Akio Stribling
TVWBB Member
So I get roped into feeding at the wife's company picnic. I've handled 70 mouths at the kids' birthday parties, so I figure I can handle 150. So I go to the local Asian/Latino grocer and stock up on the following:
4 12lb briskets
8 pork picnic shoulders
25 lbs chicken wings
6 racks of ribs
I overnight the shoulders Friday; about 18 hours, they're at 190 degrees so I pull. Then the ribs go on; done in 5. The briskets go on next and are done about 14 hours later. Finally, I pull the water pans, stoke the fires, and the wings are done in about an hour. Three days, 60lbs of Rancher, and a lot of apple and hickory later, they're cooling off on the kitchen counter. The only seasonings I used were fresh cracked pepper and sea salt. All three smokers were locked in at 225 the entire time.
I pull/chop the pork and douse with Carolina pepper vinegar. The ribs and wings were slopped in a bourbon sauce. Once everything was cooled down, they're put in aluminum tubs, foiled, and put in the backyard shed fridge.
The following Wednesday morning, I'm up at 4 am reheating everything in the oven at around 350 degrees. Several relays later, everything's done around 9. I slice the meat with an electric knife, and we're off to the picnic. Hotdogs and potato salad for those not into bbq, but about an hour and a half later, 220 people burned through everything (a few managing seconds and thirds). All that's left were two lonely little aluminum pans. Plenty of compliments all around; these folks are used to burgers and weenies so real q is a treat.
Here's a link with pics from my wife's blog.
Feeding 220 people at the wife's company picnic
Dunno if I want to be in charge of this meat riot next year, but it was fun while it lasted.
4 12lb briskets
8 pork picnic shoulders
25 lbs chicken wings
6 racks of ribs
I overnight the shoulders Friday; about 18 hours, they're at 190 degrees so I pull. Then the ribs go on; done in 5. The briskets go on next and are done about 14 hours later. Finally, I pull the water pans, stoke the fires, and the wings are done in about an hour. Three days, 60lbs of Rancher, and a lot of apple and hickory later, they're cooling off on the kitchen counter. The only seasonings I used were fresh cracked pepper and sea salt. All three smokers were locked in at 225 the entire time.
I pull/chop the pork and douse with Carolina pepper vinegar. The ribs and wings were slopped in a bourbon sauce. Once everything was cooled down, they're put in aluminum tubs, foiled, and put in the backyard shed fridge.
The following Wednesday morning, I'm up at 4 am reheating everything in the oven at around 350 degrees. Several relays later, everything's done around 9. I slice the meat with an electric knife, and we're off to the picnic. Hotdogs and potato salad for those not into bbq, but about an hour and a half later, 220 people burned through everything (a few managing seconds and thirds). All that's left were two lonely little aluminum pans. Plenty of compliments all around; these folks are used to burgers and weenies so real q is a treat.
Here's a link with pics from my wife's blog.
Feeding 220 people at the wife's company picnic
Dunno if I want to be in charge of this meat riot next year, but it was fun while it lasted.
