Mostly make-ahead BBQ - Advice on prep and sides?


 
G

GreggP

TVWBB Fan
I've got around 30 people coming for my kid's first birthday party. This means two things:

1. Rather than being antisocial (like usual) and cooking during the party, I am expected to participate as a host and father. Lame.
2. I have an excuse to make a tremendous amount of food.

Since I can't cook all day, I was planning on making as much of this meal ahead of time as possible.

Automatically, my mind went to pork butt - That's an easy one as it reheats well (don't get me started about the bark). Thinking about 16lbs raw..Is that enough?

I need a second meat. Think I could smoke chicken quarters and then reheat over direct heat to crisp up the skin? I'm open to other options than chicken, I just need a "leaner" second option.

Any suggestions on side dishes that reheat well?
 
You could do cold sides such as potato salad, coleslaw and deviled eggs. Scalloped potatoes reheat well. As for the chicken why not do roadside its always a winner when I do it for gatherings.
 
Could always try doctored up beans on the smoker and "reheat" in a crockpot the next day... I can vouch for roadside chicken... It is delicious...
 
A bonless porkloin is always a hit and can be served cold in thin slices. A steady rub..a lil smoke..Pull @ 140-145.
 
Been there a few times...pulled pork and sliced brisket heats up really well. I've done this for parties of 200, I freeze everything and then thaw out in the fridge like a week before the event. 10 trays of pork, 10 trays of brisket, and 10 trays of Dutch's beans. Start reheating in the morning of the party using sterno trays. PM me if you have any questions.
 
Thanks, everyone. In Upstate NY we call Roadside Chicken by its proper name, "Cornell Chicken." :)

What's the best way to reheat the chicken? I don't want to crisp the skin on the grill and have it ice cold inside.
 
16 pounds of raw pork will render about 8 pounds of cooked pulled pork. The average size of a serving (catering standard) is 4 oz or 4 servings to a pound. If the eaters have larger appetites (mostly grown men, football players, etc) you can expect 3 servings to a pound. Being that this is a kids party and you will be offering a second meat choice you should be good with 16 pounds raw.
I may be wrong but I dont think Roadside Chicken and Cornell Chicken are the same. Doesn't Cornell Chicken use egg in the marinade, simular to a mayonaise?
 
The roadside is actually different than Cornell, roadside has Worcester and sugar and Cornell is poultry seasoning and egg. I would reheat it indirect on my kettle for a bit and then give it a quick direct before taking off or in the oven at 350 for a bit.
 
I stand corrected regarding roadside vs. Cornell. The hope is to spend as little time cooking party day as possible (boo-hoo). Maybe I can reheat the chicken over sternos and crisp prior to serving.

Also - Those beans look SICK. I'm in...Just need something to smoke overhead.
 
Alright, I believe JimmyE already said this, but....Here we go anyway.

I'm smoking the pork Tuesday. I've got about 33lbs of untrimmed bone-in hunks of love. Plan on shredding it directly into steamer trays and refrigerating until Saturday. I will be doing the baked beans that BennyV suggested as they look insane, and I'll be outsourcing a couple of of other sides.

I've never used Sternos before...Is reheating as simple as putting the fridge temp pork into the steamer tray a few hours before serving? Will it dry out? If so, how would you suggest I keep it moist?
 
Can't help you out with the Sternos as I've never used them either. As for keeping it moist, I took/used Dwain's Caroling Red finishing sauce he's posted in the past with excellent results. I'll squirt a healthy amount on the pulled pork, toss to coat, and stick it in storage containers before they hit the fridge. Love it... It's also a great sauce.

Carolina Red Sauce
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Stir all ingredients in small bowl until sugar and salt dissolve.
 
I wouldn't plan on using sternos to reheat, it takes too long and you are at unsafe temps for too long. Sternos are great for holding food at temp, but reheat in the oven.
 
As long as you have the smoked meats and the beans, why not make some smoked meat chili? It will reheat well,
and is easy enough, and great flavor.
 
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