Whenever I do a project (woodwork, remodel, etc) I buy a new tool or gadget to do the job. Over the years I've aquired the equipment to build almost any piece of furniture, tile or drywall any room, or plumb any house. Why should a big smoke be any different?
I've been reading a lot on SMF about different thermometers and finally decided on the ET-73. Thanks to everyone who has contributed to some thread or post on this site over the past few years about their thermometer. I've read all of them I think
) Should be delivered Monday in time for my big project.
My boy graduates from High School May 18th. When my daughter graduated we had a nice party for her and catered the food. This time around we decided to cook ourselves. She suggested burgers and dogs which means me standing over a grill and not being able to celebrate with my son and our guests. I, on the other hand view this as a valuable opportunity to offer my BBQ to a lot of people (40-50). I don't expect everyone to eat. Several will be stopping by to congratulate him and then continue to other parties. It will however be about dinner time so I am planning to feed all guests but not planning on them eating so much their pants burst.
The menu will include: Pulled pork sandwiches and beef sandwiches, Dutch's baked beans, cole slaw, potato salad, chips and drink.
After figuring possible times for the cook (while writing this) I think I will take the friday before off work and plan on smoking Friday and Saturday. My smoker is large enough to do 5 or 6 butts @ 8-9 lbs each (I plan on cooking 5). I'll cook, pull and refridgerate Friday. I will do the briskets on Saturday, also pull and refridgerate. I haven't found the briskets yet. Our local store said they can get packers in cryovac wrap (each package has 3) for a pretty good price. I've only smoked roasts a couple of times and never briskets but the roast were great and I've read up on briskets here at SMF. I'm just leary on the cryovac beef. Anyone have any experience with those? I'm going to Sams this weekend to see what they have.
Dutch's baked beans I've done once and were awsome. I'll cook those Sunday so they will be done upon our return.
I'll take the meat out of the fridge before we leave for graduation, and put in the oven to heat up when we get home.
The most people I've ever smoked for was 15, but I knew all of them were going to eat. I'm either going to have a lot of leftovers or none at all.
If anyone sees huge flaws in this plan or advice that will better my odds for success (I'm rigidly flexible) please let me know.
Of course there will be Q-view.
I've been reading a lot on SMF about different thermometers and finally decided on the ET-73. Thanks to everyone who has contributed to some thread or post on this site over the past few years about their thermometer. I've read all of them I think
My boy graduates from High School May 18th. When my daughter graduated we had a nice party for her and catered the food. This time around we decided to cook ourselves. She suggested burgers and dogs which means me standing over a grill and not being able to celebrate with my son and our guests. I, on the other hand view this as a valuable opportunity to offer my BBQ to a lot of people (40-50). I don't expect everyone to eat. Several will be stopping by to congratulate him and then continue to other parties. It will however be about dinner time so I am planning to feed all guests but not planning on them eating so much their pants burst.
The menu will include: Pulled pork sandwiches and beef sandwiches, Dutch's baked beans, cole slaw, potato salad, chips and drink.
After figuring possible times for the cook (while writing this) I think I will take the friday before off work and plan on smoking Friday and Saturday. My smoker is large enough to do 5 or 6 butts @ 8-9 lbs each (I plan on cooking 5). I'll cook, pull and refridgerate Friday. I will do the briskets on Saturday, also pull and refridgerate. I haven't found the briskets yet. Our local store said they can get packers in cryovac wrap (each package has 3) for a pretty good price. I've only smoked roasts a couple of times and never briskets but the roast were great and I've read up on briskets here at SMF. I'm just leary on the cryovac beef. Anyone have any experience with those? I'm going to Sams this weekend to see what they have.
Dutch's baked beans I've done once and were awsome. I'll cook those Sunday so they will be done upon our return.
I'll take the meat out of the fridge before we leave for graduation, and put in the oven to heat up when we get home.
The most people I've ever smoked for was 15, but I knew all of them were going to eat. I'm either going to have a lot of leftovers or none at all.
If anyone sees huge flaws in this plan or advice that will better my odds for success (I'm rigidly flexible) please let me know.
Of course there will be Q-view.