BBQ!

[Pissy]

How did you plate it?

It was serve yo-seff. Some had it in a pile on the plate with slaw and pasta salad, some (me) had it on a bun with the slaws, and pasta salad on the side.  Our Guests made a peach cobbler with fresh Georgia peaches she picked up earlier in the week.  Had that a-la-mode.  

Been eating on the que ever since.  

We're anticipating hosting my oldest son's graduation party May next year which will probably need to include his 4 high school buddies and their families too.   I'd like to do a whole pig.   If not that, then likely butts, but I need to know how many.  I can cook 6 at a time on this smoker.  I'm thinking that's good for 65-70 people.  We had 8 eating on this one, and at the end there was more than enough for 3 leftover.  If I cook a whole pig, I'll probably do the cinder block method.  

[Muffin Man]

definately do the whole pig! Glad to hear about the plating - I was picturing a plain pile/heap on a plate (acually a cupful, same thing). Sweet Georgia peaches that sounded good.

[RAGER]

Grasslands BBQ just finished their pop up here at Ruse Brewing like they do every year. I didn't go because I just can't stand in that line. Sparklemotion and I attempted last year but there were already 300 people in line. The to some huge numbers. I'd bet they did $100k over the three days. I figured conservatively at $90 x 300 as an average. Low ticket is probably $40 and I've seen many get everything on the menu and that would be about $175. That's my math. They very likely could do more. I know a guy that works for the brewery. I'll see if I can get some numbers just out of curiosity.

They're closed up from mid December to mid March. Their normal schedule is open 2 days a week with a handful of pop ups. Imma try to head up to Hood River in a couple weeks before they close and before that drive becomes treacherous. It's a shit ton of work but if you do the math I think they're doing pretty damn good.

If you're on Instagram check them out.

https://grasslandsbarbecue.com/

[Pissy]

This week I'll be making bbq for 200. 10 butts. Brine Wednesday, cook overnight Thursday/Friday. Reheat and serve on Saturday. It's for my nieces speech and debate group meet.   We're responsible for the meat and sauce (2 gallons of vinegar based Lexington style sauce). 

I can fit four butts on the old smoker and six on the larger WSM.  This will be the trial run for Knox and his buddies graduation party in May. 

[RAGER]

Rad!  Super exciting. May your butts be tender.

Would you mind breaking down your recipe for approx a half quart? 

[Pissy]

It's hers, and she never writes things down.  But I'll make an attempt. 

[RAGER]

No worries on specifics. Just ingredients. I can scale from there.

[Pissy]

She said she'll try and write it down. 

[Pissy]

Butts trimmed, soaking in brine for tonight's cook. 

I learned today that a typical coleman cooler is right on in size to contain 10 Boston Butts, and the brine to cover them.  I also learned that a 3lb box of kosher salt, a 2lb bag of brown sugar and a 5 gallon bucket full of water is the perfect way to make a large batch of brine, instead of measuring out the salt and sugar.  It just happens to come out right, a little shy on the sugar, but that isn't a concern at all. 



There's 10 butts in there.  It's 38° outside with a snow threat in the forecast.  So it's perfect for this.  

[RAGER]

This is what you've trained for.

[Pissy]

Queue Rocky music...

[RAGER]

On that note, fuck Sylvester Stallone!

[Pissy]

What he do?  Aside from Stop Or My Mom Will Shoot?

[RAGER]

I'm not really surprised though.

https://imgur.com/gallery/7Wqqviq