BGE Marathon .... non stop cooking this weekend!

Smoked Signals

My catering business is exploding and my wife can't say no ...
This weekends cook is at: (all I have is a large and a medium)
12 butts (cook time, pulling and cooling doesn't leave room for much else)
6 racks of ribs
20 pieces of chicken (practice for Carmel competition)[p]I think I am going to have to break out my Brinkmann water smoker (Ack!) and kitchen oven (GASP!!) for extra capacity. [p]Has anyone run their eggs all weekend? I have Wicked Good and Royal Oak ... but I don't think even that can run 72 hours on one load ... I think the record was 40 hours or something on WG. [p]I hope the eggs are ready for this marathon! [p]

locolongball

Smoked Signals,[p]I'm doing a cook for 30 people at the end of May. The VP is coming down and my boss ask to cook on the BGE. Anyway, I was thinking about doing 3 10lb butts and 9 racks of ribs. I only have 1 large egg. Lunch has to be ready by 1pm on Thursday the 26th. The plan is to start on Wednesday about 10am, with plans on being done around 6am on Thursday. Then packing the butts away until lunch, and putting on the ribs slow and low until Lunch. [p]Any advise.

Car Wash Mike

locolongball,
Any advice. Ask for a dam raise. Hope things turn out well.[p]Mike

Bobby-Q

Smoked Signals,
Well you'll just have to add coal as you go along. Whenever you pull one batch off, jjst remove the grid and the plate setter and add more lump and smoking wood.[p]You'll almost have to do it this way or you won't have any consistency.[p]
You could also just do a bunch of the pork ahead of time and food saver it, you'd be hard pressed to tell the difference between that and fresh for most applications.[p]HTH

Sigmore

Bobby-Q, You're thinking along the same lines as me. But I can't think of any applications where you could tell the difference of PP a couple of days old. Specially if you heat it up in a big pan slowly while adding Georges and Scotts 50/50 till you get that vinegar twang. Oh Yeah!

sprinter

Smoked Signals,[p]You can easily get a butt(s) done with one load of lump, either on the medium or the large. Pack them full of lump, do the first batch of butts, when you pull those, add another full load and repeat this until the butts are done. If you have room on one or more of them do get some ribs on, cook them when you can or when you are done with the butts. Chicken will not take long at all, comparitively, I'd do it last. Shouldnt be that bad, just time consuming. [p]See you in Carmel in a couple of weeks.[p]Troy

Smoked Signals

locolongball,
I think your plan is fine. Get a grid extender or rib rack to be able to do that many ribs a large.[p]30 people probably only need 2 butts and 9 racks of ribs unless you are planning on sending it home with folks.[p]By my calcs that you give everyone at least 2 sandwiches and 3 or 4 bones of ribs - EACH! Everyone should be quite full.[p]

Smoked Signals

sprinter,
Yep that is the plan ... time consuming for sure. Better stock up on the Makers, beer, wine, batteries for the Maverick and spices. Gonna be a marathon cook for sure.[p]Chicken will be the reward for a long weekend.[p]Thanks for the words of encouragement. See you in Carmel.[p]Doug

locolongball

Smoked Signals,[p]Awesome, thank you soo much!

locolongball

Car Wash Mike,

That's the idea.. Thanks. ;-)