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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 07-10-2009, 02:04 PM   #1
chambersuac
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Default Some advice, please

One of our neighbors has a son coming home from Iraq on Saturday. He is a Purple Heart receipient. The family has a LOT of friends and fellow motorcycle riders giving him an escort to town - the American Legion and some other former/current military will be here - our little village is naming next Saturday the "Eric <I'm leaving out the last name, as I forget the spelling. Day" and we will be able to close the street in front our houses for a big block party.

I was asked to assist with the smoking - along with a few others - none of us have big rigs. I know we have a total of 2 Brinkman SnP, 1 ECB, 2 22" kettles - and a few other grills I'm not aware of.

We don't know how many people to expect - I am thinking about smoking some pork butts a few days ahead of time and freezing them (after pulling) and then reheating day of - and then making some ABTs and MOINK Balls - maybe a brisket or two. I'm not concerned about side dishes.

Any additions you suggest?
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Unread 07-10-2009, 02:16 PM   #2
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Saturday as in tomorrow?
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Unread 07-10-2009, 02:17 PM   #3
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Cooking butts and pulling ahead of time has worked for me. Just reheat slowly and add a little moisture if needed. If you were a little closer I'd come and help.


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Unread 07-10-2009, 02:25 PM   #4
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Saturday as in tomorrow?
oops sorry...next week...
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Unread 07-10-2009, 02:31 PM   #5
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I'm booked on the July 18th or I would come help also. I'm only a couple hours away.
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Unread 07-10-2009, 02:53 PM   #6
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thanks for the offer to help - anyone near Peoria feel free. I just remembered that is my birthday weekend - what a great way to spend it - cooking for a real American hero and his family and friends!

This kid (not sure his age, 21 maybe) is over seven feet tall - I told him he needs to travel on his knees, that he's too much of a target for his Taliban. Fortunately, he's okay - got his Purple Heart when his vehicle hit a IED.
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Unread 07-10-2009, 03:37 PM   #7
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I recently had a buddy cook a bunch of pulled pork for his daughters graduation.
He vacu-sucked it, froze it, and reheated it in my turkey fryer filled with water. (leave the pork in the bags). came out really good that way.
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Unread 07-10-2009, 03:39 PM   #8
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Quote:
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I recently had a buddy cook a bunch of pulled pork for his daughters graduation.
He vacu-sucked it, froze it, and reheated it in my turkey fryer filled with water. (leave the pork in the bags). came out really good that way.
That sounds like a great way - I'll have to one day invest in a vacu-packer and turkey frier...been wanting them anyway, now I have another reason..
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Unread 07-10-2009, 03:48 PM   #9
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Quote:
Originally Posted by Harbormaster View Post
I recently had a buddy cook a bunch of pulled pork for his daughters graduation.
He vacu-sucked it, froze it, and reheated it in my turkey fryer filled with water. (leave the pork in the bags). came out really good that way.
This is the way to go! I'd help, but I am 1900 miles away
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Unread 07-10-2009, 04:01 PM   #10
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Congrats on your Q efforts, if I were closer I would definately help you out.
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Unread 07-10-2009, 04:05 PM   #11
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Congrats on your Q efforts, if I were closer I would definately help you out.
Thanks, Bull - there is a guy in town who owns a custom made trailor-based/grill/smoker. I am thinking of asking to borrow it to cook dogs and burgers on, as well. I figure most of the smoking will be mostly done by the time the soldier arrives and the party begins - may even do the MOINK balls and ABTS on it - I've never used one that large before, so it's an exciting idea...
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Unread 07-10-2009, 05:32 PM   #12
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When i cooked for Operartion BBQ, I cooked 16 butts over two nights, pulled them then reheated onsite. 250 sammies, no problem.
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Unread 07-17-2009, 04:56 PM   #13
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Thank you for honoring one of our brave soldiers!
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Unread 07-17-2009, 06:02 PM   #14
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Thanks, everyone! The menu changes quite a bit, original thoughts were that there would be about 100 folks, now more than 300. Menu is pretty easy, imo, burgers, brats, hotdogs (all grilling/no smoking). I am going to make up a big batch of MOINK balls to have ready as appetizers and some ABTs (the soldier's favorite) The MOINK and the ABTs will be the most work.
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