Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
So ppl have asked our team to cater/cook for there events well Idk where to start with pricing?? Have one wants brisket,links,beans,potato salad of course pickles, jalapenos etc.. for 100 ppl what's yalls opinions thanx in advance
Here it Is fellas the 1st pork picnic took a total 12 hours at 250-275 took forever to get internal temp up but must say was a success very moist and tender and full of flavor from the 13 hours it sat and marinated
I'm gonna have a tray with some water for moisture and after about 3-4 hours I'm gonna unwrap it then put back in and base it every hour or so till done and gonna try to keep between 225-250...it's a old homemade steel pipe smoker my dad made years ago needs a new smoke box but will still do the...
Aight gents first time doin as pork picnic so trimmed all fat and skin rubbed it down then injected wit a homemade Creole sstyle marinade then rubbed it down with some mustard then rubbed it with some more dry rub I made,it's wrapped in foil and gonna put in around 5am tomorrow so marinade...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.