Looks like I'll be cooking about 120 ABTs as an appetizer for an pig-pickin' event in a few weeks. 60 guests, I'm figuring 2 per.
Anybody have any advice on the best configuration for my large BGE? I'm wondering about stacking racks or grill extenders, that sort of thing.
Are ABTs better cooked on their sides like little boats, or arranged vertically in a rack like test tubes? The boat style is much quicker and easier to prep. Vertical lets me fit more on the grill at once, and probably looks prettier (this is a High Society kind of pig pickin'). I'd have to figure out some sort of structure to hold them all vertical. Sounds sacreligious, but somehow I'm reminded of those trays for the miniature communion wine glasses at the Baptist church... :evil:
I'd like to get all 120 done in one cook if possible, certainly no more than two cooks, so that I can schmooze with the other guests. I envision prepping at home and cooking onsite. Precooking and reheating is a possibility but only if the quality is the same. I'm undecided about pulled-pork filling, as that's sort of the main event at the pig roast.
What are favorite ABT fillings?
Favorite smoking woods?
Other ABT recipe tips?
Can I make them without toothpicks somehow?