My Wife and I truly enjoy volunteering at our Church. I periodically help at our bi-monthly food pantry. The food pantry meets twice month in conjunction with a free Medical Clinic. Guests are given groceries and a free, warm meal. It is truly a benefit to be able to share our blessings with those less fortunate.
Due to schedule mix-up I had 6 pork butts in the freezer. I have room for 8 shoulder’s in my RF Lefty. I had one butt for us and a shank ham. The night before all were rubbed and saran wrapped. Very early start since I was anticipating a long cook for 70+ pounds.
Got a blazing hot fire going 400F before adding the pork. Hot and fast, kept chamber temp at 270F+. Had a good weather day, low wind and 70F.
I start fat side down for the first 4 hours, NO looking at all. I just add a log and stir the fire when needed.
Things looking really good. All of these roasts were temping good (195F+) and
probed done at about 7 1/2 hours. Double foil wrap and into the cooler for a good rest.
I had done this cook a few days in advance of the pantry event. We pulled the pork and
vac packed. Really liking the new chamber sealer. Made a double batch of
Chef JJ's Finishing sauce (RIP) I add just a few tablespoons per pound plus a little extra
in each vac bag. Just love the subtle vinegar spiced flavor along with keeping it moist.
All packed up in into the fridge. We have found it so much easier and faster to reheat vac paks
in a boiling pot. Then we put items in foil pans and into the food warmer.
I brought "Lefty" to the panty that evening for show and to cook beans. I just doctored beans. A few onions and green peppers sauteed in bacon fat and a little bit of BBQ sauce and some of the same rub used on the pork.
The menu was pulled pork sandwich, mac and cheese, baked beans and ice cream confection for 80 people. Our staff and patrons are always grateful for the BBQ and fellowship.
RG
Due to schedule mix-up I had 6 pork butts in the freezer. I have room for 8 shoulder’s in my RF Lefty. I had one butt for us and a shank ham. The night before all were rubbed and saran wrapped. Very early start since I was anticipating a long cook for 70+ pounds.
Got a blazing hot fire going 400F before adding the pork. Hot and fast, kept chamber temp at 270F+. Had a good weather day, low wind and 70F.
I start fat side down for the first 4 hours, NO looking at all. I just add a log and stir the fire when needed.
Things looking really good. All of these roasts were temping good (195F+) and
probed done at about 7 1/2 hours. Double foil wrap and into the cooler for a good rest.
I had done this cook a few days in advance of the pantry event. We pulled the pork and
vac packed. Really liking the new chamber sealer. Made a double batch of
Chef JJ's Finishing sauce (RIP) I add just a few tablespoons per pound plus a little extra
in each vac bag. Just love the subtle vinegar spiced flavor along with keeping it moist.
All packed up in into the fridge. We have found it so much easier and faster to reheat vac paks
in a boiling pot. Then we put items in foil pans and into the food warmer.
I brought "Lefty" to the panty that evening for show and to cook beans. I just doctored beans. A few onions and green peppers sauteed in bacon fat and a little bit of BBQ sauce and some of the same rub used on the pork.
The menu was pulled pork sandwich, mac and cheese, baked beans and ice cream confection for 80 people. Our staff and patrons are always grateful for the BBQ and fellowship.
RG
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