Two questions for a graduation party this weekend


 
B

Brad in StL.

New member
I'm in charge of meat for little brother's graduation party. I'm preparing baby back ribs and the pulled chicken sandwiches from the recipe on this site. We're expecting 35 people (+/- 5). The plan is to cut the ribs (8 - 10 slabs) into 2 -3 bone sections as a side with the chicken being the main course. There should be plenty of sides. Any suggestions on how many pounds of chicken will be necessary? I was planning to cook the chicken a day early and then do the ribs on the day of the party. If I'm cooking the ribs on both levels of the WSM, is there going to be a problem with the dripping from the top grate hitting the ribs on the bottom? I know there won't be a sanitary issue. I serve my ribs without BBQ sauce, so I'm more concerned with appearance / taste. Any thoughts on this issue as well? Thanks so much!

-Brad
 
Hmmm. 2 pieces of chicken per person.

2 wings, 2 drums sticks, 2 thighs 2 breast or 8 pieces per chicken. At 2 pieces per person that's 70 pieces divide by 8 = 9 chickens.

As long as top and bottom meats are put on at the same time you should not have to worry about cross contamination. You should have no problems with appearance/taste.
 
For pulled chicken I go with all dark. For leq quarters you're looking at 35-43 lbs. I'd likely go with all thighs (less prep, easier to work with, better meat-to-bone ratio) and use 45 lbs to give me a decent cushion to the upside.
 
First off... WELCOME!

I would actually do the ribs a day before because they usually taste awesome 24 hours later. With the chicken, I would go with legs and thighs because its tastier and easier to serve than breasts. Try marinating them in some olive oil, fresh basil and garlic.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I'd likely go with all thighs (less prep, easier to work with, better meat-to-bone ratio) and use 45 lbs to give me a decent cushion to the upside. </div></BLOCKQUOTE>
Yep, def do all thighs. Maybe a few split breasts 8-10 for those who don't eat dark meat. I know several people that won't eat dark meat no matter what. I myself prefer white but I do do thighs once in a while. Legs I refuse to eat. HTH
 
Welcome to the site, neighbor! I agree with Ernest.....I would do the ribs the day before. They do seem to taste better after sitting for a while. Either way....good luck and have a great party!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry Pollard:
Planning on cooking ribs "day before", what's your best way to reheat them? </div></BLOCKQUOTE>

Cool, wrap in foil, refridgerate and then reheat in the foil either on a grill or in the oven, until the ribs are warmed through. Then you could unfoil and sauce quickly over direct heat on the grill or under the broiler in the oven.
 
Yes, Larry hit it on the head! I usually advise friends to reheat for 25 minutes at 250-275. Then let them sit for about 10 minutes before serving. I think you`ll enjoy the results. I made 6 racks yesterday for my 15 co-workers dinner last evening. Not one rib was left! Also had some sides, burgers and dogs. Everyone went home happy.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I'd likely go with all thighs (less prep, easier to work with, better meat-to-bone ratio) and use 45 lbs to give me a decent cushion to the upside. </div></BLOCKQUOTE>
Yep, def do all thighs. Maybe a few split breasts 8-10 for those who don't eat dark meat. I know several people that won't eat dark meat no matter what. I myself prefer white but I do do thighs once in a while. Legs I refuse to eat. HTH </div></BLOCKQUOTE>Pretty sure Kevin is talking about bone in skin on weight.

I dunno if I'd do a little white meat for those who won't eat dark. If it were a family gathering at my house there would be a fight over the white meat. If I didn't prepare it and didn't tell anyone that the fantastic sauced pulled chicken was dark meat everyone would eat it and say 'yum'.
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If I did serve white meat I'd feel bad if there wasn't enough for everyone.
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What I might do is 25lbs of boneless skinless thighs. They are a bit of work up front to remove cartiledge and dangly fat blobs. But after that all you have to do is cut them up once they are cooked. So you could cook them all, then cut up and mix in sauce as you go. 20lbs would probably be sufficent since there are lots of sides and it is being served in bread/buns.

You could brine/marinate/rub or go plain. Do that much perhaps in 2 batches @ three shallow round pans (three racks in WSM) per batch. I'm thinking try to run WSM @ 300º for an hour or two would be about right, stir them up twice or so during the cook. Go light on the smoke, save the drippings in the pans and see if you want to add some to your pulled chicken.

I'd start by cutting up half the product and making the sauced pulled chicken, then mix up some more as needed.

Edit: corrected spelling typo
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Pretty sure Kevin is talking about bone in skin on weight. </div></BLOCKQUOTE>I am. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I dunno if I'd do a little white meat for those who won't eat dark. If it were a family gathering at my house there would be a fight over the white meat. If I didn't prepare it and didn't tell anyone that the fantastic sauced pulled chicken was dark meant everyone would eat it and say 'yum'. </div></BLOCKQUOTE>That's been my experience.
 
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