After that smoke, they will be treating you like this...
AWESOME!! Way to bring this thread full circle. I wondered if anyone would catch the Vigo the Carpathian reference. Well played, good sir. Well played.
Looks great! Just a reminder...It is best to put a dish towel in the bottom of the pot you are going to reheat the bags of Pork in. It protects the bags from hot spots and melting. Also reheat in barely simmering water rather than a full on boil for the same reason...JJ
Thanks. I saw your dish towel suggestion in another thread, but hadn't thought to keep it at a simmer. That would be singularly horrible to have spent that much time on that much pork, only to ruin it all on the re-heat. The third butt took about 21 hours to come to 205, and the last 1.5 hours was in the oven at 300-350. Talk about a stall to beat all Hell. I thought my thermos were broken. So no, I wouldn't want to mess it all up while re-heating.
I think I'll borrow my buddy's turkey fry pot. It's got a really deep colander that we've used to do crawfish boils before. It'll be more than adequate to protect the plastic bags from melting by keeping everything suspended.
Another option would be one of those cradles you use when bottling stuff in Mason jars to keep them off the bottom of the pan. It seems like I've seen something like that before anyway. That should also protect them from the bottom of the pan.
Thanks for the heads up!!
You know....I have met some dumb blondes in my life, but you take the taco, pal! Only a *Carpathian* would come back to life now and choose New York!...Tasty pick, bonehead!...If you had brain one in that HUGE melon on top of your neck, you would be living the sweet life out in Southern California's beautiful...San Fernando Valley!
By way of final follow up, the pork was a huge success. We had about 50 total people there between youth and leaders. At least 1/3 of them went back for seconds (I was the server,and the first serving was plenty generous). Several people went back for a third helping, and a few even went for a fourth. That's the best kind of compliment you can get. And since I've learned 95% of what I know about Q from this board, the compliments should flow back here.
There was nothing left over. Nothing. Not bad, considering I started with roughly 25 lbs of pork. After removing the bone and fat loss during cooking, I'd guess we had somewhere between 18 and 20 lbs of meat served. That results in roughly 1/3 lb+ per person. That's a compliment I can live with.
Jeff's sauce was a huge hit as well. I had Sweet Baby Ray's sweet sauce, and Stubb's Hickory BBQ sauce as options, in addition to Jeff's. People overwhelmingly chose Jeff's. Part of that might have been the fact that I had a couple of the young men come over and help me make the sauce. So they were bragging up that they made the sauce to everyone that put sauce on their pork. I think that the novelty of eating a sauce that their friends "made" helped steer a lot of people to the sauce in the old yogurt container instead of the commercially bottled one.
So it was a smash hit. Thanks again to everyone here for how much this board has contributed to my knowledge of the art of the Q.