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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.


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Unread 04-14-2010, 01:12 PM   #1
CrackerJack from KC
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Default Cooking for 150-200 people this weekend

Big Church BBQ this weekend. Been planning it for about 6 months.

I think I am ready, cooking 100 pounds of Pork, and 75 pounds of Brisket. Buying all the sides and deserts from Costco and Samsclub. The weather looks like its going to be beautiful.

The plan is to take the meat out of the fridge around 5 pm and have it on the smoker by 6 pm for an all night smoke (BBQ is at noon). We are going to have 3 WSMs going.

I am going to use this experience to gauge whether or not I ever want to compete. It sure would have been nice to have my stoker working for this (locked up when I tried to upgrade), but sleep is overrated anyway.
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Unread 04-14-2010, 01:41 PM   #2
KC_Bobby
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Sounds like 12 butts and 6 briskets. Does 3 WSM's provide enough room for that or are you doing 2 runs?
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Unread 04-14-2010, 01:45 PM   #3
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Do you have access to Convection or any Ovens at the Church Kitchen?
If so then smoke on the WSM's for 3 hours and then finish in the ovens. Same temps 250 to 280 degrees. I do not think you are leaving enough time for yourself with that amount of meat and only 3 wsm's.

Get the smoke on the meat and then low and slow it in the oven is my catering trick.
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Unread 04-14-2010, 03:18 PM   #4
CrackerJack from KC
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Yes we do have access to ovens, and we are using 2 18 in WSM and 1 22 in WSM. I also have an extra 18 inch rack I could put on top of the top shelf of the 22" WSM, incase I need the room. Probably do the briskets in the 22 incher and the Pork Butts in teh 18 inchers.
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Unread 04-14-2010, 04:05 PM   #5
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Your still short smoker room.
Maybe think about cooking ahead of time in probably at least 2 batches.
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Unread 04-14-2010, 04:49 PM   #6
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Good luck. But I agree with the above comments, you may be short on room?
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Unread 04-14-2010, 04:55 PM   #7
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I agree with an average of 8# butts you might be able to squeeze 3 butts on an 18 incher --if your lucky. Keep us posted with how it goes...
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Unread 04-14-2010, 04:58 PM   #8
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Start tomorrow
and chill and slice
heat and serve
just make sure keep it out of the TDZ
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Unread 04-14-2010, 05:00 PM   #9
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I've done several parties (100+ people) and last weekend was my first comp. There is no comparison...the comps are much more stressful IMHO.
Both are fun though!
Good luck and you still have time to make a couple of drums to add to your hardware if you are needing grill space
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Unread 04-15-2010, 11:40 AM   #10
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OK, you guys got me worried so much that I have now secured a 4th WSM. Now that I think about it, I should have known there wasnt enough room. I think four should suffice, I definately need to get more charcoal now.

The weather is suppose to be nice,

so here is a question, what do you guys cook for yourselves during a competition. I was thinking about italian sausages, steaks, maybe a Tri tip, just trying to do something different than hamburgers and hotdogs.
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Unread 04-15-2010, 11:42 AM   #11
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Subway
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Unread 04-15-2010, 12:00 PM   #12
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Good advice Ray. I'm considering cooking 80 or so pounds of pork next weekend for a fundraiser and the oven trick sounds like the way to go.
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Unread 04-15-2010, 12:31 PM   #13
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LOL

Subway
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Unread 04-15-2010, 12:49 PM   #14
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If you put the pork butt on its side you should be able to easily get 3 - 4 on each rack of the 18" wsm. I have seen pics of 5 on each rack but can't find it now.

Good luck!
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Unread 04-15-2010, 03:08 PM   #15
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Quote:
Originally Posted by The Anchorman View Post
Subway
Big 10-4 on that. Quick, easy and filling.

Like Ray, I was thinking about the oven too. Lay the smoke and into the oven when foiled. Keep a few butts in the smoker the entire cook to humor the crowd and they'll never know the difference.
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