The "I'm Cooking for a lot of People" Thread

[Baboontyme 2808]

So the principal shouted us out on the newsletter. I responded and told her we didn't catch her at the booth (she had been telling me for months she couldn't wait to try it) and that I had leftover butts and would be happy to send one in for the teachers in a crock pot tomorrow. 

I proceeded to give two of them away to the girls that run the fair (one is hot, no pics) and had my wife auction another off on FB for $55. Ok no worries I still have a fresh one in the fridge I didn't cook left over from when I cooked for my FiL's motorcycle party. Let me check on it... Hey what's that smell??

😫😖😡

So I had to run to Kroger tonight and pay damn near $3/lb for a bone in butt because I promised. I don't wanna cook again this summer.

[Anastasis 23403]

3 minutes ago, Baboontyme said:

So I had to run to Kroger tonight and pay damn near $3/lb for a bone in butt because I promised

 

[Baboontyme 2808]

Yep. My wife is a teacher in another district. My balls and my word is I'm gonna kiss major ass to the PTO and the staff. 

[RMac5 1550]

How long can you cooler brisket and or ribs before you lose any quality? I have an Alto Sham and or several good coolers, not sure how long I could hold them for a rehearsal dinner for 25-30 people. Would you wrap them in cellophane after letting them cool off for a while then off to a warming cabinet or cooler?

[Baboontyme 2808]

If you have the time just wait until it's done, let it rest to 160 internal and then throw it in a warming oven wrapped (cap side up per CK) at 140 for up to 8-10 hours. 

[kevwun 15680]

Ribs don't hold well without a heat source in my experience.  If they sit for a couple of hours without something to keep them warm, they dry out even if they are wrapped.  The brisket will be just fine and it may keep the ribs warm enough also.  I've never tried it that way, so I can't say for sure.  If you wrap the brisket with butcher paper when you are cooking them, you don't have to do anything to it before you put it in the cooler.  They will do just fine.

Edited June 3, 2019 by kevwun

[RMac5 1550]

Thanks for the help, hopefully I can do a practice run or two before the event and get a better idea of timing.

[Baboontyme 2808]

Yeah I missed the ribs part. My advice above applies to brisket 

To be honest I struggle with ribs (St. Louis spares). I don't really get it as I can nail pretty much everything else. And I love pork ribs when done properly but I rarely can pull them off. That said I knew for Friday night's event that I would not be able to hold them due to spatial constraints so I decided to do a modified AF style and cook them 2-3 hours uncovered (more like 2 since I was running north of 300), then I lightly sauced them and threw them wrapped in the cooler sauna for about 2-3 hours, then I pulled them and put them back on the pit, in foil but uncovered around 275 for 45-60 minutes once the pit got up to temps. They were fairly outstanding. S&P rub only. 

 

[kevwun 15680]

I still like cooking ribs and chicken over charcoal.  I think they taste better that way and sometimes it's nice to make bbq that only takes a couple of hours.

Edited June 3, 2019 by kevwun

[elfenix 34201]

(one is hot, no pics)

What the shit is this

[thunderlounge 7777]

10 hours ago, Baboontyme said:

I don't wanna cook again this summer.

Me either, but I bet you’re like me and just can’t help it. 

 

9 hours ago, Baboontyme said:

To be honest I struggle with ribs (St. Louis spares). I don't really get it as I can nail pretty much everything else. And I love pork ribs when done properly but I rarely can pull them off.

 

Once you figure it out, it’s really not that difficult. Hornian’s method will get the panties dropping. I mess with flavors a tick, but the main method is there. Been doing it every time since and it’s a game changer. @hornian thanks again. 

Also: rib candy.

 

[kevwun 15680]

Cooking chicken and sausage for about 40 guys next weekend.  If the only side we have is potato salad, how much of it do you think we need?  Just about everyone there will mostly be concerned with drinking too much.

[utee94 15747]

My typical catering target is 1/3-1/2 lb of meat (cooked) per person, but that's for a mixed crowd of men/women/kids and with a couple or three sides. If it's all guys and only one side, and they're drinking a lot, you might want to go heavier than 1/2 per person.  Will it all be served at once or will there be post-meal "grazing" time?

[kevwun 15680]

I expect eating will be pretty spread out and not all at one set time.   And yes, I imagine some will go back for grazing.  I can get gallon tubs of potato salad from a local meat market.  I think 3 or 4 will suffice.  Will probably pick up some bread too.

Edited August 29, 2019 by kevwun

[ChampKind 1314]

If all you’re doing is chix and pot salad, and everyone will be drinking, then you need to allow 3/4 lb of boneless chicken or 1lb of bone-in chicken per person.

[kevwun 15680]

We're gonna have sausage also and I'm going to get some bread after thinking about.  I'm just in charge of wrangling the potato salad.  Some friends are getting the meat.

[phdhorn 6224]

58 minutes ago, kevwun said:

Cooking chicken and sausage for about 40 guys next weekend. 

 

4 minutes ago, kevwun said:

 Some friends are getting the meat.

Sounds fabulous!

[elfenix 34201]

7 minutes ago, kevwun said:

We're gonna have sausage also and I'm going to get some bread after thinking about.  I'm just in charge of wrangling the potato salad.  Some friends are getting the meat.

 

( ͡° ͜ʖ ͡°)

[utee94 15747]

20 minutes ago, kevwun said:

We're gonna have sausage also and I'm going to get some bread after thinking about.  I'm just in charge of wrangling the potato salad.  Some friends are getting the meat.

So you're not really cooking for a lot of people, now, are you?  

The "I'm buying giant premade tubs of sides for a lot of people" thread is over there ------------------->

 

 

 

Just kidding.  We don't actually have one of those.

Also, PM Sysco Foods

 

[kevwun 15680]

I'm helping bbq the chicken and sausage, I just don't have to buy it.

[ChampKind 1314]

Are you bbq’ing it? Or grilling it? Asking for a friend

[kevwun 15680]

It will be flame broiled over coals in an old fashioned cinder block pit.  The sauce will be equal parts liquid smoke and french dressing.

Edited August 29, 2019 by kevwun

[ChampKind 1314]

#haggisapproved

[After irth 1243]

Wife will be cooking 5 cups of Risotto for 10 people on Saturday, despite my protestations that pasta would be easier for that amount of people. 

Made a shitload of homemade stock today for my part. Otherwise up to her to execute it well. I’ll be picking up a hefty dinner tab if it all goes tits up, I guess. 

No pics. Unless she pulls it off. Then I will post her big magnificent ass somewhere...ha!

[elfenix 34201]

23 minutes ago, After irth said:

Wife will be cooking 5 cups of Risotto for 10 people on Saturday, despite my protestations that pasta would be easier for that amount of people. 

Made a shitload of homemade stock today for my part. Otherwise up to her to execute it well. I’ll be picking up a hefty dinner tab if it all goes tits up, I guess. 

No pics. Unless she pulls it off. Then I will post her big magnificent ass somewhere...ha!

instant pot.  done.

[After irth 1243]

On 8/29/2019 at 10:46 PM, elfenix said:

instant pot.  done.

That's hilarious!

[Spaulding Smails 1551]

Bump.

@ChampKind, I'm cooking next weekend for 'bout 75 people.  Probably 50 adults and 25 kids.  We're doing cabrito.  I have two 13-15 lb on order.  Picking them up Friday.  My Argentinian buddy and I are cooking over open coals with iron crosses.  I'm planning on supplementing with brisket, chicken and sausage under the premise that probably half of the crowd will steer away from cabrito.  I'm thinking 4 briskets, a dozen whole chickens quartered and another 20 lb of venison sausage.  We'll have a BIG pot of pinto beans and plenty of other sides too.  Seem about right?

[Anastasis 23403]

2 minutes ago, Spaulding Smails said:

Bump.

@ChampKind, I'm cooking next weekend for 'bout 75 people.  Probably 50 adults and 25 kids.  We're doing cabrito.  I have two 13-15 lb on order.  Picking them up Friday.  My Argentinian buddy and I are cooking over open coals with iron crosses.  I'm planning on supplementing with brisket, chicken and sausage under the premise that probably half of the crowd will steer away from cabrito.  I'm thinking 4 briskets, a dozen whole chickens quartered and another 20 lb of venison sausage.  We'll have a BIG pot of pinto beans and plenty of other sides too.  Seem about right?

That's a shit load of food for 50/25. You will have a lot of leftovers.  Not a bad thing.  Bring the vacuum sealer. 

[StruggleBus 3922]

16 minutes ago, Spaulding Smails said:

Bump.

@ChampKind, I'm cooking next weekend for 'bout 75 people.  Probably 50 adults and 25 kids.  We're doing cabrito.  I have two 13-15 lb on order.  Picking them up Friday.  My Argentinian buddy and I are cooking over open coals with iron crosses.  I'm planning on supplementing with brisket, chicken and sausage under the premise that probably half of the crowd will steer away from cabrito.  I'm thinking 4 briskets, a dozen whole chickens quartered and another 20 lb of venison sausage.  We'll have a BIG pot of pinto beans and plenty of other sides too.  Seem about right?

Mind if I crash your cabrito party? I'll bring some cold Bud Light

[Spaulding Smails 1551]

On 12/27/2019 at 12:13 PM, StruggleBus said:

Mind if I crash your cabrito party? I'll bring some cold Bud Light

Change it to Carta Blanca, bring some homemade corn tortillas, and you have yourself a deal.

[Spaulding Smails 1551]

On 12/27/2019 at 11:59 AM, Anastasis said:

That's a shit load of food for 50/25. You will have a lot of leftovers.  Not a bad thing.  Bring the vacuum sealer. 

I know.  I tend to err on the side of over-abundance.  

[Baboontyme 2808]

I am doing 50 boxed meals for teachers/staff. Pulled pork sandwich, bag of chips, cookie. Do I wrap the entire sandwich in foil or just the meat? I'm worried that there may be an hour-ish delay between when I pull the pork and box the meal and chow time and the buns getting soggy. But just wrapping the meat seems like it could make for awkward sandwich assembly. 

[dcbc 14442]

7 minutes ago, Baboontyme said:

I am doing 50 boxed meals for teachers/staff. Pulled pork sandwich, bag of chips, cookie. Do I wrap the entire sandwich in foil or just the meat? I'm worried that there may be an hour-ish delay between when I pull the pork and box the meal and chow time and the buns getting soggy. But just wrapping the meat seems like it could make for awkward sandwich assembly. 

Always safest to wrap your meat.  Doesn't feel quite as good though.

 

In all seriousness, I don't see how it doesn't get soggy, even if you toasted the buns.  I'd wrap it separately.  They're teachers.  They can figure it out.

Edited February 22, 2021 by dcbc

[thunderlounge 7777]

Wrap in paper instead of foil?

 

Separation seems to be your best option though.

[Baboontyme 2808]

Thanks for the thoughts. Yeah I do have some of that waxy serving paper, as well, but I don't think that's going to keep the meat warm. I guess I just make a little pouch with HD foil. The boxes will contain a plasticware set so I guess they can use that to maneuver the meat onto the bun if necessary. 

Sidebar - I was going to bake apple pie squares but decided it would be easier to just buy chocolate chip cookies from the bakery. This is good? Any other ideas? 

[dcbc 14442]

53 minutes ago, Baboontyme said:

Thanks for the thoughts. Yeah I do have some of that waxy serving paper, as well, but I don't think that's going to keep the meat warm. I guess I just make a little pouch with HD foil. The boxes will contain a plasticware set so I guess they can use that to maneuver the meat onto the bun if necessary. 

Sidebar - I was going to bake apple pie squares but decided it would be easier to just buy chocolate chip cookies from the bakery. This is good? Any other ideas? 

Instead of HD foil, grab several boxes of those precut foil sheets.  Easier to work with and easier to fit in a food box.

Edited February 22, 2021 by dcbc

[utee94 15747]

11 minutes ago, dcbc said:

Instead of HD foil, grab several boxes of those precut foil sheets.  Easier to work with and easier to fit in a food box.

Yup, we used them for catering all the time.  

https://www.amazon.com/Kirkland-Signature-FoilSheet-500ct-ALUMINUM-SHEETS/dp/B001UB964Y

 

[Baboontyme 2808]

Ordered a different brand that will be here by Wed. Thanks. 

[Baboontyme 2808]

GTFO Covid, end of year fair at the elementary school is back on this year. Giddy up. 

[dcbc 14442]

[thunderlounge 7777]

 

[billfromlaketravis 11372]

I’ll probably get flamed, but just cook hot dogs if you’re having a lot of people over. Kids love them, and most adults enjoy them. Immensely cheaper than burgers or brisket right now. and very easy to cook.
 

- Oscar Mayer all beef franks

- HEB brand buns

- Ketchup (for weirdos)

- Mustard 

- Relish

- Chips

- Salad 

- Some fruit

 

You're done. 

 

[thunderlounge 7777]

Oscar meyer and their liquid smoke can go suck a fucking aids infested dick. 

[Kringelbert Fishtybuns 943]

[WhatTheBuck 28725]

On 4/9/2022 at 10:34 AM, billfromlaketravis said:

I’ll probably get flamed, but just cook hot dogs if you’re having a lot of people over. Kids love them, and most adults enjoy them. Immensely cheaper than burgers or brisket right now. and very easy to cook.
 

- Oscar Mayer all beef franks

- HEB brand buns

- Ketchup (for weirdos)

- Mustard 

- Relish

- Chips

- Salad 

- Some fruit

You're done. 

I’m not endorsing this idea but you could do a lot better than Oscar Mayer. Like Nathan’s or Hebrew National or Tony Packo’s (nod to Klinger). You could also do brats or other sausages, and burgers. And chili sauce and shredded cheese. And peppers, sliced fresh or dried and ground. Various cheeses. Also a variety of mustards. And sriracha as a substitute for ketchup. And a variety of onions, diced or sliced. And a choice of different pickles.

But when it comes to ketchup, if you have to have it (especially for French fries), Heinz is the way to go (their malt vinegar also goes great with fries).

They’d never make this commercial because Heinz makes a lot of other products like mustard and relish that I wouldn’t endorse. But if I were just trying to sell their ketchup, I’d make an ad set in a backyard cookout where there were options for meat and buns and toppings of every kind. Different mustards and pickles and onions and cheese, etc. Then someone would ask where the ketchup is and the host would point to the lone bottle of Heinz ketchup sitting all by itself. Because that’s the only option you need. 

[billfromlaketravis 11372]

4 hours ago, WhatTheBuck said:

I’m not endorsing this idea but you could do a lot better than Oscar Mayer. Like Nathan’s or Hebrew National or Tony Packo’s (nod to Klinger). You could also do brats or other sausages, and burgers. And chili sauce and shredded cheese. And peppers, sliced fresh or dried and ground. Various cheeses. Also a variety of mustards. And sriracha as a substitute for ketchup. And a variety of onions, diced or sliced. And a choice of different pickles.

But when it comes to ketchup, if you have to have it (especially for French fries), Heinz is the way to go (their malt vinegar also goes great with fries).

They’d never make this commercial because Heinz makes a lot of other products like mustard and relish that I wouldn’t endorse. But if I were just trying to sell their ketchup, I’d make an ad set in a backyard cookout where there were options for meat and buns and toppings of every kind. Different mustards and pickles and onions and cheese, etc. Then someone would ask where the ketchup is and the host would point to the lone bottle of Heinz ketchup sitting all by itself. Because that’s the only option you need. 

Nathan’s are solid. Don’t care for Hebrew National (no anti semitic). I’ll agree with you on Heinz Ketchup. Hunt’s sucks. Sucks hard. 

Edited April 10, 2022 by billfromlaketravis

[Brisketexan 104777]

Nathan’s are solid. Don’t care for Hebrew National (no anti semitic). I’ll agree with you on Heinz Ketchup. Hunt’s sucks. Sucks hard. 

A really good ketchup that’s hard to find: French’s.

Also, for hot dogs, go with the HEB brand Texas Heritage beef dogs. They’re really good.

[dcbc 14442]

2 hours ago, Brisketexan said:

A really good ketchup that’s hard to find: French’s.

Also, for hot dogs, go with the HEB brand Texas Heritage beef dogs. They’re really good.

On the subject, I've been to a few school functions where they had a cooler full of piping hot Sam's Club hotdogs from the deli, individually wrapped.  Seriously good stuff. 

 

Also, French's ketchup, you say?  I like what they've done with that yellow mustard of theirs.

Edited April 10, 2022 by dcbc

[Baboontyme 2808]

We buy the bulk brick of beef dogs from GFS for the fair. They are crack like for some reason. I find myself stealing more dogs from the stockpile then I do brisket. Maybe it's that they're a low value target or maybe it's that I've only had a salet today but damn they sound good right now. 

Edited April 10, 2022 by Baboontyme

[WhatTheBuck 28725]

On 4/10/2022 at 7:19 PM, dcbc said:

Also, French's ketchup, you say?  I like what they've done with that yellow mustard of theirs.

I like their spicy brown mustard but when it comes to yellow mustard, I’m a Plochman’s man. I’m not a fan of the neon yellow stuff from French’s. But I love mustard and wouldn’t turn it down if that was all that was available.

I’ve always got a variety of mustards on hand. I also like the chipotle mustard from Silver Spring and Zatarain’s Creole mustard. I’ve got Dijon and thick, coarse ground mustard. But only one ketchup. Heinz. Also, Hunt’s used to call it Catsup. Catsup with that? That’s just wrong.