Cooking for 60!

[crowderjd]

I teach AP US History here in Las Vegas.  One of the things I've done through the years regardless of where I'm at is throw a BBQ for my AP students the Sunday before the AP test.  Back when I lived in Warrenton, MO, this was a group of less than ten kids.  This year, I have 81 AP students.  61 RSVPd for the BBQ, and 56 showed up.  Once you add in my lovely family, I made dinner for 60 yesterday. 

The kiddos have been fascinated by my growing grill obsession this year, and this was a fun opportunity to show off some grills and skills...I think.

I started off on Saturday night, trimming and seasoning the pork shoulders.



Woke up at 3:45 yesterday morning, got the grills going (quietly...my neighbors must think I'm nuts) and got the pork out of the fridge.  I had the meat on the grills by 4:30AM.



(54 pounds!)

Used the mini WSM, the $50 14.5 WSM from Walmart, and the 26er for smoking.  Two butts in each. 





Used the snake on the 26er. 

As reported elsewhere, the mini WSM was troublesome again.  At 10am, I transferred it all over to my trusty performer with another snake.  It ran at about 300 all day, but I was OK with that, as the shoulders needed to get moving.



By the way, smoked it all with an applewood/pecan mix.

Then I prepared the appetizers...moinks and ABTs stuffed with my homemade breakfast sausage.



The real star of the day was the 26er.  Everyone said I'd love smoking on it, and it's true...it rocks.  I made a snake, not terribly well organized, dropped in those coals at about 4.  It stayed at 250-270 from 4:30 all the way until 2pm when it dropped to 220, and I checked and noticed the coals were nearly out.  Added a couple handfuls of coal, and away it went...this time usually between 270-290.  I LOVED smoking on the 26er.





Kids were scheduled to come at 5pm...pulled the meat off the WSM at 200 degrees at 4:30, and the 26er probe showed 198 degrees.  Put it in a cooler with a couple towels on top.  Pulled meat of the performer at 5pm.  It was at 195.  In the meantime, I pulled off the ABTs and Moinks which I glazed with BBQ sauce.



Here's the meat before I pulled it off the 26er:



Finally, the lovely wife I shredded it all around 5:30, and we were eating by 5:45.  Sadly, I didn't take any final pics!  I was exhausted and hungry.  But to get an idea of the crowd, here's a few pics.  The kids LOVED it.  Many took seconds.  I bought 84 buns, and we ran out so many took seconds. 





Served it with baked beans, chips, cole slaw, potato salad, watermelon, grapes, and strawberries.  The lovely wife made homemade chocolate chip cookies while we played a review game.  A few kids were vegetarian/kosher and I made a handful of black bean burgers and Hebrew National Hot dogs as well...When it was all said and done, I have one gallon sized bag 3/4 full with pulled pork left. 

It was a blast, but I don't plan on opening a BBQ joint any time soon! 



Well done team.

[RumBar]

Looks like an amazing day! Great job.


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[Jason]

Nicely done!

[myron]

They should be proud to have such a teacher!

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[VAis4BBQers]

That looks great. Great job. I'm planning a reunion cook this Sunday for about 40. Can't wait! And BTW, I saw the Warrenton and for a minute thought I knew you... but I'm in Warrenton, VA!

[Loonysup]

Those are some lucky students (and not because of the delicious meal they had).   Well done sir!!!


David

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[Jon R.]

Just when you start to lose faith in the world....along comes an outstanding person and someone I would be proud to have teaching my children.  You are a credit to your profession, your family and your fellow WEBER grilling enthusiasts!!! 

[Travis]

What a great story. Also some great looking grills. I love the kids Stl Browns hat. Funny, it's the first thing I noticed and then the Stl mini. Thanks for sharing brother and be proud.


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[crowderjd]

Ha!  That's me and my STL Browns hat!  Thanks everyone.  I'm beat today.

[Bbqmiller]

Well done and nice looking spread!

[Travis]

Damn that is funny! I thought you were one of the students!


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[Jon]

That is a great cook and and a great time. Good job with the pics.

That  26 is a beauty.

[Troy]

Dude THAT is freaking awesome!!!

The world needs more teachers like you.

[glrasmussen]

The world needs more teachers like you.

This^^^ Something I have learned serving a large crowd, small buns. Awesome cook, but you may have more competition for Webers

[crowderjd]

Thanks guys.  @glrasmussen I gave a P code smokey joe filled with candy away to the winning team for my review game.