Plate dinner benefit - help?

[Crazy Tex]

My neighbor wants me to cook for a benefit for a guy that had a horrible accident on a horse while working. He wants to do a Meat and two sides as a plate dinner.

He expects 200 people, roughly.. I know this number can go higher, or be lower..

I don't have a huge amount of room on my cooker, so I'm questioning what the menu should consist of. I am NOT a good brisket cook.. I never can get it to turn out the way I want.. pulled pork is my specialty, but this is beef country.

He wants it done on May 1st.. roughly 3 weeks away.. I figure beans and potato salad as the sides... just need to figure out the meat and how much, etc.

Anyone want to offer up any suggestions, this is my first time doing this all by myself (I've helped others cook for crowds, but never really planned it)

 

[Crazy Tex]

Just talked him into Pulled pork.. and he said because of the time frame, I'll be able to stay at my house and do the cooking and he will take the finished product to the dinner. Anxiety level went down.. some..

 

[IamMadMan]

Well that certainly is good, much less stress cooking in the comfort of your home environment.

 

[Crazy Tex]

yeah.. a LOT less stress - still a lot of work, but I won't be rushed as much and I know where everything is (supposed to be...lol)
About the sides.. he said he will get the potato salad - I've never cooked pinto style beans from scratch, any advice? I HATE bland beans, but don't need any that will set people on fire either.

 

[landarc]

I would probably not do the brand from scratch, I would buy large cans of Ranch, Blue Runner or Bush's, and fix them up. Something like Wampus's Peach beans or Keri's Hog Apple beans are good.

 

[mchar69]

x2 on Wampus Beans or google Dutch's Wicked Beans.
Could do a red bean and rice if you are so inclined...

 

[Crazy Tex]

Ok... new update... he wants me to make 50lbs of brisket (cooked) and 50lbs of pulled pork (cooked). He said he'll take care of the sides and stuff.

So - since I haven't cooked many briskets (which will be used for sandwiches) what is the best seasonings to use? I'm just hoping I can get that many on my smoker at once :shocked:

 

[landarc]

Keep the brisket simple, I use kosher salt, black pepper, granulated garlic and granulated onion. And if it's being used for sandwiches, use a wrap of paper or foil.

If he wants 50 pounds of each meat, that's a lot of meat. By my estimate you're looking at 12 butts and 8 packers. That's a big cook.

 

[Crazy Tex]

Yikes..
I didn't think it would be that many packers, but I figured about that many butts. Looks like I might have to borrow another smoker to get this done. I'll be dead by Sunday... did I mention I was doing this by myself? :faint:

 

[Footy]

Look at the upside at least you don't have to worry about sides now. :grin: I would say the same as landarc, keep it simple. Brisket loves S&P I wouldn't normally recommend making a sauce but if you think you might not hit the right flavors on the brisket, a nice sticky sauce goes a long way.

 

[landarc]

Because you are serving the public, you should have sauce.

I'm assuming you mean 50 pounds finished product. I always assume 50% loss on butts and briskets. 8 pounds per butt, 12 pounds per packer in raw weight, trimmed.

I would consider a two stage cook. Cook butts a day or two ahead, try to time briskets to be delivered hot. If I was going to cook alone and cater, I would cook the butts, pull and place in large ziplock and chill. I would time briskets to finish 3 hours early, vent to stop cooking, wrap in paper and place in cooler. Meanwhile, place pork in disposable service pans, moisten with jus or juice, pan, foil and reheat.

 

[Crazy Tex]

Yeah... I'll have to multi stage it I think.. I should get the meats from the people on Friday evening at the latest. I'll start cooking then and get the pork done that night, gives it time to rest and let me pull it.

Sauce is kind of my thing.. haha, although I don't care for my sauces on beef too much, they are too sweet and I've just been too lazy to come up with one that is less so.