Demosthenes9
is One Chatty Farker
- Joined
- Apr 29, 2010
- Location
- Louisville
Hello, Found this site after deciding that my current smokers are too small and I want something bigger. Have been a driveway / backyard smoker for years and have done small 60-80 person parties at the house.
As luck would have it, found out today that a family member is requesting my Q for a college graduation party for both their daughters.
Guest list started at 45 people but is now up to 135.
Requested menu is Spare Ribs, Pulled Pork, and the dreaded grilled chicken breast.
This will be a very low key "back yard BBQ" of sorts but the numbers are throwing me and there are some other concerns after reading some of the threads here.
I'm the "drive way" smoker guy who pulls foiled ribs out of the smokers, let's them cool a bit then throws them in the fridge out in the garage. Based on some posts I came across, it seems that this is not a good thing to do?
Party will be held at relative's house on Sunday, the 23rd starting at noon. If I want, I can take my two Smoke Hollow smokers and my 6 burner gasser over to their house Saturday afternoon and cook overnight.
I had kind of planned to cook the Butts a few days in advance, pull and sauce them, then store in zip locks in the fridge. Would empty into sheet pans and reheat them the day of the party
Hell, guess it makes a lot more sense to just ask how you guys and gals would approach this instead of explaining my incorrect way of doing things :becky::becky:
Questions that come to mind:
1. "Schedule" for the proteins.
2. Safe handling procedures.
3. Amounts of proteins needed.
(BTW, part of the "plan" was to cook the chicken breasts at the event. Side items and foodservice will be handled by others. I'm just the grill guy for the event.)
Again, would appreciate any and all advice you all might provide as I'm kind of way over my head here (but don't tell anyone I said that )
Thanks,
Dave
Addendum: If it helps, here are the smokers that I will be using.
As luck would have it, found out today that a family member is requesting my Q for a college graduation party for both their daughters.
Guest list started at 45 people but is now up to 135.
Requested menu is Spare Ribs, Pulled Pork, and the dreaded grilled chicken breast.
This will be a very low key "back yard BBQ" of sorts but the numbers are throwing me and there are some other concerns after reading some of the threads here.
I'm the "drive way" smoker guy who pulls foiled ribs out of the smokers, let's them cool a bit then throws them in the fridge out in the garage. Based on some posts I came across, it seems that this is not a good thing to do?
Party will be held at relative's house on Sunday, the 23rd starting at noon. If I want, I can take my two Smoke Hollow smokers and my 6 burner gasser over to their house Saturday afternoon and cook overnight.
I had kind of planned to cook the Butts a few days in advance, pull and sauce them, then store in zip locks in the fridge. Would empty into sheet pans and reheat them the day of the party
Hell, guess it makes a lot more sense to just ask how you guys and gals would approach this instead of explaining my incorrect way of doing things :becky::becky:
Questions that come to mind:
1. "Schedule" for the proteins.
2. Safe handling procedures.
3. Amounts of proteins needed.
(BTW, part of the "plan" was to cook the chicken breasts at the event. Side items and foodservice will be handled by others. I'm just the grill guy for the event.)
Again, would appreciate any and all advice you all might provide as I'm kind of way over my head here (but don't tell anyone I said that )
Thanks,
Dave
Addendum: If it helps, here are the smokers that I will be using.