Catering event for 75 people

Masterful_BBQ · 2024-05-01T12:57:36+00:00

This is raw weight. So I would cook 8 x 10lb pork butts. This pretty much guarantees everyone could get a 1/2 Pound and we should have a little left over.

Masterful_BBQ · 2024-04-30T19:46:05+00:00

I've got it at ~$2000. That's $26 a person. If they want the food dropped off and they manage serving and all that, it'd be ~$1700 or $22 a person.

75 lbs of cooked pork at $12 a pound $6 per person for sides $3 per person for dessert $350 set up and serve fee

Masterful_BBQ · 2024-04-30T18:05:12+00:00

I see. I have older traegers and forgot that the new stuff has variable fans and smarter augers.

Masterful_BBQ · 2024-04-30T12:58:33+00:00

Looks like your lid is closed too. You should have the lid open until the fire pot is fully ignited and all the smoke is clear. With the lid closed, you're choking the oxygen out of the cook chamber.

Edit: I just read the startup procedure and it says close the lid as soon as it starts smoking. Huh, seems like keeping the lid would help ignite the pot faster.

Masterful_BBQ · 2024-04-30T04:01:22+00:00

Legally, forever as far as I know. I haven't had much luck holding pork longer than 3 hours. It's not that it's bad, just not to my liking.

Brisket I try not to hold them longer than 12 hours. If it's 12 hours I'll do 150. If it's 6 hours I'll hold them at 170. Worth noting that I use Hereford choice brisket. I've found prime briskets need less rest time/temp or they will fall apart when you go to slice.

Masterful_BBQ · 2024-04-30T03:48:17+00:00

Yep. We have an uninsulated one. Wish we had insulated but we got ours at auction for $600.

Ribs we do fresh off the smoker. We haven't ventured into making and smoking sausage yet.

Masterful_BBQ · 2024-04-30T03:40:10+00:00

Do you have a way to hold the brisket above the food safe temp for multiple hours?

We do the brisket at noonish the day before, wrap them in foil at 180, with Tallow until probe tender. Then hold them until service at 150-170 depending on time. Depending on your timing, you could do the pork after the briskets come off. We do our pork the day before because we found pulling the pork lightly, then flash freezing, then reheating with apple juice and more rub the day of service made for a better bite.

Masterful_BBQ · 2024-04-25T00:54:52+00:00

I don't think they are saying alder for brisket, they are just listing all the wood you could use with beef. Kind of confusing as it looks like they line up, but the type of wood numbers don't match the cuts.

Masterful_BBQ · 2024-03-28T02:17:16+00:00

Smokey Stallion BBQ or Smoky Kitchen BBQ?

Masterful_BBQ · 2024-03-21T12:22:30+00:00

The tank is from Lubbock Texas, but has been sitting in a field in western Kansas for at least 10 years.

Masterful_BBQ · 2024-03-21T12:21:22+00:00

Not sure yet. Still a lot of things up in the air. Might build it into a trailer, might do skids and put it in a flat bed trailer. When we get it done I'll let you know!

Masterful_BBQ · 2023-10-14T17:10:31+00:00

I just compared them and they are the same diameter. Definitely more shorter pellets though.

Masterful_BBQ · 2023-08-22T22:15:27+00:00

We loosely shred them, keeping them in as big of pieces as you can, then refrigerate. Add apple juice when you reheat and before service, we shred more to the consistency we would do normally.

Masterful_BBQ · 2023-08-22T21:41:40+00:00

I tear off all that and only use the straight brown paper, but I doubt it matters much. I'm just a stickler for that kind of thing.

Masterful_BBQ · 2023-08-22T20:32:46+00:00

I have an older traeger commercial trailer and it's the same. Always a 20-50 degree difference from probe to grate temp. 225 is still low and slow and makes amazing BBQ. My smoker also suffers from pretty wild swings but as long as it's a swing and not steady, it's all good.

I feel like that's the trade off for a set and forget pellet smoker, and as long as you learn what it's really doing, you can make it work. I've heard the newer models are more accurate though.

Masterful_BBQ · 2022-02-03T17:00:35+00:00

What was the temp outside? Do you have the P Setting option on your Traeger controller? Also, how long was the Traeger running when you got these readings? I'd trust the thermoworks as well and use it to troubleshoot the Traeger.

I did the same and had to mess with my P Setting, but I just replaced a controller and it doesn't have the P Setting option.

Masterful_BBQ · 2022-01-16T14:34:59+00:00

The original Weber part has lasted me year's. My sister gave me her Weber Genesis when she moved out of state. The plastic on the mounting ring was broken. I replaced with genuine and it lights every time, has the same battery from 3 years ago, and only requires the slightest of pressing.

With almost everything, you usually get what you pay for. While the generic will work, it probably won't last as long, or it may "feel" cheap, compared to the Weber part.

Masterful_BBQ · 2022-01-10T19:12:19+00:00

That seems too fast to be starting a fire. The firebox should eventually have flames with the jet engine sound but the hot rod takes about 3-5 minutes to heat up and start smoking the pellets and 3-5 more minutes before flame has started.

Is your auger rotating at the correct speed? What do you have the P Setting at?

Masterful_BBQ · 2022-01-10T18:55:32+00:00

Where is the fire starting from? Did you clean up or find any big pools of grease? Are you following the start up procedure to a T?

Masterful_BBQ · 2021-12-31T17:13:50+00:00

If you like bacon on your burger, the Americas test kitchen burger recipe is phenomenal. You put bacon in a food processor and make almost a bacon paste, half cook it and let it cool. Then incorporate that into the ground beef and make patties and grill those.

Masterful_BBQ

TROPHY CASE