May be in over my head :)

Sirk98 · July 2017

So, we decided to throw a bbq this weekend.

Apparently, there is a dearth of 'real bbq' in our area, and now we have 52 adults and 40 kids coming over. Yikes

So, I am planning on cooking pork butt and spare ribs. Will also cook burgers/hot dogs day of.

Given these numbers, I am now very nervous

I did the math, and it seems that 1/3 lb pulled pork per adult. So, if I estimate with the numbers above

kids count for half portion
doubling size for the raw pork shrinkage during cook
total 'need' is approx 48lbs of butt

Question 1: is 8lbs/butt reasonable to estimate? This means we need 6
Question 2: how should I adjust this number given that I will also make ribs?
Question 3: how many butts can I fit on an XL? How many ribs (separately)?

I have an XL and a MM. I also have a gasser. Initial plan is to cook butts overnight friday (on the XL by 6pm, hope they are done approx 7-9am sat at 250ish, then put the ribs on from 10am until 3pm ish. BBQ starts at 3, so this *should* work. I'll hold my butts in my RTIC (hope they all fit!!!!!) from finish until approx 2:30. No wrap in either cook

Sorry I'm all over the place. Trying to wrap my head around this. I was considering making chicken as well, but I think it may be overkill.

slovelad · July 2017

I like your plan on the buts. You will have no problem fitting them, but what I shoudo do is make dam sure that they are done by early morning and wrap them in foil, towels and into the RTIC. You will have no problem keeping them warm until 3.

worth casenis the butts aren't done until noon (unlikely) in which case you can do the ribs turbo at 350 for two hours.

Remmebr that pork is very forgiving and can be done at turbo (300-350) with equal quality to a low and slow.

Sirk98 · July 2017

thanks for reply.

Do you think I should start the butts even earlier? I really dont want to get up earlier than 6:30am if I can help it. Lazy Egger, I know

I am also struggling with whether to cut the ribs and go with Spatchcock Chicken, as some invitees may not be big pork fans... Guessing 1/4 chicken per person is good estimate?

pgprescott · July 2017

Chicken is easier than ribs IMO. Also some easy veggie trays and cheese plates and such will easy the consumption per person. You got this!

Photo Egg · July 2017

Sirk98 said:

thanks for reply.

Do you think I should start the butts even earlier? I really dont want to get up earlier than 6:30am if I can help it. Lazy Egger, I know

I am also struggling with whether to cut the ribs and go with Spatchcock Chicken, as some invitees may not be big pork fans... Guessing 1/4 chicken per person is good estimate?

You can easily get 6-7 spatchcock chickens on your XL. They will feed lots more people than ribs and offer a better variety. I would not guess 1/4 per person. I think many might do small pp sandwich and a little chicken. It will balance out.

fishlessman · July 2017

Sirk98 said:

thanks for reply.

Do you think I should start the butts even earlier? I really dont want to get up earlier than 6:30am if I can help it. Lazy Egger, I know

I am also struggling with whether to cut the ribs and go with Spatchcock Chicken, as some invitees may not be big pork fans... Guessing 1/4 chicken per person is good estimate?

my guess is your not going to sleep much at all with nearly 50 pounds cooking and 100 people coming over for a feed

just a guess

Sirk98 · July 2017

Photo Egg said:

You can easily get 6-7 spatchcock chickens on your XL. They will feed lots more people than ribs and offer a better variety. I would not guess 1/4 per person. I think many might do small pp sandwich and a little chicken. It will balance out.

Thanks! Any advice on quantity if I did PB and chicken? 6 pork butts and assume 1/4 lbs chicken? That a better estimate?

I am also less clear on the size of chicken I should aim for... assuming 5lb birds ideal? That would mean 4 birds...

Thanks for all the replies!

DoubleEgger · July 2017

Personally I don't think ribs are a good choice for that large a crowd. Too much real estate required. Throw on a few chuckies instead. You might have some friends that don't eat pork.

Sirk98 · July 2017

fishlessman said:

Sirk98 said:

thanks for reply.

Do you think I should start the butts even earlier? I really dont want to get up earlier than 6:30am if I can help it. Lazy Egger, I know

I am also struggling with whether to cut the ribs and go with Spatchcock Chicken, as some invitees may not be big pork fans... Guessing 1/4 chicken per person is good estimate?

my guess is your not going to sleep much at all with nearly 50 pounds cooking and 100 people coming over for a feed just a guess

A guy can hope, right?

Sirk98 · July 2017

pgprescott said:

Chicken is easier than ribs IMO. Also some easy veggie trays and cheese plates and such will easy the consumption per person. You got this!

thanks! Some of our guests were kind enough to offer to bring veggie trays!

Foghorn · July 2017

I don't usually think of the chicken in terms of pounds if you are serving pieces. I think of it as 4 quarters if you serve big pieces, or 8 pieces if you cut it up further. I always tend to cook too much, but I'd probably do 10 chickens in 2 batches of 5. That will give you 80 pieces. Not everybody will want a piece as they will have the pork instead. You can FTC the first batch with the pork while you cook the second batch. I would allot 3 hours or so for 2 rounds of chicken. And you can always cut a spatchcocked chicken in half (halfcocked) if that helps you cram more on your egg (it often does).

If you were planning to pull the chicken that's another story. If doing that I'd be tempted to beer can them because you can fit more into a give space.

Good luck.

fishlessman · July 2017

i would go with bbq sauced chicken legs because you can cook those and wrap in foil and cooler just like the butts just before guests arrive. alot simpler than carving whole chickens. serving food is enough for a party that size, you want the cooking to be done except for the kids burgers and dogs, push that responsibility onto a guest and pour yourself a drink

GrillSgt · July 2017

Keep an eye on the kids, especially if you find you have cut it close. They tend to take something and set it down and come back and maybe come back a 3rd time.

Good luck.

georgia boy · July 2017

I think you're on the right track, I've done cooks close to this size before, on a Large no less, so you're in good shape with your XL!

I don't really see any mention of sides here, but I'm assuming they'll be plenty of sides. Also, are you going to make all this meat and still grill burgers and hot dogs? Seems unnecessary IMO, except for maybe some hot dogs for the kiddos.

Here's what I'd suggest:
I also agree, doing chicken over ribs is smart. 1) you already have pork, 2) you have lots of ways to cook the chicken depending on your time constraints (smoked for 2 hrs if you have time, direct for 40min if you're running low on time, etc).

Serving two meats, you could plan for basically 4-6oz cooked pork per person, and 1 piece of chicken per person, not everyone will eat all of the above.

If you aren't pulling the chicken, just save some energy and buy a bunch of leg quarters of chicken, in my opinion. Or throw a package of chicken breasts in there if you want some variety. 1 chicken breast = 2 "pieces" (cut in half), 1 leg quarter = 2 "pieces" (leg + thigh).

Pork butt loses roughly 30-40% water weight. So by my calculations, you'd really only need 4 butts (at approx 8lbs/ea), but you'll have room on the egg for more, so go for more if you want (nothing wrong with some left overs):
4oz x (52 adults + 20 (kids half portion)) = 288 / 0.6 (water loss) = 480 / 16 = 30 lbs / 8 = 3.75 ... = 4 butts

Also, you're probably good to go putting the butts on at 6p. 12 hrs should be plenty to get them into and possibly through the stall. If they're still holding steady at 6a when you get up, just turbo finish them at like 300F (wrapped if you want), should only take 2hrs or less at 300F by then.

Have fun! This sounds like a great shindig, make sure to take pictures!

ewyllins · July 2017

georgia boy said:

I think you're on the right track, I've done cooks close to this size before, on a Large no less, so you're in good shape with your XL!

I don't really see any mention of sides here, but I'm assuming they'll be plenty of sides. Also, are you going to make all this meat and still grill burgers and hot dogs? Seems unnecessary IMO, except for maybe some hot dogs for the kiddos.

Here's what I'd suggest:
I also agree, doing chicken over ribs is smart. 1) you already have pork, 2) you have lots of ways to cook the chicken depending on your time constraints (smoked for 2 hrs if you have time, direct for 40min if you're running low on time, etc).

Serving two meats, you could plan for basically 4-6oz cooked pork per person, and 1 piece of chicken per person, not everyone will eat all of the above.

If you aren't pulling the chicken, just save some energy and buy a bunch of leg quarters of chicken, in my opinion. Or throw a package of chicken breasts in there if you want some variety. 1 chicken breast = 2 "pieces" (cut in half), 1 leg quarter = 2 "pieces" (leg + thigh).

Pork butt loses roughly 30-40% water weight. So by my calculations, you'd really only need 4 butts (at approx 8lbs/ea), but you'll have room on the egg for more, so go for more if you want (nothing wrong with some left overs):
4oz x (52 adults + 20 (kids half portion)) = 288 / 0.6 (water loss) = 480 / 16 = 30 lbs / 8 = 3.75 ... = 4 butts

Also, you're probably good to go putting the butts on at 6p. 12 hrs should be plenty to get them into and possibly through the stall. If they're still holding steady at 6a when you get up, just turbo finish them at like 300F (wrapped if you want), should only take 2hrs or less at 300F by then.

Have fun! This sounds like a great shindig, make sure to take pictures!

That's some math

Photo Egg · July 2017

Sirk98 said:

Photo Egg said:

You can easily get 6-7 spatchcock chickens on your XL. They will feed lots more people than ribs and offer a better variety. I would not guess 1/4 per person. I think many might do small pp sandwich and a little chicken. It will balance out.

Thanks! Any advice on quantity if I did PB and chicken? 6 pork butts and assume 1/4 lbs chicken? That a better estimate?

I am also less clear on the size of chicken I should aim for... assuming 5lb birds ideal? That would mean 4 birds...

Thanks for all the replies!

I'm not sure the weight of the birds. Honestly all the fryers seem to always be about the same size. Photos is 5 birds but 6 would fit. The pieces are Family packs of big bone in breast(5), thighs(9) and legs(12). These were both cooked raise on a 22" grate so the stock 24" would give you a little more room.
As @fishlessman said, just legs would also be good.

Image: https://us.v-cdn.net/5017260/uploads/editor/7f/vla9szawo8ze.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/qt/hfwc2swsahwx.jpg

Sirk98 · July 2017

georgia boy said:

I think you're on the right track, I've done cooks close to this size before, on a Large no less, so you're in good shape with your XL!

I don't really see any mention of sides here, but I'm assuming they'll be plenty of sides. Also, are you going to make all this meat and still grill burgers and hot dogs? Seems unnecessary IMO, except for maybe some hot dogs for the kiddos.

Here's what I'd suggest:
I also agree, doing chicken over ribs is smart. 1) you already have pork, 2) you have lots of ways to cook the chicken depending on your time constraints (smoked for 2 hrs if you have time, direct for 40min if you're running low on time, etc).

Serving two meats, you could plan for basically 4-6oz cooked pork per person, and 1 piece of chicken per person, not everyone will eat all of the above.

If you aren't pulling the chicken, just save some energy and buy a bunch of leg quarters of chicken, in my opinion. Or throw a package of chicken breasts in there if you want some variety. 1 chicken breast = 2 "pieces" (cut in half), 1 leg quarter = 2 "pieces" (leg + thigh).

Pork butt loses roughly 30-40% water weight. So by my calculations, you'd really only need 4 butts (at approx 8lbs/ea), but you'll have room on the egg for more, so go for more if you want (nothing wrong with some left overs):
4oz x (52 adults + 20 (kids half portion)) = 288 / 0.6 (water loss) = 480 / 16 = 30 lbs / 8 = 3.75 ... = 4 butts

Also, you're probably good to go putting the butts on at 6p. 12 hrs should be plenty to get them into and possibly through the stall. If they're still holding steady at 6a when you get up, just turbo finish them at like 300F (wrapped if you want), should only take 2hrs or less at 300F by then.

Have fun! This sounds like a great shindig, make sure to take pictures!

I am thinking the leg/thigh pieces is making more and more sense. Just have no practice on the egg with those. Have to see what the costco gods have for me

Sirk98 · July 2017

Photo Egg said:

I'm not sure the weight of the birds. Honestly all the fryers seem to always be about the same size. Photos is 5 birds but 6 would fit. The pieces are Family packs of big bone in breast(5), thighs(9) and legs(12). These were both cooked raise on a 22" grate so the stock 24" would give you a little more room.
As @fishlessman said, just legs would also be good.

Thanks for the pics!

I also have my minimax. Wondering how (if at )all to utilize it. You also reminded me-- I have the KJoe Divide n Conquer setup. My grate is at the felt line... I want to go raised direct-- need to get some hardware

I do have the grill extender (BGE), but its relatively small for this purpose. May want to use original grid and bricks or a second 20" grate and stainless hardware...

Photo Egg · July 2017

Sirk98 said:

Photo Egg said:

I'm not sure the weight of the birds. Honestly all the fryers seem to always be about the same size. Photos is 5 birds but 6 would fit. The pieces are Family packs of big bone in breast(5), thighs(9) and legs(12). These were both cooked raise on a 22" grate so the stock 24" would give you a little more room.
As @fishlessman said, just legs would also be good.

Thanks for the pics!

I also have my minimax. Wondering how (if at )all to utilize it. You also reminded me-- I have the KJoe Divide n Conquer setup. My grate is at the felt line... I want to go raised direct-- need to get some hardware

I do have the grill extender (BGE), but its relatively small for this purpose. May want to use original grid and bricks or a second 20" grate and stainless hardware...

I'm raise but I'm not very high above felt level. You would be fine at felt level.
Don't change things up a bunch. You got this...Don't overwork or over extend any more than you have to or you won't enjoy the day.

Sirk98 · July 2017

Best laid plans...

day got got away from me. FINALLY have egg lit. Looks like butts on at 8/8:15 instead of 6. Wondering if I should cook 275 vs the 225 planned.

cooking 5 butts average 7lbs

Sirk98 · July 2017

SmokeyPitt · July 2017

I would cook split the difference and cook around 250. You can bump up in the morning if need be.

pgprescott · July 2017

Yes

Sirk98 · July 2017

Most product I've ever attempted on my Egg

Chubbs · July 2017

I would go 250 overnight and wake up early. Can bump up then if needed to lunch home. You got it

Sirk98 · July 2017

Was done at 7am (thank you Maverick probe alarm!)

one of them may have over cooked, tho. Completely fell apart when I attempted to remove it from the Egg

this is also the first time I've ever reloaded my Egg after a cook-- takes a bit of coordination:)

Hans61 · July 2017

Why not two turkeys? Every thanksgiving we always wonder why we don't cook turkey more often

SamIAm2 · July 2017

Nice job on the butts and you are not in over your head

. Get your chickens / parts ready and relax. You got this.

EggNorth · July 2017

Looking great, don't worry about the over done one , once it's all mixed together it will be fine. Enjoying the progress.

Foghorn · July 2017

You're not in over your head. You're in the zone.

thetrim · July 2017

Keep rockin' & rollin'!!!

May be in over my head :)

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