Master of the Pit
- Joined Dec 31, 2010
What a weekend!! Cooked the dinner there Friday night, did 100 pounds of dry rubbed chicken quarters on Saturday's annual picnic and back in on Sunday to cook a VERY busy breakfast shift. As I usually do I did up 5 pounds of some kinda sausage for the pit visitors and this year it was a simple but delicious Butifarra from Caladonia. I used Len Poli's formula with my tweaks of all pork butt, 1 tsp of cure #1, 1 cup of NFDM, black pepper was bumped up to 3 tablespoons and used a cup of red wine to dissolve all the dry ingredients. After a 2 day marinade with the dry rub I, like the last 2 years, used a liberal mopping of JJ's chicken mop formula. Pulled the chicken off around 160 IT and allowed to rest, foiled, in a warm oven until the chow line was opened. I separated the thighs from the legs so we would have enough to feed everybody and they were at that 'fall off the bone' stage...sooooo good, everybody was raving about them so I felt real good about that. Don't know about you but cooking for that size crowd always makes me nervous. The sausage was a big hit, fully cooked prior to the event in my smoker with no added wood, at 150, and flopped on the grate to just heat up and get some char on the casing. Here's the link to the formula...awesome stuff....simple is often best, no? http://lpoli.50webs.com/index_files/Butifarra.pdf Another year in the books and a great time was had by all....