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|08-26-2010, 10:42 AM||#1|
is one Smokin' Farker
Join Date: 01-04-09
Location: Johnston, Ia
Pork Loin for 200
Any of you vets care to guess at the amount of pork loin we'd need for 200.
We're serving ribs and brisket for the most part. And we have that handled.
They asked for something other than BBQ. Chicken first came to mind. Then my wife suggested pork loin which went over well with them.
How much will I need as a 3rd meat?
Internal temp 145? Cook time?
Plan on holding/serving in a roaster? What liquid should I use in the bottom?
Should we serve something other than loin?
And input or suggestions welcome.
Backwoods G2 Party
Two things you have to do to win bbq contests.
1. dont share everything you know.
|08-26-2010, 12:47 PM||#2|
Full Fledged Farker
Join Date: 04-13-08
Location: Moline, IL.
I just did a DU banquet and served pulled pork and sliced pork loin for 250. By my figures if you were slicing it thin for sandwiches I would say approx. 50# of raw loin. We had 1 1/2 small alum. pans left over, I cooked about 65#'s
I smoked mine in pans and strained the liquid added some apple juice and rub and held in roasters...it was tasty!
BabyGotBack BBQ team
Uber fast stealth black thermapen
Cubby blue Thermapen
22.5" weber X 2
|08-26-2010, 09:00 PM||#3|
Join Date: 10-25-06
Location: Des Moines, IA
Cook to 140 then hold. 2 -3 full loins should cover it. Are you going to slice thin or thick? Cook time would be about 1 1/2- 2 hours, start checking temps @ 1 1/2 hrs. What Ken said about the liquid
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Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro
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