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craiger5
11-29-2017, 11:25 AM
Good morning all. I'm looking for help with cooking for a company Christmas party.

I have an oil tank smoker. In the past we've smoked butt roasts, whole hog and baby back ribs. I'm looking for suggestions for something different to smoke.

We will have about 65 people at the lunch.

Any ideas?

THoey1963
11-29-2017, 11:34 AM
Brisket - I'd guess 3 or 4 would be enough at a half pound per person raw weight.
Chicken quarters - one each, make extra
Prime Rib - Fancy and pricey

Stlsportster
11-29-2017, 11:40 AM
Sausages are always good smoked. Either bratwurst or Texas style smoked sausage.

If you want more appetizer type items, meatballs are always a hit. Buy the bags of frozen premade meatballs, wrap them in bacon if you want to go the extra step. Then smoke and basted with BBQ for the last 20 min to set the sauce.

Joshw
11-29-2017, 12:02 PM
You don't always have to change the protein, to do something different. You could try doing ribs or butts with a Holiday twist. Such as cranberry glaze or bbq sauce. Add some complementing flavors to your rub, and you might find a winner. Or, perhaps wonder what the H you were thinking. Always test new recipes, before you share with your friends. Especially if you have to work with them everyday.

keeperofsecrets
11-29-2017, 12:52 PM
Pulled/sliced Beef (Chuck Roast or Clod works well) - Season like Brisket and cook like butts
Lamb or Goat


You could also ditch the buns or bread by using wraps, or stuff the meats into empenada shells (discos) and fry. Use BBQ sauce inside or dress it up as an add-on. Sauced Pulled pork combined with a bit of slaw, wrapped as an empenada and fried is a great looking and great tasting meal.

BillN
11-29-2017, 01:12 PM
Hmmm as mentioned above since these are your coworkers cook what you are certian to nail, most of these folks may not be getting great que so give them your best.

bonz50
11-29-2017, 01:20 PM
Brisket - I'd guess 3 or 4 would be enough at a half pound per person raw weight.
Chicken quarters - one each, make extra
Prime Rib - Fancy and pricey

came to suggest this.

Big George's BBQ
11-29-2017, 04:49 PM
To me if cooking for a group cook what you are best and most confident with Also how much money is available because you want to have too much food

thirdeye
11-29-2017, 05:55 PM
For starters it's good you are comfortable with the smoker, so any of the standard BBQ fare would be a good choice. Maybe take a informal vote with the employees?? Whole pork loins are a really good value, have excellent yield, and I smoke them several times a year for work. This year for our holiday lunch we are smoking 60 pounds of prime grade standing rib roasts, it's a super easy cook and for 7 pound roasts we're allowing 4 hours for the cook time. The downside is the cost, I think the meat will come in around $600.

Something else to consider, and which we do often, is use the shop's smoker as an oven. For example, one time we made Mexican food (street tacos, enchiladas, refried beans, etc.) and everything was built the night before and baked in aluminum pans with crimp-on lids. It worked like a charm.

patrickd26
11-29-2017, 09:51 PM
Hmmm as mentioned above since these are your coworkers cook what you are certian to nail, most of these folks may not be getting great que so give them your best.

I gotta go with this quote. Do something that you are comfortable with and season accordingly. For me, personally... I would do turkey's! Follow this recipe (you don't have to spatchcock) and I promise it's a holiday hit!!

https://youtu.be/JP7hFr5TDoI

The only thing you might do differently is to shred all the birds; separating white and dark. I would also look at adding some broth to keep the birds juicy as you hold.

One other thing... Like Joshw said, you want to test before you "go-live". A turkey is a pretty cheap way to test....

lastmajordude
11-29-2017, 09:52 PM
I think the Prime Rib smoked sounds awesome. But for kicks and giggles I would have to have some pork belly burnt ends....crowd fav plus down here there is a brand of regular sausage called Hillshire Farms.....I don’t know of anyone that hasn’t commented with rave reviews anytime I cook them neekid or in a gumbo/stew. Good luck and give us some pics !!

Ag76
11-29-2017, 11:33 PM
Spiral Sliced Ham.

Joshw
11-29-2017, 11:58 PM
I happen to think of something, that I think would be good for a Christmas cook. It is a recipe from Chris Lilly, called loaf pan chicken. Here is a video of him making it. https://www.youtube.com/watch?v=CZybSIrGvtU
Would be cheap and easy to make for a crowd. I believe the full recipe is in his big bob gibson book, but I don't have it, to verify.

PlattDaddyBBQ
11-30-2017, 01:58 AM
I wanted to do something. Different for my family this year, they usually want me to do starters so I am going with Pork Belly burnt ends this year!!

16Adams
11-30-2017, 06:20 AM
Chili
Green Chile Stew topped with a smoked thigh
Cornbread cooked in the smoker
Home made cranberry ice cream
Texas Trash (Chex Mix) cooked in smoker
Smoked Tenderloin of anything
Chile Rellano Dip
Stacked or rolled Enchiladas

craiger5
11-30-2017, 08:40 AM
Thank you all for the suggestions. There are some great ideas here! I'll stew on it and figure something out. I'll try to remember to take some pics when I do the cooking.

craiger5
12-01-2017, 04:05 PM
Any of you ever smoked beef tenderloin? I've seen it done on a grill but the grill was hotter than I typically smoke meat.

TealStBBQKing
12-01-2017, 04:28 PM
If you've got a little extra space I cannot recommend smoked nuts enough! Steven Raichlen recipe for smoked pecans but I also add hazelnuts and almonds makes a great snack/appetizer and is so easy https://barbecuebible.com/recipe/smoked-pecans/

craiger5
12-01-2017, 04:35 PM
What is "Clod?"

mchar69
12-01-2017, 05:05 PM
Clod is a big hunk of beef shoulder.
A thought is to do "Pork Shoulder Burnt Ends"
as a side, its cheap and killer.

Would not do Beef Tenderloin low and slow unless you have a grill
at your side to Sear at the end. That would be killer, but it's about $10 a head
per serving.

thirdeye
12-01-2017, 07:20 PM
Any of you ever smoked beef tenderloin? I've seen it done on a grill but the grill was hotter than I typically smoke meat.

I start them off indirect, and yes the smoker is in the 275 range. Once I get some good color and the internal is around 100, I remove and rest, then finish off raised direct.

https://i.imgur.com/QZxUy.jpg

https://i.imgur.com/eH5IF.jpg

https://i.imgur.com/9ooI1.jpg

The best value is buying the whole tenderloin and breaking it down yourself. Trim, chain muscle, and the fillet... which can be kept as roasts or steaks.

https://i.imgur.com/iLGkFlo.jpg

craiger5
12-02-2017, 08:24 AM
Holy crap thirdeye. That looks awesome. Pardon my ignorance, but which part is the filet?

craiger5
12-22-2017, 02:52 PM
We ended up doing a survey and everyone chose ribs. We smoked baby backs, scalloped potatoes and baked beans. Things went well and everyone liked the food. Thanks for the suggestions and conversation.

https://imgur.com/aIHOTAQhttps://imgur.com/RFN80ID

lastmajordude
12-22-2017, 06:33 PM
Also I remember the first and only time I was served Beef Wellington was at a Christmas party..........still remember everything, it was that good...

Hoss
12-22-2017, 07:44 PM
Any of you ever smoked beef tenderloin? I've seen it done on a grill but the grill was hotter than I typically smoke meat.

Yes and they are AWESOME! Trim,smoke low and slow til it hits 120 IT.Serve with horseradish and au jus.

rocky2298
12-22-2017, 08:05 PM
shredded/chopped beef - Chuck/Brisket/Pepper SB

Boneless chicken thighs are very versatile, forgiving, budget friendly and delicious.

Sliced pork roast and ham for a Cuban sandwich effect