Ok! It’s time to start getting ready!
Since I’m only bringing my mini I won't be able smoke more than one item a day, so I decided to per cook some items and pre-prepare some I’m going to cook on sight. I started off by getting the pork chops ready that I’m going to cook riday night. I bought a pork loin (boy have they gone up in price) and cut 10 2" chops from the big end. The rest I cut into 1" sliced the pounded real thin to make breaded tenderloins at a later date. After piercing the chops, I loaded them into my vacuum tumbler with a half beer & teriyaki marinade. When done, I put them into a freezer bag with the remaining sauce. These I will freeze. I did them in two batches. This is the second batch tumbling with the bag of the first batch alongside.
Then I started working my Cubain style pulled pork. I was going to bring a triditional side for Saturday’s meal, but it sounds like we’re going to have several attendees whom are non-smokers so I’m assuming they will be contributing side dishes. So I changed my plan to bring the made ahead dish. We can use it for lunches and/or Saturday dinner. I trimmed the butt and now it’s soakng on the citrus/garlic marinade overnight. I’ll cook it tomorrow.
Of course the burrs come two to a package, so I sliced up the other one to grind for sausage &, bratworsr since I’m almost out
I hope I’m inspiring y’all
