For the third year in a row my husband and I are hosting my group at work for our summer outing. Dubbed the "Luau" it's always been a burgers-and-dogs affair. It started out small, with about 30 people.
Well, business has been good and the group has grown to just over 100. This year I decided to go real bbq with pulled pork and Huli Huli chicken (boneless and skinless thighs). And, just when I was thinking I was in way over my head, I found a used PBC to go with my own for a double-barrel cook!
First off, I would have never even attempted this without the wisdom, guidance, and support of all the folks on AR and especially in the Pit. AR recipes will be prominently featured by using Memphis Dust and Lexington Dip for the pork, the Huli Huli recipe for the chicken, and the Sweet and Sour slaw so the vegans can have the coleslaw (they get veggie burgers and a grill of their own).
On Monday, after an overnight marinade, I cooked up almost 30 pounds of chicken thighs. It took three rounds per PBC, covering the grill completely each time. I was able to keep the barrels at about 250 and each round took about 90 minutes to get to an IT of 170. I then vacuum-bagged the chicken and into the fridge it went. It will be re-heated with more Huli Huli in a chaffing pan and served up by my Pit crew.
Today is pulled pork day. I'll be doing six boneless hunks of shoulder for a total of around 50 lbs pre-trim. The rub is for the cook, the sauce is for the "sauce bar" where there will be a variety of choices including straight Sirracha (sp?). I'll most likely crutch toward the end with a cider finish, chill, then reheat in the foil and pull tomorrow.
It's a lot of food, especially since sides, apps, and deserts are pot-luck. It's also bring-your-own-beverage, and you should see the craft beer that shows up! There will likely be leftovers, but these folks can really eat... Weather will be perfect at upper 70s and partly cloudy.
No chicken pics, but I'll try to get some of the pork and final products. Wish me luck and any additional words of wisdom are greatly appreciated!
Well, business has been good and the group has grown to just over 100. This year I decided to go real bbq with pulled pork and Huli Huli chicken (boneless and skinless thighs). And, just when I was thinking I was in way over my head, I found a used PBC to go with my own for a double-barrel cook!
First off, I would have never even attempted this without the wisdom, guidance, and support of all the folks on AR and especially in the Pit. AR recipes will be prominently featured by using Memphis Dust and Lexington Dip for the pork, the Huli Huli recipe for the chicken, and the Sweet and Sour slaw so the vegans can have the coleslaw (they get veggie burgers and a grill of their own).
On Monday, after an overnight marinade, I cooked up almost 30 pounds of chicken thighs. It took three rounds per PBC, covering the grill completely each time. I was able to keep the barrels at about 250 and each round took about 90 minutes to get to an IT of 170. I then vacuum-bagged the chicken and into the fridge it went. It will be re-heated with more Huli Huli in a chaffing pan and served up by my Pit crew.
Today is pulled pork day. I'll be doing six boneless hunks of shoulder for a total of around 50 lbs pre-trim. The rub is for the cook, the sauce is for the "sauce bar" where there will be a variety of choices including straight Sirracha (sp?). I'll most likely crutch toward the end with a cider finish, chill, then reheat in the foil and pull tomorrow.
It's a lot of food, especially since sides, apps, and deserts are pot-luck. It's also bring-your-own-beverage, and you should see the craft beer that shows up! There will likely be leftovers, but these folks can really eat... Weather will be perfect at upper 70s and partly cloudy.
No chicken pics, but I'll try to get some of the pork and final products. Wish me luck and any additional words of wisdom are greatly appreciated!
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