First catering gig - how much can I fit into my PBC?

[Chelnerul]

Good evening all,

I have an XL Big Green Egg (BGE) and a PBC. I have been asked to cater for my company Christmas party in a few weeks for about 60 adults to serve on a Friday around noon.

My question is this: Can one PBC and an XL BGE fill up 60 adults? I was thinking I could fit four 7 lb butts on my BGE (I have an adjustable rig from Ceramic Grill Store) for pulled pork, and then I was thinking either ribs (6 racks? 8 racks?) or briskets (2? 3?) on the PBC.

Any of you have any advice or experience cooking for that many people? I've never cooked for nearly that many before...

Many thanks!

[Jerod Broussard]

You can easily fit four briskets in the PBC. Rather than just keep them hanging after about five and a half hours I'll lay them on the grate. It takes two grates and I double layer them and rotate them until both sides are barked. Takes some time and work but definitely doable.

[texastweeter]

you could lay the pork butts on their side to have a smaller footprint, and fit more. be aware it will take longer with that much thermal mass (meat) in the pit.

[JeffJ]

Jerod Broussard has squeezed 5 briskets into his PBC.

[texastweeter]

tetris...

[TBoneJack]

Wow. That's a lot of beef in a 30-gallon drum. I've done a couple at once in my PBC, and had room for at least a couple more.

[Jerod Broussard]

5 will fit. Only done that once. By pure luck the one hanging in the middle was totally barked up when I started taking things off the hooks.

[Jon Solberg]

You can have another pit barrel here in a day or two. Butts on the egg, 16 racks of ribs on 2 pbc. I mean allowing for 12 bones a rack as you may to lose one to trimming. 3 bones a person that's 15 racks right. so 16 is not a stretch. At 8 racks and two bones per plate using the 12 bone multiplier you're still only at 48 plates right? Keep in mind I go heavy on food and I'm not good at math.

[Chelnerul]

You're right about the 3 bones/person rule...might have bitten off more than I can chew here if I wanted to go that route. I haven't done any mods on the PBC like you have, Jerod, and your mass beef walls in the cooker!

[Jon Solberg]

You got time. Get another cooker and make a plan. You can do it!

[RobertC]

Good evening all,

I have an XL Big Green Egg (BGE) and a PBC. I have been asked to cater for my company Christmas party in a few weeks for about 60 adults to serve on a Friday around noon.

I don't have any input to your capacity question. I'm more fascinated by how you fell into this situation.

Many years ago I had a friend who was a terrible cook but his then-girlfriend (currently, his ex-wife) was coming to town so I taught him how to cook a complete dinner for two. It was a grand success, so much so that two weekends later when he was going to visit her, she called him and said, "that dinner you made was fabulous! I've invited a dozen people over for Saturday, can you do that again?"

Did you make a successful dinner for your boss and end up having to make food for 60?

[RonB]

If you smoke brisket, how are you going to serve them? They dry out quickly when sliced, and some people have trouble keeping the flat moist anyway. Chuck roasts might be easier to do, and you can do both the beef and the pork ahead of time, shred, vacuum seal, and just heat the bags in hot water the day of the event. Then all you have to do is empty the bags. Make sure you save the drippings and add them back to the shredded meat before bagging and sealing.

To serve, you can get two serving pan sets that use sterno under a pan of water to keep the meat hot. Maybe the company could spring for those pans. If you have more meat than room in the trays, just keep the sealed bags in the hot water until a serving pan is empty. Then dump another bag in the pan.

Cooking a few days in advance would sure reduce the stress on you on the day of the event...

[Mudkat]

Great stuff RonB !

[Chelnerul]

Ha! I don't think it was that dramatic - boss knows I smoke a lot of food, and for years I have brought in smoked cheese and hot-smoked goodies for my colleagues. Last year was such a bust for food that he apparently wants to get some better stuff. I haven't accepted yet, but I'm 99% there and need to provide them an answer tomorrow...

[DWCowles]

If you do decide to do it I want to wish you the best success.

[Butchman]

Awesome challenge, I’m guessing you will need another PBC or else many won’t get to eat ribs. Is 15 racks enough for 60 people? I think you can cook 15 racks on 2 PBCs with no problems other than making sure you have enough charcoal.

[Sacred Smoke BBQ]

Post the area you live in and ask if anyone can spare a pbc or 2

[Mudkat]

Good luck on this and have fun!

[Steve R.]

Just one man's opinion, but I think the four 7# butts would almost be enough on their own. This is just from my own experience cooking for my wife's office luncheon recently. The fact that it's a lunch would tell me that people aren't as likely to eat themselves into a food coma as they would if it was a dinner. I would do the 4 butts on the BGE, like you said; then it would only take the amount of ribs you can easily fit in one PBC to supplement that.

If the crowd is 100% guys with big appetites, then disregard all of the above...