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I have done a bunch of catering events. The 25 lbs of brats option is a lot of meat for 50 people, but too much is always better than not enough.
A couple thoughts: who is handling sides? Also, there would be some wisdom in making the pulled pork ahead of schedule and reheating it for the...
Smoked 3 briskets & made a KC style sauce. 1 for another family and 2 for mine. We had lunch so it was a 7 PM to 9 AM cook. I had poor lighting overnight so only photos are of the finished product. I'm about to hit the hay early, all fat and happy like.
I've done it in competitions because it creates a better bark, but I'm not convinced it does a better job than foil of keeping the meat moist. It's not something I'd try at home because the average person doesn't care about having substantial bark on their pulled pork & the meat I'm using at...
The purpose of this thing is to get all the charcoal lit & then you dump that hot charcoal into the grill's charcoal chamber. This is a type of tool category called a "Charcoal Chimney" & they just get the charcoal lit much quicker than lighting the charcoal inside the chamber itself. Hopefully...
I'm planning on playing with Tamarind Paste going forward. I first saw it on an ingredient list in Kansas City. Seems like I missed the boat on it becoming a popular sauce additive.