I'm planning a surprise party for my bride next month at a fire hall that will have about 70 in attendance. I can't afford to have it catered, so with the help from some foodies in my family, we're going to cater it.
The appetizers are being handled by 4 people. Another is handling the booze. The cake will be ordered and purchased along with the beverages, plates etc, and decorations. The menu will consist of pulled pork, pulled ham, meatballs, ziti, macaroni and cheese, and salad. I'm responsible for the pulled ham and pulled pork.
I'm figuring on a 50% weight loss and planning for 1/3 lb per person. That adds up to roughly 46 pounds of uncooked food. I will be using slider rolls and ordering roughly 200 of them.
I purchased 5 bone in butt roasts yesterday for a total of appx 44 pounds. The price was pretty good for my area at $1.58 per pound. No local places had any sales going on, to my knowledge at least. Add in the ziti and meatballs, and I think that should be more than enough with a decent amount of leftovers.
For the pulled ham, I took the two biggest roasts, over 9lbs each, and put them in my brine bucket with pops brine after injecting around the bone and at 1 inch intervals. They will sit in my beer fridge for the next two weeks.
I made up a large batch of a modified Pigs Worst Nightmare Rub.
6 tablespoons Apple Powder
1.5 tablespoons Honey Powder
1.5 Tablespoons Brown Sugar
3 Tablespoons Turbinado Sugar
3 Tablespoons Kosher Salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cracked black pepper
I plan on smoking the other 3 roasts on my UDS this weekend over apple wood. I'll keep the temp around 275 and plan on foiling at 165 internal. I'll bring it to around 202 and after letting it rest, pull it and let it cool down. I'll vacuum pack it in its juices and freeze it. To reheat, my plan is to put the bags in boiling water, then add Soflaquers finishing sauce to it. I'll keep it warm at the party with sternos. Here is my fridge as of now.
I'll keep this updated as I go along. Please comment with any advice or point out any mistakes, as I am always open to doing things better. Thanks!
The appetizers are being handled by 4 people. Another is handling the booze. The cake will be ordered and purchased along with the beverages, plates etc, and decorations. The menu will consist of pulled pork, pulled ham, meatballs, ziti, macaroni and cheese, and salad. I'm responsible for the pulled ham and pulled pork.
I'm figuring on a 50% weight loss and planning for 1/3 lb per person. That adds up to roughly 46 pounds of uncooked food. I will be using slider rolls and ordering roughly 200 of them.
I purchased 5 bone in butt roasts yesterday for a total of appx 44 pounds. The price was pretty good for my area at $1.58 per pound. No local places had any sales going on, to my knowledge at least. Add in the ziti and meatballs, and I think that should be more than enough with a decent amount of leftovers.
For the pulled ham, I took the two biggest roasts, over 9lbs each, and put them in my brine bucket with pops brine after injecting around the bone and at 1 inch intervals. They will sit in my beer fridge for the next two weeks.
I made up a large batch of a modified Pigs Worst Nightmare Rub.
6 tablespoons Apple Powder
1.5 tablespoons Honey Powder
1.5 Tablespoons Brown Sugar
3 Tablespoons Turbinado Sugar
3 Tablespoons Kosher Salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cracked black pepper
I plan on smoking the other 3 roasts on my UDS this weekend over apple wood. I'll keep the temp around 275 and plan on foiling at 165 internal. I'll bring it to around 202 and after letting it rest, pull it and let it cool down. I'll vacuum pack it in its juices and freeze it. To reheat, my plan is to put the bags in boiling water, then add Soflaquers finishing sauce to it. I'll keep it warm at the party with sternos. Here is my fridge as of now.
I'll keep this updated as I go along. Please comment with any advice or point out any mistakes, as I am always open to doing things better. Thanks!
