Cooking BBQ for 80 People -- OH MY

[jfmorris]

In case you have not thought through the serving part... when I do these smokes of mass pulled pork for parties, I have the pork pre-pulled before any guests arrive, and in foil half steam table trays with the lids tightly crimped, in a warm oven. Or in a cooler/cambro. I dump those into two 6 quart crockpots set to warm for serving and if the pork is a little dry, I'll mix a cup of sauce into each crockpot, just to give it a little flavor boost. I'll offer both a vinegar NC style sauce and a sweet sauce like Sweet Baby Ray's next to the serving line, along with buns. I have someone watch the crockpots, and if they get low, dump some more into them. I also have full steam table trays, which you use with sterno cans, and those you can drop the half pans into, two per. I like the crockpots for pork though, as the lids hold in the moisture.

Most women will likely eat 1/4 pound of pulled pork. Some folks will make 1 or 2 sandwiches if you offer buns, assume 1/4 pound per sandwich. Some people will pile meat on their plates. Maybe average it and say 1/3 pound finished pulled pork per person?

And maybe my 40% shrinkage is high, but I would assume at least 30%.

[Jim White]

I go completely lazy. I wrap and put into coolers in chunks for each table. Then the table gets a wrapped butt, gloves and a foil pan. It lets the guests get "hands on" with one or two people per table doing the pulling. Buffet line for sides.

[scottranda]

Great ideas. Thanks! I only have 1 crock pot though. And pulling meat isn't too bad. I may give a friend some gloves (with liners) and volun-tell them they're helping me.

[LA Pork Butt]

I would give some thought to serving line and the flow and will someone serve the food or will they serve themselves. If they are serving themselves being able to serve from both sides of the table helps. Preassembled pulled pork sandwiches might speed things up leaving the condiments up to the individual. Preassembled will also control how much pork you need. With half the crowd being kids I would think 40# will be enough unless all the kids are teenagers.

[scottranda]

Almost no teenage-aged kids. Yeah, I think 40# will be good.

[bbqLuv]

No problem, serve each 1 full once of protein, 3 peas, 1 baby carrot, 2 FF's, and water to drink.
For dessert a wedge of cupcake topped with a TBSP ice cream.
You will be the talk of the block.
Problem solved, you are welcome.

[gcdmd]

I assume they'll have to bring their own PBR?

[RonB]

Sounds like a lot of work, but fun too.

Have you considered a Porta-Potty?

[scottranda]

JOKINGLY, last night I said that. But, I'm not sure I should joke about it any more.

[Oak Smoke]

It is a church party, I think the next thing to do is pray. Nothing like a little Devine intervention to help with the party.

[gcdmd]

I feel your pain. Over the weekend I cooked breakfast (pulled pork tacos, potato, egg, and cheese casserole, and yellow sheet cake) for 70 people, mostly teenagers, for a church youth event (called Happening).

I did three 9 pound pork butts, which was enough with a comfortable amount left over. You should be fine unless you have some really big eaters. I'm reminded of a character from "Hill Street Blues" (I think) named "Paul the Wall," who broke the bank regularly at the local all you can eat place.

PM me if you have questions.

[WillTravelForFood]

Don't forget trash cans and napkins.
More plastic cultery than you think.

Lots of red solo cups, since the kids will pour half-a-soda into a cup, take one sip, then forget where they left it in the yard.

[scottranda]

We've thrown parties before, and have figured out trash pretty well... massive tubs and 50 gallon contractor bags. Drinks depend on what people bring. Someone is bringing drinks over early (on Wednesday), so we'll have a better idea of what type of drinks they're bringing. Cutlery arrives on Wednesday.

[Santamarina]

Love it! Some of my most favorite cooking times were when I did big cooks for my church. Enjoy this experience!

[WillTravelForFood]

ProTip: Don't need napkins if everybody wears pants

[hoovarmin]

You got this bro. Reminds me of the tales of Uncle Remus, where Br'er Rabbit says "please, please, don't throw me in that briar patch!"

[Bad Hat BBQ]

That is an awesome testament to your BBQ

53 is my biggest # for a Turkey Day Open House, ran my Okie Joe for 2 days ....fun AND it helped me win my wife over to a custom smoker....

[Waiting for the Worms]

The one thing you will absolutely want to have is a port-a-potty on site. It will seriously cut down on traffic in and out of the house.

[scottranda]

You’re making me anxious! 😆

[Bkhuna]

Borrow some collection plates from the church. Most will probably feel the need to make a tithe.

[Huskee]

80 people? That's almost 81 people! Rent a tent and a porta potty or two. You got this! I will be in a similar boat next summer for my oldest son's grad party, my wife wnats to do it at our house....eek. I look forward to hearing how and what you did.

[scottranda]

My wife got COVID, so we had to push out the BBQ to next weekend. Some people are dropping out, but it does relieve the pressure off us hosting a bit. As the pork butts may not last another week in the fridge, I’m smoking the pork butts now. I need some help for next week on how to serve.

I have a standard size crock pot, a large hotel pan, 2 sous vide machines, and a bunch of smaller foil throwaway pans.

How should I freeze and reheat next week?

I got 40 pounds of pork!

[MsTwiggy]

Crock pot works well if its sauced. Otherwise sous vide for the win. Do you have a food saver or other vacuum sealer?If you can vacuum seal before freezing that would make reheat via SV easier. I suppose you could reheat in the oven in pans if you cover in foil and add a little water to keep it moist. 🔥🔥🔥♥️🐿

[jfmorris]

Freeze in vacuum seal bags. Reheat with SV at maybe 160ish for a couple hours, then dump into crockpot, or foil pans that drop into the hotel pan thing - assuming you the frame to put that in with some sterno cans. Put excess meat in foil pans in an oven set as low as it will go, and replenish serving pan/pot from the oven as needed.