I have a comp in two days (East v West) but I was volunteered to make some chow for St. P Day. So.... 50lbs of Corned Beef and some Hot Bacon Tossed Cabbage - all for the crew (about 50 guys).
The Corned Beef is on the two Traeger 075's. They only had 3 full size and the rest were half size. I have to admit, they looked pretty good, trimmed, and similar thickness.
Cooking up some bacon for the hot tossed cabbage.
Hot Tossed Cabbage spices (Per head = about 16 servings):
Garlic Powder - 1/2 tblspn
Kosher Salt - 1/2 tblspn
Ground Mustard - 1/4 tblspn
Medium dice up the bacon - about 1/2lb per head of cabbage.
Medium slice the cabbage - about 3x the thickness you would use for cole-slaw.
Monitoring all the temps with the Stoker - Completely overkill - I know, Just DO NOT tell my wife how much this thermometer rig cost!
More Q-view to follow as we progress!