My first large group cook

Discussion in 'Catering & Large Group Gatherings' started by dockman, Feb 21, 2014.

  1. dockman

    dockman Smoking Fanatic

    Like the title says this is a first for me and yes I am pretty nervous. The group of 100 wants pork and chicken (white meat included). I am not looking to get into the catering business but this groups is customers and potential customers so I offered my help for the get together. I don't have time to do all the cooking on the same day so butts are getting smoked tomorrow. I have 5 10lb butts and will be getting about 12 whole chickens that weight 5 lbs each. With sides is this enough to feed 100? The get together is next Friday the 28th will I need to freeze the pulled pork after it is pulled and cooled? Thanks for all your help


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  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I figure 1/3# of pulled pork per person. You're gonna loose 40% of your start weight, so factor that in. This assumes there will be plenty if sides and watching the serving closely.

    For chicken I'd consider using parts mix of thighs and drumsticks or all thighs or all drum sticks. Whole chickens look great butore waste and work. Are you serving the chicken pulled? If so thighs work the best.
     
  3. dockman

    dockman Smoking Fanatic

    Just carving the chicken up. Only reason for whole chickens they want white meat. They are doing the carving.
     
  4. dockman

    dockman Smoking Fanatic

    This is a volunteer deal for me.
     
  5. dockman

    dockman Smoking Fanatic

    Butts are injected and rubbed. Oh so is 1 test chicken!

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    Nice coating of mustard.
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    My test chicken
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  6. dockman

    dockman Smoking Fanatic

    All resting in cooler of ice.

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  7. Sounds like fun. Are you making all the sides to?
     
  8. Sounds like a daunting task, indeed. I do hope you can pull this off with no major problems.

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  9. :popcorn keep us posted and keep the Q view coming
     
  10. dockman

    dockman Smoking Fanatic

    No sides and they understand I am a rookie with a new smoker.
     
  11. dockman

    dockman Smoking Fanatic

    Fired the pit at 7:15 this morning and butts went on at 9:00! I can easily put 20 butts on this pit.

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  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks to me your doin just fine ! All looks great so far, BTW nice pit !
     
  13. dockman

    dockman Smoking Fanatic

    Butts are resting after 9 hours at 225-250 pulled them at IT 187. Done a Tri Tip too and it was spectacular.

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  14. dockman

    dockman Smoking Fanatic

    The wife put together some potatoes!

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  15. Looks good.
    One suggestion I would not cook potatoes below the chicken. A family chain of restaurants had a cousin's that did bake beans below chicken and customers got sick. I have a 2 shelf smoker and always keep the same type of meat above each other. I also keep the things that take longer on the bottom. Keeps me thinking how to lay out my racks.
     
  16. dockman

    dockman Smoking Fanatic

    Yes I agree that was a mistake and we quickly corrected it
     
    rlk438 likes this.
  17. dockman

    dockman Smoking Fanatic

    All pulled and cooling before we freeze it.
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    Sarge is happy!
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  18. Quote:

    Originally Posted by Dockman  

    All pulled and cooling before we freeze it.
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    Sarge is happy!
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    Yep there is Sarge the dog.  Family Dogs always get treats when meat is out and about.  Mine does this also. lurks around the smoker, table, you name it, she's there!
     
    Last edited: Feb 22, 2014
  19. Very impressive! And what a happy looking dog!!! Cheers! - Leah
     
  20. Nice Q view. You know you are going to be asked to do more of these. But that gives you more excuses to fire the smoker and get fresh samples. Always need quality control
     

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