Grill and Barrel

Chuck Roast - Before & AfterEvery year it seems, I BBQ for the holiday luncheon at work.  This year is no exception.  After providing pulled pork, brisket, and ABT's at recent office luncheons, my folks asked me if I would cook for the big Christmas lunch.  Of course I obliged.  Heck, all I need is an excuse to BBQ!

With ~60 people attending this years luncheon and gag gift exchange, I spent a couple of days pondering what would be best.  I try to be sensitive to the fact that some folks don't eat pork, some don't eat red meat, and still others are vegetarians.  While I can't help the last group, I can accommodate aversions to pork & red meat.  I also have to consider the quantity and the fact that I don't have a catering rig to cook for dozens of folks.  So planning is pretty important.

20lbs of pulled beefI landed on pulled beef & turkey for the meal.  I considered that my method for pulled beef makes a pretty inexpensive chuck roast go a long way.  Then I decided that I'd do a couple of boneless turkey breasts for the folks who are avoiding red meat.  So I spent the day Wednesday doing the chuck roasts, pulled them, and refrigerated them overnight for lunch on Thursday.  On Thursday morning, I got up at 4:45am and started the Big Green Egg.  I had 3 boneless turkey breasts.  Two of those, I hit with a creole seasoning and the third I just used salt & pepper.

The turkey was done ~9:15am, so I wrapped it and placed it in a cooler for the trip to the office.  The beef, I put in an 18 qt. roaster with a can of Coke and some modified Sweet Baby Ray's.  The team provided buns, paper products, deserts and all of the sides. 

We had a great lunch with very little BBQ left over.  So the team is either afraid to tell the boss that the BBQ is no good, or they really do enjoy it.  I'm going with the latter!  =)

Cheers,

Braddog