Monster Smoke!

[Roger P]

Well, I've started my monster smoke.

Look at all this meat... 8 butts, 2 packer briskets:

4 Butts: (There are 8 Total)

One packer brisket: (There are 2)

3 butts on the WSM above one packer. 2 Butts on top shelf of ProQ, 3 butts on middle of ProQ, packer on bottom shelf of ProQ. No water in either pan, just a foil pan inside the water pan to catch grease. Both smokers are running at 225, Kingsford, with a little RO mixed in, some unknown wood I had left over from Smokinlicious. I think it's Maple, cuz that's all I had left.

 

[Frank Sacco]

Roger,
looks like you have a bit of work this weekend. Do you mind having a guest?

 

[Bryan S]

Awsome Roger, good luck with your cook.

 

[chris comer]

Are you feeding an army or what?

 

[Roger P]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer:
Are you feeding an army or what? </div></BLOCKQUOTE>

Actually, this is my first "catering gig".

Only ~100. I'm also making beans and slaw, plus the hostess is having burgers, dogs, sausage, kabobs, steaks and chicken, which I'm cooking on 2 gassers.

 

[Chris Mills]

So how are things running?

 

[Roger P]

Briskets are wrapped and in the cooler. Butts are wrapped and finishing in the oven. The temps on the butts were all over the place, and I can't take chances on the food not being done in time, so I had to resort to an oven finish. I think I crammed too much meat on there (I had 2 racks w/ 3 butts each

so they may not have cooked as fast as usual). I'll take pics once I set everything up.

 

[michele p]

Good luck! Let us know how everything worked out!

 

[Roger P]

The event went very well. I used the host's grill, which caught on fire from grease / sludge build-up, just about as soon as I put the first burgers on. :shock: My other grill available was a 10-year-old Char-broil with rotted-out burners. Great. I ended up re-starting the larger grill, and only used 2 of the 5 burners. That seemed to go OK.

The briskets went just about right away. As of the time I left, there were still 4 foil-wrapped, un-pulled butts, and 2-3 half-pans of pulled pork. I'm thinking 8 butts was *way* overkill, however I quoted the amount of food based on the headcount she gave me (150). I'd be surprised if 60 people came through over the course of the day. Oh well, she'll have a ton of leftovers.

I do have pics of some of the finished product, which I'll post as soon as I have time to download them from the camera and upload to Flickr.

I handed out some cards, so hopefully I'll get some more business out of it. We'll see.