Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
08-17-2010, 04:02 PM | #1 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
|
pre-wedding cook questions
hey guys...never cooked for more than just us, so i have a few questions about what to do for our pre-wedding cook that im gonna do. We will have about 25 people over for the cook and I am going to do four 8-10 pound butts. Will that be enough? Also want to cook some other things as well...what would you smoke with the butts that would spice up the meal? We are having homemade coleslaw as well as baked beans, but i want an appetizer or six for the guests as well.
Gonna be firing up the new WSM for the first time for this cook...any advice or suggestions?
__________________
Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
|
08-17-2010, 04:15 PM | #2 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
|
MOINK balls my friend!
__________________
Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
|
08-17-2010, 04:22 PM | #3 |
Full Fledged Farker
Join Date: 03-02-10
Location: Post Falls, Idaho
|
I always do ABTs ... Also, are you saying eight butts for 28 people? That's a lot of meat. I did a wedding of 100 people a couple of weeks ago and we did 130 chicken thighs plus two 12-pound butts... the pork stretched perfectly and we had a bunch of left-over chicken... I used small slider buns to stretch out he pork...
__________________
*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker *Pre-1979 22.5-inch Red Weber Kettle *Pre-1979 18.5-inch Red Weber Kettle *1993 & 1998 Weber Performers *Grill Dome Kamado smoker 18-inch *El Cheapo offset smoker (CharBroil) *4X8-foot trailered Santa Maria Grill *Coveting a Weber Ranch Kettle *Yellow splash-proof Thermapen *Member of PNWBA/KCBS/West Slope BBQ Association |
|
08-17-2010, 04:26 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
You've got enough butts to feed twice the people you have coming...
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
08-17-2010, 04:30 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
The man likes pork booty, look at his avatar!
__________________
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 |
|
08-17-2010, 04:32 PM | #6 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
|
FOUR 8-10lb butts...ABT's are for sure on there. MOINK balls now for sure as well...
__________________
Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
|
08-17-2010, 04:36 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
MOINK Balls would be better...
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
08-17-2010, 04:36 PM | #8 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
|
Id hit that
__________________
Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
|
08-17-2010, 05:00 PM | #9 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
__________________
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 |
|
08-17-2010, 07:15 PM | #10 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
|
Do the butts on the top grill, and the put the beans underneath them for the last 2 or 3 hours of the cook. The beans will catch the drippings from the butts as well as absorb some of the smoke and turn out real tasty.
Here's a pic from a batch made under a fatty and some meatloaf. The before picture: The plated picture: And with 4 - 8 to 10 pound butts you should have enough meat to send people home with leftovers.
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
|
08-17-2010, 07:18 PM | #11 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
Quote:
Butts and beans go together in so many ways.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
|
08-17-2010, 07:20 PM | #12 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
|
Four eight pound butts will be more than enough. I always figure around 20 sandwich per butt .
|
|
08-18-2010, 02:30 AM | #13 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
|
AWESOME...that means my freezer will get some too. Leftovers come to MY house! LOL
__________________
Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
|
08-18-2010, 10:12 AM | #14 | |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
|
Quote:
I would put on some Fattys as well. You could use one of the fatty's to make Keri's baked beans too. Abt's and MOINKS are a must my friend.
__________________
1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
|
|
08-18-2010, 10:54 AM | #15 |
Full Fledged Farker
Join Date: 05-14-10
Location: Gibsonburg,Ohio
|
Mariettasmoker.......................;}-
First of all,"10 Butts?" ; unless you feel like having a lot of leftovers,I would go for 1- around that weight,about 1/3 will be rendered out,but even at 3 sandwitches per lb. you will still have some left more than likely.
You could opt for more meat to give a choice of meat(3 racks of Spares will feed 12 to 15 persons. The Hor'derves(?)could include smoked EGGS,just place them in at least 220*F-like while you are doing the meat,1-1/2 hrs. cook time.These can be made the day before and made into Smoked-Deviled Eggs.The old ABT's, 'Dillo Eggs , Pig Candy , and Moinks are all a good choice; now you need Dessert Gather Br.sugar,Honey,Cinnamon and a non-stick spray Use any firm fruit(Peaches,Apricots,Oranges,Bananas, Pineapple anything...)make sure it is fresh,not canned.Keep the Grill or Smoker going while eating and announce dessert-I give 1 or 2 choices.Get brave and try baking on the cooker(look to Cowgirl on this Forum). In the same manner, Vegetables are wonderful smoked and can be done close to the end of the smoking or if you you are holding something,they can be done as warming takes place. Hope this gives you some ideas and,
__________________
SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours! |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Happpy Fathers Day! Some photos of pre cook~ | Goose | Q-talk | 9 | 06-19-2011 08:59 AM |
More pre cooked pork questions | Paulmark | Catering, Food Handling and Awareness | 4 | 09-04-2010 04:00 PM |
Need Help with Pre-Cook re-heating plan for this weekend | Philly-QueMaster | Q-talk | 7 | 06-02-2010 01:24 PM |
Festival Pre-Cook, with Nekkid Pics | nmayeux | Q-talk | 16 | 04-11-2010 08:47 PM |
Pre Thanksgiving BBQ questions | anamosity | Q-talk | 29 | 10-09-2009 09:07 AM |
Thread Tools | |
|
|