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If you had to cook 1 entree for the poor (hurricane victims too)

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Originally posted by: Ulfwald
I would smoke some pork and feed them pulled pork sandwiches. I have a pretty good sized smoker, and can do up to 250 lbs of boston butt at a time. It takes 12 hours to do, but it is worth it.
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pics?
 
Stew. Nothing can top it nutrition wise. Include plenty of veggies, meat, pasta, liquid and some bread.

Now if you had asked for a meal I would answer completely different.
 
Originally posted by: SagaLore
Goulash.

Inexpensive elbow pasta + inexpensive beef + inexpensive stewed tomatoes + inexpensive chopped onions + inexpensive corn.

You can make huge pots of it, and it should sustain them for awhile.
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Haha, I love how you said inexpensive 5 times 😀
 
Originally posted by: chambersc
i love MREs. I'd pay money to eat them normally. give it to them and they'll eat like kings. i LOVE MRE's!
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I was just thinking about this same question eariler. I made a grilled cheese sandwich. I have one of those betty crocker units that you put the bread and cheese (sandwich formed) into and close it. A little light comes on when a grilled cheese is made (about 3 minutes). It can cook 2 at a time. I was thinking that they should have a few people in the dome with these units cooking grilled cheese sandwichs for everyone. 20,000 people is a lot of hungry mouths, but
 
Originally posted by: dug777
Originally posted by: Ulfwald
I would smoke some pork and feed them pulled pork sandwiches. I have a pretty good sized smoker, and can do up to 250 lbs of boston butt at a time. It takes 12 hours to do, but it is worth it.
Click to expand...

pics?
Click to expand...

No pics. 🙁 Sorry.

But I can tell you how I do it.

First, trim off the excess fat, but not all of it otherwise you wind up with a really dry piece of meat. Then you rub it with a rub that I came up with, brown sugar, galic powder, onion powder, salt, pepper, and other secret spices. Once I have rubbed that and got a good coating all over the meat, I take about 1 cup of the rub and mix it into 1 gallon of apple cider. I then use a flavor injector and fill the meat up until it swells. Re apply the rub to areas where leakage has washed away the rub. Let sit for about 2 hours in the fridge.

While this is going on, I then fill my side fire box with 20 lbs of charcol and 2 chunks of Oak and 2 chunks of hickory wood. I set this on fire using news paper and a fire starting chimney. (can't take a chance of lighter fluid ruing the taste). Pour the started coals over the cold coals and let it get good and hot in there. I then close off the vents, adjust the grilling side until the temp stays right around 225 degrees. place the leanest cuts away from the fire and on the bottom, and the fattier cuts on top and closer to the fire. This allows all the juices to be utilized when cooking. Maintain the 225 temp for 6 hours, then remove the meats and spray with remaining injection mix to moisten the outside a bit. Wrap in heavy tin foil and place back on gril for 6 more hours. when you remove the pork butts from the smoker, place them in the heavy duty searving tins and allow to rest for about 30 minutes. Then open the tin foil and allow the meat to just slide out. Get 2 serving forks, and "pull" the meat. It should just fall apart, and be really juicy and tender.
 
beef stroganof (spelling?) with hamburger instead of beef. Easy to make, feeds tons

recipe for those in college who eat too much ramen:
1 pound hamburger
1 can cream of mushroom soup
1 cup sour cream
pasta noodles

brown hamburger in skillet, drain grease. add soup and sour cream. mix. Boil pasta in seperate pot. enjoy
 
Originally posted by: Ulfwald
Originally posted by: dug777
Originally posted by: Ulfwald
I would smoke some pork and feed them pulled pork sandwiches. I have a pretty good sized smoker, and can do up to 250 lbs of boston butt at a time. It takes 12 hours to do, but it is worth it.
Click to expand...

pics?
Click to expand...

No pics. 🙁 Sorry.

But I can tell you how I do it.

First, trim off the excess fat, but not all of it otherwise you wind up with a really dry piece of meat. Then you rub it with a rub that I came up with, brown sugar, galic powder, onion powder, salt, pepper, and other secret spices. Once I have rubbed that and got a good coating all over the meat, I take about 1 cup of the rub and mix it into 1 gallon of apple cider. I then use a flavor injector and fill the meat up until it swells. Re apply the rub to areas where leakage has washed away the rub. Let sit for about 2 hours in the fridge.

While this is going on, I then fill my side fire box with 20 lbs of charcol and 2 chunks of Oak and 2 chunks of hickory wood. I set this on fire using news paper and a fire starting chimney. (can't take a chance of lighter fluid ruing the taste). Pour the started coals over the cold coals and let it get good and hot in there. I then close off the vents, adjust the grilling side until the temp stays right around 225 degrees. place the leanest cuts away from the fire and on the bottom, and the fattier cuts on top and closer to the fire. This allows all the juices to be utilized when cooking. Maintain the 225 temp for 6 hours, then remove the meats and spray with remaining injection mix to moisten the outside a bit. Wrap in heavy tin foil and place back on gril for 6 more hours. when you remove the pork butts from the smoker, place them in the heavy duty searving tins and allow to rest for about 30 minutes. Then open the tin foil and allow the meat to just slide out. Get 2 serving forks, and "pull" the meat. It should just fall apart, and be really juicy and tender.
Click to expand...

I still remember salivating with Sheepathon as you explained in great detail the process on Ventrilo.

DROOOOOOOOOOOOOOOOOOOL!
 
Originally posted by: Ulfwald
First, trim off the excess fat, but not all of it otherwise you wind up with a really dry piece of meat. Then you rub it with a rub that I came up with, brown sugar, galic powder, onion powder, salt, pepper, and other secret spices. Once I have rubbed that and got a good coating all over the meat, I take about 1 cup of the rub and mix it into 1 gallon of apple cider. I then use a flavor injector and fill the meat up until it swells. Re apply the rub to areas where leakage has washed away the rub. Let sit for about 2 hours in the fridge.

While this is going on, I then fill my side fire box with 20 lbs of charcol and 2 chunks of Oak and 2 chunks of hickory wood. I set this on fire using news paper and a fire starting chimney. (can't take a chance of lighter fluid ruing the taste). Pour the started coals over the cold coals and let it get good and hot in there. I then close off the vents, adjust the grilling side until the temp stays right around 225 degrees. place the leanest cuts away from the fire and on the bottom, and the fattier cuts on top and closer to the fire. This allows all the juices to be utilized when cooking. Maintain the 225 temp for 6 hours, then remove the meats and spray with remaining injection mix to moisten the outside a bit. Wrap in heavy tin foil and place back on gril for 6 more hours. when you remove the pork butts from the smoker, place them in the heavy duty searving tins and allow to rest for about 30 minutes. Then open the tin foil and allow the meat to just slide out. Get 2 serving forks, and "pull" the meat. It should just fall apart, and be really juicy and tender.
Click to expand...

I think I just came.
 
Originally posted by: Sheepathon
Originally posted by: Ulfwald
First, trim off the excess fat, but not all of it otherwise you wind up with a really dry piece of meat. Then you rub it with a rub that I came up with, brown sugar, galic powder, onion powder, salt, pepper, and other secret spices. Once I have rubbed that and got a good coating all over the meat, I take about 1 cup of the rub and mix it into 1 gallon of apple cider. I then use a flavor injector and fill the meat up until it swells. Re apply the rub to areas where leakage has washed away the rub. Let sit for about 2 hours in the fridge.

While this is going on, I then fill my side fire box with 20 lbs of charcol and 2 chunks of Oak and 2 chunks of hickory wood. I set this on fire using news paper and a fire starting chimney. (can't take a chance of lighter fluid ruing the taste). Pour the started coals over the cold coals and let it get good and hot in there. I then close off the vents, adjust the grilling side until the temp stays right around 225 degrees. place the leanest cuts away from the fire and on the bottom, and the fattier cuts on top and closer to the fire. This allows all the juices to be utilized when cooking. Maintain the 225 temp for 6 hours, then remove the meats and spray with remaining injection mix to moisten the outside a bit. Wrap in heavy tin foil and place back on gril for 6 more hours. when you remove the pork butts from the smoker, place them in the heavy duty searving tins and allow to rest for about 30 minutes. Then open the tin foil and allow the meat to just slide out. Get 2 serving forks, and "pull" the meat. It should just fall apart, and be really juicy and tender.
Click to expand...

I think I just came.
Click to expand...

So is that what you're going to feed to them?
 
Hmm ... seeings as though the people of New Orleans made IMO, the finest food in the world, no matter what I cooked, it would be less then what they were used to.

I guess I would try my very best to make a good gumbo from scratch. (I have made gumbo about 30 or 40 times in my life, so I can make a decent stockpot full, but I'm FAR from an expert.) Hopefully it would remind them at least a little bit of the better days New Orleans has seen, and perhaps lift their spirits.
 
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