Suggestions needed...

[Ericd3043]

I am looking for some suggestions for an upcoming company cook in May.  We have 2 crews of employees (first and 2nd shift) with about 15 employees per shift.

The General Manager is bringing a grill to do burgers and dogs.  I plan on using my TBE to do something - but I have not decided what.  The goal is to do 2 cooks.  One in the am at my house and bring by the food prior to their lunch.  The second would be started at work and need to be ready.  I am expecting to have no more than about 5 hours for each cook.

There are some Boston Butts on sale this week (1.49/ lb) that are an option- could cook it up and pull it and make some homemade sauces.  I know doneness is not really by how long, but when it gets to temp.  However, I think it can be generally estimated.

Any other suggestions.  I have only done 2 cooks and only have the basic equipment for the TBE (basket, etc).  Thanks for the help!

[Scallywag]

Pulled beef or pork is always a crowd pleaser


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[tlg4942]

Pulled pork goes a long way and is always a crowd pleaser.

[tomcrete1]

Pulled Pork, I agree not sure how much experience you have with The Big Easy, but you might want to try a test run just to get yourself dialed in.  Most of my cooks on the TBE takes about 2-3 times before I get it good.  Im just an amateur though,,,, Plenty of experience on this site to help you though it all just ask and they will help.   Good Luck!   

[TMB]

Pulled pork is a good choice, but cooking one in a Big Easy is a little harder than in an SRG.  So get on and practice

With a Big Easy you will bring IT up to around 165 then wrap in foil or you will end up with a carbon brick if not careful

Or a turkey roast...




I would think about some fatties, there easy fast and go a long way for the amount of meat used 
 http://www.letstalkbbq.com/index.php?topic=16901.msg224336#msg224336

[Cajunate]

Something different to consider would be fresh fish. Fish tacos are usually pretty well enjoyed.

[TMB]

Oh almost forgot a Tri-Tip 



Or roast beef..

[Pam Gould]

pork tenderloins work well too..I have hung several of them on a rotisserie rod and let them hang in the srg & tbe before.  just sayin    .☆´¯`•.¸¸. ི♥ྀ.

[Ericd3043]

ok, now you are all making me hungry with the pictures.  I skipped dinner tonight at work...

I like the ideas - any thoughts on Kabobs?  I thought I could make them up for the first shift then back again for the 2nd shift.

As a side note - picked up a few sale items this week to test in the equipment... not enough weekends I believe

Corned Beef Brisket - 2 pks, 2.99 lb.

Boston Butt - 1.49 lb

Picnic roast - .99 lb

And... am really tempted to go back and get this - Whole Brisket  5.49 / lb.  Anyone know if this is a good deal?

As for this weekend, going to try Hub's Pastrami recipe and maybe kabobs on the TBE.... we shall see!

[Pam Gould]

If your gonna do kabobs..do the meat together and the veggies seperate because of the cooking times.  Love kabobs.   .☆´¯`•.¸¸. ི♥ྀ.