Feeding 20

Well,you lose about 50% cooking a bonein butt.

If you figure about 1/3 lb cooked meat per person=2/3 lb raw.

Figure about 15-16 lbs.
That is typically a large 2 pack.

Better to have some leftovers,than not enough.

Two,or three,butts cook in about the same time and have less temp swings.

Foil wrap,refrig,reheat at 250º to 150º internal.

Another approach is to pull and ziploc,or foil pan.

Reheat the same way.

Three butts ought to be enough.....I would figure 16+ hours for the smoke time....it could vary a few hours + or -, if you get them done a few hours early, double wrap them in foil, then a thick towel and place them in a preheated cooler. (use hot water for this, just drain before placing butts in).

While they're resting you could make some slaw, mac and cheese and hopefully already have your BBQ beans smoking by now......

Actually the slaw and beans can be made a day ahead of time.......I usually smoke my beans the day of, only because I have two smokers....

You could also grill some fruit to cut the smoked food taste, like pineapple and or pears and set that aside.

Who's providing the adult beverages?? and what time do you want us to come over!!!!

good luck and have fun!!!

dan

Here's a recipe for Mac and Cheese..I made the Hoggies Mac and Cheese last night. My family liked it, but said it needed more cheddar cheese. Maybe I should have placed a layer on top then the crumbs? It was still good, better than a box version. I didn't have any bread crumbs so I used about 1 and 1/4 Ritz crackers packages, just crumble and sprinkle on.....

dan

Hoggies Mac & Cheese
Ingredients:
1 1/2 cup Cottage Cheese
2 cups Elbow Macaroni (raw)
2 cups Mastacceoli Rigoti (raw)
1 1/2 cup Sour Cream
2 Eggs
24 oz. Cheddar Cheese, course
Salt Pepper to taste.
Proceedure:
Mix in a large bowl and transfer to a 9x12 baking pan. Cook at 375˚ until golden brown and crusty. You could just use all elbow mac, it doesn't matter. Just cook it and drain well, add it to the dish, then mix in the cheese and stuff and bake!!


Another version:::::::
Macaroni and Cheese
When food gurus talk about genuine American foods, they usually mention hamburgers, hot dogs, Boston baked beans, and apple pie, to name just a few. A truly American dish that is often overlooked when compiling such a list is macaroni and cheese. Granted it is a combination of influences from Italy (macaroni) and England (Cheddar cheese), the dish dates back to Thomas Jefferson in America. This version from the Wisconsin Milk Marketing Board contains broccoli for added nutrition.
1/2 cup (125 ml) chopped yellow onion
3 Tbs (45 ml) butter
2 tsp (10 ml) mustard
1 lb (500 g) Wisconsin Cold Pack Cheddar cheese (or other sharp Cheddar cheese) shredded
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste
1/2 lb (250 g) elbow macaroni or other small pasta shape, cooked according to the package directions
1+1/2 cups (375 ml) broccoli florets, boiled 3 minutes, drained, and coarsely chopped
1/3 cup (80 ml) bread crumbs or crushed saltine crackers
Saute the onions in 2 tablespoons (30 ml) of the butter in a large heavy saucepan over moderate heat until soft but not brown. Add the mustard, cheese, milk, salt, and pepper, and stir until the cheese is melted and the sauce is smooth. Stir in the cooked macaroni and pour half of the mixture into a buttered 3 quart (3 L) baking dish. Arrange the broccoli on top, and cover with the remaining macaroni mixture. Melt the remaining butter in a small saucepan and mix with the bread crumbs. Sprinkle the bread crumbs on top of the macaroni and cheese and bake in a preheated 375F (190C) oven for 25 to 30 minutes, until it is bubbling and brown. Serves 4 to 6.

Here's another favorite recipe we like in the summer.....it's very good and easy to prep.

dan

Tomatoes_onions_With blue cheese Mix
Mix:

~1/3 cup virgin (i.e. nobody's done nothing to it) olive oil and ~1/3 cup
Balsamic vinegar
about a teaspoon of Italian seasoning (dry from packet)
pinch of sugar
SHAKE WELL

Take nice ripe tomatoes (home grown is best), and cut into slices.
Cut a red onion in half and cut THIN rings

Place a layer of tomatoes on a plate
lightly salt (I use Lowerys) and pepper
spread a layer of onions - not too much - they will over power everything
else
sprinkle a layer of crumbled blue cheese
lightly sprinkle with the oil/vinegar

Repeat with one or two layers more

Refrigerate for a few hours covered w/saran

Let stand out to warm up about 15 minutes before serving

Light a cheep cigar, fill glass w/ a nice merlot...............

Guys thanks for the wonderful tips.

Tom
Do you like to refrig reheat then pull or pull refrig reheat? Does it really matter?

BaltimoreBayside
I like those MacandCheese recipes. Do you have a good baked beens recipe?

I would do as suggested above in the cooler,with only a couple of butts.

My next choice is to leave whole and reheat that way.

If I have a larger volume and am feeding a bunch at once and must attend to other things,I pull,pack in foil pans,cover with HD plastic and foil tightly.

Warm all and pull out the pans -as needed.

Also,if you are making 4 oz standard sandwiches,multiply your raw weight by two and that gives you the number of four oz sanwiches.

Hope this helps a little.

http://forum.cookshack.com/eve/forums/a/tpc/f/709102888...361070424#5361070424

CajunJim....here is the link to the BBQ beans recipe......It's a winner for sure!!!!

have fun with it...

dan