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Memorial Day BBQ for 85 people w/ Q View

post #1 of 13
Thread Starter 

Here is my UDS fully loaded w/ 48lbs of Brisket for a Memorial Day weekend BBQ.  Gotta feed 85 people @ Catalina Island.   4 x 12lb Briskets used the simple rub of sea salt, pepper and lump oak/hickory charcoal.  about 10hrs to 185-190 and wrapped in foil till they cool! 



Brisket Q View 5.2011.jpg


30lbs of pork shoulder is next!! and i ordered some sausage from Hillje Smokehouse!

post #2 of 13

Looks like a good start,How are you planning to reheat everything?

Keep the Q-view comin'  thumb1.gif

post #3 of 13

Catlaina - interesting how are you getting it over there and heating it up ?

post #4 of 13
Thread Starter 

i did it last year for 125.  and made two mistakes.  

1st, my Q was FROZEN SOLID and i was scrambling to get it heated up in time for the dinner.    help.gif    


2nd, Bark gets mushy and had to disgard it.  so, i went this year with simple salt/pepper rub which works out well for reheating.


3rd, get ALOT more helpers for setup and prep!!  pot.gif


I'm part of a club and we have a trailer we setup near the beach.  lots of grills w/ propane and large pots.  i have the meat in 2 gallon zip locks double bagged and i heat them up in simmering water.   once it reaches temp we slice the brisket, pull the pork and slice sausage.   i have 12 pints of home made BBQ sauce i canned this past weekend.  buns and bread for sandwiches  Coleslaw, beans, salad and cookies.  



post #5 of 13

Do you already have a cole slaw recipe? If not let me know. I have Bobby Flays killer recipe

post #6 of 13
Thread Starter 

Thanks Scarbelly, i'd love it for my "home BBQ", so, feel free to post or PM the recipe to me!! But, for this one i have a local deli that i go to regularly making a big batch for me!  LESS PREP!! yahoo.gif

post #7 of 13
Originally Posted by Scarbelly View Post

Do you already have a cole slaw recipe? If not let me know. I have Bobby Flays killer recipe

You might want to go ahead and throw that recipe out there!

I know i'm interested  439.gif


post #8 of 13

Your price is only $20 or you can do an exchange with me LOL -

Back to Creamy Cole SlawPrintable Area

Creamy Cole Slaw

Recipe courtesy Bobby Flay

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
8 servings


  • 1 head green cabbage, finely shredded
  • 2 large carrots, finely shredded
  • 3/4 cup best-quality mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons grated Spanish onion
  • 2 tablespoons sugar, or to taste
  • 2 tablespoons white vinegar
  • 1 tablespoon dry mustard
  • 2 teaspoons celery salt
  • Salt and freshly ground pepper


Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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post #9 of 13
Thread Starter 

Thanks for that Scarbelly!!  

post #10 of 13

Thanks for the recipe Gary...


The Check is in the mail...laugh1.gif

post #11 of 13

Looks like the makings of a great party Joe!


Thank's for the recipe Scar!

post #12 of 13

You are a brave man smoking for  85 people but it looks a good  start for a good party.

thanks for the Cole slaw


post #13 of 13
Thread Starter 

here was my Q View from the brisket cook.  The Memorial day BBQ went very well.  we had a lighter turn out due to some rough seas which caused a few boaters to cancel at the last minute.  that just meant more good Q for the brave souls that went! yahoo.gif


my only issue was with the plastic bags.  i used ziplock bags and i gotta say they were complete crap and melted in 175 degree water.   i almost lost 1/3 of my pulled pork to this melting.  i was able to get the meat out and transfer to the hefty bags I still had on my boat from last years BBQ and that salvaged my crisis.    Reheating is a bit of a hassle and i might just cut back the # of meats and cook onsite the day of the BBQ w/ a UDS.  


Brisket Q View 5.2011.jpg

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