Pulled Pork: 2 Picnic Shoulders (wet-to-dry smoke chamber method) smoked with cherry, hickory, mesquite and apple in the SV-24 @220-225* with a jacked-up version of my Hawg Heaven Rub, rested elevated on a grate covered with towel to preserve the heavy, crisp bark I created.
3 whole yard birds smoked @ 300* in the Weber 26" kettle with hickory, apple and cherry, glazed with sauce @ ~160*, finished @ 170+.
Sides: smoke/roasted un-husked whole ear corn in Weber 18" kettle and a steamed veggie dish with green cabbage, butternut squash,yellow and green bell peppers, yellow onion, celery, baby carrots, fried bacon chips, sauteed baby Portabella mushrooms (sauteed in bacon grease). A guest is bringing Spanish Rice.
Dessert: Watermelon and ???
Just about to sit down for dinner in a bit, after pulling the shoulders and cutting-up the yard birds...corn is just about ready, so...we could use a few more guests to help eat all this food...
Eric