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Wedding cook

cazzycazzy Posts: 7,376
So I've been asked to cook brisket, chicken, and sausage for my brother in laws wedding. I'm going to add a pork butt since its cheap and I'll just throw it on my small. It will be for about 50-60, which consists of mostly adults.

Regarding the chicken, I was thinking leg quarters and maybe some split chicken breasts. I got to thinking though and now I'm thinking I might do 4 spatchcocks. It would definitely be more bang for the buck. Thoughts?

Also, what's y'all's favorite store bought sausage?
Just a hack that makes some $hitty BBQ...
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Comments

  • ScottborasjrScottborasjr Posts: 2,493
    Depends on what "quality" of chicken you are going to use. Maybe it's just me but I've found I enjoy the regular feed chickens and beef more then the grass fed or other options. I would go with the spatchcocks myself but I've done some great things with leg quarters and split chicken breasts. I'd price it out and do what will cost less, but that's just me. What kind of sausage are you cooking? Kielbasa? Or something else?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • MickeyMickey Posts: 16,113
    Doing the very same weekend after next. Was going spatchcocked turkeys and talked into just turkey breasts instead. Doing hams and sausage. http://eggheadforum.com/discussion/1150382/lunch-for-60#latest
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Solson005Solson005 Posts: 1,906
    Spatchcock would be a good way to go so you can offer some light and dark meat. 

    You should convince @Griffin to get some of his Venison Jalapeño Cheese Sausage that looks good! 

    I wish I was closer to help out with my two eggs. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • shtgunal3shtgunal3 Posts: 2,902
    Conecuh sausage is awesome if you can get it.

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • cazzycazzy Posts: 7,376
    Hmmm...turkey breasts. That might be an idea. :-?
    Just a hack that makes some $hitty BBQ...
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  • Charlie tunaCharlie tuna Posts: 2,191
    "Sliced" brisket, "Sliced" turkey breast, "Pulled" pork -- you have beef-poultry-pork, and all easily served and eaten and all pre-cookable to make it easy on yourself.
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  • SkiddymarkerSkiddymarker Posts: 6,572
    What no Cazzy Wings?
    I like the idea of leg quarters and breasts, easier to get more on and move around if there are any heat "sweet" spots. Along with the butt and some sausage you have enough choice. Mickey got me thinking that turkey breast (poultry white meat) along with chicken leg quarters (poultry dark meat) is also a good combo. 
    A mild German brat is a good sausage as it is one of a number of meats offered. Given the time and space, brats can be cooked in beer/water with some onion and held until ready to color/brown on the grill before serving. Good luck!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • cazzycazzy Posts: 7,376
    "Sliced" brisket, "Sliced" turkey breast, "Pulled" pork -- you have beef-poultry-pork, and all easily served and eaten and all pre-cookable to make it easy on yourself.
    Yep...I like the menu.  Don't see myself making anything before hand though.  I guess I like a challenge.  I'm going to have 2 eggs and a big offset smoker to work with.
    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,376
    What no Cazzy Wings?
    I like the idea of leg quarters and breasts, easier to get more on and move around if there are any heat "sweet" spots. Along with the butt and some sausage you have enough choice. Mickey got me thinking that turkey breast (poultry white meat) along with chicken leg quarters (poultry dark meat) is also a good combo. 
    A mild German brat is a good sausage as it is one of a number of meats offered. Given the time and space, brats can be cooked in beer/water with some onion and held until ready to color/brown on the grill before serving. Good luck!
    That's great, I love the idea of having leg quarters and turkey breasts.  

    Unfortunately, I don't think i'll be able to pull off wings.   That's a good tip on the sausage, just may have to go that route.
    Just a hack that makes some $hitty BBQ...
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  • MickeyMickey Posts: 16,113
    Turkey breasts vs spatchcocked turkey. I wanted spatchcocked turkey but AlwaysGolf talked me out of it. Saying that full turkey loss between buy weight and service weight is 35% loss vs breast only 15% loss. That and telling me I am in a very small minorty wanting dark turkey. He is doing lots of large catering and found do breasts only.  I still like dark turkey but will go by his advice on this.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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