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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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04-14-2010, 12:12 PM | #1 |
Full Fledged Farker
Join Date: 01-15-08
Location: Overland Park, KS
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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.
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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." |
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04-14-2010, 12:41 PM | #2 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Sounds like 12 butts and 6 briskets. Does 3 WSM's provide enough room for that or are you doing 2 runs?
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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04-14-2010, 12:45 PM | #3 |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
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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 |
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04-14-2010, 02:18 PM | #4 |
Full Fledged Farker
Join Date: 01-15-08
Location: Overland Park, KS
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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." |
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04-14-2010, 03:05 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Your still short smoker room.
Maybe think about cooking ahead of time in probably at least 2 batches.
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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 |
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04-14-2010, 03:49 PM | #6 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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Good luck. But I agree with the above comments, you may be short on room?
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Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
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04-14-2010, 03:55 PM | #7 |
On the road to being a farker
Join Date: 07-29-08
Location: Navarre Beach, FL
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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...
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04-14-2010, 03:58 PM | #8 |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
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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 |
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04-14-2010, 04:00 PM | #9 |
is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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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 |
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04-15-2010, 10:40 AM | #10 |
Full Fledged Farker
Join Date: 01-15-08
Location: Overland Park, KS
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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." |
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04-15-2010, 10:42 AM | #11 |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
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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 |
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04-15-2010, 11:00 AM | #12 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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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 |
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04-15-2010, 11:31 AM | #13 |
is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
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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 |
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04-15-2010, 11:49 AM | #14 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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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!
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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04-15-2010, 02:08 PM | #15 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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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.
__________________
Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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