We are having a party in a few weeks. My guess is 20-30 adults plus kids.
To feed that many people I am thinking of smoking 2 8lb pork shoulders a day in advance. I need tips on how to keep that meat tasting great. FTC for a few hours then pull and place in aluminum trays, cover and into the fridge? How should I reheat them and keep them moist?
What else should I cook?
I may also do some appetizers the day before, ABT's, Pig shots, or something new? - Same questions as above on storage and reheating?
Thinking maybe chicken wings early that morning and reheat some how? or flank steaks? Or something good?
I have the gasser sitting there unused in over a year and a half that I could use for basic burgers/hot dogs I guess
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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Comments
Are you pretty set on cooking everything a day in advance? If not, an overnight cook will allow you to finish up on the morning of the party. Then you can just FTC the finished roast for up to 4 hours, and pull it apart just before serving. That 4-hour FTC time is also a little insurance time, in the event your roast doesn't come to temp in time. The beauty of pulled pork is that you can cook it low and slow, go turbo, or even a combination of the two, all in a way that works with your timing. If you don't FTC at all, you'll be good. If you FTC for an hour, you'll be good. It's pretty forgiving.
As far as other cooks, ABT's are always a hit at our place. They are a little labor intensive, though. You can always assemble them the night before, and then plan to cook them about an hour before the party.
Wings are another option to cook about an hour before the party. The added benefit of both items is that you can use similar temps from your pork roast low-and-slow. If you take the butt off a couple hours before the party, you could immediately put the ABT's and/or wings on, and be good to go.
LBGE since June 2012
Omaha, NE
I hate using the gasser and want to avoid it if possible. I do not think ABT's would be good on the gasser. Or any food for that matter.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Now we are at 30 adults so far and a bunch of kids. I was thinking if pulled pork but I do not know if that is enough? Would 2x8 lb'ers be good of should I add a brisket or other. Dont want to spend a fortune. Looking for something that can be cooked with the pork. I do not want to be slaving over the egg cooking close to dinner time so I don't think flank steaks would work but maybe. Was thinking of growing on some asparagus close to dinner time as they won't take long to cook.
Apps that I hope to squeeze in are abt's, pig shots (hour 1) and hopefully a mix of buffalo and just coffee rubbed chicken wings (hour 2).
I am going to prepare beans the day before and reheat them in the oven. Maybe have some guests Brian sides of salads.
Ideas?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Columbus IN
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Columbus IN
Do you think 2 8lb pork butts and a 12-13lb brisket will be enough food for 35-40 adults? Plus apps? Of should I plan more meat?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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And are you thinking 3 butts and a brisket?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Did I over-invite my capabilities here?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Now if the butts are 8 lb shoulders with bones does that meat ~6 lbs per shoulder? If so I will need 4 butts. I would probably have to cook two on Thursday night and two on Friday night. Find a way to reheat the Thursday night butts so they are edible.
Or just cook burgers/dogs on the gasser and call it a day. Meaning I will be cooking/waiting on my guests instead of enjoying the party.
I just dont know what to do now. Most I ever cooked was 2 butts at one time.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
I am missing something? Or are true Boston butts boneless and smaller than a shoulder? Largest Boston butt I have seen in the grocery store is 4lbs.
I have ditched the brisket idea. Will throw on a few flank steaks (3)on the spider/cast iron grate and cook them in about 5 minutes down on the fire.
Besides various sides and some apps would that be enough food?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY