Hello All,
My name is Chad and I am cooking the meat for my daughters wedding this Saturday, I am new to this site and I'm just looking for a little reassurance that I will have enough food and that it will be good. This is my first attempt at catering for anything bigger than a decent sized backyard BBQ so any advice or ideas you have to share would be greatly appreciated.
We believe we will have between 250 and 275 guests for the wedding, My Dad and I both have Traeger texas elite grills, I have a friend that has another texas elite we can use as well. We are cooking Kahlua pork, and Tri-tip roast, as well as several side dishes. I have 13 - 9-10lb pork butts (around 124lbs total) and 6 - pakages of Tri-tip at 19lb average, (not sure if there are 2 or 3 roasts per package, about 114lbs). I guess first off I'd like to know if you guys think that sounds like enough meat.
Thursday, all day, I am planning on grilling the pork butts on the traeger on smoke for 3 hours salted with red Hawaiian salt, then pull them and wrap them in banana leaves and foil and smoke for 7-8 hours at 325 deg. until they reach 195 - 200 degrees. I did a trial run with one butt and it turned out really good, ( I did 2 hrs smoke and 5.5 hrs @325 that time, IMO it could have had more smoke and the meat was a little firm in the middle), I am not sure if having that much more meat on the smokers will take a lot longer or not. After they are finished I plan on resting them and pulling them apart kinda roughly, leaving them in the juices and covering them with plastic wrap and foil in roasting pans and refrigerating until Saturday afternoon.
The tri-tips I plan on cooking on the traegers on Saturday maybe a couple hours before hand and slicing fairly thin with a meat slicer and keeping warm in the roasting pans. I will have help to do this since I will be taking pictures and doing other "father of the bride" duties. Everything I read said not to smoke the beef roasts days before and re-heat, so even though it will be hectic, I plan to do it the day of.
My Dad also has a big stainless propane smoker that will hold 6 roasting pans, I was thinking of using that to re-heat and maybe keep things warm on the wedding day as it gets closer to dinner. We might use the traegers to do some of the re-heating as well.
I have used these forums over the years to look at recipes or a smoking method and to drool over some of the awesome food you guys cook on here. I really respect this site and these forums and I am thankful for the people who post on here.
Thank you in advance for any advice you guys might have.
Sincerely,
Chad.
N. Idaho
.
My name is Chad and I am cooking the meat for my daughters wedding this Saturday, I am new to this site and I'm just looking for a little reassurance that I will have enough food and that it will be good. This is my first attempt at catering for anything bigger than a decent sized backyard BBQ so any advice or ideas you have to share would be greatly appreciated.
We believe we will have between 250 and 275 guests for the wedding, My Dad and I both have Traeger texas elite grills, I have a friend that has another texas elite we can use as well. We are cooking Kahlua pork, and Tri-tip roast, as well as several side dishes. I have 13 - 9-10lb pork butts (around 124lbs total) and 6 - pakages of Tri-tip at 19lb average, (not sure if there are 2 or 3 roasts per package, about 114lbs). I guess first off I'd like to know if you guys think that sounds like enough meat.
Thursday, all day, I am planning on grilling the pork butts on the traeger on smoke for 3 hours salted with red Hawaiian salt, then pull them and wrap them in banana leaves and foil and smoke for 7-8 hours at 325 deg. until they reach 195 - 200 degrees. I did a trial run with one butt and it turned out really good, ( I did 2 hrs smoke and 5.5 hrs @325 that time, IMO it could have had more smoke and the meat was a little firm in the middle), I am not sure if having that much more meat on the smokers will take a lot longer or not. After they are finished I plan on resting them and pulling them apart kinda roughly, leaving them in the juices and covering them with plastic wrap and foil in roasting pans and refrigerating until Saturday afternoon.
The tri-tips I plan on cooking on the traegers on Saturday maybe a couple hours before hand and slicing fairly thin with a meat slicer and keeping warm in the roasting pans. I will have help to do this since I will be taking pictures and doing other "father of the bride" duties. Everything I read said not to smoke the beef roasts days before and re-heat, so even though it will be hectic, I plan to do it the day of.
My Dad also has a big stainless propane smoker that will hold 6 roasting pans, I was thinking of using that to re-heat and maybe keep things warm on the wedding day as it gets closer to dinner. We might use the traegers to do some of the re-heating as well.
I have used these forums over the years to look at recipes or a smoking method and to drool over some of the awesome food you guys cook on here. I really respect this site and these forums and I am thankful for the people who post on here.
Thank you in advance for any advice you guys might have.
Sincerely,
Chad.
N. Idaho
.
