

LOL

Subway

__________________
Ray Depot, The Anchorman
The Anchormen, Rhode Island's Original Competition BBQ Team.
The BBQ TITANS

BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens
KCBS CBJ

Rich Parker · 04-15-2010, 11:49 AM

If you put the pork butt on its side you should be able to easily get 3 - 4 on each rack of the 18" wsm. I have seen pics of 5 on each rack but can't find it now.

Good luck!

KC_Bobby · 04-15-2010, 02:08 PM

Quote:

Originally Posted by The Anchorman

Subway

Big 10-4 on that. Quick, easy and filling.

Like Ray, I was thinking about the oven too. Lay the smoke and into the oven when foiled. Keep a few butts in the smoker the entire cook to humor the crowd and they'll never know the difference.

04-14-2010, 12:12 PM	#1
CrackerJack from KC Full Fledged Farker Join Date: 01-15-08 Location: Overland Park, KS	Cooking for 150-200 people this weekend Big Church BBQ this weekend. Been planning it for about 6 months. I think I am ready, cooking 100 pounds of Pork, and 75 pounds of Brisket. Buying all the sides and deserts from Costco and Samsclub. The weather looks like its going to be beautiful. The plan is to take the meat out of the fridge around 5 pm and have it on the smoker by 6 pm for an all night smoke (BBQ is at noon). We are going to have 3 WSMs going. I am going to use this experience to gauge whether or not I ever want to compete. It sure would have been nice to have my stoker working for this (locked up when I tried to upgrade), but sleep is overrated anyway. __________________ Kamado Joe (4) 18.5" WSMs Weber OTG 26.75" Traeger 070 Stoker Worlds Fastest "Green" Thermapen "Not a competition cook, just a guy who loves eating and cooking Q."

04-14-2010, 12:41 PM	#2
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	Sounds like 12 butts and 6 briskets. Does 3 WSM's provide enough room for that or are you doing 2 runs? __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

04-14-2010, 12:45 PM	#3
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Do you have access to Convection or any Ovens at the Church Kitchen? If so then smoke on the WSM's for 3 hours and then finish in the ovens. Same temps 250 to 280 degrees. I do not think you are leaving enough time for yourself with that amount of meat and only 3 wsm's. Get the smoke on the meat and then low and slow it in the oven is my catering trick. __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

04-14-2010, 02:18 PM	#4
CrackerJack from KC Full Fledged Farker Join Date: 01-15-08 Location: Overland Park, KS	Yes we do have access to ovens, and we are using 2 18 in WSM and 1 22 in WSM. I also have an extra 18 inch rack I could put on top of the top shelf of the 22" WSM, incase I need the room. Probably do the briskets in the 22 incher and the Pork Butts in teh 18 inchers. __________________ Kamado Joe (4) 18.5" WSMs Weber OTG 26.75" Traeger 070 Stoker Worlds Fastest "Green" Thermapen "Not a competition cook, just a guy who loves eating and cooking Q."

04-14-2010, 03:05 PM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Your still short smoker room. Maybe think about cooking ahead of time in probably at least 2 batches. __________________ 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

04-14-2010, 03:49 PM	#6
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO	Good luck. But I agree with the above comments, you may be short on room? __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

04-14-2010, 03:55 PM	#7
FltEng On the road to being a farker Join Date: 07-29-08 Location: Navarre Beach, FL	I agree with an average of 8# butts you might be able to squeeze 3 butts on an 18 incher --if your lucky. Keep us posted with how it goes...

04-14-2010, 03:58 PM	#8
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Start tomorrow and chill and slice heat and serve just make sure keep it out of the TDZ __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

04-14-2010, 04:00 PM	#9
Smoke & Beers is One Chatty Farker Join Date: 09-10-08 Location: Ellis Co. KS	I've done several parties (100+ people) and last weekend was my first comp. There is no comparison...the comps are much more stressful IMHO. Both are fun though! Good luck and you still have time to make a couple of drums to add to your hardware if you are needing grill space __________________ ~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne

04-15-2010, 10:40 AM	#10
CrackerJack from KC Full Fledged Farker Join Date: 01-15-08 Location: Overland Park, KS	OK, you guys got me worried so much that I have now secured a 4th WSM. Now that I think about it, I should have known there wasnt enough room. I think four should suffice, I definately need to get more charcoal now. The weather is suppose to be nice, so here is a question, what do you guys cook for yourselves during a competition. I was thinking about italian sausages, steaks, maybe a Tri tip, just trying to do something different than hamburgers and hotdogs. __________________ Kamado Joe (4) 18.5" WSMs Weber OTG 26.75" Traeger 070 Stoker Worlds Fastest "Green" Thermapen "Not a competition cook, just a guy who loves eating and cooking Q."

04-15-2010, 10:42 AM	#11
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Subway __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

04-15-2010, 11:00 AM	#12
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Good advice Ray. I'm considering cooking 80 or so pounds of pork next weekend for a fundraiser and the oven trick sounds like the way to go. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

04-15-2010, 11:31 AM	#13
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY	LOL Subway __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

04-15-2010, 11:49 AM	#14
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	If you put the pork butt on its side you should be able to easily get 3 - 4 on each rack of the 18" wsm. I have seen pics of 5 on each rack but can't find it now. Good luck! __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Going on a mission trip and feeding 200 people..How many turkeys?	GrillsGoneWild	Catering, Food Handling and Awareness	7	11-03-2011 09:40 PM
150 people for pulled pork	Shotgun smokers	Catering, Food Handling and Awareness	2	07-29-2011 09:04 PM
How much meat for 200 people?	smokinbadger	Q-talk	5	05-04-2010 12:14 AM
Chopped beef for 150 people	House	Catering, Vending and Cooking For The Masses.	2	04-24-2010 04:23 PM
150 - 200 meat serving size	LT72884	Catering, Vending and Cooking For The Masses.	1	05-27-2009 10:56 PM