Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: TentHunteR on May 21, 2014, 03:48:16 AM
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It's been an extremely busy past few weeks. One of the things we did last weekend was cook Pulled Pork for the High School Band Banquet & Awards Ceremony (250 - 300 people). Each family was to bring a side dish and I was tasked with providing the pulled pork.
I went something like this...
First, for large crowds, a good estimate for how much pork to buy & cook is: No. People / 4 = lbs of pork. So I ran out and bought 10 butts and 1 picnic totaling about 73 lbs.
Next, 3 lbs of homemade rub mixed up and ready to go.
(https://lh4.googleusercontent.com/-T5vNihyVrTI/U3xCrAtbsBI/AAAAAAAAG1k/I9QmNIebRaA/s558/PP43001.JPG)
A big tub makes rubbing the butts a little easier.
(https://lh4.googleusercontent.com/-js39FlomyRM/U3xCrUdWG5I/AAAAAAAAG1s/UeuPu8GYMAA/s600/PP43002.JPG)
Note: If you ever wondered how much food a MAK 1 Star will hold compared to some other grills, let me tell you: The tall straight side walls and the second rack will allow you to cook 8 med - large butts (or four whole shoulders). That's enough for 200+ people!
(https://lh5.googleusercontent.com/-Tiqo2UfjtGM/U3xCrZuj0OI/AAAAAAAAG10/WgqzgvyLYH0/s740/PP43003.JPG)
The Weber/Stoven picked up the overflow.
(https://lh4.googleusercontent.com/-1jgo1PnoEHY/U3xCrhyxi-I/AAAAAAAAG14/O2CH34_m0MU/s640/PP43004.JPG)
Looking good, so far. Time to foil.
(https://lh6.googleusercontent.com/-V70zHSJBv9E/U3xCr8zKQwI/AAAAAAAAG2M/BUcKjrlNdrQ/s640/PP43005.JPG)
(https://lh4.googleusercontent.com/-A_bKbdkAuao/U3xCscAyFNI/AAAAAAAAG2I/-SgNi863OyY/s640/PP43006.JPG)
Done and pulled! We ended up with four large foil pans like this:
(https://lh6.googleusercontent.com/-PM15pvWlLaA/U3xCsjQbyCI/AAAAAAAAG2Q/stjWj0b3ZO4/s720/PP43007.JPG)
It was a little bit of work, but fun cooking for a large crowd. We actually had about 225 folks show up, so there were lots of leftovers.
Thanks for looking! :)
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That is some pork goodness there Cliff! Looks delicious and I bet everyone was happy and full!
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Awesome job!
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That looks outstanding. When cooking that many butts which one(s) do you monitor the IT?
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That is a whole lotta pork Cliff!
Nice job!
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Nice job, Cliff!! Looks really good.
Art
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Very interesting!
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Great job, Cliff - way to go!
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Outstanding job on the pulled pork. ;)
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That looks outstanding. When cooking that many butts which one(s) do you monitor the IT?
I don't. I test for tenderness by probing after I know they've had sufficient time. If the probe meets resistance, then the meat isn't done. When the probe slides all the way in with virtually no resistance (like warm butter), then, and only then, do I know the connective tissues have broken down and the meat is done, no matter what the temp is.
Hope that makes sense.
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Good looking batch of pulled port Cliff ;D
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Nice cook Cliff
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That looks outstanding. When cooking that many butts which one(s) do you monitor the IT?
I don't. I test for tenderness by probing after I know they've had sufficient time. If the probe meets resistance, then the meat isn't done. When the probe slides all the way in with virtually no resistance (like warm butter), then, and only then, do I know the connective tissues have broken down and the meat is done, no matter what the temp is.
Hope that makes sense.
Sounds like a good method, makes sense to me. ;)
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Great job ...
(http://i854.photobucket.com/albums/ab105/papa_peter/Emoticons/clap_zps2530827c.gif)
I don't normally cook pulled pork for large groups (40 has been my largest to date) but when I do I usually count on ½ lb of raw butt per person. I notice you use ¼ lb of raw butt per person. Can you elaborate? Is it because of all the sides that were provided?
I bought 20 lbs for my last cook for 40 and my DIL said they wiped the pan clean. I was thinking next year to up the tonnage. ;D ;D
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That looks fantastic Cliff!
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Great cook Tent. I have a large cook coming up and this was helpful!
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That looks outstanding. When cooking that many butts which one(s) do you monitor the IT?
I don't. I test for tenderness by probing after I know they've had sufficient time. If the probe meets resistance, then the meat isn't done. When the probe slides all the way in with virtually no resistance (like warm butter), then, and only then, do I know the connective tissues have broken down and the meat is done, no matter what the temp is.
Hope that makes sense.
Sounds like a good method, makes sense to me. ;)
Sure does - Thanks
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Been thinking of doing some butts for the next team meeting at work. Glad to know I can get a few butts in the Mak and how many to cook now. Nice job.
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Great cook Tent. I have a large cook coming up and this was helpful!
What do you have in the works, Pappy?
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Great cook Tent. I have a large cook coming up and this was helpful!
What do you have in the works, Pappy?
Grad party for my senior. Not really sure how many to expect. It will be the most PP I have ever done. But not as much as Tent did.
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You will do great and I bet it will be a wonderful day! Have some fun and get someone to take pictures for you - you're not going to have a chance! ;) ;D
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WOW that's a lot of pork; looks great!
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A great cook with that much pork Cliff!!! Looks mighty good!!! Don
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I am going to even more round than I already am if I keep seeing all this great looking food!
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Great job, Cliff. Pork looks fine.
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Awesome job on the PP!
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That's a huge cook, glad everything worked and the boy and gals got to eat that great looking pulled pork.
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I don't normally cook pulled pork for large groups (40 has been my largest to date) but when I do I usually count on ½ lb of raw butt per person. I notice you use ¼ lb of raw butt per person. Can you elaborate? Is it because of all the sides that were provided?
I bought 20 lbs for my last cook for 40 and my DIL said they wiped the pan clean. I was thinking next year to up the tonnage. ;D ;D
Cliff, I'm confused on your math as well.
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I don't normally cook pulled pork for large groups (40 has been my largest to date) but when I do I usually count on ½ lb of raw butt per person. I notice you use ¼ lb of raw butt per person. Can you elaborate? Is it because of all the sides that were provided?
I bought 20 lbs for my last cook for 40 and my DIL said they wiped the pan clean. I was thinking next year to up the tonnage. ;D ;D
Cliff, I'm confused on your math as well.
Trust me; for large groups, the math works!
If 40 people ate 20 lbs of pulled pork then sides were either scant or there were a lot of folks who had to be carted to their cars in wheel barrows afterwards! :D
If there's one thing I've learned from the 30 or so large group cooks I've done it's this: 1/2 lb of meat per person is simply TOO MUCH!
► Sides play a HUGE role. Buns and sides, especially starchy sides (potatoes, Mac-N-Cheese, etc), are very filling.
► You always get a few who will eat more, but you also get some who eat less and in a large group you are bound to have at least a few who won't eat any meat at all.
In fact that math works pretty well for sides too. But if you plan to cook extra of something make it the sides, because they cost less.
Try this: go to Burger King and order a Double Whopper (1/2 pound meat) with only one side (fries) and a drink. See how full you are after eating it. I am miserable if I eat that much. ???
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Very informative thread,Thank you everybody! ;)
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That looks outstanding. When cooking that many butts which one(s) do you monitor the IT?
I don't. I test for tenderness by probing after I know they've had sufficient time. If the probe meets resistance, then the meat isn't done. When the probe slides all the way in with virtually no resistance (like warm butter), then, and only then, do I know the connective tissues have broken down and the meat is done, no matter what the temp is.
Hope that makes sense.
it makes perfect sense. You can test each one quickly before pulling it. I have found if the bone slides right out with no resistance it's done as well.