Supper for About 30

I'm now cooking for a supper Monday night for about 30 member of our Shrine Club.

I'm working on brisket, chicken, slaw, baked potatoes,my pork & beans, peach cobbler and a beer (for me). I'll reheat these tomorrow night and serve.

I like your plan! Much success to you and your shrine!
Ole Rouxdog

Thanks,
I need to get another bag of chicken. That 10 lbs was all big pieces. Anyway the slaw is chopped up and bagged. I'll dress it tomorrow night.

Its gonna be good Ed. Appears you're cooking today and serving tomorrow night. If so be sure to not over cook and seal in the cooking moisture! Don't let the meat dry out. If you plan to use BBQ sauce, which I suggest,I'd recommend putting it on the meat tonight immediately, perhaps a little before its fully cooked. After cooking, cover tightly and let it rest then when cooled down refrigerate. Monday afternoon prior to when your Shriner buddies are gathering, have all that meat warming slowly in the oven to about 200 degrees. That barbecue smell will be in the air welcoming your Shriners who do such a marvelious service.
I wish you well!
Ole Rouxdog
PS.When you have time, please tell us about your pork and beans recipe.

I just remove the brisket from the grill about hour ago. It's been in a roaster w/lid for the past 5 hours, so all the juices are there. The grill temp has been about 200 (not over 250) all afternoon.

I usually cook it in about 4 to 5 hours, done 8 on it today. Man that beer does something with the time.

The brisket is done; the chicken is done; pork & beans is done and the slaw is chopped up. I’ll cook the peach cobbler and potatoes tomorrow.

My “pork & beans” is basically a nave bean soup. Check the recipe on the back of a bag of nave beans. It’s been so long since I followed a recipe, so here what I did today.
Crock pot;
2, 10 oz bags of nave beans (or northern beans)
1, large can of chicken broth (6 cups; and add water if needed while cooking)
generous amount of diced smoked ham or picnic ham (on sale to day @ 99 cents/lb)
1, can of Italian style diced tomatoes; I added tomatoes when I unplugged the crock pot.

So I call this my "Pork & Beans" (we're just poor folks down here). It's about the same as Campbell’s just not a heavy red sauce. Those older ladies and members just eat it up.

Pics of Brisket and Pork & Beans.



OK, I pinched a taste on the end. The Cook is allowed.

"We're just poor folks down here"!! You can't pull the wool over this old Tennessee native! You're eating high off the Hog! Noticed the tip of the brisket was missing. Pleased you were honest enough to admit you did it and didn't blame it on the dog.
Ole Rouxdog

HA HA

I'll be rootin for all you good folks Monday night!!!

quote:

Originally posted by edwmax

Thanks,
I need to get another bag of chicken. That 10 lbs was all big pieces. Anyway the slaw is chopped up and bagged. I'll dress it tomorrow night.

That is so funny. I was looking at the photo and knew that you did not have enough chicken for 30 folks. I counted the pieces and even figured in the possibility that you would cut the legs and thighs afterwards. Still I could see a problem.

I suspect that the brisket went well and there was nothing left. I bet that you had to give one or two thin slices. The trick to doing these things is to have them load up on the side dishes to the point where the meat becomes almost secondary.

I'm not the type who asks for recipes, but I am curious as to what you use for heat and smoke.

mark

Dog,
Just saw you post, I'm on the way put the door to my job, i've got an 8 hr day to put in.

I'll post pic of the supper tonight.

Mark, under the chicken pieces you can see charcoal. Now if he added some hickory or some other chunks I guess he'll have to tell us. The supper isn't until tonight so we'll have to wait and see how things went.

Sure looks like a fine feast to be had.

MikeS.

AMEN from the sinners pew for edwmax.
Yes, the event is tonight.
Its gonna go well, I'm anxious for a report.
I'm caught up in the excitement, energy, effort and enthuiasm our friend is putting forth!
Sure wish I'd suggested yesterday he throw out good amounts of cheap white sliced bread. They can sop up the greasy BBQ sauce and go home full!
To me, what Ed is determined to accomplish embodies the qualities of a brave kitchen warrior!
Rouxdog

OK, update time and just for the book Im tried and just got back home.

Supper was a 11 lb brisket (should feed about 20 to 22 people) and 20 lbs chicken leg quarters. I only needed the chicken to give some a choice other than beef but most got the beef & chicken. 25 members and widows were there. Yes I had enough food to easily feed about 40 to 45 people. It was ALL GONE, I only had about 4 slices of the brisket to bring home.

The smoke and heat, it was charcoal and a piece of pecan wood about 3 ½” dia by 5 “ long. I don't like a heavy smoke flavor.
BBQ sauce, I didn't serve any. I did put 57 & A1 on the table, I don't think anyone used it. The meat was seasoned with salt, pepper, and garlic powder.

Now pics..... the brisket and I do slice it thin.



The table, and Please note the pile of CHEAP BREAD and the 12 lbs of potatoes is still in the oven

Looks great! Making me hungry!

Nice! Way to go Ed.

Mike,

Should anyone that does a feed like this realy be labled a "Junior Burger"?

Yes, since they still can't spell "really"

MikeS.

I see your point there. I'm still a little tired today and the 62 hr work week didn't help.

Darn, just made Hamburger. Umm

I put in a good word for ya with the boss

MikeS.

OK, a final report for this supper. I planned to feed about 30 people. We had 26 to call and say they were coming. Four of those did not show up and three additional guest did come. The final count was 25 members and guest present.

The total cost was $150 and change. Food was about $120 and the rest was for charcoal, tinfoil, paper towels, ect. Because of a portion/size problem with the chicken quarters and potatoes, I had to get addition 10 lb bag of chicken and another 8 lb bag of potatoes at a cost of $12. The 10 lbs of chicken leg quarters only had 10 pieces in the bag; there is usually 14 to 18 pieces in a bag. The 10 lbs of potatoes (2 –5lb bags) only has 24 potatoes.

The cost of supper as planned per person was $5 each. Actual cost per guest present $6. Because of the extra chicken and potatoes, there was enough food to easily feed 40 to 45 people and cost would have been less than $4 per each.

I’ve been cooking these suppers 4 or 5 times during the year for 8 years now. It’s difficult to keep cost down when your not sure how many people you will be feeding. Over all I'm please with the cost.

Thanks for your comments and poking. I hope this hasn't just been a boring food topic.

Max (i go by Max not Ed)