***Official 2013 Grilling and Smoking Thread*** (1 Viewer)

[Tony Jabroni]

Any word or confirmation on the usual Lowes Kingsford sale for Memorial Day?

I haven't heard anything yet. Hoping for it. Walmart always has insane prices for double packs of Kingsford as well this time of the year.

 

[Ignoramus]

See the turkey I did today:

http://www.smokingmeatforums.com/t/141255/my-first-turkey-with-q-view

Outstanding!

 

[JaxBill]

It’s official. Lowe’s will have their Memorial Day Kingsford Charcoal sale.

http://lowes.shoplocal.com/lowes/default.aspx?action=entryflash&storeref=0503

2-20 lb bags for 9.99. Prices effective 5/23 -5/27. Limit 2 twin packs per customer.

 

[Boomer1]

Need a little help here.

I have to plan and cook for a group of ~ 30 guys for our annual fishing trip. Due to the distance and and time involved, the food must be prepared ahead of time and reheated the day of. That said, looking for opinions on the menu and quantity

My initial thoughts for menu basics are pulled pork and a couple brisket flats or a single packer. This leads to my 1st question, whats the best way (if possible) to not dry out a briskets during reheat? Along the same line, what's the best way for reheating?

Next - quantity of meat needed for 30 hungry guys? I'm thinking starting with 30LB of pork butt and ~ 20lb of brisket. Does that sound like enough or too much?

Sides - looking at a great baked bean recipe I've used, along with a slaw recipe to be mixed the day of. I could use a good, simple recipe for slaw if someone would like to share. Any other sides you might suggest? I believe I will have access to a weber gas grill, maybe a load of ABT's?

TIA!

 

[-jb-]

Need a little help here.

I have to plan and cook for a group of ~ 30 guys for our annual fishing trip. Due to the distance and and time involved, the food must be prepared ahead of time and reheated the day of. That said, looking for opinions on the menu and quantity

My initial thoughts for menu basics are pulled pork and a couple brisket flats or a single packer. This leads to my 1st question, whats the best way (if possible) to not dry out a briskets during reheat? Along the same line, what's the best way for reheating?

Next - quantity of meat needed for 30 hungry guys? I'm thinking starting with 30LB of pork butt and ~ 20lb of brisket. Does that sound like enough or too much?

Sides - looking at a great baked bean recipe I've used, along with a slaw recipe to be mixed the day of. I could use a good, simple recipe for slaw if someone would like to share. Any other sides you might suggest? I believe I will have access to a weber gas grill, maybe a load of ABT's?

TIA!

What kind of equipment will you have to cook with at your destination?

 

[Boomer1]

Need a little help here. I have to plan and cook for a group of ~ 30 guys for our annual fishing trip. Due to the distance and and time involved, the food must be prepared ahead of time and reheated the day of. That said, looking for opinions on the menu and quantity My initial thoughts for menu basics are pulled pork and a couple brisket flats or a single packer. This leads to my 1st question, whats the best way (if possible) to not dry out a briskets during reheat? Along the same line, what's the best way for reheating? Next - quantity of meat needed for 30 hungry guys? I'm thinking starting with 30LB of pork butt and ~ 20lb of brisket. Does that sound like enough or too much? Sides - looking at a great baked bean recipe I've used, along with a slaw recipe to be mixed the day of. I could use a good, simple recipe for slaw if someone would like to share. Any other sides you might suggest? I believe I will have access to a weber gas grill, maybe a load of ABT's? TIA!

What kind of equipment will you have to cook with at your destination?

I'll have access to a full kitchen along with a gas grill ( I assume). I was planning on bringing a couple roasters for the reheating times to keep the warm but this is where I'm afraid of drying out the brisket.

 

[-jb-]

The PP is a no-brainer. I would probably stay away from the brisket, but if you're compelled you probably want to bring a few disposable lasagna pans to fill with water and heat with them. Evens the temp on a gas grill and obviously keeps the humidity up. Assuming a boneless butt, you can typically get a minimum of 2/3 of the starting weight to remain - so a 30lber should be good. I like those sides. ABTs are awesome but make sure your prep the peppers prior to the trip. Cutting and seeding them can be tedious, esp when your buddies are likely getting loose while you're grinding in the kitchen.

 

[TheFanatic]

In the next couple of weeks I'm gonna slap a Prime Rib on the WSM and see how that comes out! If I remember I'll post some pics for all to see!

This is the recipe I have used. I've done Prime Rib 5 or 6 times and it comes out great every single time.

We have a few prime rib recipes on the site:

Our first stab at prime rib for the site

Our second iteration of prime rib - This one made the cover of a local magazine

And our latest - Flame seared ***Warning*** Flame Porn

 

[TheFanatic]

BurgerGuys:

For all the grilling/smoking that I do, I rarely make "fresh, homemade" burgers. Yes, shoot me. What goes into your favorite burger?

1. Type of beef? Sirloin? Chuck? Mix?

2. Binder--Eggs? Bread crumbs?

The rest I can tinker with. Minced onions, garlic, etc. I just want to build a perfect patty.

TIA

My favorite thing burgers and the thing most requested by my fam is a modified version of a chipotle burger recipe from the 2012 thread.

I use 66% ground sirloin and 33% ground pork. Makes and awesome texture.

Chipotle Burger Recipe

 

[TheFanatic]

The PP is a no-brainer. I would probably stay away from the brisket, but if you're compelled you probably want to bring a few disposable lasagna pans to fill with water and heat with them. Evens the temp on a gas grill and obviously keeps the humidity up. Assuming a boneless butt, you can typically get a minimum of 2/3 of the starting weight to remain - so a 30lber should be good. I like those sides. ABTs are awesome but make sure your prep the peppers prior to the trip. Cutting and seeding them can be tedious, esp when your buddies are likely getting loose while you're grinding in the kitchen.

I would mop the hell out of the briskets as you smoke them in foil pans. When they are close to done, I would foil them up and place them striaght in the fridge to halt the cooking process. Make sure to save the mop sauce in the pans as well as what you didn't use.

Day of the reheat, fill the pans with the used sauce and any of the unused to get about halfway up the side of the briskets and heat up on the grill. Get fancy and toss some thin shaved onions on top and let them cook down over the briskets as they warm/finish cooking.

 

[E-Z Glider]

Need a little help here.

I have to plan and cook for a group of ~ 30 guys for our annual fishing trip. Due to the distance and and time involved, the food must be prepared ahead of time and reheated the day of. That said, looking for opinions on the menu and quantity

My initial thoughts for menu basics are pulled pork and a couple brisket flats or a single packer. This leads to my 1st question, whats the best way (if possible) to not dry out a briskets during reheat? Along the same line, what's the best way for reheating?

Next - quantity of meat needed for 30 hungry guys? I'm thinking starting with 30LB of pork butt and ~ 20lb of brisket. Does that sound like enough or too much?

Sides - looking at a great baked bean recipe I've used, along with a slaw recipe to be mixed the day of. I could use a good, simple recipe for slaw if someone would like to share. Any other sides you might suggest? I believe I will have access to a weber gas grill, maybe a load of ABT's?

TIA!

What are you fishing for? Arent you going to eat them? We always bring a turkey fryer and have a big fish-fry one of the nights. You could also smoke some depending on what your catching?

 

[-jb-]

The PP is a no-brainer. I would probably stay away from the brisket, but if you're compelled you probably want to bring a few disposable lasagna pans to fill with water and heat with them. Evens the temp on a gas grill and obviously keeps the humidity up. Assuming a boneless butt, you can typically get a minimum of 2/3 of the starting weight to remain - so a 30lber should be good. I like those sides. ABTs are awesome but make sure your prep the peppers prior to the trip. Cutting and seeding them can be tedious, esp when your buddies are likely getting loose while you're grinding in the kitchen.

I would mop the hell out of the briskets as you smoke them in foil pans. When they are close to done, I would foil them up and place them striaght in the fridge to halt the cooking process. Make sure to save the mop sauce in the pans as well as what you didn't use.

Day of the reheat, fill the pans with the used sauce and any of the unused to get about halfway up the side of the briskets and heat up on the grill. Get fancy and toss some thin shaved onions on top and let them cook down over the briskets as they warm/finish cooking.

I should have clarified...I meant to put the pan of water underneath the grates...not put the meat in it. I assume everyone got that, but re-reading it, it wasn't clear. Mopping will definitely also help with moisture.

Nice call on the onions. Neat way of extracting moisture and flavoring the meat as well.

 

[Boomer1]

The PP is a no-brainer. I would probably stay away from the brisket, but if you're compelled you probably want to bring a few disposable lasagna pans to fill with water and heat with them. Evens the temp on a gas grill and obviously keeps the humidity up. Assuming a boneless butt, you can typically get a minimum of 2/3 of the starting weight to remain - so a 30lber should be good. I like those sides. ABTs are awesome but make sure your prep the peppers prior to the trip. Cutting and seeding them can be tedious, esp when your buddies are likely getting loose while you're grinding in the kitchen.

I would mop the hell out of the briskets as you smoke them in foil pans. When they are close to done, I would foil them up and place them striaght in the fridge to halt the cooking process. Make sure to save the mop sauce in the pans as well as what you didn't use.

Day of the reheat, fill the pans with the used sauce and any of the unused to get about halfway up the side of the briskets and heat up on the grill. Get fancy and toss some thin shaved onions on top and let them cook down over the briskets as they warm/finish cooking.

I typically remove from heat ~200/205 depending on the brisket. What temp. would you suggest to remove from heat 190ish? I assume I'd not slice prior to reheating?

To reheat - Leave in the pan whole with mop? I'd probably reheat in the oven say 300ish? What temp would you bring it up to? What would you think about injecting either mop or beef broth prior to reheating?

 

[TheFanatic]

And a couple of pretty kick ### recipes:

Grilled Pizzas (Can be done on gas or charcoal) - These are so good, that I've made them for the fam three times in 8 days

How to smoke on a gas grill (including a stuffed, smoked, pork tenderloin slider recipe)

An exotic rib rub on St. Louis style ribs (and what those are) for Memorial Day and a tribute to the holiday

 

[[icon]]

It’s official. Lowe’s will have their Memorial Day Kingsford Charcoal sale.

http://lowes.shoplocal.com/lowes/default.aspx?action=entryflash&storeref=0503

2-20 lb bags for 9.99. Prices effective 5/23 -5/27. Limit 2 twin packs per customer.

 

[TheFanatic]

The PP is a no-brainer. I would probably stay away from the brisket, but if you're compelled you probably want to bring a few disposable lasagna pans to fill with water and heat with them. Evens the temp on a gas grill and obviously keeps the humidity up. Assuming a boneless butt, you can typically get a minimum of 2/3 of the starting weight to remain - so a 30lber should be good. I like those sides. ABTs are awesome but make sure your prep the peppers prior to the trip. Cutting and seeding them can be tedious, esp when your buddies are likely getting loose while you're grinding in the kitchen.

I would mop the hell out of the briskets as you smoke them in foil pans. When they are close to done, I would foil them up and place them striaght in the fridge to halt the cooking process. Make sure to save the mop sauce in the pans as well as what you didn't use.

Day of the reheat, fill the pans with the used sauce and any of the unused to get about halfway up the side of the briskets and heat up on the grill. Get fancy and toss some thin shaved onions on top and let them cook down over the briskets as they warm/finish cooking.

I typically remove from heat ~200/205 depending on the brisket. What temp. would you suggest to remove from heat 190ish? I assume I'd not slice prior to reheating?

To reheat - Leave in the pan whole with mop? I'd probably reheat in the oven say 300ish? What temp would you bring it up to? What would you think about injecting either mop or beef broth prior to reheating?

I've seen it done both sliced and not sliced. Sliced, leave it like a whole brisket except sliced. This was done for me by the head of the local L'ecole Culinaire. He did the onions on top which is where I got the idea.

I would pull the brisket around 190-195 and then take it back to 200-205. Myself, I look at the muscle fibers on top. When they start to separate you will know that it is ready to rest and slice. That's usually about 200-205. That is much more of a "feel" thing that is hard to explain unless you've known to look for it.

 

[TheFanatic]

It’s official. Lowe’s will have their Memorial Day Kingsford Charcoal sale.

http://lowes.shoplocal.com/lowes/default.aspx?action=entryflash&storeref=0503

2-20 lb bags for 9.99. Prices effective 5/23 -5/27. Limit 2 twin packs per customer.

When did they do the limit? Maybe I shouldn't have bought 19 two packs 2 years ago! I still have a couple packs left. Not because I don't grill alot. I went to lump last year.

 

[bryhamm]

It’s official. Lowe’s will have their Memorial Day Kingsford Charcoal sale. http://lowes.shoplocal.com/lowes/default.aspx?action=entryflash&storeref=0503 2-20 lb bags for 9.99. Prices effective 5/23 -5/27. Limit 2 twin packs per customer.

When did they do the limit? Maybe I shouldn't have bought 19 two packs 2 years ago! I still have a couple packs left. Not because I don't grill alot. I went to lump last year.

How do you like the switch? I've been thinking about getting a bag to try out. Can you close your grill up to snuff the lump and then reuse it? I was doing this with charcoal but quit.

 

[Keerock]

It’s official. Lowe’s will have their Memorial Day Kingsford Charcoal sale. http://lowes.shoplocal.com/lowes/default.aspx?action=entryflash&storeref=0503 2-20 lb bags for 9.99. Prices effective 5/23 -5/27. Limit 2 twin packs per customer.

When did they do the limit? Maybe I shouldn't have bought 19 two packs 2 years ago! I still have a couple packs left. Not because I don't grill alot. I went to lump last year.

How do you like the switch? I've been thinking about getting a bag to try out. Can you close your grill up to snuff the lump and then reuse it? I was doing this with charcoal but quit.

No question. I do it every time I grill.

 

[Boomer1]

Change of plans, It now looks like I'm bringing my Backwoods smoker with us on the trip meaning I will be cooking everything there. Also with this I'm thinking bone-in turkey breast instead of briskets; they're cheaper and not as time/temp critical. I'm just hoping I have room in my smoker for all of this.

Need a little help from the experts on how much of each to cook to feed 20-30 guys.

Pork butts - I have 2 shoulders ~15 lb apiece. I figure with bone and waste I will have ~ 16lb-18lb of pulled pork. This seems about right to me?

Turkey breast - I figure 4 each ~5lb - 6lb apiece. Does this sound right? Question: Can these be brined days in advanced and refrigerated? How much meat can I expect from a 6 lb breast?

Beans - My recipe calls for a 55 oz can, would doubling be enough or should I go 3X's

Slaw - No idea here, never made it but would assume a recipe using 2 bags of preshredded cabbage to suffice? Looking for a nice basic recipe here if someone cared to share their go to recipe???

TIA.

 

[[icon]]

I would brine the turkey the night before. Even if they're brined individually in gallon freezer bags overnight and you just pull and wash before smoking.

2 bags of shredded is kinda ambiguous. For 30 guys on a fishing trip (read: out on lake all day and will be hungry) I would plan on:

• 2 full catering trays of meat • 1 full catering tray of beans• 1 full catering tray of slaw (half-tray if it's a heavy creamy slaw)

I would go with 1 quart of mustard and 2 quarts of tomato base sauce as well.

 

[Jayrok]

In the next couple of weeks I'm gonna slap a Prime Rib on the WSM and see how that comes out! If I remember I'll post some pics for all to see!

This is the recipe I have used. I've done Prime Rib 5 or 6 times and it comes out great every single time.

We have a few prime rib recipes on the site:

Our first stab at prime rib for the site

Our second iteration of prime rib - This one made the cover of a local magazine

And our latest - Flame seared ***Warning*** Flame Porn

holy crap that looks unbelievably scrumptious.

 

[Bigboy10182000]

In the next couple of weeks I'm gonna slap a Prime Rib on the WSM and see how that comes out! If I remember I'll post some pics for all to see!

This is the recipe I have used. I've done Prime Rib 5 or 6 times and it comes out great every single time.

We have a few prime rib recipes on the site:

Our first stab at prime rib for the site

Our second iteration of prime rib - This one made the cover of a local magazine

And our latest - Flame seared ***Warning*** Flame Porn

Thanks for the links! Reverse searing the Prime Rib could be a good idea...I think I'm going to give that a shot on Saturday.

 

[Megla]

Change of plans, It now looks like I'm bringing my Backwoods smoker with us on the trip meaning I will be cooking everything there. Also with this I'm thinking bone-in turkey breast instead of briskets; they're cheaper and not as time/temp critical. I'm just hoping I have room in my smoker for all of this.

Need a little help from the experts on how much of each to cook to feed 20-30 guys.

Pork butts - I have 2 shoulders ~15 lb apiece. I figure with bone and waste I will have ~ 16lb-18lb of pulled pork. This seems about right to me?

Turkey breast - I figure 4 each ~5lb - 6lb apiece. Does this sound right? Question: Can these be brined days in advanced and refrigerated? How much meat can I expect from a 6 lb breast?

Beans - My recipe calls for a 55 oz can, would doubling be enough or should I go 3X's

Slaw - No idea here, never made it but would assume a recipe using 2 bags of preshredded cabbage to suffice? Looking for a nice basic recipe here if someone cared to share their go to recipe???

TIA.

Dead on with the pork numbers, this should give you about 30-35 8 ounce sammies

Turkeys- Bone in breast should yeald about 1LB less the actual weight.

When I cater I make my beans in a full tin and estimate that I get 60 servings per tin.

Same with the Slaw

Beans for a full tin

6 8oz cans bushes baked beans

1 can bushes Southern pitt griller beans

2 cans bushes bold and spicey beans (tall cans)

3 green peppers-Diced

4 vadilla onions-Diced

1.5 LBs cooked bacon-diced

3 smoked suasages-sliced and then slices quaretered

BBQ spice- I use this

http://www.amazon.com/Prudhommes-Magic-Seasoning-Blends-Barbecue/dp/B0000CDBPX

2 cups BBQ sauce

2 cups brown sugar

6-8 oz molasis

4-6 oz mustard

Franks hot sauce to taste- I use about 1.5 ozs

Slaw

2 2LB bags a slaw mix

3 cups white sugar

1 cup apple cidar vinagar

12 oz butter milk

10-12 oz mayo

4-6 oz pickle juice

4 pickles finely diced

3 tbl pepper

3 tbl celary seed

2 tbl dry mustard

1 tbl cayene

 

[Boomer1]

Change of plans, It now looks like I'm bringing my Backwoods smoker with us on the trip meaning I will be cooking everything there. Also with this I'm thinking bone-in turkey breast instead of briskets; they're cheaper and not as time/temp critical. I'm just hoping I have room in my smoker for all of this.

Need a little help from the experts on how much of each to cook to feed 20-30 guys.

Pork butts - I have 2 shoulders ~15 lb apiece. I figure with bone and waste I will have ~ 16lb-18lb of pulled pork. This seems about right to me?

Turkey breast - I figure 4 each ~5lb - 6lb apiece. Does this sound right? Question: Can these be brined days in advanced and refrigerated? How much meat can I expect from a 6 lb breast?

Beans - My recipe calls for a 55 oz can, would doubling be enough or should I go 3X's

Slaw - No idea here, never made it but would assume a recipe using 2 bags of preshredded cabbage to suffice? Looking for a nice basic recipe here if someone cared to share their go to recipe???

TIA.

Dead on with the pork numbers, this should give you about 30-35 8 ounce sammies

Turkeys- Bone in breast should yeald about 1LB less the actual weight.

When I cater I make my beans in a full tin and estimate that I get 60 servings per tin.

Same with the Slaw

Beans for a full tin

6 8oz cans bushes baked beans

1 can bushes Southern pitt griller beans

2 cans bushes bold and spicey beans (tall cans)

3 green peppers-Diced

4 vadilla onions-Diced

1.5 LBs cooked bacon-diced

3 smoked suasages-sliced and then slices quaretered

BBQ spice- I use this

http://www.amazon.com/Prudhommes-Magic-Seasoning-Blends-Barbecue/dp/B0000CDBPX

2 cups BBQ sauce

2 cups brown sugar

6-8 oz molasis

4-6 oz mustard

Franks hot sauce to taste- I use about 1.5 ozs

Slaw

2 2LB bags a slaw mix

3 cups white sugar

1 cup apple cidar vinagar

12 oz butter milk

10-12 oz mayo

4-6 oz pickle juice

4 pickles finely diced

3 tbl pepper

3 tbl celary seed

2 tbl dry mustard

1 tbl cayene

That help alot. I was just informed that there will be 25 people max so I feel much better about the meat quantity.

Here's a bean recipe I use often with great results. I throw this in the smoker for 3-4 hours and believe I should be good tripling.

6-8 strips of bacon cut into 1/2 inch squares

1/2 Medium onion, diced

1/2 Bell pepper, diced

1 - 2 Jalapeno Peppers, diced (seeding is optional)

1 - 55 ounce can Bushs Baked Beans

1-8 ounce can of pineapple chunks, drained

3/4 Cup Brown Sugar, packed

1 Cup ketchup

1/2 - 1 Tbs. dry (ground) mustard

Thanks for the slaw recipe. Just curious as to how sweet that is?

 

[Megla]

Change of plans, It now looks like I'm bringing my Backwoods smoker with us on the trip meaning I will be cooking everything there. Also with this I'm thinking bone-in turkey breast instead of briskets; they're cheaper and not as time/temp critical. I'm just hoping I have room in my smoker for all of this.

Need a little help from the experts on how much of each to cook to feed 20-30 guys.

Pork butts - I have 2 shoulders ~15 lb apiece. I figure with bone and waste I will have ~ 16lb-18lb of pulled pork. This seems about right to me?

Turkey breast - I figure 4 each ~5lb - 6lb apiece. Does this sound right? Question: Can these be brined days in advanced and refrigerated? How much meat can I expect from a 6 lb breast?

Beans - My recipe calls for a 55 oz can, would doubling be enough or should I go 3X's

Slaw - No idea here, never made it but would assume a recipe using 2 bags of preshredded cabbage to suffice? Looking for a nice basic recipe here if someone cared to share their go to recipe???

TIA.

Dead on with the pork numbers, this should give you about 30-35 8 ounce sammies

Turkeys- Bone in breast should yeald about 1LB less the actual weight.

When I cater I make my beans in a full tin and estimate that I get 60 servings per tin.

Same with the Slaw

Beans for a full tin

6 8oz cans bushes baked beans

1 can bushes Southern pitt griller beans

2 cans bushes bold and spicey beans (tall cans)

3 green peppers-Diced

4 vadilla onions-Diced

1.5 LBs cooked bacon-diced

3 smoked suasages-sliced and then slices quaretered

BBQ spice- I use this

http://www.amazon.com/Prudhommes-Magic-Seasoning-Blends-Barbecue/dp/B0000CDBPX

2 cups BBQ sauce

2 cups brown sugar

6-8 oz molasis

4-6 oz mustard

Franks hot sauce to taste- I use about 1.5 ozs

Slaw

2 2LB bags a slaw mix

3 cups white sugar

1 cup apple cidar vinagar

12 oz butter milk

10-12 oz mayo

4-6 oz pickle juice

4 pickles finely diced

3 tbl pepper

3 tbl celary seed

2 tbl dry mustard

1 tbl cayene

That help alot. I was just informed that there will be 25 people max so I feel much better about the meat quantity.

Here's a bean recipe I use often with great results. I throw this in the smoker for 3-4 hours and believe I should be good tripling.

6-8 strips of bacon cut into 1/2 inch squares

1/2 Medium onion, diced

1/2 Bell pepper, diced

1 - 2 Jalapeno Peppers, diced (seeding is optional)

1 - 55 ounce can Bushs Baked Beans

1-8 ounce can of pineapple chunks, drained

3/4 Cup Brown Sugar, packed

1 Cup ketchup

1/2 - 1 Tbs. dry (ground) mustard

Thanks for the slaw recipe. Just curious as to how sweet that is?

Not very

 

[Keerock]

These recipes are making me hungry.

:kramer:

 

[Bigboy10182000]

Change of plans, It now looks like I'm bringing my Backwoods smoker with us on the trip meaning I will be cooking everything there. Also with this I'm thinking bone-in turkey breast instead of briskets; they're cheaper and not as time/temp critical. I'm just hoping I have room in my smoker for all of this.

Need a little help from the experts on how much of each to cook to feed 20-30 guys.

Pork butts - I have 2 shoulders ~15 lb apiece. I figure with bone and waste I will have ~ 16lb-18lb of pulled pork. This seems about right to me?

Turkey breast - I figure 4 each ~5lb - 6lb apiece. Does this sound right? Question: Can these be brined days in advanced and refrigerated? How much meat can I expect from a 6 lb breast?

Beans - My recipe calls for a 55 oz can, would doubling be enough or should I go 3X's

Slaw - No idea here, never made it but would assume a recipe using 2 bags of preshredded cabbage to suffice? Looking for a nice basic recipe here if someone cared to share their go to recipe???

TIA.

Dead on with the pork numbers, this should give you about 30-35 8 ounce sammiesTurkeys- Bone in breast should yeald about 1LB less the actual weight.

When I cater I make my beans in a full tin and estimate that I get 60 servings per tin.

Same with the Slaw

Beans for a full tin

6 8oz cans bushes baked beans

1 can bushes Southern pitt griller beans

2 cans bushes bold and spicey beans (tall cans)

3 green peppers-Diced

4 vadilla onions-Diced

1.5 LBs cooked bacon-diced

3 smoked suasages-sliced and then slices quaretered

BBQ spice- I use this

http://www.amazon.com/Prudhommes-Magic-Seasoning-Blends-Barbecue/dp/B0000CDBPX

2 cups BBQ sauce

2 cups brown sugar

6-8 oz molasis

4-6 oz mustard

Franks hot sauce to taste- I use about 1.5 ozs

Slaw

2 2LB bags a slaw mix

3 cups white sugar

1 cup apple cidar vinagar

12 oz butter milk

10-12 oz mayo

4-6 oz pickle juice

4 pickles finely diced

3 tbl pepper

3 tbl celary seed

2 tbl dry mustard

1 tbl cayene

That help alot. I was just informed that there will be 25 people max so I feel much better about the meat quantity.

Here's a bean recipe I use often with great results. I throw this in the smoker for 3-4 hours and believe I should be good tripling.

6-8 strips of bacon cut into 1/2 inch squares

1/2 Medium onion, diced

1/2 Bell pepper, diced

1 - 2 Jalapeno Peppers, diced (seeding is optional)

1 - 55 ounce can Bushs Baked Beans

1-8 ounce can of pineapple chunks, drained

3/4 Cup Brown Sugar, packed

1 Cup ketchup

1/2 - 1 Tbs. dry (ground) mustard

Thanks for the slaw recipe. Just curious as to how sweet that is?

Dutch's wicked Baked Beans! Yummy! Go easy on the jalapeño unless you and the fam really like heat.

 

[GTBilly]

Kingsford briqs are much better than Royal Oak briqs. Pretty sure yall knew this already but I had no choice and found it to be a significantly poorer quality.

 

[The Commish]

Kingsford briqs are much better than Royal Oak briqs. Pretty sure yall knew this already but I had no choice and found it to be a significantly poorer quality.

I didn't know Royal Oak made briqs....their lump is I use it all the time in a mixture with Kingsford depending on what I'm trying to accomplish.

 

[Keerock]

Kingsford briqs are much better than Royal Oak briqs. Pretty sure yall knew this already but I had no choice and found it to be a significantly poorer quality.

I didn't know Royal Oak made briqs....their lump is I use it all the time in a mixture with Kingsford depending on what I'm trying to accomplish.

Also... the GFS lump is just re-branded Royal Oak, and is very cheap.

 

[The Commish]

Also... the GFS lump is just re-branded Royal Oak, and is very cheap.

GFS? I'm all about cutting costs

 

[Keerock]

Also... the GFS lump is just re-branded Royal Oak, and is very cheap.

GFS? I'm all about cutting costs

Gordon Food Service. Unfortunately I think the closest one to you is in Knoxville, TN.

 

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Costco has boneless skinless thighs in those 6pk fresh packs... wondering how boneless/skinless would do with a dry rub smoke, then finish on the grill. Possibly even a toss in sauce but not sure...

Leaning toward indirect then finishing over flame to char em up a touch.

They bake fantastic (google "man pleasing chicken") but wondering if the lack of skin will be an issue on the grill. Anyone tried this?

 

[The Commish]

I do skinless chicken all the time. Never had an issue. You just don't have to worry about the skin being burnt / undercooked etc. Definitely do the char at the end.

 

[Megla]

Costco has boneless skinless thighs in those 6pk fresh packs... wondering how boneless/skinless would do with a dry rub smoke, then finish on the grill. Possibly even a toss in sauce but not sure...

Leaning toward indirect then finishing over flame to char em up a touch.

They bake fantastic (google "man pleasing chicken") but wondering if the lack of skin will be an issue on the grill. Anyone tried this?

I smoke and grill them all the time. I prefer the grilled, marinate them in carribean jerk overnight and then grill at 500 using Penzy's Galena St Rub and then toss them in Mango Ginger Habanero sauce, to die for! Great on wings as well but I use Penzys cajun rub for those

 

[Bigboy10182000]

Acme had Prime Rib for $5.99 per pound.

SOLD!

 

[Bigboy10182000]

In the next couple of weeks I'm gonna slap a Prime Rib on the WSM and see how that comes out! If I remember I'll post some pics for all to see!

This is the recipe I have used. I've done Prime Rib 5 or 6 times and it comes out great every single time.

And our latest - Flame seared ***Warning*** Flame Porn

I'm thinking of give this a whirl after I smoke the Rib....how much can I expect the temp to climb during this process? If I'm shooting for 137 IT should I pull it off of the smoker at 120? 115?

Just looking for ballpark

 

[Tony Jabroni]

Home Depot is matching the Lowe's deal. Double packs of 20lbs Kingsford for $9.88. Just got back.

 

[Bigboy10182000]

Home Depot is matching the Lowe's deal. Double packs of 20lbs Kingsford for $9.88. Just got back.

Just bought 160 pounds from Lowes!

 

[Tony Jabroni]

Home Depot is matching the Lowe's deal. Double packs of 20lbs Kingsford for $9.88. Just got back.

Just bought 160 pounds from Lowes!

I bought 4 as well. Should last me a month or so when the weather heats up.

 

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Home Depot is matching the Lowe's deal. Double packs of 20lbs Kingsford for $9.88. Just got back.

Just bought 160 pounds from Lowes!

Same here..... And 20lbs or so of apple chunks. Should hold me over for a bit

 

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Costco has boneless skinless thighs in those 6pk fresh packs... wondering how boneless/skinless would do with a dry rub smoke, then finish on the grill. Possibly even a toss in sauce but not sure... Leaning toward indirect then finishing over flame to char em up a touch. They bake fantastic (google "man pleasing chicken") but wondering if the lack of skin will be an issue on the grill. Anyone tried this?

I smoke and grill them all the time. I prefer the grilled, marinate them in carribean jerk overnight and then grill at 500 using Penzy's Galena St Rub and then toss them in Mango Ginger Habanero sauce, to die for! Great on wings as well but I use Penzys cajun rub for those

Good deal. Thanks GB.

 

[JaxBill]

Did some Plantation Shrimp quesadillas.

 

[Bigboy10182000]

My first Prime Rib:

http://www.smokingmeatforums.com/t/141715/first-prime-rib-w-q-view#post_987874

 

[Buckfast 1]

My first Prime Rib:

http://www.smokingmeatforums.com/t/141715/first-prime-rib-w-q-view#post_987874

Man, I've never done a prime rib, but that has to be one of my next smoking adventures. Your prime rib looks great! It looks like a perfect medium rare. Nicely done.

 

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Costco has boneless skinless thighs in those 6pk fresh packs... wondering how boneless/skinless would do with a dry rub smoke, then finish on the grill. Possibly even a toss in sauce but not sure... Leaning toward indirect then finishing over flame to char em up a touch. They bake fantastic (google "man pleasing chicken") but wondering if the lack of skin will be an issue on the grill. Anyone tried this?

Ended up getting the bone in / skin on thighs because they were 99c/lb. A little tip (for those who might not know) is to fold them in half around the bone with the skin on the outside, then slide a toothpick thru to hold it in that position. It holds the skin in place while cooking and makes thighs much more manageable to cook and eat. Rubbed them down and skipped smoking... Just indirect grill for 30-45 mins till close to done then finished skin down over coals for a minute or so till the skin crisped. Then poured a sauce over them that I made with:Butter, franks chili lime hot sauce, honey, black pepper, garlic powder, soy sauce, and cayenne. HUGE hit... Multiple people there saying "best chicken they've ever had". Very interesting flavor on the sauce. Will be using this method for thighs going forward.

 

[SteevieG]

Home Depot is matching the Lowe's deal. Double packs of 20lbs Kingsford for $9.88. Just got back.

Just bought 160 pounds from Lowes!

I bought 4 as well. Should last me a month or so when the weather heats up.

I got 5 of the Kingsford double packs and 11 of the Academy Sports 16.6# bags that were on sale for $2.50 each. Academy only charged me for 10 bags though...

 

[Softballguy]

In the next couple of weeks I'm gonna slap a Prime Rib on the WSM and see how that comes out! If I remember I'll post some pics for all to see!

This is the recipe I have used. I've done Prime Rib 5 or 6 times and it comes out great every single time.

I did this on my WSM yesterday. I think it may have been the best thing I've ever eaten. Thanks for the link!

 

[Bigboy10182000]

In the next couple of weeks I'm gonna slap a Prime Rib on the WSM and see how that comes out! If I remember I'll post some pics for all to see!

This is the recipe I have used. I've done Prime Rib 5 or 6 times and it comes out great every single time.

I did this on my WSM yesterday. I think it may have been the best thing I've ever eaten. Thanks for the link!

Check out my link above. Just an amazing experiance and awesome food!