Help me plan a cook for dinner party

I am pretty lazy when it comes to cooking for large groups.  I usually just make pulled pork or pulled beef (big hunks of meat that I can make ahead of time and feed a crowd). 

Honestly if I were you I would probably simplify the menu a bit and cut out the steak.  Just make enough ribs and chicken for the group.  That way you don't have to mess with switching between direct and indirect.  

If you want to stick with this plan, I think I would consider a sous vide.  If you don't have a machine you could go with the red-neck cooler sous vide:
http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

This way you could have the steaks fully cooked and you just need to sear them.  

sounds like a plan.  for me i would make it simple, low and slow butt over a brisket flat and have it sitting in a cooler 2 hours before serving, drink a beverage or two and cook the chicken based on the serving time. when the guests are ready for dinner, pull, slice, and serve. i like to keep the prep and cooking as simple to nonexistant as possible when the people are there

d16lee said:

Hello everyone.

Last time I had guests over, it was a literal juggling act.  I was moving pieces of chicken from top to bottom grill, had to insert plate setter to lower the temperature when temperature got out of control (due to leaving the dome open to move stuff around), and dropped the hot and greasy grid on the patio stones TWICE while juggling.  I'm going to do more planing this time.

So the plan is to make 6 x 1/2 racks of ribs, some chicken thighs, and steak.  I have the stock grill, and I made a raised grill, also got fire bricks, plate setter, etc.  I'm cooking on a Large BGE for about 15 people.

(BTW, in case anyone is looking for a raised grill, I made mine based on this BOM.  The Winnipeg Egghead is a vegan now...
http://winnipeggheads.com/2013/02/18/how-to-make-a-home-made-raised-grid-for-a-large-big-green-egg/)

This is the procedure I'm thinking. 

1) Start w/ ribs standing on rib racks, turbo a la Mickey
2) One hour in, put in raised rack to cook chicken thighs
3) Pull ribs and chicken and put in steak for reverse sear
4) Once steak hits ~110, raise the temperature and caveman or just sear

I love to hear your experience when having to cook for larger groups and what works for you.

Thanks.

-Dave

It sounds good, but I would take the ribs off, put the thighs on, set in your new raised grid and put the ribs back on it, then continue after that.  The ribs in the rib rack may stick up farther then you think.  Check it out and I don't like fresh chicken juice dripping on what I have been already cooking for a while.  How many steaks you doing?  If you want to save time, after you pull the chicken and ribs, take out the PS and get the egg to 600 or 700, put the steaks on and cook them 2 minutes a side then close the vents for 2 to 3 minutes for medium rare, 4 to 5 for medium and 6 or so for medium well.  That is if they are at least an 1" thick.

 Most my cooking for large groups have been to keep it to fewer proteins or do a large L&S like brisket and pork butt.  You plan can work just have everything ready and have fun.

I did a party for our T-Ball team last year on my XL where I first started chicken legs for the coaches kids, then 20 minutes later put on hot dogs for the rest of the kids.  After I pulled all of that I put on 20 burgers or so to medium-medium well for all the adults.

Good luck and have fun.

d16lee said:

It sounds good, but I would take the ribs off, put the thighs on, set in your new raised grid and put the ribs back on it, then continue after that.  The ribs in the rib rack may stick up farther then you think.  Check it out and I don't like fresh chicken juice dripping on what I have been already cooking for a while.  

Good point.  I'll be sure to do that if the wife doesn't budge on the prime rib.

I'm doing probably 4 Costco size strips and cut into 2-3's for sharing.  Costco steaks are pretty thick hence thinking will do the reverse sear since platesetter is already in place.  

Will I run out of charcoal? on this cook?

There sear idea is good too, just a little more time.  Sounds like good food for a good time.