David Verba
TVWBB Fan
Heaps of respect to everyone who have helped with all the questions I've had over the past 9 months I've been frequenting (several times daily) this site. So much great information & advice!
So this is the first time I'm cooking for >35 people....
My BBQ is going to be an addition to the food, I'm usually the mix master for margaritas, mojitos, Caipirinha's, etc. The real stuff, not from mixes. That's usually my contribution...
This year I'm giving the greatest gift of all REAL BBQ.
The menu in addition to all the sides everyone is going to bring and your standard hamburgers and hot dogs.
6 Spare Ribs
3-4 Pork Butts
36 ABT's
I have two 18.5 WSM's...going to bring one to the party "site" and keep the other at home to do the butts.
I'm going to put the Pork Butts on about 9-10 pm the night before and wrap them in foil until it’s time to eat (4pm-ish)
Then I'm going to start the ribs at about 11-12 and cook around 300 using Kevin's advice from a previous THREAD...
What advice can you guys give? Like I said, never cooked for this many people...
I don't really want to use Regular K for the overnight cook, would like to use lump, but a little scared - I do have WGC & RO, what do you recommend I should do to avoid waking up in the middle of the night AND avoiding Regular K.
**Also, I imagine many folks are doing the memorial day cook off so any general advice use this thread for folks to read****
So this is the first time I'm cooking for >35 people....
My BBQ is going to be an addition to the food, I'm usually the mix master for margaritas, mojitos, Caipirinha's, etc. The real stuff, not from mixes. That's usually my contribution...
This year I'm giving the greatest gift of all REAL BBQ.
The menu in addition to all the sides everyone is going to bring and your standard hamburgers and hot dogs.
6 Spare Ribs
3-4 Pork Butts
36 ABT's
I have two 18.5 WSM's...going to bring one to the party "site" and keep the other at home to do the butts.
I'm going to put the Pork Butts on about 9-10 pm the night before and wrap them in foil until it’s time to eat (4pm-ish)
Then I'm going to start the ribs at about 11-12 and cook around 300 using Kevin's advice from a previous THREAD...
What advice can you guys give? Like I said, never cooked for this many people...
I don't really want to use Regular K for the overnight cook, would like to use lump, but a little scared - I do have WGC & RO, what do you recommend I should do to avoid waking up in the middle of the night AND avoiding Regular K.
**Also, I imagine many folks are doing the memorial day cook off so any general advice use this thread for folks to read****