Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I'm feeding 80 coworkers a week from Friday. I plan for about 20 people can be fed by an 8 pound butt (shoulder). So I bump the butts up to 10 pounders and will smoke five. Way more than I need, but I vac seal and freeze and that stuff becomes delicious PP sandwiches or BBQ flatbreads. 20 people for an 8 lb shoulder has always worked well for me. I also tell the coworkers to bring containers to take the leftovers home.
I agree with the previous comments and think the sweet spot is 1/2 lb uncooked (bone in) for sammie’s and 1/3 lb for tacos. The most I have smoked was 150 lbs of pork and it fed around 430 right on the money.
I really like to keep the roasts wrapped in foil in a cooler after taking them to 207 or so. They hold for hours and come out so tender I can shred them with food grade and cotton gloves underneath. The meat is hot and fresh, when shredding as folks come through the line.
I am getting ready for a pork taco fundraiser I am hosting in a few weeks. I think the count will be around 350-400.
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