FORGIVING BUTTS!!!


 
R

Randy P.

TVWBB Pro
I done butts a little different this past weekend and it did work out great. I had a catering deal for about 60 people and had to move to their location Saturday morn. Trying to figure out how to pull all this off was the hard part, here is how I accomplished it.

Put 4 butts on the WSM at 3;00 P.M. friday, total weight of 26 lbs. Smoked at 230 degrees until 11:00 P.M., internal temps were at 170. Pulled and wrapped in foil, let rest another hour to cool off. Put in fridge until Sat morn, loaded everything up drove 30 miles away and got setup. Started cooking again at 9:30 A.M. Left the butts wrapped up in the foil and put back on my big pull-behind to re-heat. Pulled off grille at 2:30 P.M. at 200 degrees put in a cooler wrapped up for a 5 P.M. dinner. Worked out great, meat was as good as usual, never knew it had been in the fridge overnight. Also done 12 slabs of ribs (6 went in rib racks on the WSM) and 10 beer can chickens. Fixed 2 Dutch ovens full of taters to go with it. For lunch I done hot wings and tried the Pig wings from the board here. That all went great as well and kept me nourished all afternoon along with the cold beer.

I did get alot of compliments and recipe requests so that made it all worth it. It was a very long day and got packed up and home by 10:00 P.M. But I enjoyed every minute of it. I even managed to get everything all done at the same time which I was worried about. This was my biggest catering deal I have done so far and I was very happy how it turned out. Since part of the group was my wife's family I donated my time but did get reimbursed for all other expenses involved.

Randy
J.R.'S Smokers
 
Randy,

I'm impressed; that was a good size crowd not to mention the added twist of travel. Did you cook the lunch for the whole group also or just yourself?

Paul
 
Paul, There was only about 6 -8 people for lunch and the rest showed up later. The pack of "pig wings" had maybe 15 or 20 peices and I done like a 20 pack of chicken wings. They were gone by mid-afternoon by myself and the early birds.

Randy
 
Randy, nice going on pulling off the catering gig. Was up your way this weekend. We were at Holenwald.
 
Randy,

Congrats. I was always a bit curious on the ole yank and reheat deal. Glad it worked out.

I got offered a paying catering job in oct. Only problem is it's not bbq. Still gonna do it.
 
Paul,
You were close. I am about 30 miles northeast of "hole in the wall" as we locals call it.

Craig, I would do it again in a heartbeat and matter of fact I am. Got a good freind of mine's family reunion. I am going to try and do the whole meal, several meats, several side dishes, cornbread in the ole trusty Dutch oven and a dessert or two. But donating my time again. Gotta work on that part. Good luck with yours and have fun.

Randy
 
Randy,

Impressive technique! I'm wondering how you managed to pull all that pork in time for dinner (if that's how you prepared it). I'm curious about your strategy because I'm throwing a party for about 30 people in a week (which I've never done before) and I am unsure about the time it can take to pull a large quantity of meat! I'd prefer to do it on the spot, than do it ahead of time.

Thanks,
Kyle
 
Kyle,

Yes I did pull the pork. It does take some planning ahead. I had my butts in the cooler wrapped up. Ribs were back on the grille sauced and needed about 30 minutes getting finished. Chickens were setting about 170 degrees on average. I got everything like I wanted it and pulled the butts out to cool a minute and went to work pulling pork while everything else finished up. I did move a little quicker than usual and pulled the best parts for serving right then, leaving lots of good meat in the pan. I did have runners taking finished food in for serving. I sent the first 2 pans of BBQ up, pulled a few chickens off and cut up, sent up 2 pans of chickens, pulled the ribs off and cut up into 2 ribs peices, sent that pan up and then started over again with the pork. I had 2 rounds of food going up to be served and that worked out great for us, after the first 20 - 25 people went thru the line I had new pans of fresh pulled meat on the counter for the last crowd of people. I was nervous all morning about getting it all done at the same time myself but it worked out great for me. The best part of the whole day was after I got everything pulled and in the house and everyone eating I finally got to sit down and rest a minute and enjoy a cold beer all by myself and realize that I actually pulled it off.

Good luck with yours and just plan ahead to get your timimg all figured out. You can do it.

Randy
 
Yes I had my recipe of a sweet sauce that was on the side for the pork. I did add it to the ribs to get a good glaze on them but all the rest I had 2 bottles on the side. I did have several compliments on the sauce and a few requests to make them some more to take home with them, which I am going to do.

Randy
 
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