Beerwolf
Take a breath!
- Joined
- Jun 3, 2007
- Location
- Cloverda...
As luck would have it... I was 'volunteered" to do the meats for my HS reunion. I am planning on Chicken/Pulled Pork/Tri tip OR Brisket.
In trying to figure the quantities... what is a good SWAG number to yield a serving? At present I have no idea of quantity attending.
Pork question. I am planning on smoking over nite, pulling in a foil pan and covering, keeping warm on large charcoal grille with addition of apple juice or more red sauce... is that how you pros do it?
The beef I will cook, foil in cooler and pull as needed?
Any thoughts are appreciated, as I tend to bite off more than I can chew.
In trying to figure the quantities... what is a good SWAG number to yield a serving? At present I have no idea of quantity attending.
Pork question. I am planning on smoking over nite, pulling in a foil pan and covering, keeping warm on large charcoal grille with addition of apple juice or more red sauce... is that how you pros do it?
The beef I will cook, foil in cooler and pull as needed?
Any thoughts are appreciated, as I tend to bite off more than I can chew.