Advice needed- bbq of 25-30 this weekend!


 
S

Scott C M

TVWBB Member
Hi all, most of my cooks are in the range of 10 people, this one will be 25 people. I feel like I have a pretty good idea on what to cook, give me your thoughts on the below...and if anyone has anymore good apps please let me know as I'd like to have a few more if possible.

Smoked nuts, curried pecans and tabasco soaked peanuts (from smoke and spice)
Smoked mushroom dip
ABTs- 60
Srircha thighs - 2 dozen (would i be better off doing wings?)
Ribs - 9 racks total
Pork butt- approx 18 lbs pre cook weight (2 butts)
baked beans (doing Kerri's great recipe from here)
Cole Slaw
Watermelon
Chips

I feel like i am pork heavy and could do pulled beef or a brisket? Any thoughts would be very much appreciated!
 
Looks like you have a well planned menu. I think the most important aspect is timing all the food to be ready within a one hour or so period so everyone can enjoy everything at once. Should be an easy enjoyable cook! Hope to see some photos of the prep and cook with finished cook photos of everyone enjoying your well planned feast!
 
The obvious question is how much rack space do you have. I have an 18" WSM, and if I were doing what you plan I'd be making my butts the day before, my ribs that morning, and the ABTs and thighs right on time. But you haven't provided enough info. Scott's right - timing is everything, but unless we know what you're playing with it's impossible to help.

And there's no such thing as too much pork!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike):
The obvious question is how much rack space do you have. I have an 18" WSM, and if I were doing what you plan I'd be making my butts the day before, my ribs that morning, and the ABTs and thighs right on time. But you haven't provided enough info. Scott's right - timing is everything, but unless we know what you're playing with it's impossible to help.

And there's no such thing as too much pork! </div></BLOCKQUOTE>


Michael, I have two WSMs, a 22.5 and a 18.5 so i should have not problem with space, very good question.

I plan on the butts being done about 2-3 hours prior to needing them done and keeping them warm in a cooler. I will obviously try to time out the ribs and thighs.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob M:
Looks like you have a well planned menu. I think the most important aspect is timing all the food to be ready within a one hour or so period so everyone can enjoy everything at once. Should be an easy enjoyable cook! Hope to see some photos of the prep and cook with finished cook photos of everyone enjoying your well planned feast! </div></BLOCKQUOTE>

I will absolutely post numerous photos from start to finish. looking forward to Friday night so i can start cooking!
 
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