"Happy Phriday Pharkers,what's Smoking this Weekend?"

A pork loin and a pork butt......I love the pork loin just cook it until about 150 degrees and then wrap tightly in aluminum foil and leave sit for a couple hours. Slice what you need and leave the rest in large chunks and freeze for later. I think leaving it in the foil for that long is what makes it so tender and doesn't dry it out.

It's homecoming weekend here, so I'm cooking for 3 couples tomorrow night.
Grilled Romaine lettuce with a balsamic vinaigrette, olives, tomatoes and parmesan.
Zucchini onion pie.
Argentinian skirt steak with chimmichurri sauce, mashed potatoes, and bacon wrapped asparagus.
Brownies with ice cream and pig candy for desert.

Forty pounds of pork butts yesterday, for pulled pork at a church function Sunday.
2 racks of baby backs for our dinner tonight.
Have a good weekend, all.

Nothing... Too much rain forecasted.:mad2: by the time I got up today saw the rain wasn't too bad... Not enough time left to prep

3 packers and 16 racks of spares for a friend's wedding! Biggest cook to date and the weather isn't ideal but we will overcome!