British BBQ Society Forums

The time has now arrived for No 2's BBQ, Birthday Bash.
A big part of my original justification to buy the WSM.

First hurdle is selecting what I will do.
Currently have 26 adults confirmed and 16 kids. Adult number will not rise by more than maybe 6.
Kids I will not worry about. Planning a burger and a couple of sausages for each. Also planning a few big bags of the bit size choc bars and mini packs of sweets and that should take their focus from the real food.
I hope that doesn't make me a bad person.

I have a two open grill adstock and a 47cm WSM, which is going to challenge what I can cook.

When it comes to burgers and sausages, I plan to prep on Friday and just keep grilling and have people eat as they are ready. However I want the smoker to steal the show and have to ensure there is enough for everyone.

I can get 3 rack of baby back on the WSM at a time. so was planning to put some on at 6am and another set at noon.
But can I keep ribs warm for maybe 4 hours using the cool box? If not, do they reheat well and how do I best reheat?

Would like to do a brisket and a Pork Butt, to ensure everyone gets a little but one will have to be cooked the day before.

How do I choose which to do on Friday and I am happy to do an overnighter if necessary.

Can either or both be reheated, or is either still good cold?

Apols for all the questions but my butcher needs me to place my order for pork and/or beef by 9am tomorrow (Wednesday) morning, at the latest.

Others more experienced will no doubt give advice.

However, one thing I do know from my own experiments - pulled pork reheats excellently. If anything, it tastes better the next day..

So I would definitely suggest you cook a large batch of pork a day or two before the event, pull and sauce it, then cover and put it in the fridge until needed. I use foil containers, so it can be reheated on the grill to look authentic but to be honest, your BBQ kit is going to be busy enough, so I would just slam it in the oven to bring it up to temperature.

It also freezes well!

With regard to brisket, I think it is brilliant cold, sliced thinly, in a sandwich. Not exactly BBQ, but still tasty.

Mmmmmmm!
Food for thought Chris.

Thanks