Hi, new member here, old reader of the website, happy owner of the meathead cookbook
Been happily cooking on a weber 22' kettle for a few years, working my way through various recipes, recently aquired a 18' smokey mountain when I realized the pre wedding BBQ I agreed to host was for 50 people and i wouldn't be able to fit all the meat on the kettle. So I'm now enjoying my new toy.
Coming here planning on asking for advices to all the experts around.
20 pounds or so of pulled pork (4 butts, although the cut is different here I think, no bones), and probably around 4 pounds of bacon, plus 3kg or so of pulled jackfruit for the vegetarians.
I supprisingly had leftovers (who am I to complain). but people loved it. one of the bridesmaid take it upon herself to pack enough leftover for the bridal party lunch before the wedding... heard a lot of good things on the next day
Welcome to the Pitmaster club from Alabama, USA! 50 folks is a lot to cook for with those 2 cookers. Curious how it went myself... I've cooked for 80+ people before, but it took me an offset smoker and 2 kettles to get it done.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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