Well I had my doubts on how it would go and taste. Would I time it right, keep good moisture, not burn the crap out of the chicken. With a little planning, some help from my brethren ... the cook for my Church's Young Women's Camp Fundraiser was a success.
10 pork shoulders and 16 chickens total.
The Dinner was free to feed those attending the Auction and Silent Auction Fund Raiser. We fed around 100-125 people, the rest of the meat was divided up by the young women and auctioned off. Surprisingly the Pork Dinner plates (enough for 2 grown men) average almost $100-120 a plate and the chicken dinners (half a chicken) average $75. Blown away by that. Still getting requests in the mail and on the phone for both.
Anyways, here is some to the images from the cook, meant to get more but I was to busy to take pics. These are from people that were watching.
Shoulders I did low and slow @225 for around a 12 hour cook. Chickens I threw on at 350-375 to cook for just around 2-2.5 hours. Let the shoulders rest for about 90 minutes, shredded them up then pulled the chicken off the pit. The Young Women deconstructed the chicken for us ... Lesson learned I NEED a bigger pit if I am going to do catering! (the church is literally 5 minute drive from my house)
The Pit
The Food
Some of the shoulders rubbed down and waiting to hit the pit (I like letting the rub set on the shoulders for about 20 minutes before putting them on the pit) Shoulders I did at my house.
Getting ready to wrap the pork - just over 4 hours in @225 ... probed 165-168 (I used pecan on this cook - and I do my best to run a super clean fire)
The chicken about 90 minutes into their cook @350-375... just hit them with my sauce... (I used my Stoker on 3 different chickens - 5 meat probes - 3 in thighs and 2 in breasts) Chicken we did at the church.
As a side note, a couple kids stopped by the pit while were were glazing up the chickens and one said to the other - "those look like the chickens from 'Cloudy With A Chance of Meatballs" ... was a good laugh.
All in all a fantastic cook and learning experience. Was a beautiful day ... but after that cook I went home, cleaned the pit, showered and passed the heck out!
Tomorrow I am going to look at some vaults or some type.
Thanks,
Gerry
10 pork shoulders and 16 chickens total.
The Dinner was free to feed those attending the Auction and Silent Auction Fund Raiser. We fed around 100-125 people, the rest of the meat was divided up by the young women and auctioned off. Surprisingly the Pork Dinner plates (enough for 2 grown men) average almost $100-120 a plate and the chicken dinners (half a chicken) average $75. Blown away by that. Still getting requests in the mail and on the phone for both.
Anyways, here is some to the images from the cook, meant to get more but I was to busy to take pics. These are from people that were watching.
Shoulders I did low and slow @225 for around a 12 hour cook. Chickens I threw on at 350-375 to cook for just around 2-2.5 hours. Let the shoulders rest for about 90 minutes, shredded them up then pulled the chicken off the pit. The Young Women deconstructed the chicken for us ... Lesson learned I NEED a bigger pit if I am going to do catering! (the church is literally 5 minute drive from my house)
The Pit
The Food
Some of the shoulders rubbed down and waiting to hit the pit (I like letting the rub set on the shoulders for about 20 minutes before putting them on the pit) Shoulders I did at my house.
Getting ready to wrap the pork - just over 4 hours in @225 ... probed 165-168 (I used pecan on this cook - and I do my best to run a super clean fire)
The chicken about 90 minutes into their cook @350-375... just hit them with my sauce... (I used my Stoker on 3 different chickens - 5 meat probes - 3 in thighs and 2 in breasts) Chicken we did at the church.
As a side note, a couple kids stopped by the pit while were were glazing up the chickens and one said to the other - "those look like the chickens from 'Cloudy With A Chance of Meatballs" ... was a good laugh.
All in all a fantastic cook and learning experience. Was a beautiful day ... but after that cook I went home, cleaned the pit, showered and passed the heck out!
Tomorrow I am going to look at some vaults or some type.
Thanks,
Gerry
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