I posted in a previous post that I'm providing lunch for my fantasy football league's 10 year reunion/draft day (next weekend). And due to it needing to be ready for lunch, 2 hours away from where I live, and the fact that I'm making pulled pork (which is a 10+ hr cook) - I'm going to be doing my first ever overnight slow cook on my little Weber kettle, Rudy. I will also be using a faux cambro for the first time ever.
I got some great advice, and I think I'm prepared to pull this off, but I decided not to wait and just find out whether or not I can do it and possibly be in trouble at the last second, so I'm doing a trial run this weekend. I have the first butt (a nearly 10 pounder) salted and in the refrigerator, and the fire will be lit around 8pm tonight. The last (and only other) time I did one, my grill went for 9 hours keeping the same temp and not having to have any additional charcoal added, so I'm hoping it will be up to the task again, even at night. I have added the Thermoworks Smoke to my arsenal, so I'll be "keeping an eye" on it, even while my eyes are closed tonight.
10 lbs of pulled pork is a ton for my family of 4, so I managed to find another family to invite over tomorrow for lunch to help us eat it. That's about the same number of people I'll be cooking for next weekend too (10). I'm also going to try making some southern baked beans for the first time - also a trial run for next weekend.
The official menu for next weekend's lunch is:
- Pulled pork
- Homemade Carolina Gold and Lexington Hot sauce
- Buns (optional)
- Southern Baked Beans
- Corn/tomato/lime/avocado/etc. I guess you'd call it a salad (in the style of macaroni salad) - my wife's specialty so she's making this
- Watermelon
(the corn, tomatoes, and watermelon will all be from our garden)
This post is a little premature, but I plan to post my results and photos (or it didn't happen!) as I progress through the next 9 days. So stay tuned!
My previous post: https://pitmaster.amazingribs.com/fo...s-and-planning
I got some great advice, and I think I'm prepared to pull this off, but I decided not to wait and just find out whether or not I can do it and possibly be in trouble at the last second, so I'm doing a trial run this weekend. I have the first butt (a nearly 10 pounder) salted and in the refrigerator, and the fire will be lit around 8pm tonight. The last (and only other) time I did one, my grill went for 9 hours keeping the same temp and not having to have any additional charcoal added, so I'm hoping it will be up to the task again, even at night. I have added the Thermoworks Smoke to my arsenal, so I'll be "keeping an eye" on it, even while my eyes are closed tonight.
10 lbs of pulled pork is a ton for my family of 4, so I managed to find another family to invite over tomorrow for lunch to help us eat it. That's about the same number of people I'll be cooking for next weekend too (10). I'm also going to try making some southern baked beans for the first time - also a trial run for next weekend.
The official menu for next weekend's lunch is:
- Pulled pork
- Homemade Carolina Gold and Lexington Hot sauce
- Buns (optional)
- Southern Baked Beans
- Corn/tomato/lime/avocado/etc. I guess you'd call it a salad (in the style of macaroni salad) - my wife's specialty so she's making this
- Watermelon
(the corn, tomatoes, and watermelon will all be from our garden)
This post is a little premature, but I plan to post my results and photos (or it didn't happen!) as I progress through the next 9 days. So stay tuned!
My previous post: https://pitmaster.amazingribs.com/fo...s-and-planning
Comment