100 lb cook coming up this weekend

JwgreDeux · November 2012

My church group is popping out babies left and right, and my wife signed us up to take dinner to the three sets of new parents on Saturday. She casually mentioned to me last night that I may want to go to the store tonight as Scotty would be busy this weekend, when I asked what she had in mind she brought me up to speed on the new arrivals. So I've been thinking and I'm planning on hitting the store tonight for my largest cook thus far (only six months in). The following will be going in Scotty this weekend:

20lbs of spare ribs ( 5 racks trimmed St. Louis style)
15lbs of pork shoulder (2 7.5lb butts, one for slicing and one for pulling)
15lb packer brisket (first brisket cook but I'm pumped)
5lbs of chicken (one whole spatch style)
15lbs of red potatoes (quartered, oiled, s&p)
10lbs of a side item yet to be determined (likely a mixture of zuch and squash)
20lbs of charcoal (I know counting the charcoal is kinda cheating)

That isn't even counting the weight of the various rubs, oils, and spices to be used (or the beverages for the cook).

Plan to start the butts and brisket Friday night and FTC sometime mid morning Saturday. Set up for the ribs and sides which should be done around 3 or so, at which point I will foil the ribs and sides and do the chicken (may two now that I think about it).

Shopping tonight to get this party started.

Hi54putty · November 2012

Sounds awesome. Keep us posted.

SMITTYtheSMOKER · November 2012

You're a good man.

henapple · November 2012

Not to discourage but brisket is a difficult first cook. Nevertheless, have fun. Sure it'll be great. Good to see you using the egg for a awesome cause...

JerkChicken · November 2012

Take pics dude

henapple · November 2012

Veggies are great in a pan...evo, s&p, a little chicken broth...cut them big.

SmokinBandit · November 2012

Very cool! Btw, my wife and I are about to have our first in a couple of weeks, so how do we get on that list?

R2Egg2Q · November 2012

Looks like a lot of food for 3 sets of new parents! I'm sure you'll feed yourselves as well. :) Nice of you to do that.

JwgreDeux · November 2012

R2Egg2Q said:

Looks like a lot of food for 3 sets of new parents! I'm sure you'll feed yourselves as well. :) Nice of you to do that.

The goal is to leave them with enough for left overs. The last thing new parents need to worry about is what they are going to eat.

SmokinBandit said:

Very cool! Btw, my wife and I are about to have our first in a couple of weeks, so how do we get on that list?

Our class uses mealtrain.com to organize the process. It is really easy to get started. If you have emails of your friends and family, you just start a mealtrain and you email the link to everyone and they go to the link and sign up to bring you food. It is obviously awkward to sign yourself up, but it should be pretty easy to find someone to start one for you. It is a great way to welcome new members of a Sunday School Class.

JwgreDeux · November 2012

Alteration to the menu:

10lbs of chicken, 2 spatch'd

and second side item will be (more of an appetizer)

5lbs of stuffed peppers (2lbs of sausage, 2lbs of rice, and 1lb of peppers)

SWVABeanCounter · November 2012

Great Plan. What an awesome way to show you care. Thanks.

Griffin · November 2012

Wow!! Quite an undertaking. Wishing you the best of luck. Don't forget the pictures for us.

DonWW · November 2012

Scotty? You nicknamed your egg? whoa... I sniff a whole new thread here...

JwgreDeux · November 2012

DonWW said:

Scotty? You nicknamed your egg? whoa... I sniff a whole new thread here...

Am I the only one?

Thanks for all the well wishes. Picked up the butts, ribs, chickens, potatoes, peppers and sausage last night. Getting the brisket tonight and going to go ahead and make my sauces and mix my rubs. I will take pics and do my best to keep this updated. This is by far my largest undertaking.

newegg13 · November 2012

Very cool of you, man. We are about to have our second and our small group offered to take turns bringing food. The support that you guys are providing is huge.

JwgreDeux · November 2012

Whole packer brisket secured last night. Surprising how hard it was to find in Birmingham. Luckily, I found a local grocery who supplies a bbq joint.

Going to trim and rub tonight.

YEMTrey · November 2012

As has been said already, this is very nice of you. If you have a chance during the cooks, take a few pics as I would like to see the Egg cooking all that you have planned.

Good luck!

SmokinBandit · November 2012

JwgreDeux said:

R2Egg2Q said:

Looks like a lot of food for 3 sets of new parents! I'm sure you'll feed yourselves as well. :)

Nice of you to do that.

The goal is to leave them with enough for left overs. The last thing new parents need to worry about is what they are going to eat.

SmokinBandit said:

Very cool! Btw, my wife and I are about to have our first in a couple of weeks, so how do we get on that list?

Our class uses mealtrain.com to organize the process. It is really easy to get started. If you have emails of your friends and family, you just start a mealtrain and you email the link to everyone and they go to the link and sign up to bring you food. It is obviously awkward to sign yourself up, but it should be pretty easy to find someone to start one for you. It is a great way to welcome new members of a Sunday School Class.

That is very nice of you to show me how to sign up, but I should have mentioned I was just kidding. We have quite a few people offering to bring food already.
If the baby is born in time maybe I can show him how to smoke a turkey! Ha.
Thanks, again.

krobertsmsn · November 2012

time for an additional new egg!!! can always use that as an excuse...

JwgreDeux · November 2012

And here we go

YEMTrey · November 2012

This is going to be a beautiful thread.

JwgreDeux · November 2012

Brisket is on. Going to foil at 150 internal, and add the two butts on a raised rack.

JwgreDeux · November 2012

At 275

JwgreDeux · November 2012

While the brisket was going, spatched the chickens to dry the skin overnight on the fridge, rubbed the ribs, and put the butts on.

JwgreDeux · November 2012

Some of the ribs

JwgreDeux · November 2012

Butts prepped and ready

JwgreDeux · November 2012

Brisket was almost at 150, so foiled with a but of beef broth and back on. Butts on too.

JwgreDeux · November 2012

Brisket at 165 internal, butts have been on 25 minutes, and I'm hitting the hay. Temp holding perfect. To be continued.

R2Egg2Q · November 2012

Looks like you're off to a great start. Looking forward to the continuation!

JwgreDeux · November 2012

Early morning today. Brisket and butts finished off ahead of schedule and are resting FTC. rib time.

BuckeyeBob · November 2012

Wow. What a cook. Everything looks great! What a great friend you are!

Howdy, Stranger!

Forums

100 lb cook coming up this weekend

Comments