After 3 months, your frozen food will start to deteriorate in flavor due to the dreaded freezer burn. I hope this guide to how much food you should plan on preparing for your guests has cleared up the air for you! At the end of the day, choosing the right amount is a little bit of art and a little bit of science. But depending on your audience and your setting, you might need to tweak that up or down. Thanks for stopping by, and let us know if you have any other thoughts or questions for us about the best way to serve your future BBQ feasts!
Get in touch with us in the comments section below. Skip to content This content contains affiliate links. Contents [Click for Navigation] show. Related Content. About The Author. Jimmy Watts I created Own the Grill for one simple reason — I love sharing the experience of food and outdoors with others. Thanks for joining me on the journey to Own the Grill.
The best pulled pork is made from slow-cooked pork butt, though pork shoulder is an acceptable substitute. Both cuts come from the foreleg of the hog and are rich in fat and connective tissue. As the pork cooks slowly, the fat tenderizes the meat and gives it unbelievable flavor. Some novices will attempt to use a leaner cut like pork loin —I was even guilty of this myself once or twice—but the texture of the meat will be too dry. When you eat pulled pork, the meat was likely cooked to at least degrees.
As you might expect, brand names can affect the pricing. When the meat is sold in bulk, the prices drop. And a standard rule of thumb is one-third to one-half pound of meat per person. That means a pound butt roast will feed 12 to 18 people. Serve it with cornbread. Or as a topper for nachos, baked potatoes, or even mac and cheese. And the great thing about pulled pork is that it tastes almost as good reheated as it does when it first comes out of the smoker.
Founded in America's th year, in the spirit of '76, the Independent Herald is the award-winning voice of Scott County, Tenn. Click here - to use the wp menu builder. Sign in. Log into your account. Forgot your password? Password recovery. Recover your password.
Get help. Sunday, November 14, He was In an outpouring of emotion and condolences on social media, friends and family remembered him as a kind-hearted and humble soul with an unabashed Christian testimony who made an impact on all who knew him. There are no road projects scheduled for Scott County this week that will cause delays, aside from the two projects where traffic signalization is in use — the bridge repair project on S. Outside Scott County, however, motorists may encounter lane closures on S.
Local News Man arrested after allegedly forcing woman from home at gunpoint Independent Herald - November 8, 0. Addison L. Selby, 24, was charged with felony aggravated assault after allegedly showing up at a Rosser Lane home off Williams Creek Road in West Oneida and forcing a woman to leave at gunpoint.
The woman complied, and phoned from nearby Lee's Food Mart. Selby told police he only had the gun to "clean it. At one point between those two dates, there were as many as new cases. A total of 61 Scott Countians have died of covid, and 91 have been hospitalized. It's too soon to tell if that's a mere blip or cause for concern. A much more promising sign is being seen statewide, where only people were hospitalized with covid on Wednesday. At one point in September there were more than 3, covid patients hospitalized.
Further north, a freeze warning is in effect for McCreary County. Widespread frost is expected for the first time this fall, which will effectively end the growing season. An online memorial has been established for the year-old Middle Tennessee man who died in a Big South Fork rock climbing accident last weekend.
If you don't already Among the changes are more robust email notifications, a heightened focus on fugitive offenders, and an interactive map that pinpoints the residential addresses of registered sex offenders while also making a distinction between sex offenders who were convicted of crimes against children. You have to figure in time, charcoal, wood and the most important thing is weight loss during the cook.
That 8lb. What you can do is check with local bbq joints to see what they are charging to get in the ballpark. I cannot offer insight on a particular price. I also have no wish to be a killjoy. I suggest, however, that those of you who are selling your product consider procuring appropriate liability insurance and including in your pricing a component that reflects the premium for that coverage.
Please understand that in offering this suggestion, I in no way mean to imply that the food prepared by any member of this community would be suspect. Rather, I can imagine a number of scenarios where an attempt could be made to blame you in spite of impeccable food preparation practices. I offer the following examples: 1. An acquaintance who has heard stories about your exploits with a WSM approaches you and asks if you would prepare a pork butt for a party she is throwing for her parents' anniversary.
The evening before the party, you buy a butt and immediately begin an overnight cook, carefully observing all proper food preparation techniques. Unfortunately and you had no way of knowing this , the meat was tainted when you bought it.
You deliver the meat to your acquaintance, who then serves it at her party. Having been prepared by an extremely talented pitmaster, the butt is a huge hit - eagerly and quickly devoured by most of the guests. A few hours later, a dozen people are sickened. Who gets blamed? You prepare a spectacular pork butt for a customer who serves it with leftover mayonnaise-based coleslaw that sat for two hours out on the patio in 85 degree heat the day before. Your customer and his family are sickened by the coleslaw.
You deliver one of your legendary pork butts to a customer on a saturday afternoon. Just as he and his buddies are about to enjoy it, the phone rings -- your customer's teenage son has been arrested, and the party is over. Your customer leaves to spring his son from jail, and the pork butt sits untouched on the counter -- until the next afternoon, when your customer decides, incorrectly, that it's probably OK to eat.
In each of the above situations, it is certain that you have done nothing wrong, and people were sickened by factors or events outside of your control.
It is equally certain that an attempt will be made to hold you responsible.
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