Cooking a little pork today

[radioguy]

Hot n fast pork shoulders. Doing 7 butts today. Cooking for a BDay party 60 people and another group of 40. We get the left overs.

RG

 

[radioguy]

It's a beautiful fall like day in central Ohio. Cooking with a mix of mostly hickory/apple. Then a little cherry

RG

 

[gmc2003]

Looks like your off to a good start.

Point for sure
Chris

 

[jcam222]

Looking good! My quick math on 100 people says you won't get many leftovers unless there's another protein too.

 

[radioguy]

Thanks for the comments. These are pretty large roasts. My commitment is 1/4 lb per person. The bday is a pot luck. keeping it hot as I got a late start today.

RG

 

[radioguy]

I'm at about 3.5 hours. Most of them are in the stall 165F. Time to flip and rotate. I cook them fat cap down for the first 3-4 hours then flip once. I may move some around depending on temps. Lid closed is my rule

RG

 

[radioguy]

The little saw is handy. Given how pricey this one is I never considered it for purchase. My wife surprised me one birthday and boy is it handy around my home lot. Easy to cut larger logs down to size.

RG

 

[Brokenhandle]

Looking good!

Ryan

 

[JckDanls 07]

Yup.. We're rolling now... looking good ...

Is this birthday party today ??

 

[radioguy]

Pulled the first ones off after about 8 3/4 hours. The last 3 are larger and need another hour or so. I double foil and wrap in towels and into cooler. I'll let these go overnight and pull early tomorrow morning.

All of this will be vacuum packed. The birthday party is this Saturday. The other event is in September so I will freeze those. Last post for tonight. I'll get a few pix up tomorrow.

RG

 

[radioguy]

I woke up and the whole house smelled of smoked pork!! My wife is usually first one the rise and she started with the pulling process. I like JJ's Finishing Sauce for pulled pork. I mix in a little with the pork, not much maybe 3 tablespoons per pound. When I'm freezing it I'll add it little more of the sauce.


Ended up with 32.5 pounds finished weight. When I portion out I always give a bit more and round upward.



Really liking the new chamber vacuum sealer. Gonna rest a bit today. Tomorrow cooking 2 full packers, plus flat, plus some dino bones. We are going to the Outer Bank for a week round Labor Day. We rent a large house with friends. Brisket will be one of our meals at the ocean.

Thanks for the follow / comments

RG