Largest smoke yet. Advice/Q View

Discussion in 'General Discussion' started by jetsknicks1, Aug 17, 2016.

  1. jetsknicks1

    jetsknicks1 Smoking Fanatic

    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.
     
  2. jetsknicks1

    jetsknicks1 Smoking Fanatic


    This is the pork loin I have.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  4. jetsknicks1

    jetsknicks1 Smoking Fanatic

    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.
     
  5. jetsknicks1

    jetsknicks1 Smoking Fanatic

    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:
     
  6. farmerchad

    farmerchad Smoke Blower

    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?
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  8. travisty

    travisty Smoking Fanatic SMF Premier Member

    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.
     
  9. jetsknicks1

    jetsknicks1 Smoking Fanatic

    In the Meat Locker it goes.
    Thanks for all the comments guys. We actually picked two nice butts and are going to do those in place of the double smoked ham.
     
  10. jetsknicks1

    jetsknicks1 Smoking Fanatic


    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
     
  11. jetsknicks1

    jetsknicks1 Smoking Fanatic

  12. jetsknicks1

    jetsknicks1 Smoking Fanatic

    An hour in. IT is at 115, Meat locker is holding at 230.
     
  13. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Out of the Meat Locker. Put it under the broiler to crisp the bacon and its resting. Let's hope for the best lol.
     
  14. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Done. All in all, it came out great. very moist & tender but next time I'll use a bit more cheese. Definitely a hit with Mrs. JK and a couple of these will be on the menu for the party. Thanks for looking Thumbs Up.

     
    betaboy and travisty like this.
  15. travisty

    travisty Smoking Fanatic SMF Premier Member

    Points! That looks amazing! Post up more pics once you do the meat for the party! 
     
  16. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks buddy, I will.
     
  17. betaboy

    betaboy Meat Mopper

    I don't know how I missed this but it looks like you nailed it! Mouth is watering.

    [​IMG]
     
  18. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks Beta Thumbs Up
     
  19. jetsknicks1

    jetsknicks1 Smoking Fanatic

    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
     
  20. jetsknicks1

    jetsknicks1 Smoking Fanatic



    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.
     

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