Pulled Pork for 100 people.

MallardWacker · February 12, 2009, 08:29:05 AM

I know Chez would do his big Indy Q every year...he did a lot of of cooking before hand and used vacuum suck bags the and the day of do the boil in-pouch method.

To me if you want control the portion....DON'T let them make their own sandvich. We do that at our men's meeting each month. We serve the first round then let them do seconds.

By the way...a date, time and location would be nice.

car54 · February 13, 2009, 03:43:41 AM

I bought 93 lbs. of pork butt from Sam's for about $1.00 per pound. That is a lot of meat. I think I know what I'll be doing this week end. I put a timer on the Bradley so that it will be prewarmed when I get home from work.

Brad

car54 · February 13, 2009, 02:46:16 PM

Here is a picture of the 10 butts.

click to enlarge.

I have 42 lbs. in the smoker now.

Brad

car54 · February 16, 2009, 03:48:25 AM

I finished it all at 4:30 PM on Sunday. It was a great amount of work and I was up at some very odd hours.

I started with 93 lbs and I finished with 41 lbs or 44 percent.

Brad

Habanero Smoker · February 16, 2009, 02:22:48 PM

Wow! That is a lot of work. Also a lot of loss. I generally have around 60% left, but I only take my butts to 175°F, so that may be why I have less loss.

Caneyscud · February 17, 2009, 01:07:24 PM

How did the "do" turn out? The curious want to know? Had to cook for 100 this past weekend also, but somebody else wanted to do the briskets so I let him. Saved me from having to tow my smoker to Ocean Springs. Besides, he was trained in God's Barbecue Country - Central Texas!

Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'

car54 · February 18, 2009, 02:10:40 PM

Caneyscud,
The bbq will be served this coming Saturday. here is a picture of it before I vacuum bagged it.

C.T.E.

Brad

Habanero Smoker · February 18, 2009, 02:27:10 PM

That's a lot of hard work, but I know those eating it will greatly appreciate it.

FLBentRider · February 21, 2009, 03:34:31 AM

Brad,

That is a nice looking spead o' pig you have there!

car54 · February 22, 2009, 12:53:40 PM

The bbq was served yesterday. It went great with many compliments. There are leftovers of which I will take to work.

Brad

Tenpoint5 · February 23, 2009, 09:54:42 AM

Well done there Brad. Now the gig is up on what that smoke rolling out of your garage is all about.

La Quinta · February 23, 2009, 07:53:09 PM

WOW Brad...amazing...I have never had the opportunity to be able to smoke for 100 people...(frankly, I'm not sure I'd be confidant enough to)!!! Glad your results were complimented, as they should be, and your effort as well!!!

Well done!!! :)

iceman · February 24, 2009, 02:45:24 PM

Good job Brad!!! Welcome to the super size scale of BBQ. :D ;)