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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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04-24-2015, 02:44 PM | #16 |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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I'd cook 11 or 12 butts for 100 ppl. That's using 1/2lb a person cooked. I'd imagine you'd have plenty left...I usually use the 1/3lb a person and have plenty left if making sammiches.
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
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04-24-2015, 02:53 PM | #17 | |
Full Fledged Farker
Join Date: 07-26-13
Location: Rochester, NY
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Quote:
One of the best things said in this thread was that it is easier to old done PP than to try to make them finish faster Good luck!
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Boogity Boogity BBQ Pit Crew Chief, CBJ, CTC, '03 Kettle w/ Smoke EZ, Jumbo Joe |
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04-24-2015, 03:40 PM | #18 |
Found some matches.
Join Date: 07-01-10
Location: Wichita, Ks
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Thanks for the tips brothers. Yes, I'm doing half, my ex is doing the other. I need enough for 100. I'm going to do two and some ribs tonight just to try it out, and season the WSM a little.
I'm going to do it a couple days ahead and put in foil pans. Is four days ahead too long? Don't want start a riot, but... Water in the pan or not. Also wrap the butts after they get a nice color or not. Thanks!! |
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04-24-2015, 03:48 PM | #19 |
Found some matches.
Join Date: 07-01-10
Location: Wichita, Ks
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Also, this will be for sandwiches, I was thinking 1/3 lb per person at most. There will be lots of other things to munch on also.
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04-24-2015, 04:03 PM | #20 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I think we have a thread somewhere for this. It's called "Can the Brethren count to 100". ;D
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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04-24-2015, 04:23 PM | #21 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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one...
Sorry, what I mean, is... You can cook the butts up to several days in advance, but, without vacuum sealing them, you will, IMO, lose quality after the second or third day. My belief is that you can hold the pork quite well for up to 3 days in a nice cold fridge, if you cover it well. Evaporation is the real issue, the meat desiccates in the fridge over time. On reheating, I like to add a little moisture, water or apple juice works, to get some steam rolling.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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