G
gregor
Guest
So i've volunteered to cook for a fund raising dinner for 30-50 people. I'll have a better idea of numbers closer to the event. My thoughts are:
1. a full brisket
2. a few butts
3. maybe some ribs (leaning away from this, but we'll see as i get closer to event)
Sides:
corn bread
cole slaw
baked beans
My question is based on cooking. The dinner is for a group of guys i work with. Our school district has a club that raises funds for a scholarship we give every year. Basically it's 30-50 teachers i work with. The event is after work on a friday. so there really is no way for me to cook the day of the event. Even if i took off work the day of to cook, it might be tough to get to the location, set up, cook and have stuff done for a 6PM feeding time, especially for a full brisket.
So i'm thinking the weekend before i'll cook, maybe brisket one day, and butts the next.
I'm wondering what the best way to cook/freeze/reheat would be. I can probably get access to a foodsaver.
I'm thinking cook, pull the pork, slice the brisket. Add some reserved liquid to each bag and then freeze. That sound ok? Is the foodsaver really that important if i'm only freezing for 5-7 days?
As for reheating, it seems like many just drop the foodsavers into simmering water. This gonna be served in aluminum pans over sterno, so would it be a bad idea to defrost the food saver bags, dump into the aluminum pans along with some apple juice, foil up and reheat for a few hours at 200 degrees? Guess it doesn't matter, and if i use the food savers in the boiling water i have the oven for doing cornbread/beans.
How about the beans? Can I cook the beans in the smoker when i cook the meat, and then freeze them in their own containers and just reheat the day of?
Any help would be appreciated.
1. a full brisket
2. a few butts
3. maybe some ribs (leaning away from this, but we'll see as i get closer to event)
Sides:
corn bread
cole slaw
baked beans
My question is based on cooking. The dinner is for a group of guys i work with. Our school district has a club that raises funds for a scholarship we give every year. Basically it's 30-50 teachers i work with. The event is after work on a friday. so there really is no way for me to cook the day of the event. Even if i took off work the day of to cook, it might be tough to get to the location, set up, cook and have stuff done for a 6PM feeding time, especially for a full brisket.
So i'm thinking the weekend before i'll cook, maybe brisket one day, and butts the next.
I'm wondering what the best way to cook/freeze/reheat would be. I can probably get access to a foodsaver.
I'm thinking cook, pull the pork, slice the brisket. Add some reserved liquid to each bag and then freeze. That sound ok? Is the foodsaver really that important if i'm only freezing for 5-7 days?
As for reheating, it seems like many just drop the foodsavers into simmering water. This gonna be served in aluminum pans over sterno, so would it be a bad idea to defrost the food saver bags, dump into the aluminum pans along with some apple juice, foil up and reheat for a few hours at 200 degrees? Guess it doesn't matter, and if i use the food savers in the boiling water i have the oven for doing cornbread/beans.
How about the beans? Can I cook the beans in the smoker when i cook the meat, and then freeze them in their own containers and just reheat the day of?
Any help would be appreciated.
