RandyS Posted April 13, 2019 Report Share Posted April 13, 2019 Well, I'm at it again. I "volunteered" to cook the barbecue for a couples wedding shower for the son of some close friends. I salted six Boston butts, 45 pounds of pork shoulder, yesterday, and rubbed them and put them on the BB32 this evening for tomorrow's event. It isn't anything particularly creative, but I thought so much meat on one rack of the KK deserved a shout. Per my usual, no real backup plan. The KK, Kooter, hasn't let me down yet! 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 13, 2019 Report Share Posted April 13, 2019 Well, I'm at it again. I "volunteered" to cook the barbecue for a couples wedding shower for the son of some close friends. I salted six Boston butts, 45 pounds of pork shoulder, yesterday, and rubbed them and put them on the BB32 this evening for tomorrow's event. It isn't anything particularly creative, but I thought so much meat on one rack of the KK deserved a shout. Per my usual, no real backup plan. The KK, Kooter, hasn't let me down yet! Looks like you have it under control .yumOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Shuley Posted April 13, 2019 Report Share Posted April 13, 2019 Impressive that you got that all on one rack. Quote Link to comment Share on other sites More sharing options...
RandyS Posted April 13, 2019 Author Report Share Posted April 13, 2019 The pork was from Costco, which has been consistently good. It is boneless, which means I have to tie it with butcher's string to keep it together. I think I could tie it more firmly and set the butts on their sides to put even more on a single rack. The meat is currently at 190 degrees, on schedule. I have temp probes in two of them and they are within a couple of degrees of each other at this point. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 13, 2019 Report Share Posted April 13, 2019 I buy a lot of meat at Costco. I like the cryopaks of Swift's Premium pork butts and ribs, as they are non-brined, unlike the ones at my local supermarket (Hormel). Quote Link to comment Share on other sites More sharing options...
RandyS Posted April 13, 2019 Author Report Share Posted April 13, 2019 All over except the important part. Hopefully the guests at the event will let me remain in the state. 6 Quote Link to comment Share on other sites More sharing options...
El Pescador Posted April 13, 2019 Report Share Posted April 13, 2019 Done yourself proud with that one, Randy. Kudos! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2019 Report Share Posted April 14, 2019 Good news Randy, you don't have to move. Great work. 1 Quote Link to comment Share on other sites More sharing options...
