OT-Firing up a GIANT smoker-LOT of extra cooking space-what would you cook?

Foghorn

I'm thinking about sides, leftovers, parting gifts, whatever.

I'm going to be leading a team where we do our annual BBQ for new employees and cook for 100+ people.  We have typically done 5 briskets and 3-4 pork shoulders on a motley collection of assorted of grills/kamados/smokers.

Here is last year's cook.

https://eggheadforum.com/discussion/1214340/ot-5-briskets-3-pork-shoulders-homemade-brats-smoked-mac-cheese-a-giant-quesadilla-and-more#latest

This year, I've arranged to borrow a giant reverse flow smoker that a competition team uses - not for their competition cooks - but to feed the masses at big parties and for benefits - like 5000 victims of Hurricane Harvey.  They have apparently cooked 30 briskets at one time and still did not feel it was "full".  I mentioned this to another friend who competes with a different team, but knows this smoker pretty well and he said "You ought to just invite people to bring whatever they would like to have at home (a couple of briskets, racks of ribs, whatever) and just have them throw the food on and cook them to put in a cooler and take home after the party."

That seems like a pretty good idea and we may do that.  But it also made me wonder - as long as this smoker is cranked up, what would the really intelligent and innovative Egghead crowd throw on the smoker?

We're planning:
5 briskets (HEB Prime 1 - or Costco prime).  We have some Muslim colleagues who have ordered a Halal brisket as well.
4 @YukonRon pork shoulders (one of my team has tested the recipe and says it may be the best food he has ever tasted)
4 large pans of smoked mac and cheese
Some homemade brats - made by a colleague who makes them out of wild hog that he shoots at his deer lease
We're going to sacrifice a couple of brisket points to make burnt ends to give to an Asian colleague who is going to use them to make a rice/sushi style roll/appetizer
The guy who brings the brats sometimes gets a fresh wild hog in the 60 pound range so we can cook it whole

The hosts (a colleague and her husband) will make giant marinated chicken quesadillas out of naan - and a lot of veggies on their gas grill.

Margaritas and beer will be flowing in addition to a lot of nonalcoholic beverages.

We may chop/pull any leftover meat and put it in ziplocks for partygoers to take home.

Other thoughts?

Foghorn

Here are (not very good) pics of the smoker.

For those who don’t know me, I’m 6’6” for reference.  

HeavyG

Yep...you weren't kidding...that is a GIANT smoker!

Good luck with your event, sounds like a fun time!

Legume

Get a 50lb sack of kosher salt and smoke it in trays.  Get some cheap containers at dollar store to send it home with people.

Foghorn

Interesting thought @Legume. 

How long would i have to smoke it at 275 degrees?

YukonRon

My invitation?.....
Seriously sounds like an awesome event...if I were in the area I would love to help out.
Have fun....love the suggestion by @Legume.

Legume

Foghorn said:

Interesting thought @Legume. 

How long would i have to smoke it at 275 degrees?

I have no idea, I have used smoked salt and like it, but I’ve never smoked salt myself.  I’ve seen posts here on it.

DoubleEgger

Smoked Green Beans 
https://thelocalpalate.com/recipes/smoked-green-beans/

smokingal

As I'm partial to non-pork products, my first thoughts go to beef ribs or pulled beef (chuck) and maybe some chicken wings.  Although some type of fruit cobbler would be a cool thing to have on the menu.

saluki2007

I too like Legume idea too.  To add to that you could do some almonds or even water.  Tell them to use it to make smoked ice cubes for bloodys.

The Cen-Tex Smoker

Foghorn said:

Interesting thought @Legume. 

How long would i have to smoke it at 275 degrees?

Jus start tasting it after a few hours and pull it when you like it. 

Fun idea for a goody bag. 

fishlessman

its good to lightly mist the salt as well and whatever jar you get, make sure it seals well. if its not sealed it losses some flavor.  you could mix the salt with spices to make smoked bloody mary rim salt

https://thepioneerwoman.com/food-and-friends/bloody-mary-rim-salt/

SciAggie

Looks like a ton of fun and some great food ahead. 

ColbyLang

I say I say I say, that’s a big ass smoker.......

Foghorn

@ColbyLang gets it. 

SciAggie

Foghorn said:

@ColbyLang gets it. 

Did Poindexter draw up the plans for it?

lousubcap

This annual event is quite a great way to intro the new employees.  Great find to make fire management much easier-hope you have lots of help tending that rig.

I really like @Legume 's suggestion.  Something that is definitely unique to the event.

The thought of making the smoker available to the invitees has merit but unless bounds are put on what to bring you could be looking at another "around the clock" run for butts or brisket.  If you go that route, then limit it to proteins with a manageable cook time.  FWIW-

SGH

Foghorn said:

Here are (not very good) pics of the smoker.

For those who don’t know me, I’m 6’6” for reference.  

Cesar Hernandez sums it up perfectly here👍

Foghorn

@lousubcap, you make a good point.  I was thinking I may offer up a rib and/or chicken class to anyone that brings their own protein and a cooler to take it home.  I generally like to cook chicken a little hotter than we'll probably be running the smoker, but it would probably still turn out great.

The Cen-Tex Smoker

Foghorn said:

@lousubcap, you make a good point.  I was thinking I may offer up a rib and/or chicken class to anyone that brings their own protein and a cooler to take it home.  I generally like to cook chicken a little hotter than we'll probably be running the smoker, but it would probably still turn out great.

I like this idea. 

caliking

lousubcap said:

This annual event is quite a great way to intro the new employees.  Great find to make fire management much easier-hope you have lots of help tending that rig.

I really like @Legume 's suggestion.  Something that is definitely unique to the event.

The thought of making the smoker available to the invitees has merit but unless bounds are put on what to bring you could be looking at another "around the clock" run for butts or brisket.  If you go that route, then limit it to proteins with a manageable cook time.  FWIW-

+1. People will stroll in at different times and want their meat to be cooked. Unless you have them drop it off a day or two before, and then you can figure out the timing. 

You’re spoiling them ‘terns

Sea2Ski

A whole beef shoulder clod. 
With that space you have to do something you can’t usually do.  
(Or maybe you do have the means to do them?)

jtcBoynton

Throw on some lamb shanks.

DuckDogDr

Can never go wrong with ribs

northGAcock

Yo Fog, will Green Chilie’s be available on the date? Would add a great aroma to the event, perhaps a great take home. Not sure of your timing....but a thought.

SmokeyPitt

Another option to consider is smoked baked potatoes and you could make BBQ stuffed baked potatoes. 

Foghorn

Update,

@Legume, we ended up going with your idea.  We smoked some salt in aluminum pans and put it in ziplocks for people.  It was very well received.  We went for about 2.5 hours at about 225 in the periphery of the smoker.

I ultimately decided not to go with a rib or chicken class because of all the other stuff we had to do all day to get ready to receive 120 guests - and it wasn't my house.

We ended up cooking 6 briskets, 5 @YukonRon pork shoulders, 8 pans of smoked mac and cheese, 3 pans of mushrooms (to be used later in vegetarian quesadillas), and 8 pans of salt.  It took a while to figure out the temperature layout of the smoker, but once we dialed it in it was a great cook.  We didn't get nearly as many pics as I would have liked so I'll just apologize for that. in advance.

Foghorn

Pics

SGH

@Foghorn
Im going to give this the Double Salute my friend👍
Guy Gronquist and Cesar Hernandez both salute this cook👍

Foghorn

Thank you @SGH.  That’s quite an honor. 

Legume

I can’t believe you missed the opportunity to take pics of salt, that could’ve been some exciting photography!

Glad it worked out, I’ll have to do this myself sometime.