A while back a bunch of you were VERY helpful answering some questions I had about pork butts for my son's grad party on the 16th of this month. Since then I've been hard at work trying to perfect the process. Well, we're a week away and this has snowballed into us doing just about every part of the meal for 100+ people. The wife decided to do all the sides and cupcakes herself. Our very first time attempting anything like this. Here's a rundown of what we're doing. I'll add pics as they are available (been too focused on cooking to take pics until now, so apologies, but will step it up for y'all!). This is a work in progress, hope you don't mind.
PULLED PORK:
So far have smoked 7 butts, average of 8 lbs each, on 3 different occasions
Suctioned juices and put in container and into the fridge. Pulled pork and put in containers and into the fridge for a day.
Pulled meat and juices out next day, defatted juices and mixed with meat.
Put meat into vac bags (about 3-4 lbs per package) and into the freezer. Currently have 40 lbs of finished meat.
Have 2 more large butts to smoke this Sunday, will do the same procedure as above. Plan to yield about 10-11 lbs more for grand total of 50 lbs finished meat.
Plan is to water bath the bags (in a roaster) the morning of the party, get them up to temp and fill chafing pans with heated meat. Keep the remaining meat in water bath and open the bags to refill the chafing pan as needed.
Here is what is done so far:
ICE:
Yes, ice. Figured we needed a TON of ice for drinks, for under cold dishes, etc. so wife bought a table top ice maker (figured we'll use it throughout the sumemrs with kids' sports, boating, etc). We've been busily making bags of ice (bought bags on Amazon) and put in our freezer.
Here's what we have so far:
In the coming days I'll update the following with recipes and some pics.
4 CHEESE MAC N CHEESE:
SMOKED DEVILED EGGS:
BBQ PIT BEANS:
TORTELLINI OLIVE SALAD:
FRESH CORN SALAD:
CANDIED BACON:
DECORATIONS:
Thanks for looking, wish us luck!
PULLED PORK:
So far have smoked 7 butts, average of 8 lbs each, on 3 different occasions
Suctioned juices and put in container and into the fridge. Pulled pork and put in containers and into the fridge for a day.
Pulled meat and juices out next day, defatted juices and mixed with meat.
Put meat into vac bags (about 3-4 lbs per package) and into the freezer. Currently have 40 lbs of finished meat.
Have 2 more large butts to smoke this Sunday, will do the same procedure as above. Plan to yield about 10-11 lbs more for grand total of 50 lbs finished meat.
Plan is to water bath the bags (in a roaster) the morning of the party, get them up to temp and fill chafing pans with heated meat. Keep the remaining meat in water bath and open the bags to refill the chafing pan as needed.
Here is what is done so far:
ICE:
Yes, ice. Figured we needed a TON of ice for drinks, for under cold dishes, etc. so wife bought a table top ice maker (figured we'll use it throughout the sumemrs with kids' sports, boating, etc). We've been busily making bags of ice (bought bags on Amazon) and put in our freezer.
Here's what we have so far:
In the coming days I'll update the following with recipes and some pics.
4 CHEESE MAC N CHEESE:
SMOKED DEVILED EGGS:
BBQ PIT BEANS:
TORTELLINI OLIVE SALAD:
FRESH CORN SALAD:
CANDIED BACON:
DECORATIONS:
Thanks for looking, wish us luck!
with the crowd !
