We weren't anywhere near 200 degrees. We were at like maybe 170s in some, 190 in others. You roll with it - the show must go on.
We pulled them out starting at 1 for a 1:30 meal and pulled what we could and chopped the rest on a pizza box.
Next time I will have cutting boards.
some were falling apart, some were not. They ALL tasted wonderful.
I had smaller chunks of meat (butts cut in half and those smaller sirloin roasts), so I assumed we'd be close in 6 hrs. Again, some were, some weren't.
The Lang has good thermal mass, but so does 150# of ice cold meat.
I started at 250/260-ish, then once foiled, I cranked it up to 300-325 and "nuked" it.
I had to add chicken towards the end, so I couldn't put that on when I wanted, I had to guess when to put that on. So we calculated/guessed 2hrs on.
I normally do chicken leg quarters for 4-5 hrs at 225-250-ish. That is great that way. The 2 hrs at 300-325 we had to do to make the timeline wasn't near as good. Color wasn't as good, flavor wasn't as good, tenderness wasn't as good.
They all loved it - and it was infinitely better than the past two years were they catered hot dogs and hamburgers for $6/head and ran out BOTH times. This cost them about $1.50/head for the meat and beans.
We busted our *** to get this all ready at the last minute, but it worked out just fine. We were heros.
The secret is:
1 - start earlier and let the temp on the cooker die down and use that as your holding oven
2 - have a place to hold the food warm till serving (I didn't) - the deluxe warming oven on the 84 Lang doesn't hold 150# meat plus 100-8"links
3 - don't worry, be happy, have a home brew
4 - bring a bunch of help
We pulled them out starting at 1 for a 1:30 meal and pulled what we could and chopped the rest on a pizza box.
I had smaller chunks of meat (butts cut in half and those smaller sirloin roasts), so I assumed we'd be close in 6 hrs. Again, some were, some weren't.
The Lang has good thermal mass, but so does 150# of ice cold meat.
I started at 250/260-ish, then once foiled, I cranked it up to 300-325 and "nuked" it.
I had to add chicken towards the end, so I couldn't put that on when I wanted, I had to guess when to put that on. So we calculated/guessed 2hrs on.
I normally do chicken leg quarters for 4-5 hrs at 225-250-ish. That is great that way. The 2 hrs at 300-325 we had to do to make the timeline wasn't near as good. Color wasn't as good, flavor wasn't as good, tenderness wasn't as good.
They all loved it - and it was infinitely better than the past two years were they catered hot dogs and hamburgers for $6/head and ran out BOTH times. This cost them about $1.50/head for the meat and beans.
We busted our *** to get this all ready at the last minute, but it worked out just fine. We were heros.
The secret is:
1 - start earlier and let the temp on the cooker die down and use that as your holding oven
2 - have a place to hold the food warm till serving (I didn't) - the deluxe warming oven on the 84 Lang doesn't hold 150# meat plus 100-8"links
3 - don't worry, be happy, have a home brew
4 - bring a bunch of help
