Holiday Party Slabs: How to Feed 50 People from Your Grill
So you've decided to host the holiday party. The guest list has grown, the invites are out, and now reality hits: you need to feed an army. The oven can handle a pie, but the main event? That's a job for the most reliable kitchen appliance you own—your grill or smoker. This isn't about making individual steaks; this is about cooking in volume, with strategy, and with the kind of flavorful impact that makes people remember your party years later. We're talking about holiday party slabs: massive, shareable, smoke-infused cuts of meat that are built to feed a crowd with minimal fuss and maximum wow factor.
Strategy Over Stress
Feeding 50 people isn't just scaling up a family recipe; it's a different game entirely. The key is to choose forgiving cuts of meat that get better with volume, sides that can be made ahead, and a timeline that turns a marathon cook into a relaxed, enjoyable process. Your goal is to be a guest at your own party, not a prisoner in the kitchen. This is where the low-and-slow magic of barbecue shines. You'll cook ahead, hold things at perfect temperature, and serve a feast that feels fresh and hot without you sweating over a hot stove as guests arrive.
The Slab Strategy
For a crowd, you want big, bold, and budget-friendly cuts that cook evenly and stay juicy for hours. Here are your championship contenders:
1. The Pulled Pork Powerhouse (2x Bone-In Pork Shoulders)
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Why it Works: Pork shoulder is the most forgiving cut known to man. It's affordable, packed with fat that renders into juiciness, and each 8-9 lb shoulder can feed 15-20 people. Cooking two gives you plenty and glorious leftovers.
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The Method: Season aggressively with a simple salt, pepper, and paprika rub. Smoke at 250°F for 10-12 hours until probe-tender (around 200-205°F internal). Rest for 2 hours in a cooler, then pull.
2. The Beef Brigade (Whole Packer Brisket)
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Why it Works: A full packer brisket (12-14 lbs) is a statement. It commands respect and delivers incredible, beefy flavor. It's a project, but it's the ultimate centerpiece for a meat-loving crowd.
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The Method: The Texas Trinity: salt, pepper, garlic powder. Smoke at 250°F until the stall (~165°F), wrap in butcher paper, and continue to 200-205°F internal. Rest for 3-4 hours in a cooler.
3. The Chicken Chain (5-6 Whole Spatchcocked Chickens)
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Why it Works: Faster and lighter than red meat. Spatchcocking (removing the backbone) ensures even cooking and crispy skin. Each bird feeds 8-10.
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The Method: Season under the skin. Roast at 375°F over indirect heat for 60-75 minutes until thighs hit 175°F.
Pro-Tip: For pork or brisket, your most important prep tool is a sharp, sturdy blade for trimming. The Special Edition Cleaver has the heft to power through silver skin and the precision to shape your slabs for even cooking.
Sides That Scale
Your sides need to be make-ahead, room-temp friendly, or cooked in bulk on the grill.
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The Tangy Slaw: A vinegar-based slaw (not mayo-based) can be made 2 days ahead and actually improves. It cuts through the richness of the meat.
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Beans in a Pan: Multiply your favorite baked bean recipe and heat it in a giant disposable aluminum pan on the cool side of the grill.
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Grilled Potato Salad: Par-boil small potatoes, toss in oil and herbs, and finish in a grill basket over direct heat for a smoky char. Toss with vinaigrette while warm.
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Bread & Pickle Bar: Offer piles of cheap, soft buns, a variety of pickles, and onions. Let people build their own plates.
Your Blueprint to a Calm Party
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3 Days Before: Make your slaw. Purchase all non-perishables.
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2 Days Before: Trim and season your large meat slabs (pork shoulder or brisket). Leave them uncovered on a rack in the fridge to form a pellicle (a tacky surface for better smoke adhesion). A spacious surface like the Olive Wood Cutting Board is perfect for this big job.
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Party Day - Morning (6-7 AM): Fire up the smoker. Get your large slabs on by 7 AM for a 6 PM dinner.
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Mid-Afternoon (2-3 PM): Your large slabs should be done or nearly done. Once they hit temp, wrap them in foil, then towels, and place them in a clean, empty cooler. They will stay piping hot and perfectly juicy for 4-6 hours.
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Late Afternoon (4 PM): Spatchcock and season your chickens if serving. Prep all your sides.
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2 Hours Before Serving (4 PM): Put your chickens on the grill. Start heating bean pans on the grill.
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1 Hour Before Serving (5 PM): Chickens come off to rest. Pull out your meat slabs from the cooler—they will still be too hot to handle without gloves.
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Showtime (6 PM): Carve and serve. For the grand presentation of slicing brisket or carving chickens, a blade with precision is key. The Damascus Cleaver makes clean, impressive work of it.
Efficiency is Key
Set up a buffet line in this order: Plates > Buns > Meat (with tongs) > Warm Sides (beans, potatoes) > Cold Sides (slaw) > Condiments & Toppings. This keeps the line moving. Use the Olive Wood Utensil Set for serving—the wooden spoons and tongs are perfect for beans and slaw, and they look great.
Why This Beats Catering
When you serve food you cooked yourself, especially with the unmistakable flavor of real wood smoke, you're offering something no caterer can: genuine hospitality and craft. The story of the 12-hour smoke, the careful resting, the personal touch—that's what turns a party into a legend. Plus, feeding 50 people this way is often far more economical than plated catering, letting you allocate budget elsewhere.
Your Moment as Grill Master General
Pulling off a feast of this scale is a badge of honor. It proves you can manage fire, time, and flavor on a grand stage. When your guests pile their plates high with food that tastes of care and craftsmanship, you'll know it was worth every minute of planning.
Equip Yourself for the Big Feed
Hosting a legendary holiday party requires tools that can handle the volume. For the cook who takes on crowds, having a complete, reliable kit is essential.
Get everything you need to execute your holiday party flawlessly, from prep to serving. Explore our curated collection for your big projects. Find special offers in our Holiday Sale.
