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Pulled Pork for 200?

DMWDMW Posts: 3,130
Have a question for the wise... 
Friends of our are in the lengthy process of adopting a special needs child from China. Asked if I would be interested in doing pulled pork for a fund raiser to help with expenses. Of course I said yes, let's figure out logistics. 

The plan is to have take out meals they would make available to their church and sign up would be beforehand so we will have an exact count. My question is I have 1 XL egg with extender and 1 Small Egg as well. I've been trying to figure out if there would be any way to fit it all on the XL and Small and not sure I would be able to. I'm thinking I'll need about 85 pounds of raw meat weight. Even if I did manage to really fill up the XL and cram them all in, I'm guessing that the top butts and outside on the lower grid would finish before whatever is in the middle, perhaps too long for FTC. 

Anyone with experience with this much? If I can't do it all in one run, I could do half on Saturday during the day and the next half overnight. I'm thinking pull and cool the first batch after a rest. What would be the best way to reheat this much? Foil pans with a bit of apple cider vinegar added into a low heat oven the next morning? And then should I pull the fresh batch after a bit of FTC and mix the day old reheat in with the fresh?

Thanks in advance,
DMW

Comments

  • jscarfojscarfo Posts: 315
    Turbo all of them a few days in advance, don't cram them in wrap in foil and stick in fridge heat them up on game day
  • DMWDMW Posts: 3,130
    edited February 5
    jscarfo said:
    Turbo all of them a few days in advance, don't cram them in wrap in foil and stick in fridge heat them up on game day
    So wrap them and in the fridge before pulling? Reheat them whole then? If so, best way to reheat whole?

    Thanks,

  • Hungry JoeHungry Joe Posts: 954

    How many pounds are you cooking?

    I put whole cooked butts in the fridge once and will never do it again.

    Cook them in advance and pull them to save yourself the trouble of reheating and then pulling them. Trying to mess with them while they are cold is a royal pain in the BUTT, pun intended.

    If you can pull and vacuum seal them, it will stay good for a long time in the freezer.

  • DMWDMW Posts: 3,130

    How many pounds are you cooking?

    I put whole cooked butts in the fridge once and will never do it again.

    Cook them in advance and pull them to save yourself the trouble of reheating and then pulling them. Trying to mess with them while they are cold is a royal pain in the BUTT, pun intended.

    If you can pull and vacuum seal them, it will stay good for a long time in the freezer.

    I'm figuring about 85 pounds raw is what I'll need. I should have time to get it done the day/night before in 2 batches, so I won't need to freeze it. 

    For reheating this amount, foil pans with a bit of liquid in a 200* oven?

    How about electric roasters?

  • finsterfinster Posts: 112
    I would cook, pull while warm, cool as fast as possible.  Reheat (with a little cola?)at 200 sounds good.
    MBGE in Charleston

  • Hungry JoeHungry Joe Posts: 954
    I've heard and have used coke, the real thing is best. I serve my pulled pork with a sauce I make that helps with moisture. If it is the next day like you are doing I add the coke. 
  • SmokeyPittSmokeyPitt Posts: 4,551
    By my calculations, I think you might need about 112 lbs of pork.  That is based on 1/3 lb per person, assuming you loose 40% (60% yield).   111.11 to be exact.  

    So, that is around 13 8 lb butts.  No problem on the XL in two shifts.  I have always pulled the pork while hot like Hungry Joe said.  I think your original plan sounds fine.  Normally I like to food save, but dayum that is a lot of pork to deal with.  I think I would just fill up foil pans with pulled pork, mix in vinegar based sauce, cover with foil, refrigerate.  When it is time to reheat you can take the pans out of the fridge and into the oven.   Once the pork is warm you can hold it in the oven on the lowest setting. 

    The only thing is that once the pork is pulled it won't stay hot as long.  Are you planning to be at the church where people will pick up the food, and if so will you have a way to reheat it there?  




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • DMWDMW Posts: 3,130
    By my calculations, I think you might need about 112 lbs of pork.  That is based on 1/3 lb per person, assuming you loose 40% (60% yield).   111.11 to be exact.  

    So, that is around 13 8 lb butts.  No problem on the XL in two shifts.  I have always pulled the pork while hot like Hungry Joe said.  I think your original plan sounds fine.  Normally I like to food save, but dayum that is a lot of pork to deal with.  I think I would just fill up foil pans with pulled pork, mix in vinegar based sauce, cover with foil, refrigerate.  When it is time to reheat you can take the pans out of the fridge and into the oven.   Once the pork is warm you can hold it in the oven on the lowest setting. 

    The only thing is that once the pork is pulled it won't stay hot as long.  Are you planning to be at the church where people will pick up the food, and if so will you have a way to reheat it there?  


    Thanks for the suggestions. I was using number of sandwiches/2.4 for how much pork to start with. I think that is for 4 oz sandwiches. The church has a kitchen, so if reheating I will plan on doing that onsite. I need to find out how many ovens they have.

  • SkiddymarkerSkiddymarker Posts: 5,372
    I like what @SmokeyPitt says, never dealt with that much, but it makes sense to me. I was trying to think what +100 pounds of pulled pork would look like in foil pans crammed into an oven, hopefully the venue (church if I understood it right) has enough oven space....Good Luck man, great cause. With the proud parents all the best with the wee one. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Hungry JoeHungry Joe Posts: 954
    edited February 5

    Every time I served this sauce every person has said it is the best pulled pork they ever had.

    I adjust the pepper to suite the crowd but it is not a spicy as it seems like it should be. I've gone more pepper and less, I like it best the way it is written.

    I also cook it longer sometimes.

    Also this is good for up to 32+ pounds before cooked pork


    1 Large onion diced fine
    3 tablespoons minced garlic
    1 16 oz can diced tomatoes
    1 tablespoon crushed red pepper
    3 tablespoons cayenne pepper ?
    1 cup apple cider vinegar
    3 cups BBQ sauce
    Heat BGE to 250. Combine onion garlic pepper with some oil and simmer ½ hour.
    Add cider vinegar and BBQ sauce.  Simmer additional ½ hour. Pour over pulled pork.







  • SmokeyPittSmokeyPitt Posts: 4,551
    edited February 5
    DMW said:
    By my calculations, I think you might need about 112 lbs of pork.  That is based on 1/3 lb per person, assuming you loose 40% (60% yield).   111.11 to be exact.  

    So, that is around 13 8 lb butts.  No problem on the XL in two shifts.  I have always pulled the pork while hot like Hungry Joe said.  I think your original plan sounds fine.  Normally I like to food save, but dayum that is a lot of pork to deal with.  I think I would just fill up foil pans with pulled pork, mix in vinegar based sauce, cover with foil, refrigerate.  When it is time to reheat you can take the pans out of the fridge and into the oven.   Once the pork is warm you can hold it in the oven on the lowest setting. 

    The only thing is that once the pork is pulled it won't stay hot as long.  Are you planning to be at the church where people will pick up the food, and if so will you have a way to reheat it there?  


    Thanks for the suggestions. I was using number of sandwiches/2.4 for how much pork to start with. I think that is for 4 oz sandwiches. The church has a kitchen, so if reheating I will plan on doing that onsite. I need to find out how many ovens they have.

    Now that I think about it more 1/4 lb sammich would probably work fine for something like this since you are controlling the portion size of the pork, especially if they are gonna have lots of other sides/food. 

    One other suggestion is you could get one of those sterno/steam tables with the wire frames and disposable pans.  They won't reheat the food, but I think they will keep the pulled pork warm.  Good luck!  Should be fun ;)



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • GQuizGQuiz Posts: 604
    Your friends are fortunate to have you in their lives. Awesome gesture. Good luck with the cook.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • 4Runner4Runner Posts: 1,237
    I did 63# for approx 100 and there was virtually nothing left. We did plates. I smoked in 2 batches over 2 days and pulled and refrigerated. Reheated with apple juice in tins. Big hit.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
  • EggcelsiorEggcelsior Posts: 8,218


    DMW said:



    By my calculations, I think you might need about 112 lbs of pork.  That is based on 1/3 lb per person, assuming you loose 40% (60% yield).   111.11 to be exact.  

    So, that is around 13 8 lb butts.  No problem on the XL in two shifts.  I have always pulled the pork while hot like Hungry Joe said.  I think your original plan sounds fine.  Normally I like to food save, but dayum that is a lot of pork to deal with.  I think I would just fill up foil pans with pulled pork, mix in vinegar based sauce, cover with foil, refrigerate.  When it is time to reheat you can take the pans out of the fridge and into the oven.   Once the pork is warm you can hold it in the oven on the lowest setting. 

    The only thing is that once the pork is pulled it won't stay hot as long.  Are you planning to be at the church where people will pick up the food, and if so will you have a way to reheat it there?  



    Thanks for the suggestions. I was using number of sandwiches/2.4 for how much pork to start with. I think that is for 4 oz sandwiches. The church has a kitchen, so if reheating I will plan on doing that onsite. I need to find out how many ovens they have.


    Now that I think about it more 1/4 lb sammich would probably work fine for something like this since you are controlling the portion size of the pork, especially if they are gonna have lots of other sides/food. 

    One other suggestion is you could get one of those sterno/steam tables with the wire frames and disposable pans.  They won't reheat the food, but I think they will keep the pulled pork warm.  Good luck!  Should be fun ;)



    I've done the sterno/steam trays for a party of 40 and they worked quite well to keep the pork hot. Just be sure to keep them covered if you go this route; it will dry out otherwise.
  • DMWDMW Posts: 3,130
    Thanks everyone. Planning to serve March 23, so I might do some test runs where I cook/cool/reheat on a single butt and see what I think will work best.

    @4Runner Did you reheat in tins in an oven?


  • Little StevenLittle Steven Posts: 26,058
    A quarter pound per person if you are "catering" works. If they want more they pay. I would go with more if you can in case they do.

    Steve 

    Caledon, ON

     

  • MrossMross Posts: 262
    I have done pulled pork for crowds before.

     I always cook and pull day before storing in full size steam table pans.. The day of the event reheat in a 250 to 300 degree oven with a little water and apple juice.

    The pork always comes out moist and flavorful. If you are doing take out meals chances are it will be cold by the time they get it home anyway and they will just nuke it anyway.

    Do not over think this and make it as simple on yourself as possible.

    Another suggestion is if you are making sandwiches get an appropriate sized ice cream scooper to portion the pork on the sandwiches.
    Duncan, SC
  • henapplehenapple Posts: 10,371
    Or get Little Steven...His hands are good for 4 oz
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • GrannyX4GrannyX4 Posts: 1,249
    Last year I cooked 16 butts - turbo cooked on the large. Pulled, cooled and packed the pork in food saver bags with a little broth. SIL heated the pork in tins on a grill but if you packed in foodsaver you could heat them up in a cooler with hot water. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • bo_mullbo_mull Posts: 225
    A couple months ago I did pulled pork for a wedding. I pulled it and put it in foodsaver bags ahead of time 3 lbs per bag. We reheated the bags one at a time in the microwave for 4 to 5 minutes. Turned out great.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

  • DMWDMW Posts: 3,130
    The total count is 227 takeout meals. Just leaving Restaurant Depot with 116 pounds of boneless butt, some foam takeout trays, and Royal Oak. Gonna be a busy weekend.image
  • probe1957probe1957 Posts: 206
    I would get an Egghead friend or two...and a case of beer or two....to help.
  • crf158crf158 Posts: 11
    Large BGE available to cook about 45min west of you if needed
  • yzziyzzi Posts: 1,252
    Great idea for a fundraiser. I'm surprised nobody suggested a microwave for reheating. Every time I do pulled pork I store a bunch of it in the freezer in 1-portion size sandwich bags. I pop it in the microwave for 45 seconds and it's near identical to the fresh off the FTC stuff.

    If I were you I would do 2 batches, store in serving trays, then reheat in oven. I've also never had issue with it drying out as long is it's covered tightly, without putting a liquid in there. I have tried both ways, and Dr. Pepper is pretty good too.
    Dunedin, FL
  • Chris_WangChris_Wang Posts: 1,251
    Have fun man! Very cool fundraiser. Our twins are adopted, so we know a little bit about what it takes fiancially. Your community is lucky to have people like you living in it!

    Locust Grove, GA

    ATL Sports Homer

     

  • setdahooksetdahook Posts: 108
    I have done the reheat method and works just fine. My preferred liquid is apple juice and if you need to you can always add a touch more rub to taiste. Awesome that your doing this!
  • cazzycazzy Posts: 5,124
    edited March 18
    Any "oh crap" emergency questions, call me anytime...even if it's 4am. I just PM'd you my cell.

  • ScottborasjrScottborasjr Posts: 1,921
    Enjoy the cook and the event man, should be a hit and hope everything goes well!!
    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. 
  • DeviledeggerDeviledegger Posts: 183
    How well do you know your BGE dealer? I'm wondering if you could get a loaner egg for the weekend (being a fundraiser). I know that if I were a dealer and someone bought a egg or two for me I would set some guidelines and then be happy to help. After all your an egger so you can't be half bad. lol! If not do you know any other eggers that might help?
  • plumbfir01plumbfir01 Posts: 592
    I dont want to sound crazy but you could always consider renting a smoker and do them all at once with a few extra for sale as you smoke... same principals and still works well. We do it here at the firehouse and all i use is my thermapen. Everything else is rented and still turns out the same great way. A lodge may have one to rent, but we use one of the MWRs on base here. 
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