BeerPalate
New member
Hey folks - I've got a group/family (10 adults/10 kids) camping trip coming up and I'm responsible for one of the dinners. My hopeful plan is to do some burnt ends in advance, refrigerate, then heat at the site. Assuming that's not a dumb idea, I could use some help on serving size.
I don't think the point alone is enough, so I believe I have two options:
- I can just buy the whole packer and hope that my flat cooking skills are up to par for those that simply want slices. If I go the whole packer route, is 14 lbs enough? This option has me concerned with reheating the flat.
- Buy two packers, and just cook the points for the trip, save the flats for practice at home. If I go this route, what does the point size typically avg. (as a %) in the packer? What total weight should I be looking at, so that the points are enough once removed?
Any tips/suggestions are appreciated!
I don't think the point alone is enough, so I believe I have two options:
- I can just buy the whole packer and hope that my flat cooking skills are up to par for those that simply want slices. If I go the whole packer route, is 14 lbs enough? This option has me concerned with reheating the flat.
- Buy two packers, and just cook the points for the trip, save the flats for practice at home. If I go this route, what does the point size typically avg. (as a %) in the packer? What total weight should I be looking at, so that the points are enough once removed?
Any tips/suggestions are appreciated!