Discussion in 'Northern California Crew' started by rick530, Aug 19, 2015.
Anyone in my area?
Rick530 with the Lang 60, right?! There are some members in your area but their names escape me right now. I'm in Roseville. I end up your way on occasion when I get my cargo trailer serviced just down the road from you in Live Oak.
So, what's smokin' on the Lang?
Sat did 25lbs St. Louis ribs
Rick530, we're just down the road here in Knights Landing. How'd those ribs turn out?
Cool! Ribs turned out well and did these Sat for the Mayweather fight.
We have over 50 people showing up for brisket and ribs in mid October. How much do you think we should put on?
With sides, common guidance is 1/3 lb meat per person. If it was me, two packer briskets and 15 racks of ribs (4 bones per person), but I always over cook for events. You'd be fine with one packer and 15 racks, but I NEVER want to have just enough food. The last thing I want to worry about is portion control. It's in my Italian blood. Send any leftovers home with folks in aluminum foil. Whenever I announce "who wants to take the leftovers home" you'd think I said "Free $100 bills here!" There's always such a rush.
I agree, I'd rather have to much rather than not enough food. I typically go 1 pound of meat per person as most of the guys who roam my place for BBQ's are big eaters.
I missed you bro.
Things have been so hectic here with the drought