The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-15-2007, 09:54 PM   #1
CrimsonSmoke
is one Smokin' Farker
 
CrimsonSmoke's Avatar
 
Join Date: 07-14-06
Location: Huntsville Alabama
Downloads: 0
Uploads: 0
Default Highschool football team cook

I ask for ideas about a week ago and got great advice. This will be a post game meal after their last game. (Which should make them undefeated we hope). The team is the Bob jones Freshman. They have been getting crappy pre game meals. I.E. a sandwich from the vend machine and a banana or bring their own sometime. To celebrity the awesome year I am cooking pulled pork sandwiches for them to eat after the game while they watch JV game. There are 60 people counting coaches,
We will start cooking on Friday night and be finished by Sunday night. I am off Monday for finally prep stuff.


the plan:
  • Got 70 pounds of pork butts and shoulders.
  • Start prepping meat on Wed. making rubs and inject.
  • Thursday – Inject meat still in cryo vac.
  • Friday 5:00 start fires and add rub to meats. Put on smokers
After they go through the process pull them and put in container and final prep.

Make sandwiches with 6 or 8 oz per sandwich. Wrap in sandwich wrap (individual foil wraps)
Pre make 200 to go to the game.

Have extra in pan just in case I ran short can make more on the spot if needed.

The only side will be the small bag of chips and bottled water to drink.

This way it stays nice and simple for serving. Got 3 coolers to put food in. Any ideas on how to keep food warm.

Most important thing This is the first big cook for my son and I


Thanks for any and all advice and tips that you can share.
__________________
CrimsonSmoke

Cook - Wesley
Pit Boss - Kyle

2 Bandera
1 ECB
1 Royal Oak
CrimsonSmoke is offline   Reply With Quote


Unread 10-16-2007, 02:51 AM   #2
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

That sure is a nice thing your doing for the Freshmen, hope they make it to the top!
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Unread 10-16-2007, 03:04 AM   #3
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

How about putting red bricks in foil and heating in oven and placing them in preheated coolers? Normally a whole butt will stay hot due to mass but individual sandwiches? Congrats to the team.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 10-16-2007, 08:04 AM   #4
PigBoy
Full Fledged Farker
 
PigBoy's Avatar
 
Join Date: 11-17-06
Location: Concordia, MO
Downloads: 0
Uploads: 0
Default

I think if you make the sandwiches ahead of time and wrap, you are going to have one sloppy mess. The buns will fall apart and turn to mush with all the moisture. I would make them up on site with a small assembly line. Won't take long and they will get a sandwich to remember.
__________________
Randy Hinck; Concordia, MO

Pork Pullin Plowboys
www.plowboysbbq.com
www.hinckfarms.com

Traeger 200, Kingfisher Commercial, Bandera, Weber Kettle
PigBoy is offline   Reply With Quote


Unread 10-16-2007, 09:39 AM   #5
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by PigBoy View Post
I think if you make the sandwiches ahead of time and wrap, you are going to have one sloppy mess. The buns will fall apart and turn to mush with all the moisture. I would make them up on site with a small assembly line. Won't take long and they will get a sandwich to remember.

I agree with PigBoy, the buns are going to be smashed flat as well.

I would get a few buss tubs, shred them in the tubs. Thats how we do it, then serve. Im sure your going to serve a better product.

Dont forget squeeze bottles of bbq sauce as well.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Unread 10-16-2007, 10:34 AM   #6
Jeremiah
is one Smokin' Farker
 
Jeremiah's Avatar
 
Join Date: 09-10-07
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Definitely assemble on site, will also help keeping the pork hot. Preheat the cooler with some warm water, add additional insulation via towels.
Jeremiah is offline   Reply With Quote


Unread 10-16-2007, 12:35 PM   #7
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default

75 pounds??? That's about 37 pounds cooked, 60 guys, hungry guys, it's like 8 ounces a man....might reconsider more butts. I'd shoot for 12 oz a guy here. Good eaters for sure. 2 six ounce sandwiches, and probably guys coming back looking for more. Scott
__________________
Oh It'z BBQ!
6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado)
Carolina Skiff J16 - "Calusa Wanderer"
1 Weber Gold Series Grill
1 WSM
1 Smokey Joe Platinum
1 XL Big Green Egg
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote


Unread 10-16-2007, 03:25 PM   #8
Dale P
is One Chatty Farker
 
Dale P's Avatar
 
Join Date: 12-28-06
Location: Porkbutt Ky
Downloads: 0
Uploads: 0
Default

I like them 6 oz sandwiches too. 4 oz is for kids. lol
__________________
Spicewine Turbo 2007 model

Perry Brothers & Sons Bar-B-Q
Dale P is offline   Reply With Quote


Unread 10-16-2007, 08:46 PM   #9
CrimsonSmoke
is one Smokin' Farker
 
CrimsonSmoke's Avatar
 
Join Date: 07-14-06
Location: Huntsville Alabama
Downloads: 0
Uploads: 0
Default

You guys are right on money. Did test on pre making and wrap they look like chit. Will be doing on sight prep. Also up 90 pounds due to getting butts on sale for .89# at local butcher. going with 8 oz per sandwich. I cooked a 8.5# butt this past weekend and got 5# cooked. I used a 60% yield in the catering spreadsheet.
__________________
CrimsonSmoke

Cook - Wesley
Pit Boss - Kyle

2 Bandera
1 ECB
1 Royal Oak
CrimsonSmoke is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooked for a Football Team BigButzBBQ Q-talk 13 08-04-2011 06:21 PM
Fundraisers for Football Team JiveTurkey Catering, Vending and Cooking For The Masses. 9 10-12-2010 07:36 PM
Sundays cook for football game matt Q-talk 17 11-05-2007 06:20 PM
Football team pig out CrimsonSmoke Q-talk 14 10-24-2007 07:17 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:17 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts