Greetings from Gridley

Discussion in 'Northern California Crew' started by rick530, Aug 19, 2015.

  1. rick530

    rick530 Fire Starter

    Anyone in my area?
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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?  
     
  3. rick530

    rick530 Fire Starter

    Sat did 25lbs St. Louis ribs

     
  4. Rick530, we're just down the road here in Knights Landing. How'd those ribs turn out?
     
  5. rick530

    rick530 Fire Starter

    Cool! Ribs turned out well and did these Sat for the Mayweather fight.

     
    Last edited: Sep 14, 2015
  6. We have over 50 people showing up for brisket and ribs in mid October. How much do you think we should put on?
     
  7. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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. 
     
    Last edited: Sep 16, 2015
  8. rick530

    rick530 Fire Starter

    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.
     
  9. I missed you bro.
     
  10. rick530

    rick530 Fire Starter

    Things have been so hectic here with the drought
     

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