Favorite Smoked Items for a crowd?

KiterTodd

I have my annual Fall Oyster Roast coming up in a few weeks and I always include a big tray of smoked meat products as well.  I've done pulled pork, brisket, wings, ribs, pork carnitas, pepper stout beef, and pulled pork seafood gumbo (that was awesome)...

...but I'm always looking for something new to try!

What do you like that will feed a crowd and showcase some BGE smoked flavor?

I usually make it a day ahead, and then slowly bring back up to serving temp the day of the party.

Thanks in advance for any suggestions.

Stormbringer

Scotch eggs, the smoker only version. Different and easy to do, I managed five on a single level in a MM (could have got in sixth in there), imagine how many you could do in an XL with an AR. You'd need a few people to get them assembled though, with practise takes about 30-40 seconds per egg (assuming casing is prepped up front).

https://thecooksdigest.co.uk/2017/09/08/smoked-scotch-eggs/

fishlessman

smoked cream cheese and crackers

six_egg

fishlessman said:

smoked cream cheese and crackers

I did this at an eggfest in Little Rock, AR. It is like crack. I made 6 blocks and 4 got ate. It was a small eggfest like 14 cooks. I had people come back for three or more times. Be sure to put a rub you like to smoke with on it. I used "It's my rub" from @EggObsessed and @NoJokeSmoke

SmokeyPitt

This looks so good I would do it again if I were you. 

Thatgrimguy

Just weave some bacon and cover in rub on both sides and smoke. Then let them tear off chunks. It's my goto when I have to make a lot because it doesn't take much time.

lkapigian

If a large crowd I do a Pulled Beef-Chuck Roll or Clod, they weigh in around 30# and are very forgiving 

KiterTodd

SmokeyPitt said:

This looks so good I would do it again if I were you. 

I forgot I posted the details of that cook.  That thread brought back some memories.  I found a bag of it I had stashed in the freezer this spring and got to sample it again.  Hmmmmm....


@lkapigian , I haven't done pulled beef.  I did the pepper beef but I recall after smoking it went into a put with the veggies to finish.  What temp do you finish the chuck roll at, 190?   Man, I've never cooked a 30# chunk of meat.  "Forgiving" is good!

lkapigian

@KiterTodd I take it above 200, pulls like pork , I inject as well with an @RRP aus jous you can cook these fast or slow , they are so big I have to put my pit probe on the dome Thermo...but I can do a 25 to 30 pounder on the large 0 trimming

Hans61

fishlessman said:

smoked cream cheese and crackers

I remember a thread on this a couple years ago when I was new looked amazing thanks for the reminder!

Nature Boy

Simple is always good when serving a crowd. I agree with @lkapigian
that a beef shoulder clod cooked to the pulling stage is a great way to fill some plates up, and is always a hit. Serve with a horseradish mayo!
Cheers
Chris

KiterTodd

I've never even heard of that cut?  At least it's not in the meat case.
But Google is turning up many "beef shoulder clod" links, so I guess this is something I'd get from a butcher.

fishlessman

KiterTodd said:

I've never even heard of that cut?  At least it's not in the meat case.
But Google is turning up many "beef shoulder clod" links, so I guess this is something I'd get from a butcher.

these are big pieces, a butcher shop would either have the clod or a chuck roll in the back. i usually find the roll about 22 to 25 pounds, cut the thin skirt off for burger and cook the rest. the center of the roll makes a great pot roast

lkapigian

@KiterTodd We have a Smart and Final in California that caters to restaurants and is open to the public, they always have chuck roll and shoulder clod in the meat case. Like @fishlessman said most of the rolls are 22-25 but can get a bit over 30, you can break them down , I just cook them whole. I think the Clod is a bit different but both are Primal Cuts