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Need a little math help
And additional thx to Jimmy for all that good input. And i thought i mentioned temps, but always my target cooking temp for pit or smoker is 200-225. Sorry i thought that was a no brainer on a site like this? Its awesome to have suck a wealth of cooking knowledge shared in this forum!!! Thx... -
Need a little math help
was a great success! One of the other guys found this tool called a Roman Pork Puller? Best device and method I've ever seen to quickly shred the butts into a nice "pulled" consistency. And you're right, the feedback from those using that tool also suggested 190-200 as an optimum temp for best... -
Traditional NC Vinegar Pepper sauce?
Does anybody know the recipe for an Original NC regional style of a good Vinegar and pepper based BBQ sauce?- musky
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- Replies: 3
- Forum: Sauces, Rubs & Marinades
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Need a little math help
Thx to e1 for all the good feedback! I'll be sure to post some pics when the meat is getting Happy... -
Need a little math help
execellent info - and yup we sanitize and wear clean rubber gloves to handle - all excellent points! I cooked a half dozen butts and four loins for a small catering a few years back. i loaded all that into a 48 qt cooler and the meat was still above 140 when i removed it to prepare 12 hours... -
Hi from S Carolina
Hello Joe :-) Was just in Greenville yesterday for our sons birthday - we live just south of Columbia. If you were any closer I'd tell you drop by for a plate of BBQ at our Labor Day Festival. -
Need a little math help
Im totally following you except im not sure the math you shared accounts for shrinkage? In any case with the excellent feedback from one or two members so far i think the two 110 qts w two 48 qts as backup should cover the base - the blanket trick is also an excellent idea adding that extra... -
Hi from S Carolina
Just to say hi and tell y'all a little about my cooking history. I'll cook on just about anything you can burn coal and wood on or in, from a brinkman basic smoker to the pit and a few in between. I'm a bit of an old school BBQ type and usually prefer cooking with oak and hickory. Understanding... -
Need a little math help
Thx that feedback helps a lot _ it looks like it will be close depends on final yield but I just keep an extra 48qt or two handy just as backup _ I'm just the pit guy the group had decided to pull and chop the meat at 7am the next morning so my goal is to load the coolers when the meat gets to... -
Need a little math help
i'm cooking a large amount of Hogs and Boston Butts for our annual Labor Day Festival. This years process is a little different hence my question... We are cooking about 700# of Boston Butts, avg 8-10# ea. I'm assuming around 6-7 hrs cook time but that is not an issue since they will be done... -
Hello from S Carolina
I'm cooking a large amount of Hogs and Boston Butts for our annual Labor Day Festival. This years process is a little different hence my question... We are cooking about 700# of Boston Butts, avg 8-10# ea. I'm assuming around 6-7 hrs cook time but that is not an issue since they will be done... -
Bitten Off A Lot More Than I Can Chew
Better off to just hire me to cook your BBQ - lol - the calculations posted look accurate - a good rule of thumb is 3 servings per pound of cooked BBQ. so as you were ask to provide 50# I'm assuming your party is for 150 people? if not its never a bad idea to have too much and have a few...
