Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresvi...
So, this is my second ever big solo cook. I did something like this last year as well. My kids' school has a fundraising auction every spring and the last 2 years I've donated myself as "BBQ Cook For a Day". This year I think it went for around $300. The deal is they buy (or pay for) the groceries and all supplies and I supply the know-how and time to cook up whatever they want.
This year, I got "bought" by a 3-family group for a 3-way graduation party for 200 people. know 2 of the families, so that made it easy. They wanted pulled pork and chicken. 70% pp and 30% chicken. After a lot of discussions, my recommendations (and a taste test a few weeks ago) they allowed me to purchase some Brethren sauces and rubs for the cook!!!!:thumb:
So here's what I've got to work with........
THE MEAT:
20 bone-in pork butts purchased at Restaurant Depot 2 days ago.....
15 chickens, quartered at my local friendly neighborhood meat market. They got a delivery just this morning and quartered these for me TODAY! 30 white meat and 30 dark meat quarters.....
THE WEAPON:
Brother Indianagriller of JT's BBQ and Smoke Break Competition BBQ Team was SO gracious to let me borrow his Ole' Hickory pit for this cook. Drove down to Columbus last night to pick it up. It's got a thermostatically controlled fan setting, propane assist start and will be loaded with lump charcoal and cherry and oak chunk for the cook. Thanks again JT!!!!! This thing will hold up to 24 butts at a time and is gonn make this SOOOOO much easier to do. I may actually sleep tonight!!!!
THE FUEL:
JT said the pit likes lump and so......
THE RUB:
What can I say......it's Simply Marvelous!!!! This is my rub of choice. 15 lbs of Cherry for the butts and 5 lbs of Pecan for the chicken.....
THE SAUCE:
I gave the customers a sample of pulled pork with 4 sauces a couple of weeks ago. They picked these 3. The only one I gave them they DIDN'T pick was the BH Tennesee Red. There was a 3-way tie between these 3:
THE PLAN:
Gonna put the butts on the smoke at 10pm tonight. It's a convection cooker so the plan is that they'll be done by 8 am. If I get up (early) and they're not where I need them, I'll crank the heat, wrap em and it'll happen......it's GOT to.... If needed, they can come off as late as 10.
Tomorrow morning I'll load up the cooker and take it to the party location. I'll rub the chicken and put it on at about 12:00. I'm planning on them taking about an hour+. I'll pull the pork while the chicken cooks.
Sauce will be served in squirt bottles on the side. The party officially starts at 1:00 and food will be served shortly after.
Oh yeah......
THE BEVERAGE:
What can I say......I LOVE a good beverage.....
Wish me luck y'all!!!! Here goes nothin!!!!!
This year, I got "bought" by a 3-family group for a 3-way graduation party for 200 people. know 2 of the families, so that made it easy. They wanted pulled pork and chicken. 70% pp and 30% chicken. After a lot of discussions, my recommendations (and a taste test a few weeks ago) they allowed me to purchase some Brethren sauces and rubs for the cook!!!!:thumb:
So here's what I've got to work with........
THE MEAT:
20 bone-in pork butts purchased at Restaurant Depot 2 days ago.....
15 chickens, quartered at my local friendly neighborhood meat market. They got a delivery just this morning and quartered these for me TODAY! 30 white meat and 30 dark meat quarters.....
THE WEAPON:
Brother Indianagriller of JT's BBQ and Smoke Break Competition BBQ Team was SO gracious to let me borrow his Ole' Hickory pit for this cook. Drove down to Columbus last night to pick it up. It's got a thermostatically controlled fan setting, propane assist start and will be loaded with lump charcoal and cherry and oak chunk for the cook. Thanks again JT!!!!! This thing will hold up to 24 butts at a time and is gonn make this SOOOOO much easier to do. I may actually sleep tonight!!!!
THE FUEL:
JT said the pit likes lump and so......
THE RUB:
What can I say......it's Simply Marvelous!!!! This is my rub of choice. 15 lbs of Cherry for the butts and 5 lbs of Pecan for the chicken.....
THE SAUCE:
I gave the customers a sample of pulled pork with 4 sauces a couple of weeks ago. They picked these 3. The only one I gave them they DIDN'T pick was the BH Tennesee Red. There was a 3-way tie between these 3:
THE PLAN:
Gonna put the butts on the smoke at 10pm tonight. It's a convection cooker so the plan is that they'll be done by 8 am. If I get up (early) and they're not where I need them, I'll crank the heat, wrap em and it'll happen......it's GOT to.... If needed, they can come off as late as 10.
Tomorrow morning I'll load up the cooker and take it to the party location. I'll rub the chicken and put it on at about 12:00. I'm planning on them taking about an hour+. I'll pull the pork while the chicken cooks.
Sauce will be served in squirt bottles on the side. The party officially starts at 1:00 and food will be served shortly after.
Oh yeah......
THE BEVERAGE:
What can I say......I LOVE a good beverage.....
Wish me luck y'all!!!! Here goes nothin!!!!!
