The birthday cook pork/pizza real time cook

[Chasing_smoke]

Well I've been showing some pics all summer on Facebook. It's time to cook for a crowd today. I'm going to be updating the thread multiple times throughout the day. First up to hit the grill is going to be a 10lb picnic shoulder. I'm following Aawa's suggestions and using an Adam Perry Lang shoulder recipe. Here's the link

http://www.adamperrylang.com/recipes/bone-in-pork-but-with-gren-apple-and-crushed-hot-red-peper

The grill setup: I've been thinking of how to add some more cook time to the snake method. I call this the coiled snake.



Hopefully this will prevent me from having to reload the grill later today. We shall see..,

Next up is the shoulder

This is the biggest I've done so far.



Took the skin off and injected it



It's in a waiting period now before it gets rubbed down and put on the grill. I'm hoping to get it on by 3am.

Still to come 5 batches of pizza dough, 3 batches of hamburger buns, and 3 cakes. I've got a lot of work to do but I love it! Cooking for 25ish people today, can't wait to fire up the grills for this.

Update 1

Pork moisturized and rubbed down



Then it got brushed down with canola oil

And it's hitting the grill at 3:15am.



Two yellow cakes done for the guests. Baked on the kamado.






Carrot cake for my son, this one will not be iced since he's a goof and doesn't like icing.



Pizza sauce bubbling away.



Hamburger buns are done! Two pans of these. Think I need to make another batch.



Old Blue rocking along like a champ.


Took a 90 minute nap and back at it again. Here's the pork after a quick apple juice spray.




The snake is looking good about 8 hours since it was started. I'm going to have to move the shoulder when it comes around that curve.

Be back later with more fun...

[Tim in PA]

Sweet thread so far!!

[Chasing_smoke]

Thanks Tim! It's been fun so far.

[Aawa]

Oh man all that stuff looks great so far.  I can't wait to see the end product.

P.S.  Happy Birthday!

[Chasing_smoke]

Thanks Aawa! APL is a very detailed chef. I'm digging what I've seen so far from your cooks and on his site. I'm going pretty much by his recipe this time. So far it looks great.

[AZ_MIKEY]

More pics??? Interested to see how it turns out.

[Chasing_smoke]

I'm in pizza crust mode right now. I just pulled the pork off the grill. Had to hurry it along though with a higher temp.  It's gonna get busy.

[Chasing_smoke]

Damn I got so busy I didn't get pics!  Everything was great. I will try that pork recipe again with a proper not rushed cook.

[Chasing_smoke]

Oh I just remembered I got 14 hours out of the coiled snake. I'm running on 90minutes of sleep in about 30 hours things are a bit fuzzy..

[GC8]

14 hours on the coiled snake!?  I may have to give that a try...

[glrasmussen]

Thanks for sharing CS!

[kendoll]

Great result on the coiled snake! Fantastic looking cook. Completely understand forgetting the pics at the end of such a mammoth effort. Well done for taking on so much and pulling it off!

Ken

[Hogsy]

Great work CS
I like the coiled snake idea, what type of wood did you use?

[Chasing_smoke]

I used apple and cherry wood to smoke it.  I'm disappointed in myself because that shoulder was looking fantastic too. It needed another hour or so to be completely fall apart. It pulled back from the bone but felt like parts of different muscles didn't quite hit that sweet spot. Next time I will start around 18 hours or more ahead of time on that big of a shoulder.

[mike.stavlund]

CS, you are an inspiration!  I want to be just like you when I grow up.  Can't believe you baked buns for hamburgers on top of everything else!  Amazing.

Happy birthday, my friend!