WildFireEric
Senior Cook
You know. You meet someone. Get paid for services rendered. So slutty. Here's the food porn pics of what I did.
Basically, a 12.5 hour BBQ on my WSM at around 275 degrees for a few hours and then 225 for several hard-fought windy hours. The snow at the beginning was fun, but the wind all day wasn't. The lump charcoal and finding a little wind shelter helped. Mostly in the 30's all that day not counting 30 mph gusts. I started with 19 lbs and ended up with 13. I divided this into 3 food saver bags and froze for a week. I handed them over. They were warmed on a grill in aluminum pans and put in a chafing dish for 30 people to make sandwhiches out of. Only one sandwhich was left over.
If I had it to do over, I would have read the weather crystal ball and done it the following Saturday where the weather was sunny with no wind and in the 50's. I coulda used one of them tornado-proof 55 gallon wind breakers in this mess. It turned out well and that's all you can ask for.
Basically, a 12.5 hour BBQ on my WSM at around 275 degrees for a few hours and then 225 for several hard-fought windy hours. The snow at the beginning was fun, but the wind all day wasn't. The lump charcoal and finding a little wind shelter helped. Mostly in the 30's all that day not counting 30 mph gusts. I started with 19 lbs and ended up with 13. I divided this into 3 food saver bags and froze for a week. I handed them over. They were warmed on a grill in aluminum pans and put in a chafing dish for 30 people to make sandwhiches out of. Only one sandwhich was left over.
If I had it to do over, I would have read the weather crystal ball and done it the following Saturday where the weather was sunny with no wind and in the 50's. I coulda used one of them tornado-proof 55 gallon wind breakers in this mess. It turned out well and that's all you can ask for.