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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-18-2008, 09:31 PM
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#1 |
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is one Smokin' Farker
  
Join Date: 03-26-08
Location: Virginia
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wedding rehearsal dinner for 75
I need some input guys. I will also search the sight where I am sure I will find much info. (I love this sight) I have the opportunity to cook for 75 in November. All they want me to supply is pulled pork, Kerri's Beans, and the sauce. They have already tasted all three. We are good to go there. I have been cooking out of twin UDS's and Texas Longhorn 16" offset so far. I have a medium spicewine on order that should be here around the first of October that I am really excited about. If those of you with experience in cooking for this many people could give me some direction in the amount of Butts etc I would appreciate it as well as any other tips that may help. Like I said before I will spend time looking around here for info as well. Thanks!
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09-18-2008, 09:51 PM
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#2 |
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somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I did one about that size in May
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09-19-2008, 07:49 AM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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40lbs. of raw should make it happen for you!
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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09-19-2008, 11:02 AM
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#4 |
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is one Smokin' Farker
Join Date: 03-26-08
Location: Virginia
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Thanks BBS
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