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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Not sure where I should ask, feeding a homeless shelter

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  • Charlie_Brown
    Club Member
    • Jun 2017
    • 6

    Not sure where I should ask, feeding a homeless shelter

    I've been playing with smoking meats for about 2 years. I'll smoke a butt and take it to my work and my co-workers love it (ribs as well). One of my co-workers volunteers at a homeless shelter with his church every 3 months. The church group provides meals for the homeless. I bought Meatheads book years ago (kindle version) and I think I remember reading 1/4 pound per person on like a shoulder (I need to buy the hard copy of the book). I've been asked to smoke some shoulders, I'm like awesome!! I have an (uncle pookie) ugly drum smoker so about the max I'm going to be able to do is 3 at a time. So my question is how much meat per person and any suggestions on freezing the meat as it might take 2 weekends before the volunteering happens.
  • Keiferr
    Club Member
    • Jun 2018
    • 964
    • Southeast Michigan

    #2
    1/4 pound per person is good .Just remember you lose about 20% of your uncooked weight during cooking. To freeze it i would pull it, wrap/vac seal it. To reheat, thaw, add apple juice, reheat in big roasting pan(s) or in aluminum pans covered. Stir some.

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3229
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #3
      Here are some notes I've made. Figure they're talking about pulled pork or brisket:

      Portions: 1/2 lb cooked meat per hungry grown man (generous) - 1/3 would probably work with ample sides.

      2-3 people per pint of sides

      Meathead on the other hand figures: ribs1-1.5 lbs per person;Pulled Pork or brisket 1 lb per person (these are all weights before cooking).

      Yields (from Ed’s limited experiments). These were from straight smoking on the BGE:

      Chuck - 36%
      Boneless Butt - 34%
      Bone-in Picnic - 33%

      So a pound or a pound and a half before cooking seems about on the mark for hungry grown men.

      Should get you in the right range.

      Make sure the church is assuming all liability.

      Comment

      • Charlie_Brown
        Club Member
        • Jun 2017
        • 6

        #4
        Thanks Edf and Keiferr

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        • Bogy
          Club Member
          • Mar 2016
          • 643
          • North Central Iowa
          • Blaz'n Grill Works Grid Iron
            Weber Genesis E-310
            Original Grilla
            Smokey Joe® Charcoal Grill 14"
            Thermoworks ThermoPop
            Thermoworks Thermapen Mk4
            Thermoworks Smoke Thermometer with gateway
            2 iGrillminis - from before they were Weber.

          #5
          Those per person estimates are out the window if you're feeding my son. He's thirty now, haven't noticed him slowing down when it comes to meat, it just shows more than when he was a teenager. I figure a pound to pound and a half just for him when I do pulled pork.

          Good luck on the project, let us know how it goes!

          Comment

          • Livermoron
            Charter Member
            • Aug 2014
            • 435
            • 22" Weber one touch w/roti and SnS
              PBC
              Volcano3
              Lodge Sportsman

            #6
            What do you have for sides? That will factor into total weight...

            Comment

            • treesmacker
              Club Member
              • May 2018
              • 1018
              • Grants Pass OR
                • Rec Tec Trailblazer RT-340
                • O-Grill 600 Portable Grill with O-Dock
                • Cuisinart 360 Griddle
                • Ooni Fyra (coming soon)

              #7
              For freezing, I pull it and then vacuum pack it. For reheating, I just place the vac pack bag in hot water - you could warm it sous vide, but I usually just get the water to boiling and kick it back to medium heat for awhile. It'll depend on how much you put in each vac bag how long it will take to reheat. Cut it out of the vacuum bags and just fluff it up again and it comes out great.

              Comment

              • Charlie_Brown
                Club Member
                • Jun 2017
                • 6

                #8
                I will find out who has the liability. Thanks Jeff. I had not given that a thought

                Comment

                • Huskee
                  Administrator
                  • May 2014
                  • 15566
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Smokers / Grills
                    • Yoder loaded Wichita offset smoker
                    • PBC
                    • Grilla Silverbac pellet grill
                    • Slow 'N Sear Deluxe Kamado (SnSK)
                    • Masterbuilt Gravity 560
                    • Weber 22" Original Kettle Premium (copper)
                    • Weber 26" Original Kettle Premium (black)
                    • Weber 26" Original Kettle Premium (light blue)
                    • Weber Jumbo Joe Gold (18.5")
                    • Weber Smokey Joe Silver (14.5")
                    • Brinkmann cabinet charcoal smoker (repurposed)

                    Thermometers
                    • (3) Maverick XR-50: 4-probe Wireless Thermometers
                    • (7) Maverick ET-732s
                    • (1) Maverick ET-735 Bluetooth (in box)
                    • (1) Smoke X4 by ThermoWorks
                    • Thermapen MkII, orange
                    • ThermoPop, yellow
                    • ThermoWorks ChefAlarm
                    • Morpilot 6-probe wireless
                    • ThermoWorks Infrared IRK2
                    • ThermoWorks fridge & freezer therms as well

                    Accessories
                    • Instant Pot 6qt
                    • Anova Bluetooth SV
                    • Kitchen Aide mixer & meat grinder attachment
                    • Kindling Cracker King (XL)
                    • BBQ Dragon
                    • Weber full & half chimneys, Char-Broil Half Time chimney
                    • Weber grill topper
                    • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                    • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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                    Beverages
                    • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                    • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                    • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                    • Most favorite beer: The one in your fridge
                    • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                    • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                    • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                    About me
                    Real name: Aaron
                    Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                    Occupation:
                    • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                  #9
                  This article will help you with portions and other things to think about.

                  Comment

                  Announcement

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                  2021 Meat-Up In Memphis Canceled

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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