Timing

[van holton]

I'm going to cater my grandsons grad party Sat. of Memorial Day Weekend. I have a 1400. I thought I would put 2 Boston butts on 9pm Tues.  They should be ready to come off noon Wed. Then put on 6 racks of BB on at 1pm they should come off at 5pm then put on 3 more racks at and they will come off at 9pm. Then put on 2 more Boston butts at 9pm. They should come off at noon Thurs. then put on 3 butter flied chickens on at 12:30 they should come off at 3:30 the then put on 3 more birds. they will come off at 6:30 the put on 3 more birds that will come off at 9:30pm. Fri. I will make sides. and pack everything up in iced cooler to be transported to my sons pole barn. Sat. 8 am put 2 trays of pulled pork and 2 trays of mac & Cheese in the 1400 to warm, 9am graduation. back to the pole barn by 11:30am turn on 2 gas grills and start heating up the chickens and the ribs and the glazing the ribs.  Do you think my timing is right???

 

[scarbelly]

Lets start with how many people are you cooking for 

By a 1400, I am assuming you are talking about a Smoking Tex 1400 - is that correct? 

If so make life easy on yourself

1 You can cook the 4 butts at the same time in the ST1400 - I have done it several times

2 BBR's should be done 2-2-1 or 2-1.5-1 some timing close to that and with the  4 racks in the ST1400 you should be able to get 6-8 racks of ribs in at a time

3 Don't kill yourself with doing whole chickens. Get thighs and brine them and you can cook all you need on the 4 racks in one session. Take them to 155 if your going to finish them on the grill. 

4 You are going to need more pans and heating capacity to rewarm things. Vac seal the butts after pulling them and heat them in hot but not boiling water right in the bags. Use the ST1400 for the Mac and Cheese and 

Send me a PM with more detail and I will try to help guide you thru this 

 

[mballi3011]

I sure looks like Gary has set you on a good path for your smoke. Congrats to your son and happy smoking to you. Believe me it will be hard, stressful, but when it is all done very fulling to. 

 

[van holton]

Yes it is a ST 1400. So far 50 to 60 people. The 2-2-1 are you talking about smoking 2 hrs the wrapping in foil for 1.5 to 2 hrs then unwrapping and glazing for for an hr?
 

 

[scarbelly]

Yes on the ribs

So lets talk about serving - how are you going to serve this? My suggestion is to have someone at each pan of food dishing out a portion of what they are serving - people will always load up a plate and throw half of it away because they took too much. If you do not have chafing dishes, pick up  the disposable ones so you can keep the food hot.

How are you serving the pork ? Sammie or a serving on a plate? Either way, you need to figure 4-6 oz per person of finished pork. So for 60 people if you do 4 oz you need 15 pounds of finished pork and for 6 oz you need 22 pounds. You are going to loose 40% of the raw weight in the cook and fat waste. So to get to 22 # you need to start with 38 pounds

Figure 3-4 ribs each and do the math based on the rack sizes and figure one piece of chicken per person.  For the Mac and Cheese try to get an ice cream scoop that is about 3 oz. It serves the right amount and is a quick way to serve.    

Let me know if you need any more info

 

[rtbbq2]

Sounds like you are in good hands...

....Scarbelly....

Good luck at the party...Sounds like you will have a great day...........

 

[oldschoolbbq]

Have fun and

to your Son...

 

[van holton]

Thank you for all the good info.
 

 

[van holton]

I have always just smoked my ribs for about 3 hrs the just start glazing them for an hr or so. I have to cut my racks in half to get them to fit in my smoker. Is it necessary to wrap each piece in foil or can you just put them in a pan, foil the top and put in a 200 degree oven for an hour, then take an baste in the smoker?
 

 

[van holton]

I have always just smoked my ribs for about 3 hrs the just start glazing them for an hr or so. I have to cut my racks in half to get them to fit in my smoker. Is it necessary to wrap each piece in foil or can you just put them in a pan, foil the top and put in a 200 degree oven for an hour, then take an baste in the smoker?