Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: VAis4BBQers on April 22, 2015, 12:20:56 PM
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Hello,
I was wondering if I could get some suggestions for a bbq for 15 guests?
I was thinking pulled pork, sausages, buffalo turds, and your regular sides (mac n cheese, baked beans...)
If I do pulled pork, how many lbs of butt would suffice?
Thanks for any ideas!
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Hey, VA....good to see you !!!!
This is a question that comes up pretty often & it kinda depends on several things....
What are the guests like, meaning teenage (big eaters) some small children? Older folks or adults who eat hearty?
Also a big part of it is "How much?" in terms of appetizers & the side items....a lot of sausages & ABT's, a bit less pork..........
I usually kinda go overboard on the apps & end up with main meat left over.....
Pulled is about 50% yield & between 1/4 & 1/3 lb. finished is plenty, but think a bit on your variables above...
One large (10#) will produce 15 1/3# portions, which is pretty good size.....
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Hey Buckie, thanks for the ideas. I was thinking an 8 pound butt. The 15 people are adult only, kids will be here but most likely will not all eat pork. Hot dogs mainly.
Will have:
Corn on cob
Baked beans
Mac n cheese
Chicken legs
Sausage
Pasta salad
We plan to have dinner between 5-6pm, if it were you, how early would you put the butt on? Assuming 225 ish temps.
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OK, that's a pretty good amount of other stuff......
My normal timing is like this:
Start coals & prep pork @ 11:00 PM.....run at nite, check into it at 7 or 8 AM....usually it's not too far from done & finishes around 9:30 ~10:30 AM, THEN, foil wrap, towel wrap, into a dry cooler until service at 2:30 ~3:30 PM....
It's boiling hot still, held this way 3 hours later.....
This would be 8, 9, 10# pieces, run at 260~275f.......at just that little bit higher temp, it gets done quite a bit faster with zero discernible taste / texture difference.....the pig can take it...... 8)
So, if you were to cook slightly higher temp, you could run less than an hour per pound......on at 7, off at 3, 1~2 hour rest, pull to serve at 6?
It way pays to build in some breathing room on these things......being done early & holding for a time is fine, having people wait around, tapping their foot, not so much......
That rest period on the big piece gives you ample breathing room to cook up the smaller pieces without worrying about if the pork's done, too !!!
A possibility that might help too, is to do the beans along with the pork, underneath part of the cook time....see here:
http://weberkettleclub.com/forums/bbq-food-pics/nothing-new-just-some-pork-beans/msg26001/#msg26001
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012027.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012047.jpg)
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Go with pepper stout beef! http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
There are some WKC posts too but I had a little trouble finding them.
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I'd do the butt so it's done early so it can rest some like Buckie says, then do sides. How many kettles do you have/ going to use?
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... THEN, foil wrap, towel wrap, into a dry cooler until service at 2:30 ~3:30 PM.... ...
I really need to start doing this. On the few Boston butts I've done, I pull it off when it seems ready, wait a little while and then pull it apart. It "works" but doesn't get the benefit of resting, which I understand is key. Does resting "juice it up" any?
And I want the pulling-part step to happen faster. I have both plastic and metal claws for this but they usually seem too large for anything much beyond the initial dig ... I wind up making small usable pieces (meat couple inches long) with kitchen forks.
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Resting equalizes the moisture thru the piece......some people don't so much like what a tight foil wrap does with bark, but I like it that way.....there's still some crunch to it & the stuff just basically falls apart after that kinda hold...........
Important to let it sit & cool just a little BEFORE wrapping up tight, as if it goes straight into wrap, it's still cooking....maybe 10 minutes or so, loose lets it stall & start to drop temp.......just enough time to noodle around with foil, shut down cooker, fiddle with sausages or whatever......
Love bear claws......dig, twist of the wrist, pull back & forth, dig, twist of the wrist, hold with one, twist with other, etc........90 seconds to 3 minutes & it's puled out to serveable, unless you want smaller chopped & sauced style.....
Pepper stout's another good one.....the 1st posting of that here is from Larry anyway, so that's a good link to use.....
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I plan to doing those drip beans next time I do a butt! Also, loving the idea of trying that Pepper Stout Beef!
The first time I smoked for a large group was a disaster. Not only did I not pad my time, I ran over by about an hour... meat was still not quite fall apart, but the flavor was good so I was mostly forgiven. I'm still in therapy.
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@1buckie I just got a pair of bear claws back in February for my birthday. I haven't gotten to use them yet so looking forward to it. So, I'm thinking I'll start at 11pm or so. I'll check a few times through the night just to make sure the temp of the grill is ok bc i'm paranoid like that. Then I'll foil and towel it and slap in a cooler.
@1911Ron I've got a performer and otg but I may be borrowing a WSM from a buddy down the street. I've smoked plenty on the kettles but never used a WSM. So, I'm kinda leery to use something I dont have experience with. Would you suggest I stay with my kettle or try out the WSM?
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@austin87 That pepper beef does look freakin awesome
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@1buckie I just got a pair of bear claws back in February for my birthday. I haven't gotten to use them yet so looking forward to it. So, I'm thinking I'll start at 11pm or so. I'll check a few times through the night just to make sure the temp of the grill is ok bc i'm paranoid like that. Then I'll foil and towel it and slap in a cooler.
@1911Ron I've got a performer and otg but I may be borrowing a WSM from a buddy down the street. I've smoked plenty on the kettles but never used a WSM. So, I'm kinda leery to use something I dont have experience with. Would you suggest I stay with my kettle or try out the WSM?
Or, there's this so as not to have it running at nite....
"So, if you were to cook slightly higher temp, you could run less than an hour per pound......on at 7, off at 3, 1~2 hour rest, pull to serve at 6?
It way pays to build in some breathing room on these things......"
Also possible to get up early, get it going & go back to sleep for a time.....just thinking options......
Like 6 or 7 hours is a pretty long holding......maybe sleep, start at 2 AM, sleep & wake up easy?
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I plan to doing those drip beans next time I do a butt! Also, loving the idea of trying that Pepper Stout Beef!
The first time I smoked for a large group was a disaster. Not only did I not pad my time, I ran over by about an hour... meat was still not quite fall apart, but the flavor was good so I was mostly forgiven. I'm still in therapy.
Yeah, you yourself can move faster & get more things finished, but past a certain point, you can only make the meat waddle along so fast....... :o
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@VAis4BBQers and @Grill_Jitsu the nice thing about the Pepper Stout Beef in my opinion is that the stall usually starts somewhere in the range of 160 degrees. By plopping it in a Dutch oven or covered foil pan with liquid, you move on to braising, which will eliminate the stall and can make the timing of the finished product quite a bit more predictable.
The other method to take the guesswork out is just to start early, as 1buckie says, and hold it wrapped in foil, towels, and placed in a cooler. It will hold for a pretty long time (easily 2-3 hours) without messing with the finished product too much.
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@1buckie so just to reassure myself, if I throw this 8lb bad boy on at 6am and keep the temp at 260-275 f I'll be good to go at 4ish? Or would I be better off starting around 2am and keeping temps around 225?
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@1buckie so just to reassure myself, if I throw this 8lb bad boy on at 6am and keep the temp at 260-275 f I'll be good to go at 4ish? Or would I be better off starting around 2am and keeping temps around 225?
Yeah, the early morning route might be best......start 5~6 & just go back to sleep for a bit if you want.......was just trying to set out various possible maps so you could pick what seems most comfortable to you.....everybody's different in terms of early / late risers, length of day, etc.
One thing that gets to me is getting too tired near the end of a cooking stretch & not being ready at serving time to ALSO enjoy the meal & the company.....all that's important too.....it has to be fun or else why would we do this stuff !!!!
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@1buckie thanks for the suggestions! I'll let you know how it goes. Maybe I'll include some pics of the finished product.
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Cool beans......I try to take a pic or 3 all along the way.....helps me remember what went well, how it set up, what to watch for, how much people enjoyed it, & the finished pieces for posterity !!!!
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@1buckie I just got a pair of bear claws back in February for my birthday. I haven't gotten to use them yet so looking forward to it. So, I'm thinking I'll start at 11pm or so. I'll check a few times through the night just to make sure the temp of the grill is ok bc i'm paranoid like that. Then I'll foil and towel it and slap in a cooler.
@1911Ron I've got a performer and otg but I may be borrowing a WSM from a buddy down the street. I've smoked plenty on the kettles but never used a WSM. So, I'm kinda leery to use something I dont have experience with. Would you suggest I stay with my kettle or try out the WSM?
I would stick to what you know and learn the WSM at a later date.
@1buckie so just to reassure myself, if I throw this 8lb bad boy on at 6am and keep the temp at 260-275 f I'll be good to go at 4ish? Or would I be better off starting around 2am and keeping temps around 225?
You should be ok at 275 or so, if you want you could start earlier if you wanted say 5?
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a butt isn't done by time as it is done by temp and should be cooked to 190 to 195 for pulled pork. I usually smoke for 10 to 12 hours at 225 until I hit that temp. so I would start early and when it hits that temp you can double foil wrap it and keep It hot in a cooler that I pour boiling water in prior to putting the foiled pork in. I also wrap a towel around it and it will stay hot for several hours.
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by the way pour the boiled water out before adding the butt.
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a butt isn't done by time as it is done by temp and should be cooked to 190 to 195 for pulled pork. I usually smoke for 10 to 12 hours at 225 until I hit that temp. so I would start early and when it hits that temp you can double foil wrap it and keep It hot in a cooler that I pour boiling water in prior to putting the foiled pork in. I also wrap a towel around it and it will stay hot for several hours.
I don't go by temp any more because every piece of meat is different, i will use an ice pick or a Thermapen to probe a butt or brisket and if it slides in real easy it's done. ;D
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So here's what I did... butt went on at 6am. Kept temps for the most part around 280. Pulled it at 3 when temps were 199. Foiled and toweled it, stuck in a cooler for 2 hours. It stayed plenty hot and pulled apart incredibly easy.
@1buckie Only pick I got was right before I pulled it. Everything went way too fast after that.
(http://i1116.photobucket.com/albums/k569/jrice_83/phone%20pics/B5621CD4-39E7-4B00-8861-890EE48DD635.jpg)
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VAis4BBQers that looks like perfection, and from your description of how easily it pulled apart I'm betting it was. Nicely done sir.
Don't know if eating at 5 vs 4 like you said earlier was planned or delayed but that extra hour in the cooler helped I suppose?
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Honestly I'm not sure if wrapping it did anything. It about broke in half when I was taking it off the grill. The only reason I wrapped it was to keep it hot until everything else was ready to go. Either way, wrapping or not, it would have been pretty good! Thanks!
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... It about broke in half when I was taking it off the grill. ...
LOL well I suppose that's OK too! I take mine to about that temp also but they never pull apart super easy, and the ones I've done aren't big, either, 7lbs or less.
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It was fun. Definitely looking fwd to doing it again. I might try injecting next time. The only thing I did to the meat was a little bit of rub.
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Honestly I'm not sure if wrapping it did anything. It about broke in half when I was taking it off the grill. The only reason I wrapped it was to keep it hot until everything else was ready to go. Either way, wrapping or not, it would have been pretty good! Thanks!
"stuck in a cooler for 2 hours. It stayed plenty hot and pulled apart incredibly easy. "
Looks great......personally, I think wrapping changes the whole deal.....for the better......and a certain amount of resting, wrapped......give it a short breather to stop the cooking or slow it considerably, then seal up.........
gives the piece a chance to level & absorb the moisture all thru evenly......
people "rest" turkeys from the oven, steaks, even done in a broiler or pan, roasts.....all kinds of recipes call for at least a short rest after cooking....why not this that you've put so much time into to get to come out well ....?
As far as it falling apart trying to move it....try a decent, thick, medium size towel, wrapped around, using a hand on either side......
I've done this for years, along with using a serrated bread knife for almost everything......
Thought I was just a daffy goofball.....until I saw that Aaron Franklin did both of those things religiously.....felt slightly vindicated...... 8) :o 8)
or if it's really coming apart, just roll it onto a piece of foil right on the grate........
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* Wrapping in foil, either loosely or tightly, sounds to me like extending the time the meat continues to "cook itself" away from the heat source.
* Tightly wrapped keeps more moisture in.
Is that a fair summary?
When I read that someone "foiled" the meat it's as if some or most of that is assumed but I seldom know which. For example some meats are foiled and then put BACK on the grill, which accelerates (keeps heat in) or decelerates (insulates from heat)?
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My guess would be it retains the moisture. But not too sure, I only did it to keep it hot for a few extra hours until all food was ready to go. I may try doing another this weekend. Not one so large though. Maybe 4#
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First one, tightly wrapped will "extend" the cooking time if done right after it comes off the cooker......
Loose tenting allows the cooking to slow at a slower rate so the whole piece cools more evenly, not just the outer edges....
Tight wrap contains the moisture, or confines it just to the piece....in other words, it's not letting the moisture evaporate off into the air (or "outer" space), but it's real good idea to let it sit open for 10~20 minutes to "stall" the cooking some, otherwise, yes, it will continue to cook until the temp drops below a certain level.....
To be more clear, when I say wrap, for me, it's almost always AFTER it's done & off pit.....wrap to rest.....two times I can think of in years where pork butt was wrapped on cooker.....a recent speed up to be done sooner (that will speed the cooking...it's why ribs can turn to mush if left too long in foil) & another where it came pretty much straight from the freezer...that was a pretty much finished cooked one that didn't get served & was frozen in foil.....
Add a bit of liquid, start heating, as it softens, more liquid, as it softens more, start to shread out with small amounts of liquid, just enough to keep the moisture up.....
Warming up.....
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/4%20Banger%20-%20Zukes/4Banger014.jpg)
Panned....
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/4%20Banger%20-%20Zukes/4Banger038.jpg)
Pulled out.....almost complete.....
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/4%20Banger%20-%20Zukes/4Banger048.jpg)
Always have some 'Turds on hand in case thing don't go as planned....
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/4%20Banger%20-%20Zukes/4Banger052.jpg)
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Wrapping the meat while on the grill it helps it past the stall or as Buckie says it helps speed it up. @addicted-to-smoke next time try using a probe, either an ice pick or a thermapen or the like, when it slides in real smooth it's done! each piece of meat will take different times even if they weigh the same, let it rest/ cool and it will pull real easy!