Cooking for teenagers

link · Jan 22, 2015

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?

chef willie · Jan 22, 2015

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

link · Jan 22, 2015

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.

themule69 · Jan 22, 2015

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

benflo · Jan 22, 2015

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

themule69 · Jan 22, 2015

BenFlo said:
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

Man that is a lot.

Happy smoken.

David

bmaddox · Jan 22, 2015

themule69 said:
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

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.

link · Jan 22, 2015

I am thinking I may will the rest of the smoker with some chicken quarters just to be safe.

gary s · Jan 22, 2015

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

ibbones · Jan 22, 2015

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.

timberjet · Jan 22, 2015

BenFlo said:
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

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

jirodriguez · Jan 22, 2015

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.

link · Jan 22, 2015

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).

Pork shoulder.jpg

link
Jan 22, 2015

timberjet · Jan 23, 2015

Ok, how's it going? Pictures please?

gary s · Jan 23, 2015

Like I said Vacuum cleaners like timberjet said pictures

Gary

foamheart · Jan 23, 2015

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.

timberjet · Jan 23, 2015

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

link · Jan 23, 2015

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.

Pork shoulder 2.jpg

link
Jan 23, 2015

Stay tuned it is going to be a long night.

Link

timberjet · Jan 23, 2015

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

timberjet · Jan 23, 2015

Gonna be a long night without it.

Cooking for teenagers

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