Need help with a cook for a pool party Saturday the 24th

SaintJohnsEgger

Hey @Florida Grillin Girl  I would love the recipe. I'm now kind of leaning towards doing the butts starting Friday morning so that I can reset and reload the Egg Friday night then start the ribs around 8 or 9 Saturday morning. Just need some tips on how to keep the butts on hold for that long.

SaintJohnsEgger

@thetrim

I have the beer pong equipment in y garage thanks to my oldest son and his friends.

Florida Grillin Girl

Put the pulled pork in some aluminum pans and refrigerate, covered. Reheat in a 250 oven, stirring this sauce over towards the end.

I always make this when I make pulled pork. You can't tell it's there, but it compliments the pork very well, keeping the pork moist.  It's from Martha Stewart's cookbook, "Menus for Entertaining". 

In saucepan, mix together:

2 cups white wine vinegar (I use regular ole white vinegar)
2/3 cup ketchup
1/3 cup sugar
1/4 cup honey
1/2 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 teaspoon ground pepper

Simmer 10 minutes and pour over and mix into pork. No other sauce needed.
This is enough for 2 - 10 lb. butts, but I usually double it if making alot of pork.

SaintJohnsEgger

Thanks @Florida Grillin Girl

I'll do that. Got a Dollar Store about a mile from my house so I can easily grab aluminum pans in any size.

Cashfan

Florida Grillin Girl said:

Put the pulled pork in some aluminum pans and refrigerate, covered. Reheat in a 250 oven, stirring this sauce over towards the end.

I always make this when I make pulled pork. You can't tell it's there, but it compliments the pork very well, keeping the pork moist.  It's from Martha Stewart's cookbook, "Menus for Entertaining". 

In saucepan, mix together:

2 cups white wine vinegar (I use regular ole white vinegar)
2/3 cup ketchup
1/3 cup sugar
1/4 cup honey
1/2 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 teaspoon ground pepper

Simmer 10 minutes and pour over and mix into pork. No other sauce needed.
This is enough for 2 - 10 lb. butts, but I usually double it if making alot of pork.

I use a sauce very similar to this one, and it's great. I want to eat pulled pork just so i can have some sauce. It gives the meat little heat kick that is very good. Usually only put on enough to make the meat moist.


Will definitely try @Florida Grillin Girl version next time, I bet it tastes great. It would add moisture and flavor without the heat bite. Would appeal to ore people, probably.

This is the version I use. Makes 12-16 oz of sauce. I add it as I eat, not sure how much you would want for a large batch. 

1 1/2 cups cider vinegar

1/2 cup ketchup 

1 teaspoon salt

1/2 teaspoon ground red pepper

1/8 teaspoon red pepper flakes

1 tablespoon sugar

Combine all ingredients plus 1/2 cup water in saucepan. Bring to a boil, then simmer and stir until sugar is dissolved. Cool and serve on cooked meat.

*Note: This is a runny sauce that will not be very thick.

THEBuckeye

No reason to stay up all night. None at all. 

I'd cook the butts turbo the day before. Pull, store in covered foil pans and simply re-heat for the party. Add a can of coke (per pan) , give it a stir and warm at 250 for an hour before you serve. 

Also agree with @Florida Grillin Girl- do the ribs turbo the day of (totally for showing off purposes). 

For the amount of food, this is as stress free as it gets. Jut get ready for all the glory! 

Jai-Bo

none to little sleep = butts overnight, ribs after removal.  sleep = do the butts a day in advanced, then put the ribs on the morning of the party!

Legume

Why would you have to stay awake for an overnight butt cook on an egg?

Florida Grillin Girl

@Legume - I am assuming that he doesn't have the fan blower thingy (I don't have one either). This makes for a long night, but not necessarily sleepless. When I do overnighters, I set my alarm for 3 hour intervals to check on the dome temperature. Another good reason to do the pork a day or two ahead, so you can be feeling good for the party and not exhausted from a crappy nights sleep!

Florida Grillin Girl

In recent years, I have started the egg very early (6AM) and egged the pork all day at 250 degree dome, and take it off after midnight. There's nothing quite like pulling pork at 2 AM!

Legume

It's all comfort level, I suppose.  I've never had a controller and have no prob running overnights and sleeping well. You just have to ensure stable temp is really stable temp before you go to bed - start the egg early, get the temp dialed in and resist the urge to mess with it.  Turbo or day ahead is fine too.  

20stone

SaintJohnsEgger said:

OK. Thanks for all of the input. Melding all of this together, I think I will put the butts on sometime Friday but not sure yet if this will be a day cook or an all night cook (never done that before). And then turbo the ribs and just let them go naked the whole cook.

The guys are bring the beans, potato salad and devilled eggs. I'll provide buns and slaw for the pulled pork. Tiramisu and banana pudding for desert along with burgers, dogs, wings and liquid refreshment. 

My first adult pool party and first large cook. I'm nervous.

If you put on the butts Friday and target a 5 AM Sat finish, you can FTC the butts, reload the egg, stabilize, and have the ribs on by 6 AM.

If it's your first overnighter, you can either be nervous about it, or buy a dirty cheating device (FlameBoss is an excellent choice) and sleep soundly.  I did my first few overnighters al fresco, but got a cheating gadget after dragging my a$$ out of bed too many times in the snow (back in Chicago).  Am I less of a man?  Perhaps, but a well rested less-of-a-man.

Reheated proteins (unless they are in chili form) is just one step away from boiling ribs.  Don't do it.

Please follow with pics.  It sounds like a great cook. 

20stone

SaintJohnsEgger said:

... And then turbo the ribs and just let them go naked the whole cook...

I don't want to start a turbo debate, but depending on how fatty the ribs are, I have had better results with a lower cook (275 ish) to get a more complete fat rendering.  If you regularly turbo ribs and get great results, party on. I just wouldn't change up your game to avoid an overnight cook. 

SaintJohnsEgger said:
I'll provide buns and slaw for the pulled pork.

@caliking has nice buns if you really want an adult party.  Maybe he can post some pics (and a recipe). If you haven't baked bread before, you might do a practice run or just keep some store-bought backups. 

You probably know this, but a vinegar based slaw is way better if done a day ahead (Friday PM when you are "working from home" after the butts go on)

Legume

Agree with @20stone my experience with turbo is you have a fattier product at the end, less fat renders because the meat stays above rendering temp for less time.  If it's butts you can pulll that fat out when you pull the meat.  Ribs, depends on what you like and what you start with.  Personal preference.

westernbbq

Smoke shoulders ahead of time so they come off the bge about 5 hrs before party time, and immediately put ribd on so they are done at party time or maybe an hoir after party starts....wrap butts in foil and thick towels and shred the meat right when guests arrive

You got this BRO....

SaintJohnsEgger

Thanks for all the suggestions.

I have  FlameBoss but have ever run it overnight. We are getting so much rain in the late afternoon and evenings that I'll have to monitor any overnight cooks. 

The fat rendering issue on a turbo cook was news to me. Thanks for that info.

I'll  most likely be up early on Saturday and the party starts around 1 or 2. So I basically ave all morning to do the ribs.

Thanks also for the slaw advice. My Slaw recipe:

1.5 cups mayo

~1/3 cup sugar

teaspoon of black pepper

tablespoon+ of rice vinegar

tablespoon+ of lemon juice

stir well, refrigerate then stir again

caliking

Sorry I missed being tagged in to this thread. I can post the recipe for buns in a bit . They turn out well, for less effort than making a trip to the grocery store IMO.



If you have any apple cider handy, try that instead of the rice vinegar and see what you think. 

caliking

From Bread by J Hamelman

SaintJohnsEgger

Thanks @caliking

I'm going to try that but I think I'll purchase some buns for this party. Too many variables in this cook already. As a programer with 30 years experience I don't like too many variables at once.

Do you reccomend Hamelman's book? My wife has all the equipment to grind wheat for bread as well as a heavy duty KitchenAid mixer. Probably should give bread baking a try.

caliking

Give the buns a try when you don't have a busy day of cooking planned. There's a fair bit of downtime waiting for the rise and proof, so it's not that bad.

I like the Hamelman book because of the variety of bread recipes. Took a little getting used to, because it's not as precise in some places as I would prefer. I borrowed The Bread Bible by Rose Levy Beranbaum from my local library and am really enjoying reading it as well. Haven't baked anything from it yet though. 

SaintJohnsEgger

@caliking so tell me I need a dedicated egg for baking. Got to justify my next egg.