Cue the 'que

[degoodman]

We've got the wife's whole family coming up for the weekend. And not that loading up the fire box for me and the wife is bad or anything, cause it ain't, I do like cooking for a mess of folks.

I'm thinking:

2 Whole chickens
Couple turns of Polish Kilbasa
3 racks
shoulder
brisket

45 or pounds of meat ought to feed the crew. I'm also making up a big ol pot of beans with some crusty trimmings from the last brisket I did that I saved for just such an occasion, wife's roasting some squash, mom-in-law's bringing some healthy green stuff, and there will be pie. Sis-in-law will be bringing up some fermented grape juice from the local winery down her way, so we'll throw some fruit in that fer some liquid refreshment. Anything else I'm missing?

I'm not eating from friday on so I got the free space to receive what I'm delivering saturday night.

[lcarreau]

Wow, that sounds like a great party!

[layusn1]

Sounds great, especially since I am STARVING right now...better go get some lunch...lol.

I question your plan though...I don't think a fast then purge plan is the way to go with a spread like that. You will end up with a big plate and not get to experience all of the different foods/flavors in sufficient quantities. I would say lay the spread out early afternoon for a late lunch/early supper/dinner. That way you can get a decent sized plate to start off with and then pick at it for the rest of the night...like Thanksgiving....

[thorn]

I forgot... what time are we starting?

oh and... i forgot how to get there...

;)

thorn

[ept000]

I'm with ya, I love to cook for a crowd. One thing I learned is don't clean up too soon. People will pick at what's left for hours!

[Pitmaster]

I'm with ya, I love to cook for a crowd. One thing I learned is don't clean up too soon. People will pick at what's left for hours!

But clean it up before the food poisoning sets in.

[layusn1]

Party pooper...sheesh.

[Pitmaster]

Better than being in the pooper.

I do a little catering for extra money. Its a subject I'm a stickler about. I've eaten left out pizza from the night before for breakfast. But there was usually enough alcohol involved to sterilize the food and me.

[degoodman]

So, par-tay went down in stellar fashion.

I 8-6ed the shoulder. Good thang too. Had plenty without...but I digress.

I'll run em off in the order they hit the smoke box.

I tried a little something different with the brisket than my usual. Forked that honey up real good, then I laid a marinade on it consisting of, 2 cup of cheap red wine, a cup of Makers, half a cup of olive oil, enough cider vinegar that it smelled right, punch of salt, a head of garlic, a dose of crushed mustard seed and enough pepper to please me. That sat till the next morning. The result was out-eff-ing-standing. I put it on and let it roll. Didn't mop it with nothing, didn't serve it with nothing. I cut the cap off and set it on a plate with a fork. you could peel off what you needed with your fingers, but I didn't feel like chasing after people for putting their snot soiled hands all over my fine creations. I was thinking about what fine leftovers that would have made, but there weren't any.

Rubbed down my ribs with a hand mixed rub that has no less than 5 varieties of crushed and powdered chilis in it, plus the comensurate salt, pepper, garlic, onion, cumin, etc. A little taste from the festival down in Hatch NM. The ribs ended up at my usual high standard of quality, but they got done a trifle before I'd have liked. I'm not normally inclined to pull anything before I think its time, but these got done fast and it had to be done. Still tender as all get out, and another hit. Pulled the leftovers apart for a rib sammich for lunch today.

The sausage was sausage, nothing out of the ordinary there. if you blow smoking sausage, there's no help for you. Find you a mom and pop stand on the side of the road and hope the proprieters take pity on you.

Chickens were chickens. Brined em, rubbed them down with the ol' scarborough fair and enough olive oil to make it stick good, and on the rack they went. tasty and delicious. had enough leftovers and bones that I'll probably make a pot of soup this week to clean up that mess.

Beans, Pie, some green bean salad, roasted squash with the brown sugar rub on them. Made for a fine meal. Washed it down with a little of the fermented grape juice and malted barley and hopps, and the evening went on well past bar closing.

Love it when the family gets into town.

[BigSlick]

Dat sounds beautiful DE.

I fork all my briskets, make a hell of a difference.

Post ya pics an do ya damage.

You a have errybody cryin hungry in no time :thumbsup: