This year, the legs of lamb were the star of the show, but low-and-slo pork butts always get a thumbs up. It's funny, because I live in sheep country and many people eat lamb once a year at this party.
For some background... Every year a friend of mine hosts a BBQ lunch on Parade Day, which kicks off our county fair and rodeo week. His office happens to be at the end of the parade route so it's the perfect spot for watching from the front and side yards. Meanwhile, in the backyard we start cooking pork butts and legs of lamb the evening before. Cook and rest time for the butts is about 15 hours, and the lamb legs take about 7 hours total. The rest of the menu is sloppy Joes, beans, hotdogs, smoked onions, salads, cookies and of course beer and bottled water. Sauces are available on a separate table.
I make the injections 2-days before, then help with injecting and seasoning the day before, then return at 0530 the next morning to tend to the wrapping and final cooking. One guy is on fire watch overnight. Then 3 of us work the meat station which is at the end of the serving line. Tents have seating for about 50 and a lot of people bring lawn chairs. This year we used a new source for the legs of lamb that comes from Colorado, and couldn't be happier. I'm guessing the animals are yearlings as the legs weighed in at 10# each. I did have to make another bottle of lamb injection after learning the weight of the lamb legs.
