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Cooking for a crowd

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    #16
    That's where sous vide comes in handy. For a large group, I'll SV pulled pork ahead of time and finish it at the event. I've also done burgers & dogs to supply parties at the park...

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      #17
      Do you have a smoker? How big is it?
      75 ppl is a fun size cook
      You can still visit and enjoy the event
      Once you go past 500ish its just work

      We are doing 1200 on Friday at Camp Pendleton
      Ill have the smoker full of boneless skinless thighs
      Love cooking for the troops

      For 75 Californians and I have grills
      I would consider ribs
      But Pork but would be easy
      4 butts in hold when you get there
      makes this a fun cook
      Last edited by Thom Emery; August 13, 2018, 12:13 PM.

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      • CaptainMike
        CaptainMike commented
        Editing a comment
        Yeah, 75 is fairly easy, but by yourself ain't fun. Biggest cook we did for the FD was 2500 folks and we did barons of beef, which everyone liked so much that we stopped doing tri tips.

      • PaulstheRibList
        PaulstheRibList commented
        Editing a comment
        1,200!!!! Super Fun!

      #18
      Wow, thighs for 1200! That’s ambitious.

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        #19
        We have 5 big pits lined up
        Brisket, Butts, Chicken, BBQ Beans and Slaw
        right on the beach at Camp Pendleton

        We are cooking at 29 Palms Marine Base in November
        SoCals hit me up for a invite

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        • CaptainMike
          CaptainMike commented
          Editing a comment
          Very interested Thom, is there a place to park an RV? What can we do?

        • Thom Emery
          Thom Emery commented
          Editing a comment
          29 Palms is a Tuesday serve in Thanksgiving week
          Not the easiest to recruit for
          There will be enough pits
          Prep and Serve personnel is the need
          RVs maybe 29 palms has open space not like
          Pendleton at the beach parking lot no RVs there

        #20
        Originally posted by SierraBBQGuy View Post
        I know some of you have been recruited into cooking for a big crowd. I am doing this soon for 75. The facility has a few large grills, with the height adjustable grates, and a nice commercial kitchen available. I’m searching for ideas on what to cook. Being in Ca, tri tip is readily available, I have done that for 30 people in the past, the problem was slicing up that much meat is a pain (literally) in the arm LOL. Also thought of chicken halves (or spatchcock) and cut up after cooking.

        Other ideas? What have you all done for something like this?
        Sorry for hijacking your thread

        Whats your plan Brother ?
        Last edited by Thom Emery; August 14, 2018, 06:07 AM. Reason: hijack

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