Feeding a large crowd advice

[HushyQ]

Hey all, so my daughter just got engaged and has asked her Mom and I if she could have her reception(blow-out BBQ party) in our big yard. I am happy to oblige and am happy to cook for a crowd but the most I've cooked for is about 25. This is gonna be about 75 and I wondered if anybody can share thier advice and experience on what works best to make ahead of time and is easy to keep out without drying out etc........
She wants brisket and jalepeno chedder sausage for sure and I can do that. Just never made 4 briskets at a time and wondering how far in advance I can do it and if anyone has had success. I thought maybe making them 3 days before and just making pans of chopped brisket. Any advice or recommendations on entrees and sides that are crowd favorites and easy to make in advance would be greatly appreciated. Not till Summer of 27 so plenty of time. She already has a band booked, lol. That's my girl

 

[SMOKEOCD]

Congratulations! It seems you need a vac sealer and a large pot for sous vide and the sous vide gadget. That’s the surest way to not dry it out on a reheat. Do you have space to store 4 chopped briskets? New freezer?
Beef broth in disposable trays and covered with foil could work too, but you get no new toys for yourself.
You may already have it all, but there’s my luxury/economy suggestions. It’ll be great either way.

 

[Newglide]

I'm no help with cooking that many briskets but congrats to you and the wife and to her. Hopefully the fiance is dad approved.

 

[HushyQ]

Congratulations! It seems you need a vac sealer and a large pot for sous vide and the sous vide gadget. That’s the surest way to not dry it out on a reheat. Do you have space to store 4 chopped briskets? New freezer?
Beef broth in disposable trays and covered with foil could work too, but you get no new toys for yourself.
You may already have it all, but there’s my luxury/economy suggestions. It’ll be great either way.

I'm no help with cooking that many briskets but congrats to you and the wife and to her. Hopefully the fiance is dad approved.

Vac Sealer? Yes
Sous Vide? No although I've been thinking about one to finish my sausage.
New Freezer? Oh, yes. I definitely need that.
Dad approved? YES. Definitely. Air Force, Police Officer and good guy.
Thanks guys!!!

 

[HushyQ]

I haven't put cooked brisket in the freezer and then reheated later. Good? Bad? Sous Vide to reheat sounds like a great idea though.

 

[Winterrider]

Probably need a couple SV units to try and heat that much brisket all at once

A tote about double this size would be needed. This is a 20qt

 

[ifitsdeadsmokeit]

Depends on what time the party starts and are eating. It is possible to just cook the day of. I used to have a party for 100+ and would smoke a full packer, two pork butts and a turkey. We would eat around 5. I have a 48” patio stick burner. Would wrap and keep in cooler when done.

 

[JIMSMOKES]

I started cooking for my daughter wedding the night before. (Friday) Pork butt and dino bones. Every appetizer I could think of with a open bar. 120 invited and more showed up for reception.
Used my grandmother's ovens and my neighbors plus mine. Along with coolers to hold everything.
If I had to do it all over again! I'd cater it!

 

[HushyQ]

I started cooking for my daughter wedding the night before. (Friday) Pork butt and dino bones. Every appetizer I could think of with a open bar. 120 invited and more showed up for reception.
Used my grandmother's ovens and my neighbors plus mine. Along with coolers to hold everything.
If I had to do it all over again! I'd cater it!

Ha!!! Probably the best advice I'll get Jim, LOL

 

[hondabbq]

We just got ungaged a few weeks ago and we are planning an intimate gathering in the back yard. Not getting remarried, neither of us wants that. Just having a commitment ceremony as they call it.
Maybe 30-40 ppl in the back yard under a tent. I knew I couldnt cook and participate, ( as much as I would have loved to do the BBQ part of the day) we decided to get it catered. No muss no fuss.
Being a Chef I have access to all that is needed for the set up, so just need them to deliver the food to the house. The rest I can manage.

 

[HushyQ]

We just got ungaged a few weeks ago and we are planning an intimate gathering in the back yard. Not getting remarried, neither of us wants that. Just having a commitment ceremony as they call it.
Maybe 30-40 ppl in the back yard under a tent. I knew I couldnt cook and participate, ( as much as I would have loved to do the BBQ part of the day) we decided to get it catered. No muss no fuss.
Being a Chef I have access to all that is needed for the set up, so just need them to deliver the food to the house. The rest I can manage.

Another piece of great advice. I have been tossing that exact scenerio around. Just renting or even purchasing some chafing dishes and having someone deliver.

 

[Texascat]

A warming oven is a must. Not just for holding Brisket but sides as well. It makes timing of everything much less stressful or even possible.

When I lived in Houston there was a place to rent them. When I moved I bought one of my own.

 

[JckDanls 07]

What are you cooking them on ?? If room I would throw a butt or two on for pulled pork... Not sure how far the 4 briskets will go with 75 people...

 

[Elf@shore]

Another piece of great advice. I have been tossing that exact scenerio around. Just renting or even purchasing some chafing dishes and having someone deliver.

Wedding Party :
1st off, CONGRADULATIONS!
Rentals:
Tents , tables, chairs.
Equipment: Chaffing dishes, Smokers to expand cooking, Warmers, ect.
Idea?: Do you have access to a kitchen : Fire Dept, Church ,Local Club ?
Can maybe rent or give a decent donation to ?

Menu:
BBQ for a large group is very difficult and ALOT OF WORK! To do safely.
Think about this ?
Have the BBQ you want!?, But?
IMO: I would do a smaller group: Inner Family and friends.
Have it a few days or a week before the Wedding ,choice is yurs!
It would be a good time for both sides to bond one another?
WHY?
Its not fair to you and wife!
Its her wedding day!
You do not need to be running around?
ENJOY HER BIG DAY!
Step back and think about it?
AGAIN CONGRADS!

 

[HushyQ]

A warming oven is a must. Not just for holding Brisket but sides as well. It makes timing of everything much less stressful or even possible.

When I lived in Houston there was a place to rent them. When I moved I bought one of my own.

Great idea! Thanks Tex!!!

What are you cooking them on ?? If room I would throw a butt or two on for pulled pork... Not sure how far the 4 briskets will go with 75 people...

Treager and Offset. Definitely wont be enough but planning on having plenty of other food. Butts will definitely be added and maybe pulled ham. Of course this is all brand new and much of the advice to relax and have it catered might win out, LOL. Maybe I just do a little BBQ to add.
Thanks JD. Oh, and I love your single barrel barrel proof rye. DELICIOUS!!!!

Wedding Party :
1st off, CONGRADULATIONS!
Rentals:
Tents , tables, chairs.
Equipment: Chaffing dishes, Smokers to expand cooking, Warmers, ect.
Idea?: Do you have access to a kitchen : Fire Dept, Church ,Local Club ?
Can maybe rent or give a decent donation to ?

Menu:
BBQ for a large group is very difficult and ALOT OF WORK! To do safely.
Think about this ?
Have the BBQ you want!?, But?
IMO: I would do a smaller group: Inner Family and friends.
Have it a few days or a week before the Wedding ,choice is yurs!
It would be a good time for both sides to bond one another?
WHY?
Its not fair to you and wife!
Its her wedding day!
You do not need to be running around?
ENJOY HER BIG DAY!
Step back and think about it?
AGAIN CONGRADS!

Thanks, you are making a lot of sense there Elf. Weighing all possibilities right now and finding a different location and having it catered is looking better and better everyday. Some places around here that have an outdoor and indoor space with a kitchen that you have the run of the mill. Can keep stuff warm that I cook the day before and have some food delivered. Seems very enticing!!!!

 

[lihat]

Hey all, so my daughter just got engaged and has asked her Mom and I if she could have her reception(blow-out BBQ party) in our big yard. I am happy to oblige and am happy to cook for a crowd but the most I've cooked for is about 25. This is gonna be about 75 and I wondered if anybody can share thier advice and experience on what works best to make ahead of time and is easy to keep out without drying out etc........
She wants brisket and jalepeno chedder sausage for sure and I can do that. Just never made 4 briskets at a time and wondering how far in advance I can do it and if anyone has had success. I thought maybe making them 3 days before and just making pans of chopped brisket. Any advice or recommendations on entrees and sides that are crowd favorites and easy to make in advance, or tips from Electrical Repair near Houston, would be greatly appreciated. Not till Summer of 27 so plenty of time. Not till Summer of 27 so plenty of time. She already has a band booked, lol. That's my girl

Briskets can be cooked, chopped or sliced, and stored in pans with their juices in the fridge to stay moist, then reheated slowly before serving. Sausages can be pre-cooked and reheated on the grill or in the oven. Crowd-friendly sides that hold well include baked beans, macaroni and cheese, potato salad, coleslaw, cornbread, and casseroles that can be warmed before serving. Prep as much as possible in advance, label everything, and consider enlisting help for serving and setup to keep everything running smoothly.

 

[dward51]

I don't know about holding for 3 days - that would require refrigerating and reheating and the sous vide previously suggested is the way to go on that.

If you can cut it to hold for 24 hours or less, you have other options.

If you need to hold 4 briskets, it might be worth renting a warming cabinet? That would be another option to a sous vide reheat. A electric half size would hold 4 briskets just fine. You would want the briskets either tightly wrapped in foil (double or triple wrap), or sealed in a disposable pan wrapped with foil. A warming cabinet (or proofer) is a known method and most BBQ joints and restaurants do this.

Another option would be the oven temp control hack I posted as a "poor man's warming cabinet". But for something as important as this event, I would try it out before committing to that method, but the costs are zero if it will work for you.

Another option is the good old insulated ice chest or "beer cooler". Wrapped in foil, then with towels to fill the empty space in the cooler and keep it shut. I've held 4 pork butts and 2 briskets like this for up to 7 hours with no loss of quality and still to hot to pull the pork butts by hand 7 hours later.

It just depends on how distracted (read stressed out) by the BBQ you want to be on that special day.

 

[HomeyHugs]

Hey all, so my daughter just got engaged and has asked her Mom and I if she could have her reception(blow-out BBQ party) in our big yard. I am happy to oblige and am happy to cook for a crowd but the most I've cooked for is about 25. This is gonna be about 75 and I wondered if anybody can share thier advice and experience on what works best to make ahead of time and is easy to keep out without drying out etc........
She wants brisket and jalepeno chedder sausage for sure and I can do that. Just never made 4 briskets at a time and wondering how far in advance I can do it and if anyone has had success. I thought maybe making them 3 days before and just making pans of chopped brisket. Any advice or recommendations on entrees and sides that are crowd favorites and easy to make in advance would be greatly appreciated. Not till Summer of 27 so plenty of time. She already has a band booked, lol. That's my girl

Congrats to your daughter! That sounds like it’s going to be a fun party. I’d smoke the briskets a day or two ahead and keep them covered with the juices. Works great for a crowd. Beans, slaw, and potato salad are easy sides too.

 

[HushyQ]

Thanks so much for your input all!!! I plan on not being stressed at all. Still mulling all this great advice over. AND, tweaking, testing and tasting for a year is gonna be a tough job, LOL. Tried using a mix of sharp and extra sharp Kraft cheddar in this latest test batch instead of the medium Tillamook from Costco. Cut it and dried it for 2 days in the fridge. Love the extra tang along with the texture of the Goo.

 

[radioguy]

I have cooked briskets when they go on sale. Slice and but in vac pack bags. Run a pan underneath your brisket. Onions carrots celery garlic cloves bay leaves rosemary thyme and beef broth for aus ju. Defat and place a scoop in your vac bag. You can freeze or refrigerate depending on time frame. Reheat in boiling hot water easy! I pack 1 lb packs perfect size for the 2 of us. Party time I take out more as required.

RG