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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!
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.
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!!
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.
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!!
Your price is only $20 or you can do an exchange with me LOL -
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[h1]Creamy Cole Slaw[/h1]
Recipe courtesy Bobby Flay
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.
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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!
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.