Memorial Day BBQ for 85 people w/ Q View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokinjoeb

Fire Starter
Original poster
Jun 22, 2009
50
10
Orange County, CA
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! 

a7a86c54_BrisketQView5.2011.jpg


30lbs of pork shoulder is next!! and i ordered some sausage from Hillje Smokehouse!
 
Catlaina - interesting how are you getting it over there and heating it up ?
 
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.    
help.gif
    

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!!  
pot.gif


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.  
 
Do you already have a cole slaw recipe? If not let me know. I have Bobby Flays killer recipe
 
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!! 
yahoo.gif
 
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

[h1]Creamy Cole Slaw[/h1]
Recipe courtesy Bobby Flay

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

gl1b11_creamy_cole_slaw_med.jpg


[h2]Ingredients[/h2]concordance-begin
  • 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
concordance-end[h2]Directions[/h2]
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.
concordance-beginconcordance-end
/body-text

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

debug fmt=full
[h4]Print Sizes :[/h4]

  • 8.5 x 11"
  • 4 x 6"
  • 3 x 5"
[h4]Text Size:[/h4]
  • Small
  • Medium
  • Large

Print Recipe
Remember Settings Also print coupon/ad below

BigboxAd(5); mar28_food_bush_beans_Ult_Grill_300x250_pntrll.html
.prWrap,.prWrap DIV,.prWrap IMG{margin:0px 0px 0px 0px;padding:0px 0px 0px 0px;border:0px 0px 0px 0px;overflow:visible;direction:ltr;background:none;background-color:transparent;}
Advertisement will not be printed

//print-e

SNI.Food.PrintPages.init();s.t()
 
Thanks for the recipe Gary...

The Check is in the mail...
laugh1.gif
 
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! 
yahoo.gif


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.  

9cd4c11b_BrisketQView5.2011.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky