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Upcoming Weekend Party - SMF Style w/ a few questions.

post #1 of 15
Thread Starter 
This upcoming weekend we are hosting a small get together with about 20 -25 friends. We are planning on making plenty. On the menu will be

28 pounds of Butts (4-7lbers)- Finished with Sofalquers.
Double Batch of Dutch's wicked Beans
Chicken Wings
Pasta Salad

The arsenal will be

2 Smoky Joes
1 large weber Kettle
1 oven.

I plan to do all 4 butts in 1 MES and foil then oven at 165 just to make more room. Most likely for ABTs. The grills are just back up or for searing. I like to sear my wings quick after they have been smoked and sauced.

This is my first time with a group this size and this amount of food. I have done two butts in my MES and had very minor heat issues. I am aware of the issues with MES coming to heat with a load. Is 4 butts in the MES more then it can handle?

For the other MES I plan to use 2 pans for beans and the other two racks for Wings (below the beans of course)

I also bought 3 pounds of already shredded coleslaw mix (feeling lazy)
Is this enough for the amount of people coming?

Please share with me any ideas/concerns. I think I got the plan down but always looking for advice from the experienced.
post #2 of 15
Well I can't really help with the MES questions, but I can offer some tips. 28lbs of butts will feed almost 50 people after cooking, you will have 14 to 16 lbs of meat. So at 1/3 lb per person = 42 to 48 servings. There may be leftovers.

3 lbs of coleslaw seems a little lite to me. But I like slaw. I would consider doubling that at least.

I hope your party is a success and look forward to the q-view.
post #3 of 15
Thread Starter 
Thanks big bald.

I planned on it cooking to 14 lbs and each person eating about half pound. (a few huge eaters, actually may hide my dogs they eat so much.) Plus leftovers are always welcome.

Coleslaw - thoughts were I know a few wont eat it, but I think your right and I will up the slaw amount. Again mmmmm leftovers.

Thanks for the input, I am still in learning mode.
post #4 of 15

MES recovery

The only thing i'd be leary of is when you open the MES to tend to 4 butts The heat loss will take forever to recover . If you can put all 4 on an not open the door untill time to remove them , Should be no problem.
post #5 of 15
Sounds like a great party! Do you have a turkey fryer? After you pull the wings off the smoker let them set for a few minutes then dredge them in flour with a little paprika and cayanne pepper. Then have them hit the hot oil for for just a couple of minutes until the outside gets crispy. Then you could hit 'em with a little hot sauce. Mmmmm, like buffalo wings but better because they've got that great smokie taste to them.

Also, chisoxjim did a recipie for wings on here a while back that I haven't been able to try yet. But dang they sound good. here...

Good luck with your party. Keep us updated with picts.
post #6 of 15
Thread Starter 
Eman- thanks yeah I think I should be able to do that. I find it not necessary to mop or spritz anything thats in the MES, holds moisture well enough.

Dude - Thanks for suggestion I will have to try that sometime. I really do like smoking them till done mopping with bbq, buff sauce, or anything let them sit in smoke for few minutes pull and throw on hot grill sit till seared in, flip and serve. Love the wings I have made this way. Give it a try sometime.

Thanks all for help. Pretty excited to show off what I have learned from everyone on this site.
post #7 of 15
Sounds like you are going to have a great party...
post #8 of 15
Big Ticket Item Here............

Don't forget to prep EVERYTHING YOU CAN the day before, including the ABT's, charcoal in the baskets, wood handy...I mean everything.

It will make life so much easier and smoothly for you. You do not want to be running around like a madman- so to speak- with your closest 25 friends expecting your company and conversation- and later, your excellently prepared food.

Personally I'd start several day's ahead with the purchase, trimming, rubbing and all around fiddling around with the details.

Good luck to you- I know I'm preaching to the choir, but you asked icon_mrgreen.gif

Don't forget the pics too.
post #9 of 15
It sounds to me like you have a good handle on everything except one thing. Where's the party and all of our invites. I know you want us all there with you. No sounds like those are going to be some lucky not hungry for long people. The Best Of Luck. Remember prep everything you can.
post #10 of 15
Thread Starter 
90% of everything has been purchased, plan is set, I plan to trim, and rub Wednesday night and sit until early Friday morning. Start around 4 a.m. meal is at 6pm. I am planning for a 12 hour cook when I made two it was a 8-9 hour smoke. so that gives it some cooler time. and an extra two hours of give.

If I do oven them will they cook much quicker?? never used oven before.
Can you prep ABT's the night before, I assumed the peppers would dry out and shrivel up some???
I will have beans all mixed and ready to be panned and cooked. wings prepped.

I assumed while all was cooking that I would get abt's prepped and ready.
I am using an MES so a little more "set and forget" then most.

Mballi & everyone - you are all welcome to come to ND and eat, there will be plenty. with a big street dance to follow!!
post #11 of 15
Thread Starter 
got a few sauces made tonight.
Made Jeffs sauce and am now making soflaquers mustard sauce.
post #12 of 15
John's got it down to a science... been there done that?
post #13 of 15
Thread Starter 
Butt are rubbed and chilling in the chiller of my fridge.

Took two butts and smeared with mustard and rubbed
The other two butts were just rubbed with a different rub.

Was gonna make a few sauces tonight but ran outta time Walmart sucked me in and I was there longer then expected.
post #14 of 15
I can't vouch for the MES, but can tell you to watch out for pans too closely stacked...the lowest will act like a baffle and catch all the central heat while deflecting heat not absorbed around the sides. Rotation of the pans every hour or so will help alot. Larger pieces of meat can act the same way so the butts probably could use rack rotation as well.

That's one advantage in having a horizontal for a big burn with large items...when properly tuned, you can utilize most of the cooking grate very well...future food for thought there...

Good luck...sounds like a great gathering!

post #15 of 15
Thread Starter 
Butts are rubbed

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