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thanks!! I guess I need 120 cups of pasta and take it from there!!

Local college having a cook out after practice on Saturday. it will be about 130 football players aged 18-22, who just got off the practice field. My buddy is making hamburgers & hot dogs ( he has 200 Hamburgers, 200 hotdogs, & I dont think he has enough) I am in charge of Mac and cheese...

my thoughts are the size, most rotisserie smokers are big commerical units, trying to get as much meat cooked as possible while using the min amount of fuel. non-rotisserie would be less expensive. So I guess you would have to answer, how much meat you putting on that thing. as far as I know...

sorry not udnerstanding, how did you bast them if you left them face side down the entire cook? I assume face side, is the meat side, and the bones would be up, and I doubt you basted bone? so maybe you basted the face side and put them back down faceside down? BTw what did you bast with? thanks!

on the back of the rack or leave it on? I have seen both recommended, some saying that leaving it on helps hold the rack together on long cooks. so what do you do, I am getting ready to do several racks, and just checking thoughts here. thanks

me I try for around 195-200, I dont foil during the cook but I do foil at the rest period. It will stay warm a long time. I do not slice until i am ready to serve. rubs- just do a search, the one thing I do is try to limit salt in the rub.

My wife bought a picnic butt, almost by accident. We haven't done one of these before, so I read you do them just like boston butt's (the most likely kind at Sam's, the picnic came from Aldi's) it worked just about the same, I had it on for 12 hrs, it came up to 195, and I had to leave for...

got me about a 15# brisket at the WalMart, they seem to have whole packers, not just the flat (but Sam's seems to have just the flats) any way decided to do it for my ski buddies after our big trip. We look at pictures from the trip and tell our wives how good of skiers we are. Made up a...

looks great!! so they are beef ribs?? correct??

Hey the linemen were going thru the serving line when I remembered to take the pic. Another thing I learned, don't be the only thing standing between a 300 pounder and their BBQ!!

no wasn't trying to , the coach did give me 2 shirts which was nice. Someone else bought the meat, I just cooked.

a little of this is on the catering site, but I got roped into doing pulled pork for a football team (college players and staff) My friend and I both have Traegers, he a 70 me a 75. we started with 14 butts (2 to a package, 7 packs total) which was around 130#. give or take. rubbed them down...

as a follow up, we did the meal last night. I think we had between 80-90. we started with 135 lbs of butts, it yielded around 60 lbs (we didn't weigh anything, but we had 5 10# catering trays over stuffed, so I figured they were around 12# each) we served sides of Mac and chees (kids loved...

have you ever seen a 21 yr old in great shape that weighs 300# eat?? I might be a little high, but that is just 2 8 oz sammies, right?

I've been approached to cook butts for a college football team for a summer picnic ( no NCAA violations here ok) I think there will be about 70 guys maybe 100, and these are big guys after practice. I am figuring on about 1 lb each to put on multiple sammy's. so if I need 100# of butts, I...

I don't know if it is permitted to link to another site, but I read alot about beef 'clod' other here:http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=87 it is tough to find, but you end up with like pulled pork, except it is beef! Much better than a manwitch!

did a whole packer for a party on July 3. It was 12-13#. I did not trim it at all, injected with beef broth, worcestershire sauce, red wine vinegar, spices . Rubbed it with paprika,garlic, onion powder, pepper, a few others, not any salt or sugar though. threw it in the Traeger for about 14...

no I put a piece of onion in the cavity, but that was it, they may looked pumped so much because Sam's have probably have so much chicken broth pumped into it that it looks pumped!!

I have a better camera, but I usually am too busy cooking to remember it!! So I just pull out the iphone and snap away!! Plus more often than not, I open the thing during the smoke cycle and so that is why the pics turn out blurry!! as far as the wood, I have mostly alder, cherry and oak, and...

got a couple whole chickens, rubbed with a little EVOO, threw on some poultry seasoning from the Sam's club, put in on the Traeger at 300 for 2 1/2-3 hrs, temps came up nicely and here yah go.... took them out for a little rest.... I know some may like it darker, but just rub more oil on...

the biggest thing I found on the Traeger is this, on long cooks, make sure you push the pellets down in the hooper. Somethimes the they would slide down the sides of the vat, and although you have pellets in there, there won't be any being picked up by the auger!! toough to explain, but you...

I didn't think San Diego had seasons!! I thought it was summer all the time, so how could it be a seasonal product!! LOL Slowes!!

I had the same choice to make, and went with the 75, the smaller one while okay if your are cooking for 2, the bigger one (75) gives you so much more flexibility, I don't know of anyone who wanted a smaller smoker!! In mine it came with the basic smoke, low, high, setting thermostat. I replaced...

I've found full packers at the Wal Mart, but not Sam's go figure. the last I remember they were like $1.99/lb, that was sometime this summer

it could be because they are enhanced, that is injected with a solution that probably has salt in it, check the label & see.