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Question about cooking a lot of butt ahead of time
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kbutler84
Posts: 140
I have been asked about cooking as part of a benefit that will host roughly 450 people. I would be one of many serving samples of a dish. If I was thinking of serving pulled pork sliders (or even mini sliders if I can find small enough buns), how could I cook the park ahead of time and ensure a quality product? I was thinking I could smoke the butts a day or two ahead of time, and the use a food saver and freeze them. Then on the day (of night before) of the benefit put them all in a coupe ice chests with a sous vide to reheat them.
Would there be a better way? Or is this a disaster in the making?
Would there be a better way? Or is this a disaster in the making?
Comments
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450 people- that is a lot of servings. If you are cooking a couple of days ahead of time there is really no reason to freeze. No harm in freezing but it will increase the time to reheat.
I have seen the Martin's party rolls that come 24 to a pack that are pretty small.
Another option is King's Hawaiian dinner rolls.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Yeah, I guess freezing is not totally necessary. I have a large egg and may have access to another large. Not sure how many butts I can squeeze into one egg - 2 or 3? I'm thinking is need to smoke around 15 or so to have enough to make mini sliders for that many people.
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If you are saucing I would get a couple croc pots to keep it hot at the event. If you are a Costco member they have large packs of the mini Hawaiian rolls they would be good with pork. With 1 egg you will be cooking for days straight.
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Where are you located maybe someone local can help you out?
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I've got a couple friends and a brother in law that could help out. I'm not even sure if I can do it though. Would require rearranging a vacation that was already planned.
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