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timing to cook a bunch of different things on the same day.

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  • bbqLuv
    commented on 's reply
    You are welcome. Look forward to your future post.

  • florent
    replied
    Originally posted by bbqLuv View Post
    Plan your cook, cook your plan, take notes and pictures to post.
    Ernest posted a cooking plan of attack.

    Thank you in advance,
    Happy Grilling to you
    Ok, I think I'm gonna follow your advice, I'll keep you posted on the results!

    cheers!

    Leave a comment:


  • florent
    commented on 's reply
    That's also what I use. Jackfruit is kinda the least of my concern here, it's easy and hard to miss. Also I find that my vegetarian / vegans friends are already so happy they don't have to just get potato salad that they are very very forgiving

  • florent
    commented on 's reply
    I'm not planning on smoking the leg (or just a bit), the meat is too good to cook more than pink. It generally takes a bit more than 2h but it's more roasted than smoked.

  • bbqLuv
    replied
    Plan your cook, cook your plan, take notes and pictures to post.
    Ernest posted a cooking plan of attack.

    Thank you in advance,
    Happy Grilling to you

    Leave a comment:


  • FireMan
    replied
    You did say you have cooked em all before, so, my question to you is how long did it take fer each item & go from there. Or, Ernest sorta mapped things out for you. It should not be much of a hill for a hill climber like you to scale. Take lots of pics & have fun.

    Leave a comment:


  • bmillin
    replied
    Iā€™d write it out on paper. Pick your target time for serving, give yourself a buffer on the low and slow dishes, figure out holding times and back into your start times from there.

    Leave a comment:


  • STEbbq
    commented on 's reply
    Agreed. Could be quite a nice deal here with all of the different meats. I recommend a Joule.

  • Attjack
    replied
    For the jackfruit, I now use canned young green Jackfruit. You just trim the woody ends and you're good to go.

    Click image for larger version

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  • Ernest
    replied
    Time to invest in Sous Vide. That will solve the timing issues.

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  • Ernest
    replied
    Smokey mountain can hold temps overnight, start cooking the leg and shoulder around midnight and go to sleep.
    Meathead knows better, I have never smoked a leg in 2 hours. It has always cooked in 4-6 hour range.
    Around 6 am get the ribs on there as well and let the WSM do what it do.
    Get a cooler with a beach blanket. If the ribs or any of the meat is done early, wrap in parchment and beach towel, hold in cooler
    The lollipops should be cooked last.

    Leave a comment:


  • rickgregory
    replied
    I'm with STEbbq - wrap things that are done and stuff them in a pre-warmed cooler. If they'll need to be held for more than a few hours, put them in an oven (wrapped) if you have one that can stay at 170F or so.

    Leave a comment:


  • florent
    commented on 's reply
    can't do that twice in a row... gonna get in trouble or run out of space

  • Troutman
    commented on 's reply
    Yea exactly. Take this opportunity to get a bigger boat !!!

  • Jfrosty27
    replied
    I would buy another cooker! MCS! MCS! šŸ˜‚šŸ¤£šŸ˜³

    Leave a comment:

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