Having a Labor Day party for about 20 people and at a total loss on the menu. It is a close friends party and most have had my usual fare and according to their feedback they love everything BAT does with the outdoor kitchen, but also they have all had the typical stuff (not that it's a bad thing).
Just got in a half pig and have a huge un-cured ham (about 15 lbs.), originally was going to smoke it but thinking do I really want to make a "smoked pork roast" and don't really want to waste it for pulled pork. The next choice is to cure it (not opposed to doing this at all), did the calcs and do not have enough time for that.
So... do I just say screw it and do something typical like brisket, pulled pork, etc? Or is there a better idea for about 20 guests?
TIA,
BAT
Just got in a half pig and have a huge un-cured ham (about 15 lbs.), originally was going to smoke it but thinking do I really want to make a "smoked pork roast" and don't really want to waste it for pulled pork. The next choice is to cure it (not opposed to doing this at all), did the calcs and do not have enough time for that.
So... do I just say screw it and do something typical like brisket, pulled pork, etc? Or is there a better idea for about 20 guests?
TIA,
BAT
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