30 People...How Much Meat/Timing


 
M

Matt Dayton

New member
I have 30 people coming over for a barbecue on Saturday. I have a 22.5" WSM.

Here's what I'm thinking:

2 - 10 lbs. Bone-in Butts
8 Racks Baby Back Ribs
4 Racks St. Louis Ribs
8 Chicken breasts

Is that enough food?

I want dinner to be served at 7:00 PM. I'm going to get the charcoal (Minion Method) started at 7:00 AM, throwing the Butt on at 7:30. Does that sound right?

Also, when do I get the ribs going?
Should I start the butt earlier and keep it warm?
Is there a way to keep the ribs warm or should they be the food that is hot off the grill???

Sorry for all the questions. I've done each of these cooks individually and I've done baby backs below butts before, but this is my first huge cook.

Thanks for any responses!!
 
Overall, yes, but I'd re-work it. I'd do 12 backs OR 9 SL spares, not both. I'd either nix the breasts or I'd do 20-30 thighs.

I'd do the butts a few days in advance and reheat day of. Were I doing thighs I'd do 1 day in advance and reheat day of. Ribs I'd do same day. They can be done to come of for serving, or, if early, will reheat fine in the cooker or on a grill.

Welcome to the board.
 
That's a tight time schedule. I'd do the butt's a day or two earlier and reheat.

Now you only have to plan for the ribs on Saturday.
 
Yeah, the Saturday cookout makes it a challenge (since I have to work on Friday). The real estate on the smoker is the biggest challenge. I think I might wake up earlier and get the butts going (5:00 AM??)

Thanks for the tip on the St Louis or baby back but not both. That might have been a bit too ambitious.

The reason for the chicken breasts is that there are a couple of strange eaters attending (my brother's girlfriend will not eat pork, but will eat chicken, but not on the bone). The chicken breasts usually take about 40 minutes at the end of the cook. So, that is not a huge worry. I might do those earlier in the day.

Thanks for the feedback!!!
 
That won't likely be soon enough unless you high heat them.

As for the chicken, I'd still do thighs. Cook ahead of time on the bone, remove for reheating/service.

I'd do the butts overnight tonight or tomorrow, were it me.
 
I agree with Kevin (I know that goes without saying). If you really think you can't cook the butts prior to that day, I would do an overnight and start around midnight. Butts should be done around 4pm and can rest in a cooler until you are ready to pull. I also think thighs or legs are better, just pull the meat prior to serving.
As far as the amount of meat, I think you are right on for the number of people as far as pork.
I just did pulled pork and chicken legs for 120 people last Saturday. Started the butts at 9pm Friday (8 butts at roughly 8 pounds each) and pulled them at 11:30. Threw on the legs for a couple hours and served everything at 3:30.
 
I think the overnight might be the way I need to go for the butts. I will just have to manage expectations with my better half.

Can someone point me to a definitve overnight guide on here?

If I start a Midnight, how much tending is required between that and, say, 7:30 AM?
 
I don't care for the recipe but the procedure is fine and described here.

If you actually get 10-pounders I'd start at 6pm; if smaller, later mayber, but not later than 9.
 
Matt,

Just be aware that those ten pounders could take quite a while. I've had 7.5-8 lb butts take 16 hours. That was at a fairly consistent 225-230.
 
Just did my end of summer picnic last weekend with around 30 guests. The main attraction was two 8.5 lb butts (bone-in) that I put on at midnight Friday with my standard rub. Left them naked until 8 AM then foiled them until I pulled them off at 4 PM Saturday afternoon. Rest them for an hour then pull your pork to you hearts content! I served it @ 5:30. It turned out 17 lbs was just right, I had about three lbs leftover. I usually estimate about a half pound for each guest and it works out pretty well. Good luck and good Q!
 
Thanks, John. That eases my mind a bit.

Broke the news to the wife about the overnight cook last night. She's a bit dubious, but I'm certain she'll come around when she tastes the fruits of the labor. Let's hope.

Picking up the second butt and the ribs today at lunch from Peoria Packing (Chicago). Giddy up!!
 
Can also ask the butcher to cut those butts in half to yield 4 5 lb butts which will cut your cooking time down, yield more bark, and you won't need to fiddle with the over night cook.

Can also bump the heat up a little and/or wrap to help finish faster. I believe Myron Mixon of Jack's Old South uses high heat for butts in comps.

John
 
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