Cooking BBQ for 80 People -- OH MY

[scottranda]

I’m thinking pull everything, put in freezer bags with sauce. Day of, preheat oven to 250, put in hotel pan, add butter or sauce as needed. Heat and Serve when it’s time to eat. I could do a sous vide set up too. But I may not have enough room in the hot tub time machine. It’s a lot of meat.

[jfmorris]

That will work. Do you have a vacuum sealer? If so, that will work even better, and use SV to reheat. Surely you can rig a way to put an Anova down into a cooler or something larger?

[MBMorgan]

According to Malcom Reed, all you need for reheating is a big pot of boiling water. Just place the sealed bags of meat (thawed beforehand in the fridge) into the pot (they’ve already been cooked to above 200F) and turn off the heat. In 20 minutes it’ll be right at proper serving temp.

[RonB]

Do you know anyone who has a turkey fryer? That and the turkey pot should make it easy to reheat in hot water.

[scottranda]

Oh, I got one alright!!! I have three massive ones. I think I’ll go with that idea Mike and you have!

[jfmorris]

That will work for sure! Bring to a boil, drop the vacuum bags in, turn off the heat.

[scottranda]

MBMorgan @ronb

Benzomatic and huge Dawn dish soap bottle For size comparison.