Memorial Day BBQ for 85 people w/ Q View

Discussion in 'Beef' started by smokinjoeb, May 24, 2011.

  1. Here is my UDS fully loaded w/ 48lbs of Brisket for a Memorial Day weekend BBQ.  Gotta feed 85 people @ Catalina Island.   4 x 12lb Briskets used the simple rub of sea salt, pepper and lump oak/hickory charcoal.  about 10hrs to 185-190 and wrapped in foil till they cool! 


    30lbs of pork shoulder is next!! and i ordered some sausage from Hillje Smokehouse!
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like a good start,How are you planning to reheat everything?

    Keep the Q-view comin'  [​IMG]
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Catlaina - interesting how are you getting it over there and heating it up ?
  4. i did it last year for 125.  and made two mistakes.  

    1st, my Q was FROZEN SOLID and i was scrambling to get it heated up in time for the dinner.    [​IMG]     

    2nd, Bark gets mushy and had to disgard it.  so, i went this year with simple salt/pepper rub which works out well for reheating.

    3rd, get ALOT more helpers for setup and prep!!  [​IMG]

    I'm part of a club and we have a trailer we setup near the beach.  lots of grills w/ propane and large pots.  i have the meat in 2 gallon zip locks double bagged and i heat them up in simmering water.   once it reaches temp we slice the brisket, pull the pork and slice sausage.   i have 12 pints of home made BBQ sauce i canned this past weekend.  buns and bread for sandwiches  Coleslaw, beans, salad and cookies.  
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Do you already have a cole slaw recipe? If not let me know. I have Bobby Flays killer recipe
  6. Thanks Scarbelly, i'd love it for my "home BBQ", so, feel free to post or PM the recipe to me!! But, for this one i have a local deli that i go to regularly making a big batch for me!  LESS PREP!! [​IMG]
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    You might want to go ahead and throw that recipe out there!

    I know i'm interested  [​IMG]
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Your price is only $20 or you can do an exchange with me LOL -

    Back to Creamy Cole SlawPrintable Area
    MultiLogoAd('LOGO',4);commented textlink html commented textlink html commented textlink html commented textlink html

    Creamy Cole Slaw

    Recipe courtesy Bobby Flay

    Prep Time:10 minInactive Prep Time:--Cook Time:--Level:EasyServes:8 servings



    • 1 head green cabbage, finely shredded
    • 2 large carrots, finely shredded
    • 3/4 cup best-quality mayonnaise
    • 2 tablespoons sour cream
    • 2 tablespoons grated Spanish onion
    • 2 tablespoons sugar, or to taste
    • 2 tablespoons white vinegar
    • 1 tablespoon dry mustard
    • 2 teaspoons celery salt
    • Salt and freshly ground pepper


    Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

    Copyright 2011 Television Food Network G.P.
    All Rights Reserved

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    Print Sizes :

    • 8.5 x 11"
    • 4 x 6"
    • 3 x 5"

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    Print Recipe
    Remember Settings Also print coupon/ad below

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  9. Thanks for that Scarbelly!!  
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Thanks for the recipe Gary...

    The Check is in the mail...[​IMG]
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like the makings of a great party Joe!

    Thank's for the recipe Scar!
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    You are a brave man smoking for  85 people but it looks a good  start for a good party.

    thanks for the Cole slaw

  13. here was my Q View from the brisket cook.  The Memorial day BBQ went very well.  we had a lighter turn out due to some rough seas which caused a few boaters to cancel at the last minute.  that just meant more good Q for the brave souls that went! [​IMG]

    my only issue was with the plastic bags.  i used ziplock bags and i gotta say they were complete crap and melted in 175 degree water.   i almost lost 1/3 of my pulled pork to this melting.  i was able to get the meat out and transfer to the hefty bags I still had on my boat from last years BBQ and that salvaged my crisis.    Reheating is a bit of a hassle and i might just cut back the # of meats and cook onsite the day of the BBQ w/ a UDS.  


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