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Help!!! Dinner for 12 to 20 that will sit from 3 to 7 hours

I am looking for some suggestions beyond Pulled Pork or Brisket.    A couple of times each summer I do Dinner for 12 to 20 people at a freinds lake cabin or at my mom's house.   Both are 2 hours from my house.    I have been doing pulled pork or brisket but I get tired of cooking the same thing.    Can anyone suggest something that I can cook here, leave the house around 9am and that will sit well for Supper at 5 or 6pm.   
Steve Van Wert, Ohio XL BGE
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Comments

  • robnybbqrobnybbq Posts: 1,720
    Pulled beef?


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    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • I've been kicking around the idea of doing a whole suckling pig. I used the dreaded search function and found threads using both a large and an XL.

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    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • EggucatedEggucated Posts: 212
    Chicken and Beef fajitas?  Cook and reheat?
    Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
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  • Holding something for that long is difficult.  Sounds like you need a small egg to load up and take with you and cook there.  Then you could cook a bunch of marinated pork tenderloins, and serve hot on the sweet hawaiin rolls.
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  • Phoenix824Phoenix824 Posts: 243
    Holding something for that long is difficult.  Sounds like you need a small egg to load up and take with you and cook there.  Then you could cook a bunch of marinated pork tenderloins, and serve hot on the sweet hawaiin rolls.

    I was thinking a smaller egg.    Can you talk to my wife?
    Steve Van Wert, Ohio XL BGE
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  • Phoenix824Phoenix824 Posts: 243
    I've been kicking around the idea of doing a whole suckling pig. I used the dreaded search function and found threads using both a large and an XL.
    That would not fly with the wife but I like the thought.
    Steve Van Wert, Ohio XL BGE
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  • jlsmjlsm Posts: 839
    Boneless, skinless thighs? You can keep cold and bring to room temp. I use a rub of 2 part sage to 1 part rosemary, 1 thyme and 1.5 salt with a few grinds of pepper. Steep in olive oil to make a slurry. Cook flat at 400 direct about 3 minutes a side. Fantastic.  
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • MickeyMickey Posts: 16,049
    I did for more than that a few months ago. Very easy. Naked Ham and spatchcocked turkey. Got the bases covered with very easy cooks.
    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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