Try With A Little Help From My Friends

[offa1a]

Good news I guess. I Qued for a bible study at my house last week for about 10 people. Did ribs and Some Butts. People raved and said they loved it. Went to church on Sunday and they asked me if I wanted to Cook for a monthly church dinner they do. It is November. 2 things.

1. I need meat for about seventy people so how many Pork Butts and Slabs do I need.

2. The dinner is always on a Wednesday night. Can I get away with doing all the cooking on the weekend and reheating it Wednesday or Do I take Wednesday off, cook through the night Tuesday into Wednesday?

Input much appreciated

 

[cmcadams]

Unless the slabs are donated, I would stick to just butts for the cook. I would say cook over the weekend and reheat. I like to leave the butts whole, reheat that day and pull when they are hot enough. I think they don't dry out as much that way.

If it's a mixed group, I'd say half a pound raw per person, maybe a bit more. Others will chime in with better numbers, most likely. I'd probably do about 40 lbs or so of butts. Then I'd wrap them cool them, then take them to the church that morning to put in the ovens at 200, if they have ovens.

 

[Arlin_MacRae]

Poised on the edge are we, Kurt?

Best of luck, bro. There's going to be a LOT of advice coming your way here in a minute. Matter of fact, I seem to remember this being discussed once or twice. Try a search or two.

Arlin

 

[offa1a]

They tell me they will reimburse for whatever I get(less my donation of course) Pulled pork would be easiest. I was just thinking about offering some variety. Will search boss, thanks for the input.

 

[HoDeDo]

I've found that trying to get enough ribs so everyone can have a bone or two at those types of functions tends to make the slabs price prohibitive with the church funds. You'll have $100 tied up in the bare slabs alone. I'd stick with pulled pork myself.... or even add a couple loins in that you can slice.... They usually go over well.

I usually cook over the weekend, pull, and immeadiately cry-o-vac the product - and store it in my "aging" fridge. ( it never gets opened.) Then boil the cryovac bags in a stock pot to get the meat up to temp to serve - tender and moist. Cut the bags, tray it out in the disposible Aluminum chafers, and put some reserved juice on for flavor. Sauces are on the serving table.

 

[bbqjoe]

I think I'd go with Andy's advice. I'm willing to bet most people would reach for the ribs first, leaving the pulled pork for those further back in line.

 

[Jorge]

I think I'd go with Andy's advice. I'm willing to bet most people would reach for the ribs first, leaving the pulled pork for those further back in line.

I've been to church potlucks like that. There is always a family or two that...lines up early for a reason:roll:

 

[Roo-B-Q'N]

Kurt, you serving anything else with pulled pork? If so you might want to go to about a 1/3 of a pound cooked for each or about 35-40 precooked. Also keep in mind that if you are not going to be serving the pork yourself you have no portion control and might want to bump that raw meat number up to closer to 50 to make sure those at the back of the line aren't scraping the bottom of the pan.

 

[BBQ_MAFIA]

I think the Advise from Andy is right on the money.

Are you doing sides?

I've found that trying to get enough ribs so everyone can have a bone or two at those types of functions tends to make the slabs price prohibitive with the church funds. You'll have $100 tied up in the bare slabs alone. I'd stick with pulled pork myself.... or even add a couple loins in that you can slice.... They usually go over well.

I usually cook over the weekend, pull, and immeadiately cry-o-vac the product - and store it in my "aging" fridge. ( it never gets opened.) Then boil the cryovac bags in a stock pot to get the meat up to temp to serve - tender and moist. Cut the bags, tray it out in the disposible Aluminum chafers, and put some reserved juice on for flavor. Sauces are on the serving table.

 

[HoDeDo]

If you don't have side ideas, I'm happy to share. There are some very simple ones that always go over well.... and if your church has a couple of big roasters (what church dosent?) they will be no brainers to boot. PM me if you need some ideas.

 

[FatDaddy]

toss in a couple of briskets for variety

 

[CarbonToe]

I usually cook over the weekend, pull, and immeadiately cry-o-vac the product.

Do you vacuum pack your meat whilst it's hot?

Kurt - You could always do some pulled/sliced chicken as an alternative to pork.

 

[HoDeDo]

Not usually while it is "right out of the cooker" hot, but I do bag it warm, and just throw it in the fridge vacuumed. For example... if I am pulling 6 butts, by the time the 6th one is prepped, the first one is cooled enough to bag and stick in the fridge. I tend to be anal about getting it down to proper refridgeration temps as quickly as possible. Some of Joe's Awesome food prep threads validate that for me )

It being a little warm when it goes into the vac packs does not affect the vac process or the bags at all.

 

[ModelMaker]

Andy, your just a veritable fountain of knowledge!! And a pretty decent guy to boot..
ModelMaker

 

[HoDeDo]

Andy, your just a veritable fountain of knowledge!! And a pretty decent guy to boot..
ModelMaker

Awww Schucks. I try.

 

[BBQchef33]

how about butts and a few turkeys. (or briskets).. Ran into a few incidents latley where some guests didnt eat pork and would have gone hungry if i didn't have some chicken made.

 

[wnkt]

Heck....if its going to be in November, throw in a turkey or two...make em think you'd be a good guy to supply a turkey for their Thanksgiving feast.

 

[offa1a]

Well I'm the official, November Dinner guy. I think I will add a few birds to the mix. Thanks for all the great input

 

[Solidkick]

ALLOW yourself plenty of time.....voice of experience here....the Bellys just did 50 butts last week to be handed out as samples at the Mizzou football game....26 butts in one load, 24 in the next....total prep/cook time for all 50 butts.......34 hours!

PS: I get real stupid without sleep for that long....

 

[HoDeDo]

AT the last Kookers Kare.... we cooked 68 butts in one load; in about 10 hours... Did I mention the cook got a little hot towards the end and we had a pretty stunning "flamin' kingfisher mod" goin? When they told us the last time to hurry up, the firebox got a nice orange color :shock: