Where's the pork?

[RandyS]

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!

[Aussie Ora]

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 .yum

Outback Kamado Bar and Grill

[Shuley]

Impressive that you got that all on one rack. 

[RandyS]

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.

[tony b]

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).

[RandyS]

All over except the important part. Hopefully the guests at the event will let me remain in the state.

[El Pescador]

Done yourself proud with that one, Randy. Kudos!

[MacKenzie]

Good news Randy, you don't have to move. Great work.