Did the baby backs yesterday for The Big Party...i did get out of making sides, basically had everyone bring something, while asking certain folks to bring their spectactular beans or slaw or whatever...I missed getting a pic of the spread of food, it was fantastic...but let's get down to business :-D
5 slabs of BBR's, membrane pulled, and coated with McCormicks Sweet and Smokey...seemed me and my phone were not always in the same place, so here they are hanging about an hour in. 270-280F, with 3 big hunks of applewood on a coal basket full of KBB...
Three hours later (more or less) they were done...well, ready for a quick sauce before heading back to the PBC.
Except they never got sauced. When we cut the Chef's Samples off of one of the "burnt ends", my cooking buddy claimed they were the best he'd ever had and if I sauced them he was going to knock me out :becky: So they went to The Spread as they were.
So, there was approx 12 lbs of pulled pork, most of 5 BBR's (people kept coming out to the shop and sampling!!), a 10 lb brisket and 2 full bologna chubs, more side dishes of good food than I can count...and not a bone was left. I think there's maybe half a chub and half a pan of pulled pork for today...
And on that note, I'm heading to the pool.
Cheers!!
Vam