Bpbolde
Well-known member
- Joined
- Nov 9, 2016
- Location
- Whitehal...
I hope I'm not in over my head, but I'm going to be cooking pulled pork and shredded chicken for my wife's grandma's funeral luncheon. I've never cooked for more than 20 people before. Since its lunch, I don't want to pull an all-nighter tending fire to have it fresh off the grates. Besides, I don't trust myself to time it right :shock:
My thought is to cook the day before (Monday), pull it that night and refrigerate. The morning of, reheat gently in covered corningware pans to 160 degrees to try not to dry it out, faux cambro it to the church and keep it warm with chafing dishes and sterno cans. I'd love to have the bark stay intact. It seems like sacrilege to reheat and murder the bark, but I need my sleep...
I'm planning on eight ~10 pound pork butts, and six chickens. Dry brine the day before, then rub with Meathead's Memphis Dust before cooking. I think I'll serve it dry, and have a few sauces at the end of the buffet for people to choose from.
Knowing Custer had a plan too, I wanted to run this plan by you all and see what you think. See if there's any tips from all your expertise. Things I'm specifically concerned about:
Thanks for the tips, this means a lot for my wife and her family and I want to make it the best I can.
My thought is to cook the day before (Monday), pull it that night and refrigerate. The morning of, reheat gently in covered corningware pans to 160 degrees to try not to dry it out, faux cambro it to the church and keep it warm with chafing dishes and sterno cans. I'd love to have the bark stay intact. It seems like sacrilege to reheat and murder the bark, but I need my sleep...
I'm planning on eight ~10 pound pork butts, and six chickens. Dry brine the day before, then rub with Meathead's Memphis Dust before cooking. I think I'll serve it dry, and have a few sauces at the end of the buffet for people to choose from.
Knowing Custer had a plan too, I wanted to run this plan by you all and see what you think. See if there's any tips from all your expertise. Things I'm specifically concerned about:
- Will this be enough food if another 20 or so people show up?
- How long will it take to reheat in big corningware pans and what oven temp should I use to reheat?
- If I can't get a hold of stainless chafing dishes, are disposable aluminum pans ok or will it impart any bad flavor?
- I've never smoked this much at the same time. I've done two butts and later in the day, put a few racks of ribs on. I can keep the cooker (vertical offset) within 10 degrees top to bottom. I know to keep good airflow around the meat. Anything else to look out for with this much meat on?
Thanks for the tips, this means a lot for my wife and her family and I want to make it the best I can.