Looking for some good advice...


 
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Rob B.

Rob B.

TVWBB Pro
I didn't get any action on this in the "Conversation" section, so I'll try it here. I appreciate any help you can offer! /infopop/emoticons/icon_smile.gif

June 6th - 8th I'm hosting a cigar/BBQ/beer/etc party at my house for about 40 people. I was going to do 3 briskets on my WSM (with an extra grate put in) when the guest list was down around 25-30 people. But now after seeing all of the good reviews of the chuck rolls, and my list climbing to 40, I think I'll switch to 2 of those instead. Seems like there's not as much shrinkage with these as compared to briskets, right? Thirty pounds of precooked chuck rolls should handle 40 for lunch?


Next question: I'll be cooking pork spare ribs for supper. I figure 1.5 people per rack = 27 to 30 racks. I have access to a big trailer pit, about 6'W x 8'L. It has lids, a smoke stack, and some vents. But no off-set fire box. I'm guessing the best way to cook the ribs is to put a bag or so of charcoal on one end, put a chimney of lit coals on it (a la Minion method) and smoke wood, lay the slabs out on the other end, close it up, aim for 240* and go. What do you think? I have *very little* experience Qing on big smokers, and would appreciate any tips. Thanks!
 
There are too many variables for anybody to give you an answer that is a sure fire solution. My best suggestion is spend the money to fire up that big pit once with one rack of ribs and learn how it cooks. While you have it fired up put some cheap $1 a roll biscuits at various spots to see what is even, cold and hot. You'll stand a lesser chance of ruining 30 racks with a little experience under your belt.
 
Rob,

I've told this story before, but it bears repeating considering what you're going to try and do. I tried cooking on a beautiful, monster Klose pit for the very first time as part of a contest team, and it couldn't have gone worse. I had no control over the temperature, and it probably would have been even worse if there weren't some very helpful Klose owners around to give me a crash course on temperature control.


Since your WSM space is going to be taken up by chuck rolls, I'd definitely take Konrad's suggestion and do a test run on the other pit first. It should take a lot of the stress out of your day when it's time to cook for the party.

Good luck,

Rick
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by RobBq:
[qb]Thirty pounds of precooked chuck rolls should handle 40 for lunch?[/qb] <HR></BLOCKQUOTE>I should think so. Even if you had a 50% yield after shrinkage and trimming, you'd have 15 pounds of finished meat for 40 people. Figure 4-5 ounces of meat per sandwich or 6 ounces of sliced meat on a plate. 15 pounds will give you 40 6-ounce servings.

Good luck,
Chris
 
Thanks for the sound advice guys. I kind of already knew that in the back of my mind, but was hoping that maybe there were simple solutions to the situation. I'll see about getting the cooker a week or so early and doing a test run.

As usual, you guys are helpful!
 
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