Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Pulled pork for 100

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • BRic
    commented on 's reply
    10 4 8 for 10 people that would 4 lbs finished meat you would require 8 lbs raw meat l.eft side numbers are the amount of people the middle number is cooked meat
    the number to the right is raw meat .

  • mrteddyprincess
    commented on 's reply
    So 10 4 8 suggests one would need 10 eight lb pork shoulders to feed 100 people. That's doable.

  • PaulstheRibList
    commented on 's reply
    Dude, so smart with the 30 pounds of vac sealed pork in the freezer! Love the vac seal. I bought the big chamber vac on wheels and can't wait to share how cool it is with y'all.

  • Backroadmeats
    commented on 's reply
    I am with @ecowper.. I use electric roaster pans but don't crank the heat!! 175-180 is perfect it will render fat but not dry out the meat. Adding apple juice is also beneficial it mixes nice with the pork fat and keeps it from drying out.. done many hog roasts this way by cooking the day before.

  • adamcoe
    replied
    Just my opinion but I would do them the day before and reheat just in case you run into any wrinkles on the day...last thing you want to be doing on your son's wedding day in running around stressed about food. Pulled pork reheats about as well as anything. Factor in plenty of extra time for the just-in-case moments, not to mention realize it's going to take a BUNCH of time to pull 40-50 lbs of meat and get it ready to serve.

    In any case, best of luck, and take some pics of all that delicious pork if you can!

    Leave a comment:


  • RustyHaines
    commented on 's reply
    Hmmmmm . . . . . maybe a good time to leverage a new 26" since I will be dead and gone by the time Weber makes a 26" Performer

  • treesmacker
    commented on 's reply
    Cooking the day before seems safe to me - pulled pork serves up very well re-heated.

  • JeffJ
    replied
    For my son's grad party I cooked 50 pounds of butt and we had roughly 130 people. We had some leftover.

    I used the 26 + original SnS and the PBC. I used the grate on the PBC. If you have larger butts (8-10 pound range) I recommend halving them.

    Leave a comment:


  • Spinaker
    replied
    Lots of great information above, so I defer to them. But best of luck with your cook! You got this!

    Leave a comment:


  • texastweeter
    replied
    I have cooked many a big cook. I always estimate 8oz of meat per person. You will get about a 50% yield out of a pork shoulder. I would plan on 100lbs of meat. Figuring pork shoulders at 12lbs a pic (average around here) you will need 8-9 butts. Cook fresh, don't freeze. Start around 10 the night before, and let them ride at 225° while you sleep. Once they hit around 170° crutch if bark is where you want it (color and texture). Finish in the crutch (you can move some to a 225° oven at this point if you pan and it takes up too much space). Remove and hold in hot coolers until event. Don't forget time to dry brine and inject 48 hours prior to the smoke bath. Good luck.

    Leave a comment:


  • RustyHaines
    replied
    Thanks all for the ideas and the congrats. They had a planned elopement (no wedding drama, yeah !) the day after Christmas and this is the party coming up. So I am under no pressure the day of. Will have out of town guests to entertain but they can visit me at my cookers. I think I am going to cook the day of and after they reach their respective stalls wrap them to probe tender, towel wrap and into the faux cambro, and then pull at the site.

    Yes Frozen Smoke I will plan to overshoot on quantity. Great advice.

    Thanks again for the well wishes and advice. I knew I could count on The Pit.

    Leave a comment:


  • Frozen Smoke
    replied
    PaulstheRibList stole my thunder solid advice there. I always have 30 to 40lbs of vac sealed pulled pork in the freezer in 3lb bags nearly all the time. Pulled pork is very forgiving. It can even be refroze a second time without losing much. Pauls advice on 6 ounces per serving is right on. I'm guessing this is a open buffet style with people serving them selves? That makes it difficult to judge how much you need so over shoot it and have left overs. Nothing worse than looking at 15 hungry people with empty plates in their hands telling them it's all gone. My worst nightmare so I made certain it has never happened. Good luck, have fun and congratulations!

    Leave a comment:


  • Henrik
    replied
    Golden advice from PaulstheRibList. Since you're serving sliders I think 10 butts will do just fine. As you said, there's a ton of sides/munchies. The most important part is timing/schedule on the big day. How comfortable are you running those 3 grills unattended for a long (6-8 hour) period unattended?

    Ideally, here's what I would have done. It may or may not suit your schedule. I'd get up around 2 AM, spend an hour getting everything started and running smoothly, and then hit the hay again for a few hours. That way you add flex into your schedule and can fit other stuff in (during the day). Check the meat/grills around 10AM, and see where the meat is temp wise. If needed, bump the grill temp up or down. Later in the day, if done early, just faux cambro the butts and then transport to the wedding location.

    If you instead go with reheating, which takes a lot of stress out, make sure you have the capacity to re-heat 10 butts at once, or at least 5 of them, and then another 5. It takes a long time to reheat, so again, plan this into your schedule. And the best of luck, it's gonna be a grand day!

    Leave a comment:


  • PaulstheRibList
    replied
    Congratulations on your son's wedding!! So fun! I'm praying for good men for my 4 princesses to marry.

    On the cook, is this the only protein? If pork is the main star of the plate, I'd cook 6 oz per guest, and enjoy the leftovers you have. At butts of 7.5 pounds each, you will need 10, which is your capacity in your smokers. Yeah!

    Now, for the timing. You will need to tell us if getting up super early that day is going to be too stressful on the family. Do you need to be doing other preparations on that day? Are you helping your son or want to spend time with him that day? If so, then I'd cook earlier and retherm.

    Are you and your cookers set up where you feel comfortable letting them run overnight? Maybe one middle-of-the-night wakeup and adjust? If so, you could start the cook at bedtime on day before and plan on finishing the cook about mid day on the day of the wedding. That would be easier and the food quality best.

    Pork is resilient, so you could cook earlier in the week, refrigerate, and retherm in your vacuum bags. I'm guessing you have that capacity since you sous vide? Reheating in the vacuume bag is very nice and helps keep moisture in. You can also re-heat in the oven in the vacuum bags, at least the ones we use. Put the refigerated bags in a pan with a tiny bit of water and reheat at 250 or under. Don't know what your oven capacity is on the retherm. Any heat sourse will work, your sous vide, smoker, or oven. Just don't spike the heat and jeopardize the integrity of the plastic bag. The sealing and therming for such type parties has worked well for us. But that is more work, and you have to have enough equipment to reheat. The sealed bags make transporting the warm butts super easy as well - no spilling until you open the bags to pull the meat!

    You're going to have a great time!

    Leave a comment:


  • ecowper
    replied
    I’ve done pulled pork for 100 for my neighbor’s daughter’s graduation party. I did 6 boneless butts from costco, which is a total of about 45 pounds of meat ..... each cryo of 2 butts (no bone) weighs 15-16 pounds. I cooked, held, pulled the day before and then put in chafing pans and foiled. The next day I warmed them at 180F with a bit of apple juice added. I got rave reviews.

    As to cooking them, I dry brined for 24 hours, then rubbed with Meathead’s Memphis Dust just before going on the smoker. Ran the WSM at 275’ish .... took about 10 hours for the cook.

    Hopefully this is helpful.

    Leave a comment:

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Meat-Up in Memphis

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear
The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review


Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order