First catering event!

[thesmokist]

I'm firing up the Ole reliable cajun injector and I'm going to put 4 in here and 3 in the oven to finish them up. This thing hasnt seen anything but bacon or jerky in probably 5 years!

 

[thesmokist]

Got them finished up! I saved the juice that was in the foil and put it through a fat separator which I'll warm back up tomorrow and add back to it after it's pulled.

 

[DougE]

Got them finished up! I saved the juice that was in the foil and put it through a fat separator which I'll warm back up tomorrow and add back to it after it's pulled.View attachment 675657

They look fantastic! Gonna be some good eats right there.

 

[thesmokist]

They look fantastic! Gonna be some good eats right there.

Thanks! I've been using this rub, found it ace hardware and I really like this stuff!!

 

[thesmokist]

I have about 5 cups of juice from these, I'm gonna add a little bit of brown sugar and rub then reduce it and add it when its pulled. I do this when I make ribs and it makes a nice sweet and smokey sauce.

 

[thesmokist]

Ok, I'll be reheating these today, I don't usually do it like this so I'm wondering what temp to go to and how long do you think it will take?

 

[BigW.]

Warming back in the oven, roaster, smoker or ? In foil containers or did you put meat in vacuum sealed bags?

 

[thesmokist]

Warming back in the oven, roaster, smoker or ? In foil containers or did you put meat in vacuum sealed bags?

Warming back in the oven, roaster, smoker or ? In foil containers or did you put meat in vacuum sealed bags?

Whole, in the oven wrapped with foil at 300⁰

 

[JC in GB]

Very nice rig.

JC

 

[thesmokist]

My cook for this event turned out perfect! Out of all the pork, finished I think it was just shy of 30 lbs and I brought home about 5 of that which I separated into 4 packs and froze. I also made about 22 lbs of dutchess wicked baked. I had 4 foil pans and 3 were put out leaving one in the cooler which mysteriously disappeared LOL! So someone really liked those haha!!