Work Friends BBQ

[mcokevin]

One of the reasons I haven't been posting much the past year or so is that I've been neck (and sometimes eyeball!) deep in a very intense construction project here in Central FL. We're coming out the other side now and getting towards the end of our scope, so we're having a bit more time to celebrate things. I've had a team over from abroad since March doing specialty work and a number of other locals.

This weekend I'm having anyone who wants to come over to the house for a low key affair. I'm working from home today smoking shoulders for pulled pork, and will do wings and bacon-wrapped shrimp tomorrow, wish smash burgers as an option for anyone that doesn't like bbq (or just wants a burger too!).

Pork is on this morning, will post some pics tomorrow if I remember!

 

[jcam222]

In for the ride , sounds like a great day

 

[schlotz]

Count me in too!

 

[chopsaw]

I've been to a few Construction after parties . Move the breakables and hind the valuables .

That's a nice gesture . Enjoy .

 

[Fueling Around]

Nice day ahead.
Good treat for the "team over from abroad" to sample some good old USofA BBQ

 

[mcokevin]

Pulled pork is smoked and pulled! They cooked really fast, about 9 hrs total time, but was running at 300 so probably should not be surprised.

Final yield on a little over 16lb of raw pork is 8lb 10oz finished pulled pork. Will add Chef JJ's finishing sauce tomorrow while reheating.

Wings and burgers will be made tomorrow.

 

[Fueling Around]

Nice
I fat out the juice and mix it all back in for the reheat. I put back about 25% of the fat in the liquid.
I'm an oddball that prefers reheated pulled pork
I don't put any finishing sauce on the pork during the reheat and leave that up to the consumer to decide on final taste.

 

[Gonna Smoke]

I'm an oddball that prefers reheated pulled pork

Me too...

 

[mcokevin]

Nice
I fat out the juice and mix it all back in for the reheat. I put back about 25% of the fat in the liquid.
I'm an oddball that prefers reheated pulled pork
I don't put any finishing sauce on the pork during the reheat and leave that up to the consumer to decide on final taste.

I think PP is MUCH better the day after you smoke it than the day of. I mix in some of the rub mix when I pull it, then reheat with just enough of the sauce to make it moist - not too much, added is up to the customer, as you say!

 

[BrianGSDTexoma]

Good looking pull pork and nice color.

 

[DRKsmoking]

Sounds like a good time today, will be a great time for all. But busy for you .

Have a great day

David

 

[JLeonard]

looks good!

Jim

 

[mcokevin]

Sounds like a good time today, will be a great time for all. But busy for you .

Have a great day

David

It will be, and that's just fine. Some of these guys and gals have been away from their families for the better part of nine months. The least I can do!

 

[jcam222]

Nice
I fat out the juice and mix it all back in for the reheat. I put back about 25% of the fat in the liquid.
I'm an oddball that prefers reheated pulled pork
I don't put any finishing sauce on the pork during the reheat and leave that up to the consumer to decide on final taste.

Me too...

Me 3 although I do love some fresh fatty bites while I'm pulling.

 

[912smoker]

Sure looks great and I'm sure it will be much appreciated by all!
And the bacon wrapped shrimp sound good too!

Keith

 

[OldSmoke]

What a great idea and very thoughtful too. Have fun!