Stacy Hudson
TVWBB Member
I have been cooking for my family and friends gatherings for some time now. My largest group that I have planned for is about 40 with pulled pork and sides. A mix of age and gender ranges. Church was asked me to cook for their summer kickoff, and while I am happy for the chance to fire up for others, I am intimidated. I am confident in the rub and sauce I provide. I just need quantities and planning on how to make this work on a WSM 18". Planning on chilling and storing pulled and ready pork in hotel pans for reheating the day of, just trying to plan amounts and times to commit for a larger cook. Church is buying the protein, so I don't want to be wasteful. They will be buying double packs from Costco, so no waste from injection. It will be served on buns. I appreciate the help. This is more pressure than making a family member happy, this is me on a plate and I don't want people lacking...nor
Do I want to be wasteful with others funds. Thanks in advance.
Do I want to be wasteful with others funds. Thanks in advance.