Barbeque,barbecue,BBQ...help!

S

Sport

New member
I'll make this firearms related by swearing
that the pigs were each shot.

I've been put in charge of the Labor Day
barbecue/que. I've rented a big commercial
charcoal cooker and am about the place the
order for the Boston butt roasts (that's a
cut of pork,so I'm told)..We expect about forty-five people of whom a dozen will be
children. Question: Assuming seven to eight
pound pork roasts, how many do I need to buy?

Would five be about right? More? Less?

To further make this firearms related, there
will be shooting at the event. If there are
any roasts left over, we may use them in
bullet performance tests. I'm told that's how
Dr. Fackler started his career.
 
We do a whole pig on a barbeque (slow cooked to all you that think barbeque means grilling) for more people than that. You have to plan on shrinkage while cooking. I'd plan on 1 pound of meat per person (counting the kiddos). If the butts come with the bone in, plan accordingly.


You are looking at 8 - 12 hours cooking time, I'd guess. Keep the cooker temperature at about 175 - 180 degrees and use a meat therometer to make sure the meat is done.

Now iff'n you were in Texas it'd be beef briskit. Damn, I'm getting hungry for some good 'q'.

------------------
Ne Conjuge Nobiscum
"If there be treachery, let there be jehad!"
 
Sport, the proper way to make real, down home, Southern BBQ, is to cook it with INDIRECT heat. If you will use charcoal, make sure the hot briquettes are at the end of the cooker, away from the meat. Have some wet hickory chips on hand to lay on the hot charcoal, so the hickory smoke permeates the pig meat. Add buring charcoal as needed.

Cook slowly, as said above. Actually, if you haven't done this before, insert a couple of meat thermometers in a couple of roasts, and wait until the internal temperature is about 170/175.

Being in Tenn., you should have a good commercial BBQ joint around someplace. You might ask the owner for some advice.

Enjoy your pig meat. Wish I were there! J.B.
 
1/2 to 1lb per person. I guess you are having all the trimmings.

BEEF, it's whats for dinner. :)
 
I'd just go with 1/2 a hog. My in-laws did this one year for about 50 people. Started cooking him about 5 am and ate at about 4 pm (that slow enough for you?). I think it was 150 pounds when they started cooking and it fed all 50 people plus everybody within 'sniffin' distance.
 
Sport, I don't mean to be mean, BUTT
How in the world did you get yourself into this without having a clue as to what you would need to do? There are marinades to consider, types of wood for the fire to choose etc. etc. As Per the above post, at least make sure that the meat is cooked.
 
I had seriously considered going "whole
hog" but was talked out of it by those
who had been there/done that.Thus, the
Boston butt route.
How did I get talked into it? My wife, the
lovely Big red enlisted me.
I had an idea that about a pound per person
might be appropriate, but with the other
items on the menu, wasn't sure.

I've spent hours on the net looking at BBQ
recipe sites...I am up to speed on rubs,
mops, and sauces-(I think). The length of
cooking per pound is a bit of a puzzle.
Most recommend about an hour per pound at
200-210 degrees or so. As some of you have
indicated, s-l-o-w is the key.
 
Sport - You may want to plan on about 35 pounds of pork - more if they have the bone in. A pound per person is probably too much unless you're doing ribs.

I assume the charcoal cooker you rented has a cover or lid? Keeping the cover or lid closed will reduce your cooking time. A lid will also help eliminate flareups.

Ditto what Jay Baker said about indirect heat. Also make sure you baste - sparingly at first, but more frequently as the meat becomes more cooked - well cooked MOIST pork is delicious!

Marinating for at least 24 hours before hand is a good idea and you can use the marinade as your baste.

Going 'whole hog' is a great way to go, but not if you've never done it before and have 45 hungry mouths to feed.

Have fun. :)

Cliff
 
Since you are new, do each butt with a different rub or sauce. It will add some fun to the event, and even if they all suck, one will still be the best. :)

My only experience is in eating, not cooking. I would suggest 2 dry rubs, a red sauce, a mustard sauce, and a vinegar based sauce. You can also just keep the sauces on the side, and cook them all dry.

Don't forget about lunch for the cooking crew. Some ribs or sausages would make me smile.

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galt
Speak Out on the Net http://www.netcitizen.org
 
easy way...go to your local grocer...get a bunch of those pre-cooked roasts they plastic package from Albania or wherever. An hour or so before the peeps start showing up, light the fire and throw some wet hikry chips for smoke and scent. Toss the roasts in so they can heat up...dump some BBQ sauce on em and some pepper corns...smear some soot on yer face and a dab of sauce....everyone'll think you're a pro at it. :)

In other words- cheat.
 
Steps:
1. Buy pig.
2. Shoot pig. (I got the guns in there!)
3. Dig big pit.
4. Fill pit with hardwood.
5. Light.
6. Lower to simmer.
7. Throw pig in.
8. Cover. Cook until golden brown.
9. HAVE A PIG PICKIN' :)

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DUM SPIRO SPERO
While I Breath I Hope

[This message has been edited by JCH (edited August 30, 2000).]
 
To make this even more firearms related, here in pig country, cooking Boston Butt roasts in a charcoal cooker and calling it a pig roast would get you shot.

JCH has the right idea, but the hole is rectangular. Build the fire at one end, put the pig in the other. Cover the hole, leaving an exit for the smoke on the pig's end. Between the pig and the fire, put a big pot full of saturated hickory, and/or mesquite chips. Fill back up with water everytime you build up the fire. Put a meat thermometer in the pig, it's done when it get's to 140 degrees in the thickest part. Put another thermometer in the outlet, I like to keep the temp in the pit at around 150. Slow is best, and the slower the better. The fresher the pig, the better as well, best is when the pig walks up to the pit under it's own power. The head gets cut off, and put on a post out by the road, so the guests will know where the party is. I recomend a darker beer. (Shiner would be perfect if I could get it in kegs here.) Rubs are better IMHO, because once on they stay there, and you don't have to worry about basting, or mopping, and they are easier to eat.

You can cook the Boston Butt roasts anyway you want, just don't call it a pig roast. ;)
Eric
 
Pig roast is what the workin girl gets in Night Court.

Barbyque is when you put the dolls head on the grip end of your pool shootin stick

Bar-B-Q is where you drink enough that the paper plates taste good.

Sam
 
Sport -

Just make sure you carry your "BBQ gun," rather than your "court gun," or even regular carry gun. For a full explanation of these terms you'll have to ask LawDog - I get the BBQ & court guns mixed up... (Let's see, the court gun is the .45, and the BBQ gun is the .357. No. The BBQ gun is a .45Colt... Arrrgh. See what I mean? You need a bonafide Texan to straighten this out.)

------------------
"...and he that hath no sword, let him sell his garment, and buy one."
Luke 22:36
"An armed society is a polite society."
Robert Heinlein
"Power corrupts. Absolute power - is kinda cool!"
Fred Reed
 
I'm taking notes; The family picnic is at my place next year, and a pig roast sounds like fun, not to mention cheap with pig prices being what they are. If I get too big a pig, well, that's what freezers are for!

------------------
Sic semper tyrannis!
 
Ahem.

A BBQ gun, in West Texas, is either a Smith & Wesson ( :() .357, or a Colt Single Action Army (or variant) It should be nickle or stainless, and have not less than 3/4 engraving. Blued screws and a fancy grip are also necessary. Ivory or stag are best. Have the ivory screimshawed with a tasteful little pattern. A scene from the Battle of the Alamo is always a crowd pleaser.

Of course, the BBQ gun shold be carried in a hand-tooled leather holster, mounted on a fancy leather belt. The best fancy belts are made by the inmates of the Texas Dept of Criminal Justice. (Inexpensive, too.) Your name should not be on the back of the belt, but elaborate scrolled flowers should run rampant.

The buckle should be ranger-style, and two-tone (gold and silver), with classical, understated (well, understated for Texas) engraving.

No BBQ outfit is really complete without hand-made boots made from the hide of a critter that is guaranteed to send your local PETA petter into orbit. Pressed jeans and a long-sleeved western shirt with a bolo tie, and a black Stetson complete the ensemble. The bolo tie should have a chunk of rock slightly larger than a baby's fist and the Stetson should have a hat band made from the cousin of the critter on your feet.

:DEnjoy!

LawDog

[This message has been edited by LawDog (edited August 30, 2000).]
 
LawDog -

You always bring a smile. So I was right the first time - the .45ACP (obviously nickel or stainless, engraved, and with other acoutrements) is the court gun. I'll try to keep it straight. :D

------------------
"...and he that hath no sword, let him sell his garment, and buy one."
Luke 22:36
"An armed society is a polite society."
Robert Heinlein
"Power corrupts. Absolute power - is kinda cool!"
Fred Reed
 
LawDog,
You just described my Saturday, go to town, outfit. :D

------------------
"Lead, follow or get the HELL out of the way."
 
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