SO I'm in no way shape or form an expert smoker BUT my future father in law and the rest of his family absolutely loves the work I do. So much he went to the the people at his company who handles company functions and recommended me to do some food for their mid summer luncheon. Needless to say I have been mulling over whether or not I want this to be a career choice doing this full time and regardless how I go I need some straight up advice on how to handle this. I am cooking butts for 60-70 people for a fortune 500 company. Lunch is going to last 2-3 hours and people can come back for seconds throughout the day. How many butts for this many people is my question. I;m thinking at least 4. I'm going to supply some home made vinegar mopping sauce and bbq sauce as well and possibly that banging creole corn that I read about a few days ago.
Any help would be awesome. I don't wanna mess this up.
John
I always aim high, and start with 1 pound raw per person. You might have lots left over, but that is better than the alternative. :o
So, at least 6-7 decent sized (8-10 lb) butts.
I would do them well in advance. 2 loads of 3-ish butts each. Pull and vacuum seal in 3-4 pound quantities, so you can reheat the day of the luncheon in a roaster full of water. When it is time to serve, cut the bags open and serve in a chafing pan or something like that. (or back in the roaster after you dump the water out) You can leave a bag or 2 sealed and cut it open if necessary. Otherwise just refreeze it if you like.
My 2 cents. :D
Yeah what he said. You definitely don't want to run out if you're considering a career....seems like they gave you great opportunity to get your name out there. I would do a good bit extra.
Adam
So are you saying seal and freeze until needed or refrigerate?
This is the issue, I DO NOT WANT TO RUN OUT, I want to have left overs if necessary, plus it will look great for my future father in law! 8)
Squirts got you on point, you can figure 3 good sandwiches per pound, what kind of sides do you have in mind?
you can find some really good information on our recipe site as far as sides go.
and there will be more along with more help.
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes
Depends on how far in advance you're making them. I sauce mine before sealing and the next two days it keeps getting a better taste to me. Plus the flavor from the bark gets in the rest of the meat. If you freeze you won't get all of that goodness.
Adam
The date for this is July 25th. I am making 3 different sauces for this for on the side. This luncheon they have people bringing covered dishes as sides and such so the pork is the main dish. I just got off the phone with my mom and she makes a BANGING cole slaw (from what I'm told) I wouldn't know because I hate the stuff. As for extra on the side I am making the creole corn I think and that's it.
That's all I have for now. I was just asked about this yesterday.
John
There is a great barbecue place up the road from in Deep Creek Lake MD...they do a smoked macaroni and cheese that's really good. Not too smoky, just a hint.
Adam
you said the cheese word.... YUCK!
Lol, most people like said word
Adam
John,
If you make them far enough in advance and vac seal as squirt mentioned you can freeze them if you need to.
take them out a day or two before the event and put them in the fridge to thaw.
some really good majic happens when they are thawing out :D its almost like it makes its own marinade.
then into a warmer the day of the event and away you go!
I also freeze mine when i make an 8lb butt for my family of 4 ;D. In my case I freeze in portions enough for us to eat a couple of times. Vac sealed. We place the bag in a pot of warm water and bring it up to temp slowly. Works great. Stays very moist and Im not adding anything else that would alter the flavor.
Thats just what I do. :)
Let's think through this a little further. Where will the luncheon be held? Will you have access to a kitchen facility? Do you have chafing dishes in which to keep everything warm if the event is going to last 2-3 hours and folks can back anytime they wish? Do you have appropriate serving pieces?
This is a much bigger project than just smoking up a bunch of butts, setting it out and cracking open a beer. You're doing this for a Fortune 500 Company and it just happens to be where your future father in law works.
All I'm saying is make certain you have everything you need for such an ambitious cook.
I hope I haven't offended you John.
Larry,
My brother you and I think alike. Basically the way this is going is this. I haven't heard whether or not this is outdoors or indoors. I really do not know any specifics yet as to what the set up is except I was asked t do the pork. As for the serving it's a buffet style and I have big warmer roasting pans to put the pork in. As for serving equipment I went to the local restaurant store today and picked up tongs and spoons and such for this as well to keep for myself. Other than that that's all the info I have.
You did not offend me at all. I follow much that you do and listen to you with an open mind!
John
Good advice above. First thing I'd do is plan it all out - make a checklist of everything you need to get and everything you need to do and transfer it all to a "reverse planning" calendar going backwards from the 25th. Pencil in the tasks you need to accomplish on each day (and what someone else has to do to support you). Some points (many already covered above) to consider:
As you already know, one pound raw pork butt will give you about 8-10 ounces of pulled. That makes 2-3 pretty good-sized sandwiches. Unless it's an all-male, really hungry crowd, very few people will want more than that and most won't eat that much so 70 pounds of butt will be more than enough without being too much.
Make them well ahead, pull, seal (with juices), and thaw a day or so ahead to reheat on game day.
Best way to reheat is slowly and be careful not to let it dry out. Might want to keep some leftover drippings (defatted) or apple juice available to add if needed.
Beg Mom make the slaw - it pretty much has to be made the morning of the event (or it will separate and/or get soggy) and that much slicing and mixing will be more than you want to deal with that day.
Make the sauces ahead also - aging a few days in the fridge always helps.
As KyNola says, make sure you have the stuff you need and a way to get all that stuff on site when you need it. This may include serving dishes and utensils as well as knowing who's providing plates & flatware, beverages and cups/glasses, paper goods, decorations, ice, etc. Even if you're not responsible for all those things, you should know who is and make sure they'll have the stuff you need where and when you need it there.
Slap your future FIL upside the head for volunteering you and then have a good time showing everyone how smart he was.
If you freeze it do not add the bbq sauce until after it is warmed.
If you are supplying the buns also.....make sure you place an order at your wholesale store for pick up no earlier than the day before the event, preferably the day of. Buns get stale quickly!
Buns! I'd look at some dinner roll/slider type things. (we call them 'Dollar Rolls' here) Maybe those King's Hawaiian sweet rolls if your budget allows.
Smaller buns equal not-so-much-meat-consumed-and-less-waste-if-they-can't-eat-it-all and they can come back for 2nds and 3rds and try different sauces..
Again, my 2 cents. ;)
Quote from: squirtthecat on July 13, 2012, 05:24:13 PM
Buns! I'd look at some dinner roll/slider type things. (we call them 'Dollar Rolls' here) Maybe those King's Hawaiian sweet rolls if your budget allows.
Smaller buns equal not-so-much-meat-consumed-and-less-waste-if-they-can't-eat-it-all and they can come back for 2nds and 3rds and try different sauces..
Again, my 2 cents. ;)
Your 2 cents are always worth at least a Buck!! ;D I just mentioned buns cause no one had. Even if you get the small ones you will need to figure how many and place an order for that many people.
Rather than making it ahead of time and freezing, which greatly compromises the taste of any food, make everything the day before and simply rewarm taking care not to dry it out. Make 1lb. per person, there is nothing worse than running out. I'm sure the left overs will not be wasted. That is when you can them and freeze them, or better yet, offer them to the guests to take home. Pulled pork is quite durable.
Quote from: rajzer on July 13, 2012, 07:01:33 PM
Rather than making it ahead of time and freezing, which greatly compromises the taste of any food, make everything the day before and simply rewarm taking care not to dry it out. Make 1lb. per person, there is nothing worse than running out. I'm sure the left overs will not be wasted. That is when you can them and freeze them, or better yet, offer them to the guests to take home. Pulled pork is quite durable.
Don't know what type of smoker he is using but 6-7 butts (70#) is going to have to start earlier than the day before.
Let me toss this in.
I have done 3 smokeout bbq's. True not nearly that many people as yours. When i usd my Bradleys in conjunction with my Traeger, UDS and MAK, I started smoking the butts, brisket 2 weeks b4 the date.
Yes you can make, vac seal and freeze without loosing any of the bbq and smoke taste. I have had smoked pulled pork vac sealed in freezer for 6 months and its good like i just made it
Take advise from some of the folks here that have been using their Bradleys and other smokers for years.
You dont want to rush and have some meat under prepared that could make someone ill?
Good luck and take pics
Consooger, You don't like cheese and you don't like cole slaw. I am worried about you buddy. Have you seen a doctor?
Next thing you know you will tell be you have an aversion to pie & ice cream! ;D ;D ;D
Just joshin ya! Everybody doesn't like something! I don't like..... what is it I don't like???? Can't remember....... :-\ :-\ :-\
BTW Congrats on the job. You can do it! ;)
Quote from: Consooger on July 13, 2012, 01:20:31 PMI am cooking butts for 60-70 people for a fortune 500 company. Lunch is going to last 2-3 hours and people can come back for seconds throughout the day. How many butts for this many people is my question.
I smoked some butts for a party a few weeks ago for my wife's co-workers. It was my first time for a large group and I didn't know how many to cook, especially whenever I asked my wife how many people would show up she said around 20-50 (quite a difference).
I ended up smoking 4 butts, 6-8 lbs each, and had maybe one pan left after it was all over. However, there were lots of other brats, hot dogs and burgers that someone else brought. If my pulled pork had been the only meat it probably would have been all gone. We estimated that around 35 people came and went throughout the day.
If you're going to be doing 6-7 butts you might consider some sort of rapid pork puller unless you want to spend a looooong time pulling all that. It used to take me 10-15 minutes per butt with my Bear Claws. Now I can pull 4 butts in about 5 minutes with my Roman Pork Puller. :) There's more than one version of this at a slightly lower price if you do a little Google searching.
So I got more info on this gig. Lunch starts around 11:30 and goes til 2:30. It is going to be outdoors. The only thing I am supplying is the pork and I am bringing a few gallons of home made bbq sauce I've done up and some home made cole slaw. I am going to have these heated up in big electric warming/roasting pans that way they will stay warm throughout the luncheon. They are supplying all other dishes and the rolls for the sandwiches. I am thinking or doing 6 butts. I am going to do 3 salt lick butts with molasses and 3 other butts with a more milder rub, thinking shigs in pitt or even Jan's Rub. I'm going to start smoking these mid week and have the other 3 done by next Wednesday. I just ordered a roman pork puller for this as well. I figured why the heck not.
This is all I have on this right now. More to come soon!
Thanks again for all the ideas and insight on this from everyone!
This place truly is great!
John
Quote from: 4given on July 14, 2012, 06:23:11 AM
Consooger, You don't like cheese and you don't like cole slaw. I am worried about you buddy. Have you seen a doctor?
Next thing you know you will tell be you have an aversion to pie & ice cream! ;D ;D ;D
Just joshin ya! Everybody doesn't like something! I don't like..... what is it I don't like???? Can't remember....... :-\ :-\ :-\
BTW Congrats on the job. You can do it! ;)
HAHAHAHHAH NOPE I do love ice cream and pie!!!!!!
Quote from: Hedlyna on July 13, 2012, 01:56:20 PM
Depends on how far in advance you're making them. I sauce mine before sealing and the next two days it keeps getting a better taste to me. Plus the flavor from the bark gets in the rest of the meat. If you freeze you won't get all of that goodness.
Adam
If your going to be soaking your pulled pork with sauce. There is no need to waste your time and energy smoking it in any type of cooker. Just make the pork in an oven. Your just going to hide/mask all the smoke flavoring that you worked so hard to get with sauce anyhow.
Make sure you have several bottles of apple juice and a shaker of your rub on hand with you. As the time passes the pork around the edges of your roaster will dry out from being heated. Pour some apple juice over the whole thing, then sprinkle some more rub over everything and mix it all together. By doing this you are adding back in the moisture lost in the heating process and you are adding more of your flavoring to the batch. A light sprinkle of the rub is all you need. Your nut rerubbing the butt. Also bring a 1/2 cup measuring cup, it makes a great scoop for making sandwiches all a uniform size. I am guessing you will be making the sandwiches and handing them to the people. Don't forget the disposable plastic gloves for serving, so the food police don't get you they will be watching.
Quote from: Tenpoint5 on July 15, 2012, 07:01:40 AMIf your going to be soaking your pulled pork with sauce. There is no need to waste your time and energy smoking it ...
True that.
Quote from: Ka Honu on July 15, 2012, 09:13:03 AM
Quote from: Tenpoint5 on July 15, 2012, 07:01:40 AMIf your going to be soaking your pulled pork with sauce. There is no need to waste your time and energy smoking it ...
True that.
Ditto dat!
no soaking with sauce, will be smoked and pulled and if they want sauce they will have plenty to chose from.
John
Quote from: KyNola on July 15, 2012, 09:27:24 AM
Quote from: Ka Honu on July 15, 2012, 09:13:03 AM
Quote from: Tenpoint5 on July 15, 2012, 07:01:40 AMIf your going to be soaking your pulled pork with sauce. There is no need to waste your time and energy smoking it ...
True that.
Ditto dat!
You got that right. I never ever mix sauce up with my butts. I will put some different sauces on the table or counter and if the eaters want to add it they can be my guest. ;D
Ditto on the sauce thang everyone is talking about. ;D
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It's coming along, I will post everything after all is done tomorrow. The poor smoker and oven have been going almost 3 straight days
Hang in there!!! it's almost over!!
dang I am worn out just reading this post. All great advice and I bet you "bang it" as you say. Most I have done is 4 butts totaling 30 lbs. Pulled by hand. that sucked!