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| Name: |
Mack
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| Subject: |
July 4 Menu Question??
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Date:
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6/21/2011 6:23:27 PM
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Expecting maybe 15-20 adults, and a scattering of rug rats.
Planning for the smoker an 8 pound butt, an 8 pound pork shoulder(taste test?) and a 5 pound brisket flat. Maybe 4 racks of baby backs on the Weber. Side dishes of beans, slaw, potato salad, etc. provided by guests. Maybe a few dogs/burgers/mac&cheese for those ignorant "others"??
The question:: Is that enough Meat for that many adults? Simple question. If we run out of beans, that ain't my problem. But, we run out of meat, that is my problem, you know?
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If you figure a pound of raw meat per adult/teenager, you will be good for sure and probably have leftovers (unless u b damn good and have a bunch of serious eaters). That's also assuming half men and half women with men south of 225 and 180 for the girls; once u start pushing 250 in either, all bets are off........
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| Name: |
lakngulf
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| Subject: |
July 4 Menu Question??
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Date:
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6/21/2011 9:43:33 PM (updated 6/21/2011 9:44:32 PM)
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Mack, I would add a little more. You never can tell, maybe a neighbor will follow the smoke signals, OR you could put the leftovers on a float and push them South.
And McGill, we don't want it raw.
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| Name: |
roswellric
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| Subject: |
July 4 Menu Question??
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Date:
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6/21/2011 9:44:50 PM
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You could open a restaurant with that menu. I wish you would...we need a good BBQ joint.
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| Name: |
Ulysses E. McGill
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| Subject: |
July 4 Menu Question??
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Date:
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6/21/2011 10:20:24 PM
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Gotta buy it raw, ML....I'll be lookin' for the smoke and the flag, Mack.
BTW, we drove over to GA today and Amanda has 3 real nice looking tomato plants going. She also has some healthy looking pepper plants and a big basil bush. (I hope the maters don't get the blight). In a few years, maybe she can keep us all supplied as we age gracefully.
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| Name: |
Tall Cotton
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| Subject: |
July 4 Menu Question??
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Date:
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6/22/2011 11:50:45 AM
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Mack, you probably have more than enough. Sounds like you have my mentality of never wanting to be short on 'Q. While you're smoking, throw on another butt. When you take it off go ahead an pull it and pack in 2 pound vacuum packs. If you start running low you can heat it quickly in hot water. If you don't need it then it freezes well for a backup. I've done that a couple of times and now have about 8 pounds of ready to go pork in the freezer for those just in case times.
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| Name: |
Mack
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| Subject: |
July 4 Menu Question??
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Date:
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6/22/2011 5:22:18 PM
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TC, I did that in smaller 2 sandwich size vacuum bags last time. Have not used them yet (about 6 weeks ago) but I think it will be still fresh tasting. That is a very good idea to answer the "What's for Dinner Tonight" question.
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| Name: |
MrHodja
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| Subject: |
July 4 Menu Question??
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Date:
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6/29/2011 5:35:55 PM
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That float might get intercepted before it hits the south shore.....
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