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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 05-29-2012, 11:33 AM   #1
toadhunter911
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Default What the hell is wrong with me?

Made it thru the fish fry with my sanity somewhat intact. But now the real insanity starts. Our church puts on a Christian rock concert with another area church every year. Two bands, starting around 5:00pm till about 9:00pm. They usually serve a buffet style dinner with burgers and dogs. This year they want to step up the food aspect, and do pulled pork sammies.

That's cool. But I'm the only one with any real BBQ experience, so I've been nominated to cook pork butts for 150-200 people, on my COS Chargriller smokin pro (one of the old church ladies offered to cook a couple in her crock pots if it would help). I can do 5, maybe six 8-9# butts at a time. I'm guessing this will take 16-20 butts to pull off.

My plan is to have it all done by the day before and pull/vacuum seal, than reheat in the bags with boiling water the day of the event, holding in roasters during service.

Any ideas for doing this better? Buying a bigger smoker is not in the plans right now, although if this comes off well, the church has talked about acquiring something to better handle this type of event.

https://www.facebook.com/events/345562692166045/
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Unread 05-29-2012, 12:25 PM   #2
Smoke & Beers
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Slap together a couple of UDS's or check and see if there are any Brethren in your area that would loan you theirs. They are easy to cook on... so there is not much of a learning curve... One cook prior and you would have it mastered.

Good Luck!
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Unread 05-29-2012, 12:30 PM   #3
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6-8 Hrs in smoke then in foil to be finished off in the oven should take you no more than 16 hrs to cook 8-10 Butts if you cook them 4-6 at a time.
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Unread 05-29-2012, 12:40 PM   #4
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It may be time to seriously consider renting a smoker large enough to do it all that morning... Up at 4am, light fire, rub & inject butts, butts on around 5am, smoke like a banshee until about 2pm (perhaps foil along the way), foil and rest for a couple of hours, the have a huge pork pullin' party... Other than the renting part, this is how I've done it many times...
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Unread 05-29-2012, 07:22 PM   #5
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Quote:
Originally Posted by Lake Dogs View Post
It may be time to seriously consider renting a smoker large enough to do it all that morning... Up at 4am, light fire, rub & inject butts, butts on around 5am, smoke like a banshee until about 2pm (perhaps foil along the way), foil and rest for a couple of hours, the have a huge pork pullin' party... Other than the renting part, this is how I've done it many times...
That's what I would do. Far less chance of food poisoning.
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Unread 05-29-2012, 07:32 PM   #6
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I'd say you would only really need 12-15 butts for that many people. I fed about 350-375 people at a church event last year and they ate 17 pork butts in 45 minutes...
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Unread 05-29-2012, 08:57 PM   #7
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Quote:
Originally Posted by Lake Dogs View Post
It may be time to seriously consider renting a smoker large enough to do it all that morning... Up at 4am, light fire, rub & inject butts, butts on around 5am, smoke like a banshee until about 2pm (perhaps foil along the way), foil and rest for a couple of hours, the have a huge pork pullin' party... Other than the renting part, this is how I've done it many times...
Doesn't seem to be anywhere in the area that rents smokers. They all do grills.
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Unread 05-31-2012, 08:08 AM   #8
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I think the lady with the crock pot has the answer.

I delivered meat & buns for 100 person graduation lunch a few weeks ago. Was 25 pounds of cooked meat which worked out to be 6 big ole butts.

We cooked a few days ahead of time and reheated in foil pans.
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Unread 05-31-2012, 06:50 PM   #9
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Looks like I'll be doing 3 days of smokin, pullin, and vacuum sealing, than reheating the day of the event. Now I'm cooking beans too...

Gonna make the permanent baffle and tuning plate mod next week with a brisket cook to fine tune, but I need to make a new grate before then.
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Unread 06-18-2012, 10:08 AM   #10
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Got the mods done to the COS, running a little fire right now. Picked up the butts at Sam's club this morning. $1.40 a pound. Not bad.

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Unread 06-18-2012, 10:13 AM   #11
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I suggest you get involved with your local BBQ assn. and offer to help others when they have big jobs and they will help you when you need them. We are all in this together, BBQ is a big fraternity willing to help, especially for charity events.
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Unread 06-18-2012, 10:18 AM   #12
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Quote:
Originally Posted by PorkQPine View Post
I suggest you get involved with your local BBQ assn. and offer to help others when they have big jobs and they will help you when you need them. We are all in this together, BBQ is a big fraternity willing to help, especially for charity events.
Next time I will do that. Want to get involved with Operation BBQ Relief here, as well as the GLBBQA. We're also planning some events (like a classic car show) where we'll open up the food sales to some local venders and just charge a space fee.
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Unread 06-19-2012, 02:23 PM   #13
toadhunter911
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First six butts cooking today. Been on since 7:15am...

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