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I need some help with this. Next week, I am cooking for a big group at work. Planning to do : 2 bone-in butts, 2 tri-tip roasts, 12 chicken thighs, 12 sausages, and 4 racks of baby backs.
I plan to smoke the ribs two nights before on the BGE, then heat up with sauce on the gasser at work per Dr. BBQ instructions but with my rub and KC style sauce.
Do the butts overnight then FTC in the morning. Grill sausages.
I need help with the beef and chicken. I like to smoke chicken thighs at 250 for an hour or two. For tri-tip. I like to slow smoke, then reverse sear. Ideas for these two items and planning? Others are bringing the rest. We need leftovers for those on other shifts.