Every year we go to a friends house and about 40 of us get together, once again I am doing pulled pork. I think if I changed it up I would get shot! Prep work starts tonight with salt, then rub tomorrow, and into the Cookshack around 10 pmish. What are your doing??
I worked up some chuck rolls a few weeks ago, I'm gonna try a few steaks that I cut out of them. I've heard that the steaks are as good as ribeye steaks?
My standard loin back rib here. Memphis Mud and 5 - 5 1/2 hours at 225. A little treat this year of duck wing drumettes from Maple Leaf Farms in the fryer as an appetizer.
Have a Creekstone Farms prime brisket I picked up a while back. Not for a party though, not sure I want to share. Plan to inject and then rub with some Butcher BBQ Premium. Going to start that sometime Saturday afternoon. Also have a couple of racks of baby backs to throw in to give away to family.
Kielbasa are in the smoker now. Going to pull them in about 30 minutes...Serving with kraut, spicy mustard, and in a fresh baked roll...