Cooking for teenagers

Discussion in 'General Discussion' started by link, Jan 22, 2015.

  1. link

    link Smoking Fanatic SMF Premier Member

    Hey guys,

    I am making pulled pork sandwiches for 35 teenagers (boys and girls) for dinner on Saturday. There will be a side, some fruit and a deserts as well. 

    Do you think 3 shoulders will be enough?
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    I always guesstimate about 1/4 pound per person for a sammich. Some will pile on more...some less. IMO, shoulders/picnics yield less PP than butts......HTH, Willie
     
  3. link

    link Smoking Fanatic SMF Premier Member

    Thanks Willie, That is pretty much what I was thinking. We will probably do the dishing out of the meat so some do not over do it.

    This is the first test of my new MES 30" so I hope it comes out well. I have only used it one other time for a small venison roast. 
     
  4. I figure a 50% loose due to cooking. Then 1/3rd LB per person. I normally have a little left which is good. If I get down to the bottom of the pan I know I should have made more.

    Happy smoken.

    David
     
  5. benflo

    benflo Newbie

    We eat a lot. Last time i smoked, 5 teenagers went through an 8 lb butt in about an hour with very little leftover. Lol.
    Ben
     
  6. Man that is a lot.

    Happy smoken.

    David
     
  7. bmaddox

    bmaddox Master of the Pit

    The loss during cooking is key. I made short ribs for 25 people and figured 1/2 pound a person but did not figure any loss. Fortunately I made them the day before so when I noticed it wasn't enough I ran to the store to buy more.

    When we cook butts for a large group we usually do way more than needed so we can freeze the leftovers for ourselves (and it ensures no shortages during the party). Running out of food with my family would cause a riot so I have learned to always over-prepare.
     
  8. link

    link Smoking Fanatic SMF Premier Member

    I am thinking I may will the rest of the smoker with some chicken quarters just to be safe.
     
  9. As a rule the boys will eat more than the girls, If they are like our teenage grandsons their like vacuum cleaners when it comes to BBQ

    Gary
     
  10. ibbones

    ibbones Meat Mopper

    Teens will suck up almost all food.  It doesn't even have to be that good, just volumes of it.

    I think if you are serving, it will go better.
     
  11. timberjet

    timberjet Master of the Pit

    That's my sister's kids right there. Those kids can put it away!
     
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Another trick is to us smaller buns, it limits how much they take in each sandwich. It helps just a bit too spread out the carnage.... lol.
     
  13. link

    link Smoking Fanatic SMF Premier Member

    Ok so here is stage 1:

    35lbs (four) of boneless pork shoulder rubbed down with Jeff's rub.

    This will be put into the new MES 30" when I get home tomorrow form work. I want to have it smoking by 6:30 (dinner is at 3:15 pm on Saturday).

     
  14. timberjet

    timberjet Master of the Pit

    Ok, how's it going? Pictures please? [​IMG]
     
  15. Like I said Vacuum cleaners   like timberjet said   pictures

    Gary
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Wish I had seen this sooner. My biggest pulled pork suggestion is to do it a day or two ahead of time. The pork actually does it well. It allows a chance to add some finishing sauce and it to marry with the meat. Plus it gives you that extra time for the oh shit factor. Weather, bad charcoal, the smoke smell. Whatever, then do some hor d'herves the day of the party, ABT's, pork shooter, even some ribs.... short easy guaranteed smokes.

    Sorry I am late and I wish you good luck.
     
  17. timberjet

    timberjet Master of the Pit

    Don't forget the mac and cheese and hotdogs. They are Teenagers after all.
     
  18. link

    link Smoking Fanatic SMF Premier Member

    OK, so it is smoking away. Loaded up the smoker at 6:30 pm so this is two hours in. Holding tight at 242° (don't mind the thermometer I just pit it in when I took the pic). I was using the AMNPS but I cannot keep it going for some reason. Had it burning for 20 min before I added it in, bottom left corner Tray open Dump tray open as well with vet open full. Still just goes out. So I have switched to using the Chip tray.


    Stay tuned it is going to be a long night.

    Link
     
  19. timberjet

    timberjet Master of the Pit

    Hey I would PM Todd. He is really good at customer service. Maybe he can help you sort your amnps problems out.
     
  20. timberjet

    timberjet Master of the Pit

    Gonna be a long night without it.
     

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