Who doesn't like a back yard bbq with friends and family? Typically when I invite everyone over, I usually pick one meat and provide a couple of sides. My guests always want to contribute and usually bring drinks and desserts.
Well, I want to really test myself and hopefully get some feedback about several different meats all cooked in the same 24 hours and enjoyed by the guests in the same evening. I was thinking about offering the big 4. Ribs, Brisket, Pulled Pork, and Chicken. Sounds like my own mini competition. I am up to the challenge, I just wonder if the SM150, PG500 and the SM025 can handle the work. Actually, I know they can. I wonder if I can manage the machines managing the load.
I know the electrics aren't legal in the competitions, but I think the experience will be great for me.
My plan is outlined below, please provide input on what you think will work or wont. I am sure many of you have tackled something like this. Thanks!!!
Guests # 25-30. Saturday Dinner at 4pm.
Friday
Midnight-I am going to start a full brisket in the PG500. I will offer sliced and burnt ends. After 4 hours I am going to wrap it and move it to the SM150. (no point in wasting pellets)
Midnight-At the same time the 2 pork shoulders will be going into the SM025.
At 11:00am I will start 4 racks of St. Louis Ribs in the PG500. After 3 hours I will wrap them and place them in the SM150.
Noon-2pm Both the Brisket and Pulled Pork should be about done and ready for FTC. I will slice off the point and use the SM025 or SM150 for the Burnt Ends.
3:30pm Start my Chicken thighs on the PG500. I really like how they come out at 375 for an hour. Crispy skin with some sauce to finish them. Probably not competition quality, but I am really going for the timing here. I thought Chicken would be a nice thing to serve nice and hot around 4:30 when guests start eating.
Thanks for reading, Any thoughts?
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