Southern Home Boy
is Blowin Smoke!
Someone at work discovered that I'm a competition BBQ cook and now I've been "nominated" to do the company picnic.
I've never "cooked for the masses" before and since this is my JOB, I want to make sure I do it right.
Historically, we've had about 200 people (broad range of ages) at this thing.
The President is pretty much leaving it up to his Executive Assistant (who in turn is leaving it up to me) as to what the menu will be.
I've got a double-grate UDS that I'm pretty sure I could fit 8 7-8 lb. pork butts in and the park we're having it at has a large charcoal grill at the pavillion.
My initial idea is to smoke 8 butts for pulled pork sammies, grill a bunch of burgers and dogs to augment and serve up a few different sides like slaw, BBQ beans, potato salad and chips and have canned pop on ice.
Figuring 1/2# raw weight per person on the pork, that would give me about 120 servings. Given the other sides and burgers and dogs, does this sound like enough?
I've never "cooked for the masses" before and since this is my JOB, I want to make sure I do it right.
Historically, we've had about 200 people (broad range of ages) at this thing.
The President is pretty much leaving it up to his Executive Assistant (who in turn is leaving it up to me) as to what the menu will be.
I've got a double-grate UDS that I'm pretty sure I could fit 8 7-8 lb. pork butts in and the park we're having it at has a large charcoal grill at the pavillion.
My initial idea is to smoke 8 butts for pulled pork sammies, grill a bunch of burgers and dogs to augment and serve up a few different sides like slaw, BBQ beans, potato salad and chips and have canned pop on ice.
Figuring 1/2# raw weight per person on the pork, that would give me about 120 servings. Given the other sides and burgers and dogs, does this sound like enough?