Thom Tomlinson
TVWBB Member
I'm cooking for a party of 150 beer drinking, dart throwing, Q loving guys and gals next Saturday. I could use a little feedback on my plan. Its not that I think something to death, its just that a plan is a good thing to help overcome those last minute challenges.
The Menu:
Appetizers:
Baba ghanoush w/grilled crustini
Cedar plank salmon (15 lbs)
Sides:
Hickory Smoked Baked Beans
Potatoes (not my domain for this party, whew)
Main:
50 chickens
64 lbs of butt (8 at apx. 8 lbs each)
64 lbs brisket (8 at apx. 8 lbs each)
Dessert:
again not my domain for this gig.
The Tools (Toys I've selected or have for this event):
WSM of course
2x7 charcoal grill with crank up grate
3x5 gas pig cooker with rack for wood chunks
4 burner gas grill (not a Weber - the host bought it new a month ago at Lowes, I fear this will be a Chargrill)
Warmer (its a big commercial job at the restaurant where I will be cooking)
The Working Plan:
Thursday/Friday - Smoke the briskets in shifts on Thursday and Friday per Clay B's procedure on p.174 pg BBQ USA. I've tested this technique and it works dang good. I'll use the pig cooker on Saturday to bring the temp up before slicing.
Saturday - Cook the eggplant and salmon over chunk fuel on the 2x7. After finishing the appetizers I will cook the chicken on the 2x7 with apple and alder wood and chunk charcoal.
I'll use the gas grill and a smoke box to cook the baked beans.
The butts are driving me crazy. I do not want to cook overnight - the food will be served at 1PM. I've never cooked butts on one of these before and am unsure of the cook time. I could plan for a whole pig, but does anyone have any ideas on cook time for the butts on such a contraption?
If anyone has ideas that will help I'd love to hear them.
And before anyone says it, I know this is a ton of food for 150 people; but, this gang can pack it away!
The Menu:
Appetizers:
Baba ghanoush w/grilled crustini
Cedar plank salmon (15 lbs)
Sides:
Hickory Smoked Baked Beans
Potatoes (not my domain for this party, whew)
Main:
50 chickens
64 lbs of butt (8 at apx. 8 lbs each)
64 lbs brisket (8 at apx. 8 lbs each)
Dessert:
again not my domain for this gig.
The Tools (Toys I've selected or have for this event):
WSM of course
2x7 charcoal grill with crank up grate
3x5 gas pig cooker with rack for wood chunks
4 burner gas grill (not a Weber - the host bought it new a month ago at Lowes, I fear this will be a Chargrill)
Warmer (its a big commercial job at the restaurant where I will be cooking)
The Working Plan:
Thursday/Friday - Smoke the briskets in shifts on Thursday and Friday per Clay B's procedure on p.174 pg BBQ USA. I've tested this technique and it works dang good. I'll use the pig cooker on Saturday to bring the temp up before slicing.
Saturday - Cook the eggplant and salmon over chunk fuel on the 2x7. After finishing the appetizers I will cook the chicken on the 2x7 with apple and alder wood and chunk charcoal.
I'll use the gas grill and a smoke box to cook the baked beans.
The butts are driving me crazy. I do not want to cook overnight - the food will be served at 1PM. I've never cooked butts on one of these before and am unsure of the cook time. I could plan for a whole pig, but does anyone have any ideas on cook time for the butts on such a contraption?
If anyone has ideas that will help I'd love to hear them.
And before anyone says it, I know this is a ton of food for 150 people; but, this gang can pack it away!