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1st stage of the porkapooloza begins....

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    1st stage of the porkapooloza begins....

    just kicked off the smoke vault for the beginning stage of our porkapooloza. First round is 3-8lb shoulders and an all night cook. Then wrapped and finished in the oven.
    Followed later by a 12lb slab of pork belly on the Weber wither the SnS then 5 racks of ribs and 6lbs of sausage back in the vault.
    Attached Files

    #2
    Glad to report everything went great. Pork butts were all about the same size, within a 1/2 lb of each other but one took about 4 hours longer to cook. You gotta love the unpredictability of pork!! Ribs came out awesome, just wish I would learn my lesson and only buy St. Louis style. The BB's were great but always seem a little too fatty unlike St. Louis style.
    The 6 lbs of rope sausage was the hit of the cookout. Only had maybe 1/4lb left and the kids finished it off before bed.
    i didn't cook the pork belly, we had a few people decide not to come. So that is getting cook today.
    This was all cooked in my smoke vault and on my Weber 26" with a SnS.
    All in all this was a great cook and a lot of it is due to the knowledge I've learned from this site over the last couple years.

    Heres a few picks of the leftovers:

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      #3
      Congratulations! Can't wait to see the belly cook!

      Comment


      • Dadof3Illinois
        Dadof3Illinois commented
        Editing a comment
        I just started that post and so far it's going great.

      #4
      Beautiful!

      Comment


        #5
        Oink! Oink, oink!!!
        Beautimous cook, there, Boudreaux!!!

        Comment


          #6
          That all looks great.

          Comment


            #7
            Love that "other" white meat! oink

            Comment


              #8
              Sweeeeeet brother. Looking forward to seeing the belly cook.

              Comment

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