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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...

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

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...

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...

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...

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...

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...

of bread do you use?? Basic white sandwich bread? a nice kaiser roll? basic hamburger roll? any other ideas welcomed!! because it is a trailgate I just as soon serve as sammy, as opposed to something on a plate. We have to stand, no places to sit, too crowded!!! I am hoping it comes out...

I have 12 racks of St Louis style ribs to cook tomorrow AM. Going to put some rub on them, and then onto the Traeger for about 5 hrs, and a sauce mopped on during the last hour. I will cut them in bones (2 or 1 ?) put them in foil pans, then the cooler (warmer?). ribfest in town tonight, so...

barbeque is barbeque, grilling is grilling, so where do we post this?? Saw this while on vacation, turned around to take a pic!! We may need a new forum!

tried both with the same cut (maybe I should put this under both headers LOL). I aways wanted to do a good 'Baltimore pit beef'. but with my gas grill, it never worked out right. so this is what I tried. I bought a piece of bottom round from the Sam's, maybe 4-5#, put in on the Traeger, not...

I asked about how to do a brisket, and got some good advice. I got this brisket from the WalMart, weighing in at 16.69lbs. We had about 20 people over for a party, with some complaining about a brisket they had at some restruant somewhere and the brisket was bad, so I thought I'd give it a try...

now I am wondering should I do my brisket (whole, point & flat) fat side down? Any thoughts?? any rule of thumb on time? I think it is around 20lbs? but I can't remember I want to serve around 8 pm, would 10 hrs be enough? 12? (@225) Any good ideas on injections? I've been watching Myron...

ready to go!! About 15 hrs in, 225 on the Traeger, 202 final temp [/img] Final product We just had people put on either KC masterpiece or Cattlemans sauce tasted real good!![/img] BTW I messed up a little I thought- I, by mistake put the fat side down, I got real worried it may get too...

took these about 5 hrs into the cook, with a little sauce on them, ribs were from Sam's, I trimmed St louis style. I am still not sure about the quality of Sam's ribs. Now talk among yourselfs!! I used my Traeger. [/url]π [/img]

that are cooked warm enough to serve? My situation- I want to make some ribs for a party tomorrow night. I thought about cooking them at 7 am taking them off around noon- 1 pm, saucing them, foiling them, put in a cooler, and go to my party, and then serving them around 6-7pm, so my question...

any here in it? or know anyone in it? They usually have about 6 vendors, don't know if it is big or not, I've never been to another one to compare. link : http://www.herald-dispatch.com/entertai ... f-Thursday

[/img Well the guy was just opening the pit, so I went over to see what he was up to and perhaps learn a little. He had on 4 butts, looked good, and was taking their temps. He said 165 perfect, that's what I am looking for. I asked 'can you pull them at the temp' he said 'oh yeah' and got...

I have a couple of questions: it was with a Mitchell guy from Raleigh NC, the Pit, IIRC, he said he used a 'Carolina rib', as a cut as opposed to a ST Louis etc. A Carolina cut appeared to me to be , just what you get in the cryovac at Sam's before you trim it St Louis style. Anyone care to...

how they do it? When I lived near Baltimore, many fund raisers were billed as a 'bull roast'. From what I recall they used concrete forms to make a big pit, put in some charcoal and let it burn. They would 'roast' large hunks of meat, which ususally had rods about 1/3, 2/3 the way down to...

has anyone ever been to the Huntington, wv rib fest? Well I went last night, great setting, cool evening, right on the Ohio river, sun starting to set, picture perfect. I took my boat as I have in the past, there is a place to tie it up, and go get some ribs!! Yea boy! Only problem this year...

http://abcnews.go.com/GMA/HouseandHome/ ... 533&page=1 I hope this link works, if not can someone make it hot, thanks!!

freeze beef/pork? My wife believes the price is about ready to go thru the roof, & wanted to buy some now, just in case. We don't have a vacum machine, but do have a nice upright freezer. Any thoughts? Any thoughts on the best way to defrost? We ususally just let it sit out for a few hours &...

many of you inbed YOUTUBE clips, which I enjoy watching. ON my Microsoft machine at work, no problem. but at home I have an Apple, and the only thing that shows up is the HTML code about the inbedded Youtube click, which when I click on it does nothing. Is there a setting I have to change...