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Message
Help! BBQ for large group UPDATE
Posted on 2/22/13 at 1:07 pm
Posted on 2/22/13 at 1:07 pm
Charcoal grilling chicken and sausage for about 100 people. I'll have 2 pits approximately 20"x30". Here are my questions:
How much meat per person do I figure? How much charcoal do I need? Advice on placement of the white meat vs the dark meat on the hotter or cooler parts of the grill. Any other tips on BIG BBQ grilling would be appreciated also
I borrowed a Mule Tuff smoker and cooked 147 thighs and 30lbs of sausage to rave reviews! Thanks for the advice!
How much meat per person do I figure? How much charcoal do I need? Advice on placement of the white meat vs the dark meat on the hotter or cooler parts of the grill. Any other tips on BIG BBQ grilling would be appreciated also
I borrowed a Mule Tuff smoker and cooked 147 thighs and 30lbs of sausage to rave reviews! Thanks for the advice!
This post was edited on 3/5/13 at 10:54 pm
13
Posted on 2/22/13 at 1:14 pm to trumpedup
quote:
100 people. I'll have 2 pits approximately 20"x30"
Dude.
Posted on 2/22/13 at 1:16 pm to trumpedup
You gonna need a bigger grill...
Posted on 2/22/13 at 1:16 pm to trumpedup
prayers sent
Posted on 2/22/13 at 1:17 pm to OTIS2
quote:
You gonna need a bigger grill...
Posted on 2/22/13 at 1:17 pm to OTIS2
You gonna need a bigger grill...
Or more.
Or more.
Posted on 2/22/13 at 1:17 pm to trumpedup
120 chicken hips (quarters) and 30 lbs of sausage. That is a 1/4 per person and a half a pound of sausage. Plus a little extra. If there is folks in the house that don't like dark meat, well, screw those folks.
Era- you're gonna need 2 bigger grills
Era- you're gonna need 2 bigger grills
This post was edited on 2/22/13 at 1:18 pm
Posted on 2/22/13 at 1:23 pm to trumpedup
brine chicken...tell em to be patient.
Posted on 2/22/13 at 1:26 pm to trumpedup
Ok, serious answer.
First, you've got to find bigger grills.
Get 2 helpers. Two guys you trust and will do exactly what you say. Don't worry about white or dark meat, just try not to kill anyone.
First, you've got to find bigger grills.
Get 2 helpers. Two guys you trust and will do exactly what you say. Don't worry about white or dark meat, just try not to kill anyone.
This post was edited on 2/22/13 at 1:27 pm
Posted on 2/22/13 at 1:45 pm to trumpedup
Get a BBQ Caterer to do it.
Posted on 2/22/13 at 2:01 pm to trumpedup
quote:
I'll have 2 pits approximately 20"x30".
quote:
100 people.
i hope that this is for DINNER and you start at BREAKFAST time.
good luck
Posted on 2/22/13 at 2:02 pm to GynoSandberg
Larger grill or tell 'em to eat that pink ckicken meat
Posted on 2/22/13 at 2:34 pm to trumpedup
Posted on 2/22/13 at 2:44 pm to trumpedup
I think your fine with your grills. Just going to have to cook in batches.
Do you have a chimney starter? Would be nice to be able to light the next batch of charcoal while the grill is finishing.
What is the make up of the 100 people? All men or families with kids?
I would figure 1/3 of a lb of meat per person if you have sides.
Whole chickens? I'd figure 1/4 per person if you have sausage and cut them so you can use all higher heat.
Do you have a chimney starter? Would be nice to be able to light the next batch of charcoal while the grill is finishing.
What is the make up of the 100 people? All men or families with kids?
I would figure 1/3 of a lb of meat per person if you have sides.
Whole chickens? I'd figure 1/4 per person if you have sausage and cut them so you can use all higher heat.
This post was edited on 2/22/13 at 2:47 pm
Posted on 2/22/13 at 3:04 pm to trumpedup
Cooking that much chicken will be a flare-up nightmare. Need spray bottles to control fire and even then I don't know what will happen when the fat starts rendering and the coals catch fire.
I'm not trying to be cruel, but unless you have done it several times before you will fail tring to cook that many (35 - 40) birds. Just cutting them up will take a while. Making certain they are all done and holding them at safe serving temperature until they are will be more than a novice can do.
Find a local BBQ caterer and get a price quote. They will have the grills and experience to do it.
Option - go to Sam's and see if they will cook 35 birds for you, then cut them up, BBQ sauce them and put them in an institutional oven. Even then, you will need competent help.
35 birds at Sams will be only about $210.00. I would consider serving them as they come off the oven at Sam's and serving sauce along side for those who want sauce. You'd still have to cut them up. Might want to find someone who will deliver them to you in serving pans already cut up.
Posted on 2/22/13 at 3:31 pm to trumpedup
Always a million reasons not to do something. Don't be scccrrrd. The more prep you can do ahead of time the better, take some time and write you plan down, then execute.
Good luck.
Good luck.
Posted on 3/7/13 at 10:22 pm to CowboyPride
Bump for update above
Posted on 3/7/13 at 10:37 pm to trumpedup
no pics? 
Posted on 3/8/13 at 7:11 am to LSUballs
quote:
. If there is folks in the house that don't like dark meat, well, screw those folks
Posted on 3/8/13 at 7:15 am to Neauxla
quote:
no pics?
Damn noobs.
I've seen the pics and sampled the leftovers. He did damn good for a rookie.
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