Hey All,
So I'm planning on hosting a big lunch BBQ event this summer. I'm
expecting about 25 adults and about 12 kids of various ages. Probably
more now that I've posted here. ;D
As this will be my first "smoked food" event, I really need some tips and
tricks on how to prepare for the big day.
Here is what I've got on the menu, yes I have other things "non-smoked". ;-)
Smoked peanuts & pistachios (Mild/Hot)
Moinks (Sauced / non-sauced)
Brisket x 2
Pulled pork x 2
Pork ribs x 16 racks (guestimating)
Peanuts I can do well in advance and vac pack.
Moinks - I'm using pre-made balls. So I figure 20min oven/60min smoker/15min BBQ. I'm
thinking I can do these the night before and finish off/reheat on BBQ? Suggestions?
Brisket - I'm aiming for x2 7-10lb briskets. I've never done 2 at a time before. Does the timing get wonky?
Pulled Pork - I'm thinking again x2 7-10 shoulders.
Pork Ribs - I aiming to do these the day of the BBQ. I typically do the 3-2-1 method.
My biggest thing is timing. How would you pro's time this and pull it all together?
I have a BDS 6 rack.
Open to suggestions/tips/tricks on how to pull this off.
Lump, this recipe for pistacios is totally awesome.
from seemore. smoke and spice (no leangering heat)
http://forum.bradleysmoker.com/index.php?topic=20532.0
better order another bradley to help with all that meat ;D ;D ;D
I would probably do the pulled pork a day or two ahead, pull, bag then re-heat.
The briskets I would put in the night before.
Quote from: classicrockgriller on February 15, 2011, 05:06:53 PM
Lump, this recipe for pistacios is totally awesome.
from seemore. smoke and spice (no leangering heat)
http://forum.bradleysmoker.com/index.php?topic=20532.0
Thanks. I was the one who requested the recipe be posted in the thread. ;D
I think I will do the pork a day or two ahead as suggested. Then try to time it so my
briskets finish up around 6am of the BBQ. FTM from there. Then throw in the ribs to
be done around noon.
I've only done brisket / pork one at a time.
How will my cooking times be affected when doing two at a time?
Keep the suggestions coming.
Quote from: LumpyDVC on February 15, 2011, 07:15:29 PM
How will my cooking times be affected when doing two at a time?
It adds about 25% IMHO
Ditto on FLBR.
Good Plan except where the brisket gets done at 6:00 am. That's cutting it close unless you don't mind finishing it in the oven, should they go past 6:00 am.