Big smoke this weekend, one question though...

[1chaos52]

I am smoking a variety of things for a good size party this coming weekend. We are doing a Memorial Day/Birthday celebration and I have decided to spread good cheer with some good Q.

Some people will be bringing non-smoked items, but I will be doing all of the items on the menu below.

Pulled Pork (probably 2 butts or shoulders)
Ribs (Either 6 or 9 racks depending on attendance expectations)
Chicken Drumsticks
Dutch's Baked Beans
ABT's

I have a GOSM big block to smoke with, but plan on doing this in probably 2-3 smoking sessions over the next couple of days. I am looking for suggestions on the order of doing things, and what items might store better than others for a day or two.

My current plan is to do the pulled pork and the beans on Friday, pulling the shoulder or butt off the smoker and throwing into a seperate cooker foiled once up to temp. Once those are done, I was going to throw the chicken on but have some questions.

I plan to smoke the chicken until about 140, then pull it off and grill it to crisp the skin for the rest of the way. Should I smoke, then refrigerate the chicken over night and grill on Saturday before the party, or should I grill right after I finish smoking? Any recommendations are appreciated.

The butt/shoulder will be pulled Friday night and stored for the following day, and I plan to throw it into a large slow cooker to warm it up for the party.

I will be doing the ribs and ABT's on Saturday morning up until the party is about to begin, as I think people will prefer those to be fresh.

Please let me know if you have any suggestions as to changing these plans. I will try to provide q-view, but need my girlfriend to bring my camera home from her work to be ble to accomodate.

 

[richtee]

Sounds like the way to go. Butt has no prob with a bit of storage, some say it's better after a day or two.

And the ribs and ABT's SHOULD be right off the smoker.

The chicken... make sure you DO get to at least 140 and chill fast, if you are gonna do that.

 

[1chaos52]

Why chill it fast and how? Should I put it in the freezer immediately? Would it be better to grill it right away to crisp the skin then refrigerate and warm them up the next day?

Thanks for the response.

 

[stacks]

1chaos52 - If you take your chicken to 140, your still in the danger zone for bacteria and will want to get it into the fridge quickly to avoid contamination. You won't need to freeze. If you plan on grilling right off the smoker to crisp the skin you will be heating it up beyond the danger zone giving a little more time to refidgerate after they come off. IMHO I would wait to grill the next day if its crispy skin you are looking for. Sitting in the fridge overnight will soften the "crisp" right out of your chicken. Since you have the smoker going anyway... Kick the temp on your smoker up to 300 or 320 and cook the chicken through. Poultry can take the higher heat and be great. Might want to check out a brine too.
Good luck and have a great weekend.
Mike

 

[1chaos52]

Thanks Mike.

I already plan on brining as I have had drumsticks come out a bit on the dry side before. I will probably also smoke them at a higher temp.

What about this??? Would it be better to smoke them to finished temp, refrigerate them overnight, then reheat them quickly on the grill to crisp the skin the next day?

 

[1chaos52]

Well, just got a bigger list of people coming over for the weekend. The racks of ribs is definitely going to be 9 now, and looks like I need to make a x4 recipe of the baked beans. I am thinking of doing these in two batches, one with the peppers and one without to suit all palates. I will be omitting the dried mustard from both though due to my own allergy.

Any other thoughts on the chicken dilemma?

 

[dadwith4daughters]

1chaos...sounds like a big ole party. Re: Chicken skin, I might recommend a two-step fridge session. As the fridge is actually a great dehumidifier, I always brine, pat dry, and leave in the fridge uncovered for at least 24 hours. You will need to dry the plate a couple of times during that time as moisture collects under the bird. That does wonders for removing the moisture from the skin. As you're going to smoke than grill the next day, I would suggest a second session of 'uncovered' so that even more moisture will be removed. I think that should do it for you.

 

[capt dan]

Soiunds like a great amount of food to be responsible for. I bet you are a bit nervous.

If that was my menu, I would do it as follows: Do the butts and the beans a day or two before the event, the pork can be warmed easily in an oven or electric roaster. The beans are just as good cold as warm, I like em better cold, I think most people do. I also like my ribs to be warmed up, as in leftovers, I think they take on a different texture, and the meat seems to be a lil more tender, so I would do them before hand also, up to 3 days before, same as the butts and beans. The day of the event I would get u the drumsticks into the smoke for a couple hrs, maybe a lil less, and then finish on the grill, or in the oven, ABT's last, cuz I think they are best fresh, or else they get mushy.

When I reheat my ribs for company( just had a nice rib fest here last night for 12 people) I usually cut the racks into 2-3 bone sections, aplly sauce if wanted, and layer them in a deep foil pan, cover, and heat(oven or smoker) at 225-250 for about 45 min- 1 hr. They are so tender and delicious this way, and alot easier on the cook.You can do the same thing with pulled pork, chopped beef, or brisket, and it stays moist if you keep it covered with foil.

I guess you have all kinds of opinions now!

 

[1chaos52]

I am a bit nervous as only a very select few people have ever tasted my Q. Even my parents who I do not see very often are going to be there.

When I was a kid, my mother used to make ribs once in a while but never on a smoker. I never liked them much but my father always said they were great. I realize today that I did not like them because they were tough and flavorless. Yes, my mother used to par-boil the ribs and cook them in the oven with no rub or anything. I think my father may never want to eat her ribs again after this weekend.

I actually prefer my ribs right off the smoker so still intend on doing those on the last day at the same time as the ABT's I think I am going to try smoking them all the way to temp and then refrigerate uncovered as suggested by Dadwith4daughters and grill the next day to crisp up the skin and get the chicken a little warm.

 

[jbchoice1]

yeah chaos, I would do the chickens at the same time as the abt's. but if you are going to wait on them, do the crisping the next day. it's even possible, if you have it, to fry after smoking. that will crisp the skin up nicely as well.