Mike N
TVWBB Member
I'm having a big bbq at my house next week and have a bunch of questions. I was hoping that I could list some of them and get some advice. I've done a lot of research on this site, but still have some questions. For some, I'm repeating myself from other posts. No need to answer everything. I will take whatever nuggets I can get.
My plan is to have 30 to 40 people at my house next Sunday. The meat is 2 butts, 2 briskets, and 5 slabs baby backs. I have modified the WSM for 3 racks. The only rack at the store that would fit was a weber charcoal grate. The guests arrive at 2:00, so I figure on putting down the brisket and butts at 7:00 PM the night before. I will put the ribs down when I free up some real estate, or when I pull the meats.
Here are some of my questions?
1. Will the amount of meat (assuming lots of sides) suffice?
2. Will the cook times increase based on the amount of meat?
3. Assuming 15 hrs, I would take them off at 10:00 AM. Is 4 hours in foil and pre-heated cooler going to work?
4. Can I get by with a foil-lined pan? Lined pan with foil and extra piece streched across.
5. Other than possible rust, is there any problem (taste, health, otherwise) with using a charcoal rack?
6. My philosophy is, "simple food done right". So, I plan to use TexasBBQRub (regular for pork, brisketblend for brisket) and spray all meat with high quality applejuice (on the turns). Sound ok?
Bonus Question:
* I'll be keeping my Genesis filled with corn on the cob. The plan is to not soak them, only cut the end silk, and grill them on high heat until black all around (about 25 minutes each). Normally, I clean the corn, but I'm not going to be that ambitous. Can anyone vouche or move me off my corn plan?
Help is appreciated! I will probably have a bunch more questions before next week. Thanks for everyone's help. When this is over, I'll post my pictures.
-Mike
P.S. BTW, the only other things I'm making (besides meat and corn) is cornbread (Weber Art of the Grill), and a recipe I found that tastes a lot like Famous Dave's Drunkin' Apples. The guests will bring the rest.
My plan is to have 30 to 40 people at my house next Sunday. The meat is 2 butts, 2 briskets, and 5 slabs baby backs. I have modified the WSM for 3 racks. The only rack at the store that would fit was a weber charcoal grate. The guests arrive at 2:00, so I figure on putting down the brisket and butts at 7:00 PM the night before. I will put the ribs down when I free up some real estate, or when I pull the meats.
Here are some of my questions?
1. Will the amount of meat (assuming lots of sides) suffice?
2. Will the cook times increase based on the amount of meat?
3. Assuming 15 hrs, I would take them off at 10:00 AM. Is 4 hours in foil and pre-heated cooler going to work?
4. Can I get by with a foil-lined pan? Lined pan with foil and extra piece streched across.
5. Other than possible rust, is there any problem (taste, health, otherwise) with using a charcoal rack?
6. My philosophy is, "simple food done right". So, I plan to use TexasBBQRub (regular for pork, brisketblend for brisket) and spray all meat with high quality applejuice (on the turns). Sound ok?
Bonus Question:
* I'll be keeping my Genesis filled with corn on the cob. The plan is to not soak them, only cut the end silk, and grill them on high heat until black all around (about 25 minutes each). Normally, I clean the corn, but I'm not going to be that ambitous. Can anyone vouche or move me off my corn plan?
Help is appreciated! I will probably have a bunch more questions before next week. Thanks for everyone's help. When this is over, I'll post my pictures.
-Mike
P.S. BTW, the only other things I'm making (besides meat and corn) is cornbread (Weber Art of the Grill), and a recipe I found that tastes a lot like Famous Dave's Drunkin' Apples. The guests will bring the rest.
