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Hungry college kids for dinner!

post #1 of 16
Thread Starter 
Well, I have my son and about a dozen college kids coming down for dinner tomorrow night. Every time he goes back to school, he brags about what he ate at home. So, they told him to put up, or shut up. So, the smoker, grill and dutch ovens are going into overdrive!

2 - 6lb pork loins, intended to be smoked and pulled. Wonder how much finishing sauce I will need for that?
2 racks of baby backs, maybe
brats if needed
2 pizza fatties
2 breakfast fatties
Camp beans in the do.
Vegetarian beans in the do.
Grilled veggies (zucchini, potatoes, sweet poatatoes)
Homemade mac and cheese
cole slaw
Salad bar
Probably a dutch oven dump cobbler
Maybe a Mississippi mud cake in a do.

I think that is about it. Plan on starting early in the morning.

Wish me luck!!!!
post #2 of 16
Wow! You have quite a bit going on that day!
Excellent menu you're planning on. Seems like a bit of everything. Hopefully you will have time to snap a few photos, unless you have more room at your table...
Good luck!
post #3 of 16
lucky kid.
post #4 of 16
Forgot BEER!
post #5 of 16
Thread Starter 
Well, the barley pop was found and downed! That part worked well.

The pork loins turned out good, but not the best I have ever done. I let them get to about 175 before I foiled them. They ended up being a little drier than normal. Put the standard finishing sauce on and they tasted fantastic. Just a little dry.

The ribs were fantastic! Not fall off the bone tender, had some pull to them. I used some of the Cabelas Jamaican Rum seasoning and it was great!

The ABTs worked out well as usual. No surprises. I did have to do them on the grill since the smoker was full.

The fatties turned out good also. I did change it up and made up one pizza and one Mexi. I used chorizo for the mexi and filled it with refried beans, rice, cheese, strained salsa, spices and a few minced jalapenos. Everyone that had like the pizza fattie best last time changed their mind this time!

The mac and cheese looked kind boring and eh,,, But it was great! Two boxes of shells, some bechemel sauce and another two pounds of fontina, Parmesan, Gruyere and a little cheddar cheese. That was GOOD!

Corn casserole was good, salad was ok, fried green beans went over VERY well.

All in all it turned out great. We had lots of leftover. They didn't wolf everything down like I expected. I think it was female influence. The girls ate very dainty portions and the guys,,,, Well, they didn't act like pigs.

I'll try to get the pics uploaded tonight.
post #6 of 16
Looking foward to seeing them.
post #7 of 16
Let us know the next time they come. You wouldn't mind a couple hundred party crashers from the SMF would you?

post #8 of 16

No points till QView!wink.gif
post #9 of 16
Thread Starter 

The upload took forever!

Here we go. In no particular order. I had hoped to get an overall picture of the spread on the table. But my son said if I took a picture of the food, in front of his friends,,,, Well, he figured he wouldn't HAVE any friends anymore, and I probably wouldn't have had a son. So, in process pictures only.

Chorizo rolled out.

Mexi fattie ready to roll

Pizza fattie ingredients

bacon weave partly finished.

Vegetarian baked beans. Quite the recipe. veg beans, pineapple, tomato paste, onions, green pepper, garlic, Dr. Pepper.

Our Troop's camp beans. NOT vegetarian!!!! and SPICY!

ABTs ready to smoke

So, not as many pics as I had hoped, but I got a few. Next time, I probably wouldn't do as many different things at once. Just took too much time. But it was fun. Heard lost of comments about amazing food. I suppose it was better than college food!!!!
post #10 of 16
Looks like quite a spread. Nice job. PDT_Armataz_01_34.gif
post #11 of 16
Very nice, and great looking fatties too!PDT_Armataz_01_37.gif
post #12 of 16
Nice looking spread. PDT_Armataz_01_34.gif
One question though: Have you had good luck pulling a pork loin before? It is just a pretty lean cut to take to the higher temps like that. I was just wondering if maybe that is why it was a little dry. I am just curious.
post #13 of 16
Looks great....bet they ate like an army!!!
post #14 of 16
Thread Starter 
Yeah, the guys ate pretty good, the girls, how does a person survive on that little food?!?!?!? confused.gif

Yep, have done quite a few loins that way, just stopped earlier. I will admit, I was so busy getting other stuff ready that I wasn't watching the temp. I normally pull it out right when it hits 160 or even a little earlier, then put it in the drip pan with a little apple juice and foil it. It stays fairly moist that way. But, this time it was dry. No one but me complained though, so it had to be better than college food!
post #15 of 16
Thanks for the info. Maybe I will have to try one that way.
post #16 of 16
Mmmmm, thats some great looking Q-view right there. Nice job and thanks for sharing!
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