Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Hogsy on July 25, 2013, 02:58:18 AM
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Golly and I have been asked to cook for a mates engagement party
After the success of our American style bbq cooking for our end of season football trip, roast chicken, pulled pork and brisket has been requested
Just thought I'd run it by the brains trust before ordering
We have 70 adults and 20 kids to cook for
Here's the quantities we've roughed out
.9 pound of meat per person x 90 people=81lbs
31 lbs of pork neck/shoulder
31 lbs of brisket
18 lbs of chickens
The chicken is mainly for the kids, hence the lower quantity
Hope those quantities make sense. I had to convert from kgs and I'm not use to working in lbs
Do those quantities sound right?
Is it too much or not enough meat?
Do I need to allow for more considering meat shrinkage when cooking low and slow?
We'd really appreciate any input
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Sweet! Good luck guys! Can't wait to see the pics. Have you decided which grills you will be using?
Ken
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We'll be using both WSM's possibly mini WSM's as well
The chooks on the roti's and I'll probably use a couple of my daisy wheel kettles if needed
Or maybe a 26er if all goes well on the weekend ;)
Thanks for organizing the rubs and brines for us too Ken
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Is that .9 lbs pre-cooked weight?
That would be in the ballpark, as it would work out to around 7 or 8 ounces per person finished weight. With a mix of kids and adults, sounds like you'll be OK.
Good luck with your gig!
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HarborMaster's pretty accurate it seems.....I figure a little lower yield, but not much, 60% on pork & it will depend a bit on how extensive the sides are..............
Over half a pound is a pretty big bunch when there's a least some kids involved
"Do I need to allow for more considering meat shrinkage when cooking low and slow?"
To a point, the higher the heat, the more shrinkage you get..........
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if you want to get all scientific & stuff....there's a Catering planner @ Smoke Ring.....
Sticky: BBQ Catering Planner!
http://www.thesmokering.com/forum/viewtopic.php?t=6531
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Wow sounds like lots of food depending on side and appetizers. I want to see pics of this!
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Thanks for all your input
Yeah the .9 lbs is the pre-cooked weight
Sounds like we'll be ok with these quantities
We're really looking forward to this big cook up
Hopefully we will get the timing right
The plan is to start cooking the pork and brisket the night before then we only have to transport it to the party and shred and carve it
The chickens will be cooked onsite as they will cooked at high heat
There will be plenty of photos to come
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By no means an expert here, But how long after cooking would you be transporting? And then how long after transport would you be preparing? Depending on the answers I would suggest shredding (and possibly slicing) before transporting (and reheating/warming).
Ken
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Hopefully take meat of the BBQ's at 11am for a 1pm lunch
2hrs wrapped in foil and into the esky then shred and carve at venue which is only 10mins drive
I'd prefer to shred and carve just before serving that way there's no preheating
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Yep, 2 hours will be fine (in the esky - I usually keep it there for 3). Good luck guys, I know you will kill it.
Ken
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So is it this coming weekend? I sent the GP up with Jase.
Ken
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Thanks ken for the rubs and brines
The party is in a couple of weeks
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Cool. Looking forward to seeing the pics.
Ken
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I'm cooking some pulled pork for the party this weekend and need some advice
I have 4 cuts of pork forequarter .
1x 10lbs
1x 11lbs
1x 13lbs
I'm hoping to put them on at the same time and take them off at the same time
I'll be using a WSM and a couple of kettles
I aim to cook them at 225-250f and take them off at about 200f internal
Am I best off cutting the 2 bigger pieces in half to get a more consistent cooking time?
I was planning a 12hr cook , will this be long enough?
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You could cut them in half
+++'s >> More bark, faster cook, by some
----'s >> Easier to possibly dry out on the smaller pieces
I run these @ 260 ~ 275f and they don't seem to suffer at all....if you want an all at once ending, add the next smaller one in just a tad later, stagger by 45min. / pound.....or run higher heats in different cookers.......
It's easier for me to pull them off & wrap at different times if they get done a bit apart, but your list of other things to do may be different than mine..... 8)
At the slightly higher heats mentioned above, 12 hrs will work, if you go @ lower heat, allow 1:00/ pound, or even a little more....this would be if left whole.......
If you cut they'll go @ faster / pound.....don't know how much, that's harder to estimate.....are they bone in?
That's harder to cut....
Does this make sense, or do I need more coffee?
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You could cut them in half
+++'s >> More bark, faster cook, by some
----'s >> Easier to possibly dry out on the smaller pieces
I run these @ 260 ~ 275f and they don't seem to suffer at all....if you want an all at once ending, add the next smaller one in just a tad later, stagger by 45min. / pound.....or run higher heats in different cookers.......
It's easier for me to pull them off & wrap at different times if they get done a bit apart, but your list of other things to do may be different than mine..... 8)
At the slightly higher heats mentioned above, 12 hrs will work, of you go @ lower heat, allow 1:00/ pound, or even a little more....this would be if left whole.......
If you cut they'll go @ faster / pound.....don't know how much, that's harder to estimate.....are they bone in?
That's harder to cut....
Does this make sense, or do I need more coffee?
I agree with the comment about possible drying with smaller pieces. I would start them all at the same time and put the smaller ones on top. If they finish earlier you can pull them off the cooker and wrap them and hold until all are ready to pull/chop. I like to keep the cooker closed up once I put the meat on.
Quantities sound about right. I will be preparing pulled pork for 25 this weekend and plan to start with about 20 lb of bone in butts. Other considerations: If there are good sides, less meat will be required. IMO folks will appreciate the food more if there is a little less rather then lots of extra.
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Game on
Sorry for the shitty photo. Kettles are up to temp I've had a 6 pack............
Giddy Up
(http://i1165.photobucket.com/albums/q585/joelhogston/D0B71B3C-0384-438B-B990-CFAD24AF0F79-5184-000006D909AACD60_zpse19d90b3.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/223F90F4-AB75-4B88-9534-F835FB9B4A68-5769-000007621A806E08_zps6da07a8b.jpg)
Party on!!!
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My part is on
14 kg of brisket in 3 full briskets
Happy bday hogsy
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Nice job gents! Can't wait to see the finished product!
"my kettle is more powerful it will do almost anything."
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I'm feelin fruity! Keep them pictures comi'n!
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Well done so far!! Can't wait to se how it finishes!
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I woke up this morning to the kettle and WSM both still sitting at 265f and the meat at 199f... Woohoo!!!
(http://i1165.photobucket.com/albums/q585/joelhogston/C751B8F9-44EF-45A6-9DB8-3A2DF29B7C7B-6147-000007EEFFB29B72_zps20ba11f3.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/17F0E309-EC34-4136-BD9E-171D1606ADC7-6147-000007EEF7689476_zps647f457a.jpg)
There's a few hours to go til lunch so I'm going to drop the BBQ temp down to 200f
And let the sit for a while before letting them rest
Got any pics of the brisket Golly?
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Those butts will hold and stay hot wrapped in tinfoil and sitting in a cooler for several hours. Then you just pull them out as needed and shred them up. Just my two cents to try and save you a little time. :)
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(http://i801.photobucket.com/albums/yy294/xygswagon/A0E7D808-04CF-424D-A8DE-D095698E9900-164-0000007F13B336A8_zpsdf94bd8f.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/FF7831A8-A07F-4455-AEB3-A51641F35C8B-164-0000007F42864DAE_zps837e7a79.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/7751427C-91B3-433C-8E41-E979AC8B1DCE-164-0000007F6FADD1C9_zps9ba0fd34.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/2DDCC13B-6EF9-4FF9-A593-97EF230F9741-164-0000007FA78C1F05_zpsa7912aea.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/06B62059-90E5-43CC-BC4E-C01F523A2E61-164-0000007FFF4FED23_zps3c8373ab.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/FBE6C871-9115-40F6-A8D7-F586D38DEE8F-164-0000008049658B06_zps64c409dd.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/59D94713-4CCF-4765-BD15-78F189EB9493-164-00000080A8FC7C59_zps9b4eef73.jpg)
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Those look AWESOME, fellas!!
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Looking great. Hit it out of the park!
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Fantastic!!!!!!!! :o
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Looking good!
"my kettle is more powerful it will do almost anything."
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Well everything went to plan , food served on time and plenty of it.
Lessons for next time-
Don't stress about finishing time, its done when its done
Allow more brisket than pork, the brisket seems to shrink more than the pork and you lose a bit when carving
Thanks for all the support and advice
Here's some more pics
(http://i1165.photobucket.com/albums/q585/joelhogston/8A98C3F8-1E91-4B37-AA4A-B9D5DCA9D4C6-7539-00000927D02EA3A6_zps4db18e96.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/014B7B77-65A4-47CC-8F14-2F854FBE4B9D-7539-00000927F6B27F8A_zps5d4d2db6.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/6A3FCCBF-E86F-4400-9283-70BB1AA85E65-7539-0000092801EEA612_zps3b441207.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/B7E9D822-5FEF-4DC6-892E-4CB5F44DB39E-7539-000009280F1A9A3B_zps84e5b4b0.jpg)
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Looks FANTASTIC lads! So what are we cooking for our WKC Aussie Chapter meetup? ;-)
Ken
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Very Nice!! I bet their were some happy punters there!
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Excellent work! Thanks for posting. What were the sides you served up?
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Wow. Most excellent. Thanks for sharing!
How did your overall per person planning go for meat
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Very Nice!! I bet their were some happy punters there!
Yeah there was plenty of positive feedback which is always nice
Excellent work! Thanks for posting. What were the sides you served up?
Sides of tossed salads and potato bake... Mmmmm cheesy goodness!
Wow. Most excellent. Thanks for sharing!
How did your overall per person planning go for meat
Servings went well, chicken gone, brisket gone . There was a bit of pork left over, probably cooked a bit too much , but that's ok , my mate sent me a pic of what he did with the left overs
(http://i1165.photobucket.com/albums/q585/joelhogston/41C785C7-FD88-4789-BD7C-CD439EDB11A4-7539-0000096F8D09694D_zps73b6ce50.jpg)
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Awesome
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Fantastic job mates! That was a first class cook you guys did. :)
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Awesome job guys! You never cease to amaze and entertain me.
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Pulled Pork Pie!
Ken
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Looks FANTASTIC lads! So what are we cooking for our WKC Aussie Chapter meetup? ;-)
Ken
Not sure but suggestions are welcome
And hopefully we can fire up the RK ;)
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Great !!!
Glad it worked out just right.....good idea not to stress.....just get a little out ahead of yourself & all is fine............ 8)
And, it's clearly demontrated that a little leftover can be a really good thing !!!!
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Thanks for sharing, awesome looking cook!
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Excellent effort, fellas!! It's always worth it going that extra mile (1.6 kms). :o ;D ;)
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Outstanding work, guys! Sorry I'm late to this thread.
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(http://i801.photobucket.com/albums/yy294/xygswagon/8E39AA84-F4D7-4BAC-A631-BA937CC5103A-1284-00000125210E0C79_zps2e86937c.jpg)
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Professional! Bravo gents!
"my kettle is more powerful it will do almost anything."
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(http://i801.photobucket.com/albums/yy294/xygswagon/8E39AA84-F4D7-4BAC-A631-BA937CC5103A-1284-00000125210E0C79_zps2e86937c.jpg)
Is that ribs in there?
Or big, fat slices of brisket?
No previous mention of ribs....... ???
It all Looks Grand !!!!!
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Fantastic job!
Sent from my Samsung Galaxy Tab 2