› Forums › Smoking Meat (and other things) › Pork › any suggestions? Lunch/dinner 13 hours.
New Posts  All Forums:Forum Nav:

any suggestions? Lunch/dinner 13 hours.

post #1 of 13
Thread Starter 
So one of my hobbies is working as a turn marshal at races (we are the safety crew at the turn). We have a 13 hour long race coming up this weekend, and we were given permission to cook 'on station' and they want to have a friendly cooking competition. Last year it was all brats and burgers, I want to go big this year.... Needs to be relatively low effort cooking, can only put a few mins every 30min in to cooking. Pre-prep as much as possible, buld a fire and go type thing. Taking an ECB.

Pretty much we start at 9am and work till 10pm, and there will be 4-6 people captive in a small area for that time. I wanted to smoke some good stuff! I was thinking of doing a fattie or two for lunch (figure a 3 hour cook so ~ lunch), then looking for something for 'dinner' about 6. 'kitchen' facilities are non existent. Was thinking Ribs or a Pork loin for dinner. The club putting on the race is doing a whole-hog pig-picking as the finale dinner, so I wanted something a little different than a pulled pork.

Any one have any suggestions for a menu?
post #2 of 13
What type of weather are you expecting on that day? Chilly, warm? I got a few ideas...
post #3 of 13
Burgers, Meatloaf, Beef Ribs, are just a few that come to mind
post #4 of 13
A few fatties for lunch sounds great.
I would also suggest doing a brisket and a batch of burnt ends from it but the only problem is that it can take well over 12 hours smoking time.
Fatties would impress most folks, maybe do some ABts as a snack at some point?
post #5 of 13
Thread Starter 
It should be good on the weather side. Last I checked it was going to be unseasonably warm, high in the mid 70s lows in the lower 60s/high 50s... 30% chance of rain. Previous years it was in the 30s, so I love this forecast!

Would like to be done cooking by dark, so ~7:30. Would love to do some longer smoke items, but think the 3 hour lunch smoke and a 6 hour dinner smoke is all that is in the cards..

Just got done with a test run of a pizza fattie... that was GOOD!
post #6 of 13
Maybe some Chicken Quarters with Shooters Snake Bitten Rub? How about some ABTs in the mix as appetizers they would be a big hit?
post #7 of 13
I thik I would come up with a theamed fattie for sure maybe your favorite stuff like hotdogs and the fixting in one but si=omething like that. Then leave your smoker going and I like the beef rib ideas too.
post #8 of 13
I'd stick with finger foods that are easy, like smoked chicken quarters or smoked sausage on skewers. Make sure to bring along a few gallons of water to extinguish your coals.
post #9 of 13

finger foods

This previous weekend I hosted a dinner for 60 with my RV club.
I did a couple of briskets and a couple of pork loins as well as some italian sausage,of course all smoked but at the last minute for fear of not having enough I bought 7 or 8 #s of chicken breast strips from sams. I dry rubbed them and placed them on wood skewers 2 at a time. These were cooked at the last minute over very hot charcoal and to my surprise seemed to be the biggest hit of all! These were cheap,easy to transport and cook and a great finger food. Just my 2 cents worth. Good luck!!!
post #10 of 13
Fatties, ABTs are probably the easiest, because they are done when they are done pretty much.

PP or brisket takes too long and may need a rest / prep work.

Chicken would be another good one.

I've prepped ABTs the night before and they turn out pretty good. At the least you could prep the bacon slices and filling and prep the whole ones as you can during the breaks.
post #11 of 13
I say go for a chuck roast or two. It's an easy cook and won't take a lot of materials to pull off. You can rub it and pack it in a cooler to take to the race. Then just bring a disposable alluminum pan to shred the meat in to. Slap that meat on some hoagie rolls with slice of provalone cheese and you've got a fairly impressive sandwich.

You can go a step further and heat some beef stock with sliced onions and catch the juices in a drip pan. Add those onions to the sammies and let the crew dip the sammies into the juice.

Just my $0.02.

Be sure to take some pictures for us of the race and the whole set-up that you and your crew have going. Sounds like a fun (but long) day. Stay safe.
post #12 of 13
Thread Starter 
Settled on the menu, just now finishing up prepping it.

The menu was driven by what Costco had that looked good.

9 pounds (3 big racks) of baby back ribs, with a rub
2 Fatties, one peppers/onions/peperoni and the other ham/cheddar
Some unknown fish that someone else is bringing (he doesn't eat red meat/pork)

2 bags of lump & 1 bag of briquettes and I am ready to make some smoke!
post #13 of 13
Thread Starter 
Forgot to update this!

Ended up having a grand time, and WAY too much food. (Like there is a problem there)

By the end of the day we had cooked:

2 Fatties, 1 ham & cheddar, 1 pizza sliced it onto some good french bread (GREAT)
2 pounds of Salmon steaks (fish is not my thing, but everyone that had it loved it) for mid afternoon snack
8 pounds of baby backs (OK, had rubbed them the day before, and forgot to pack the put on as they go to the grill rub and the sauce, so they could have been better!) dinner
3 pounds of shrimp (Great) dinner
1 tray of apple crisp (precooked at home and warmed)

There were between 7 and 10 people eating, so um, we ate ALOT.

Racing was great, but the weather was not. Windy all day, rained in the AM, clear in the afternoon, POURED at about 8:30. Race ended up getting shortened due to lightning in the area to a 11.5 hour race, but all was good. The wind was bad, was real hard keeping a steady temp in the smoker, 200-280.

I didin't get much in the way of pictures of the cooking, but...

This was just prior to the start:

Some picts on facebook (including the cooked fatties)
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › any suggestions? Lunch/dinner 13 hours.