How is it that I always manage to stick my foot in my mouth and
volunteer to cook for just about everything that comes along?

We're having a Fall Festival at my church on Saturday. The director
wanted to have a pig roast, but decided yesterday that we just
wouldn't have enough people to justify a whole pig. We're expecting
about 50 adults, the rest will be kids who will eat hot dogs.

She announced this in front of me, knowing I've been smoking pork
butts and loins. She'd just eaten some of the evidence last Sunday,
so I couldn't duck and run. So I open my mouth and speak, "Well, you
know I could smoke a couple pork butts if you really want pulled
pork..."

"Really? You would do that for us? How sweet! I've already found
somebody to watch the fire for you all night Friday if you need it..."
I think I've been played here.

To make matters worse, she says she's going to get 25# of whole loin
or pork butt *this* year, then adjust the amount next year based on
how much gets eaten. I'm doomed to an annual smoking at church. Oh,
darn! *Make* me work that smoker... : )

I think I'm going to toss a few chickens in there too, then quarter
them and charbroil them over the flames after the pork is out. I know
they won't take nearly as long as the pork, but they'll keep in the
fridge after they're cooked until we need them I'd put them in
towards the end of the burn, but I want to use pecan smoke on them. I
have a limited supply of pecan, so we'll use it first, then wrap the
pork in foil after about 5 hours and switch over to oak wood. I want
to have the chickens done by then.

Now for my question - when you are doing pulled pork for a large
group, say, more than 8, how do you know how much meat to buy? I've
already commited to feeding about 75 hungry bikers next summer.


_____

Lori

Indirect vegetarian