Different take on the "I'm cooking for a crowd" question...


 
Myk McCormick

Myk McCormick

TVWBB Member
I saw some great suggestions and ideas regarding Q'in for large crowds on the WSM. I've recently picked up a 22 WSM and have been enjoying everything it touches, but my wife has given me a test that I would like to run by this community.

Hosting my daughters graduation party and the wife wants to have it in the middle of the afternoon (between lunch and dinner) so as not to require a feeding a full course meal to the guests. Me, wanting to use my new whale of a smoker, took upon the challenge of putting together a menu of horderves for about 40+adults (+20 kids).

Obviously, I'd love to use my WSM for 100% of this as I'm sure she's plenty big enough. But being a newby, I'm having a hard time coming up with a 100%WSM menu.

So far....
- Smoked wings
- ABT's
- (debating on pulled pork, but the wife calls that "dinner food")

:wsm:
 
You can't go wrong with wings and ABTs. One thing I've done in the past that could be a snack was de-bone a boston butt and cut it up into chunks. I slathered them up with mustard and rub and smoked them for 5 hours to 195-200 internal temp. They were delicious little chunks of bbq with plenty of bark.
 
pulled pork, Hawaiian rolls, cole slaw. now you got some pork sliders. hit as an appetizer at any party trust me. also very easy to do
 
Seems the wifes request of not doing pulled pork may not go as she hopes (lol).

Intrigued by Steven's suggestion though. When you say chunks, you're cutting this up raw? In small chunks? Considering you're smoking for 5 hours, I'm assuming not that small of chunks.....?
 
ribs are good finger food too, but obviously more expensive than pulled pork. I recently had a Kentucky derby party which started around noon. I made smoked salmon (chris' recipe) with bagels and cream cheese (bought those obviously). very easy to do. after the salmon was done (took a little over an hour) I threw on some abts (the abts I stuffed and wrapped the night before). it was enjoyed by all and ended up being very minimal effort by me to feed quite a few people.
 
Myk, yes, I cut them up raw. The butt was about 4 pounds. I cut it into 9 chunks. I see no reason you couldn't do smaller chunks if you wanted. Here mine are just before I removed them from the smoker:
 
Put some pulled pork in the little cup style tortilla chips, top with some BBQ sauce and shredded cheese (scallions too if you want) Build them on a baking sheet and put in a hot oven for a few minutes until the cheese melts.

Kev
 
Matt H.,
I might have to keep that one for myself. That much salmon is probably more than I'm wanting to spend...

Matt R.,
Smoked Stuffed Mushrooms are most definitely something to add to the list! Thanks for that one!

Steven,
Thanks for the clarity! Initially I thought the smaller chunks would dry out a bit, but it seems like you've proved otherwise.

McCarthy,
Ooo, I like that one too! Maybe instead of the oven, on the WSM. Give the cheese and the chips a kick of smoke?

This is all coming together quite nicely!
 
Myk McCormick said:
Matt H.,
I might have to keep that one for myself. That much salmon is probably more than I'm wanting to spend...
Click to expand...

understood and I agree, but fyi if you are going to have it out as an appetizer intended to be put on crackers or bread you don't need to buy much. I bought two 3 pound filets from Costco and it fed around 40 people. Still a lot more expensive than pork butt though!
 
Last edited:
If I were to do smaller chunks, I would put them in an aluminum pan. Let them get plenty of smoke, possibly cover them for a bit, apply sauce at the end. Kinda like a pork burnt end if you will.
 
You must log in or register to reply here.

 

Back
Top