Grad party food
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We sent out 150 invites to my sons grad party. I know not everyone will come. I have 6 pork butts, 2 -18 pound turkeys and 20 pounds of little smokies, plus all the salads and desserts. Just wondering if I only need to smoke 4 of the butts as long as I have the two turkeys now. I dont want to run out of food, but dont want a ton left over either. Chef , what’s your thought. Anyone else can chime in too. Thanks in advance
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Chef thanks for the response. Its not until the 26th. I will have a little over 100 pounds of meat total, so I think I will be fine with all the other side dishes. Sounds like you had a busy weekend. thanks again.
kyle How’s your prep going for the big event? Take plenty of pictures, or if you are like me, when I’m serving it’s better for me to ask someone else to take pictures. We would love to see from prep to party!
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kyle How’s your prep going for the big event? Take plenty of pictures, or if you are like me, when I’m serving it’s better for me to ask someone else to take pictures. We would love to see from prep to party!
Chef its going good. all my meat is thawing out, got my rubs all made. My mom, wife, and son are out in the pole barn setting up tables and decorations as we speak. Got all my wood cut/split/piled next to the smoker. Feeling really good about things. Thanks again to you and the others for the advice and support. I will try and post some pics, fri is going to be my smoking day. Also decided to smoke all 6 butts. I got the room so why not.
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I wish you good sucess with your effort
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Rambow thanks. I will let you guys know how it goes. will try and do some pics when I’m smoking like chef suggested.
hey vegetarians, my food poops on your food!
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Rambow thanks. I will let you guys know how it goes. will try and do some pics when I’m smoking like chef suggested.
It will go quick. I remember doing our son’s wedding, we were ahead of the curve at the beginning of the day and by the time dinner was served I was 30-45 minutes behind. Nobody knew but me. Enjoy the challenge and the day… You won’t know your limits if you don’t push your boundaries.
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craigrice thanks. Once I decided to make what will probably be too much meat, I feel a lot better. I know I can smoke meat, its how much is what scares me. I feel good now.
kyle Too much is always better
, Vacuum seal left overs and sous vide later for a great quick meal and will remind you of that great day again. Good luck and remember to have fun! -
Are the little smokies home made? I want to try and make some myself. Good luck with the party.
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Rambow thanks. I will let you guys know how it goes. will try and do some pics when I’m smoking like chef suggested.
kyle It’s Show Time!! “Break A Leg!”
Improvise, Adapt and Overcome! Semper Fi
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kyle It’s Show Time!! “Break A Leg!”
Bob Stehlik thanks. Actually getting excited now. And if poking a hole in our 5th wheel camper with the gutter on the garage is the same as breaking a leg…i’m golden! long story for another day
hey vegetarians, my food poops on your food!
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Bob Stehlik thanks. Actually getting excited now. And if poking a hole in our 5th wheel camper with the gutter on the garage is the same as breaking a leg…i’m golden! long story for another day
meat is on the smokerhey vegetarians, my food poops on your food!
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this is what I’m using today. Built from a fuel barrel, air compressor tank and a boat trailer.hey vegetarians, my food poops on your food!
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this is what I’m using today. Built from a fuel barrel, air compressor tank and a boat trailer.
kyle Nice set up, looks like it should be a good time.
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this is what I’m using today. Built from a fuel barrel, air compressor tank and a boat trailer.
kyle looks solid, will definitely last a lifetime. Good luck & have fun.
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this is what I’m using today. Built from a fuel barrel, air compressor tank and a boat trailer.
kyle Like that smoker. Much more reasonable in size for the group you are serving than what I have. I often think I need to get rid of my present smoker and get something smaller. Hard to justify heating the beast I have for a couple slabs of ribs or a few pork butts.
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kyle So what rubs are you using?
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Chef just made my own. Salt, pepper, granulated garlic, granulated onion on the pork, brined the birds in salt water, bay leaves, garlic cloves.
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this is what I’m using today. Built from a fuel barrel, air compressor tank and a boat trailer.
kyle you got this man. The guests are in for a treat.
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