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-peperThe 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...