Cliff H.
Master Chef
I know there are threads on this and even a chart that I can't pull up.
I have have a Church event coming up in a couple of weeks that I have been asked to cook for.
I plan to produce enough pulled pork to feed 80-100 people. I will have to transport the finished product from Jonesboro to Nashville and then re-heat one or two days later.
More teenage boys and girls than adults but more people than I have ever had to cook for.
There won't be a lot of sides. Maybe chips. This will be the only meat.
The questions are:
How many butts ? ( What is a good ratio )
I am going to vac seal so is there a need to freeze or just keep on ice until heated?
Boil the bag or put in covered pans for heating in an oven ?
This statement is a thread all by itself but I am really considering foiling early to soften the bark for people who may think that the bark is the " burned part". :roll: Comments?
I have have a Church event coming up in a couple of weeks that I have been asked to cook for.
I plan to produce enough pulled pork to feed 80-100 people. I will have to transport the finished product from Jonesboro to Nashville and then re-heat one or two days later.
More teenage boys and girls than adults but more people than I have ever had to cook for.
There won't be a lot of sides. Maybe chips. This will be the only meat.
The questions are:
How many butts ? ( What is a good ratio )
I am going to vac seal so is there a need to freeze or just keep on ice until heated?
Boil the bag or put in covered pans for heating in an oven ?
This statement is a thread all by itself but I am really considering foiling early to soften the bark for people who may think that the bark is the " burned part". :roll: Comments?