Largest smoke yet. Advice/Q View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jetsknicks1

Smoking Fanatic
Original poster
Nov 23, 2011
493
132
Ocala, Fl.
On September 10th I'm doing my biggest smoke yet, I apologize for the early thread but I'm feeling OCD about my prep :-). The quick back story... Last year Mrs. JK & I went to Ireland and spent some of our trip with some friends, well now they're coming here and it's time to repay the hospitality. While we were there we were really surprised to find out the Irish really don't BBQ, our friends don't even own a grill so we're going to break them in in a big way.
I'm looking to feed around 50 people and the menu is shaping up to be wings, fatties, a double smoked ham and a 10# pork loin, all done on my little propane smoker.
I'm looking to cut the loin down to probably 3 pieces. Brine or no brine? Stuff or not? I've never filleted out a loin to stuff it. I'm also thinking of smoking the wings the day before and tossing them on the grill to heat em up and crisp the skin. Any special storage instructions they come out right?

I'll of cours be updating as we get closer but I really want to make sure I'm prepping correctly so any advice/suggestions are more than welcome.
 
Oh, I'm stressing baby! Lol. The last thing I want is 40-50 folks at the house and Q coming out that's not up to par. Thanks for the link Al, that looks great. Since I'm going to cut it into thirds, I want to try a couple different recipes and that will definitely be one of them.
 
Decided to do a test run on a chicken fattie. We're going to be making a lot of pork at the party so I wanted to add another poultry and since I've never done a chicken fattie, I figured why not?
Starting simple, 2 breasts pounded out and seasoned with some Tony's, ham, Swiss and rolled in the bacon weave.
Be back later when it hits the smoke :grilling_smilie:
 
Your plan for the wings sounds spot on. Just let them cool a bit before you put them in the icebox. They will crisp right back up the next day. Not to add to your menu, but have you considered a Butt... for the true Southern BBQ experience?
 
Sounds delicious, i can feel the pressure for you! thats a lot on your shoulders!

With the wings, id let them cool a bit before putting them in the fridge, or put them onto a cooling rack over a tray, then put them in the fridge to cool like that. If you wrap them up and put them right into the fridge they will get soggier than they can come back from. Once they have cooled down, either vacuum seal them (if you have one) or get them really well sealed in a bag for storage, so they don't loose any internal moisture or flavor. 

Cooking the wings the first day, and then heating them the next day is actually the best way to get really crispy skin on wings when you aren't frying them. It helps get rig of the initial posture left in the skin, so it can crisp up after the cooling. 

I also like Farmer Chads idea of adding a pork butt, but for me i always do a pork butt for big things because you can almost always count on it turning out well, and most people like it. Its sort of the failsafe of BBQ for me.
 
Your plan for the wings sounds spot on. Just let them cool a bit before you put them in the icebox. They will crisp right back up the next day. Not to add to your menu, but have you considered a Butt... for the true Southern BBQ experience?


Sounds delicious, i can feel the pressure for you! thats a lot on your shoulders!

With the wings, id let them cool a bit before putting them in the fridge, or put them onto a cooling rack over a tray, then put them in the fridge to cool like that. If you wrap them up and put them right into the fridge they will get soggier than they can come back from. Once they have cooled down, either vacuum seal them (if you have one) or get them really well sealed in a bag for storage, so they don't loose any internal moisture or flavor. 
Cooking the wings the first day, and then heating them the next day is actually the best way to get really crispy skin on wings when you aren't frying them. It helps get rig of the initial posture left in the skin, so it can crisp up after the cooling. 
I also like Farmer Chads idea of adding a pork butt, but for me i always do a pork butt for big things because you can almost always count on it turning out well, and most people like it. Its sort of the failsafe of BBQ for me.
Thanks guys. Mrs. JK and I were at the grocery last night and I found a double pack of butts, a little over 8# combined and picked those up. Thumbs Up
 
I don't know how I missed this but it looks like you nailed it! Mouth is watering.

icon14.gif
 
The menu is set, I think. Let me know what you think.

9# of pork loin. I'm going to cut it into 1/3's and do them a couple different ways.
2 butts equaling 8#. Gonna do one with a basic rub and one Asian style.
13# of chicken wings. Going to marinate them in butter milk & hot sauce at least 24 hours and Mrs. JK will make sauces on the side.
2- chicken fatties with probably hams, Swiss & spinach, in a bacon weave
2- Italian fatties with pepperoni, salami, arugula, provolone, wrapped in prosciutto.

Sides:
Homemade collards
Pasta salad
Cream corn
Baked beans
Potato salad

I'm figuring on feeding about 50 folks, does this seem like enough? Any ideas, suggestions from those who've fed this many people before? Thanks in advance. Thumbs Up
 


Smoked a small pork loin filet last night, just trying to keep in practice for the party :-). Only 1.5#, pre marinated from th store. Took about 90 minutes and came out really tender and juicy. The loins I'm doing for the party will all be about double the size, does that mean the cooking time will also be double? Thanks.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky