4th Annual Bad Hat Bar-B-Que (Plan & Results)

[Bad Hat BBQ]

I just completed my 4th Annual Bar-B-Que Auction Dinner...this typically raises more money than the other 16 Big dinners offered at the Annual Church Auction ( ~130 other items get donated as well - I know because I am the Auction Chair for 2022-2025) . I plan the cook, try to cook the plan then take notes after every event. We adjust quantities etc, we started adding small gift bags, some fatwood, small jar of one of my rubs, etc. & the charcuterie continues to get smaller & simpler each year!

We have found 16-18 is a nice number for our house (10 slots for the Auction, we try to invite a new couple that just started attending and this year my sister and her husband came down to help and join the party)

We always cook to much so that folks take home leftovers in carry out containers - still we made too much Mac & Cheese and will consider smoking 2 chuck roasts next year (not 3) ....I do keep a spreadsheet for my big cooks.....converted the attached to a jpeg to post. (Meat was prepped-rubbed & Salmon Brown Sugar Dry Brined on Friday)

Curious how others manage big cooks......

[Dan Deter]

Look great! One question, how do you keep the corn on the cob warm until dinner time? The rest of it I know how to keep ready (or at least, a way to keep ready).

[Bad Hat BBQ]

I boil the water on top of Delilah's Fire box , so it takes a bunch of time but it its not hurting anything,
Then I use my Santa Maria to grill the corn after it is boiled.....so I need to plan time for the fire to die down...grilling corn is one of the last things i do.....we use sterno and water pans to keep most stuff warm and there is always 1-2 that re-heat in the microwave

[Michael_in_TX]

I love the Gantt-style chart. Also, wow....a nearly ten-hour continuous operation!