Smokey Lew
Head Chef
My son is getting married on the 19th of this month and he asked if I would contribute some Q for the reception. I decided to do some pork butts and have all the makings for pulled pork sandwiches, including KC coleslaw, Suckle Busters BBQ Sauce and Rev. Marvin's sauce.
I'm also doing a modified "Awesome Eggplant Rollatine" dish that's to kill for. There's going to be about 150 guest and half of them are vegetarians. That explains the eggplant dish. My modification is that I'm laying the eggplant slices flat instead of rolling them. It tastes just as good this way and it saves a lot of time by not rolling them.
Here's a link to the eggplant recipe: http://allrecipes.com/Recipe/Awesome-Eg ... etail.aspx
Anyway, there are other friends of my son and his fiancee who will be bringing some dishes so I don't have to account for everything. Plus, the reception is not a traditional sit down dinner. The wedding is in the evening and the reception doesn't start until about 8:30 P.M. My son and all their friends are weirdo late night people who usually don't get to bed until the sun starts to come up. I think it's the whole vampire thing. :twisted:
I will post more pictures after the butts have had a chance to do their thing.
Here's a shot of wedding pork butts 3 & 4. Butts 1 & 2 were cooked and pulled a couple of weeks ago and they are vacuum sealed and in the deep freeze waiting to be revived the day of the weeding.
Here's a shot of smoke leaking by my WSM door. After a quick bend it fit like a glove and the smoke leak was fixed.
Okay, after 11 hours in the smoke and two wrapped in foil inside the ice chest, I finally pulled the pork. This is one of two trays.
I used SB Hoocie Mama Rub and injected the butts with Kosmo's Pork Injection mixed with apple juice. They came out really nice. I'm going to vacuum seal all of it and put it to rest in the deep freeze until the day of the wedding. Thanks for all your nice comments.
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I'm also doing a modified "Awesome Eggplant Rollatine" dish that's to kill for. There's going to be about 150 guest and half of them are vegetarians. That explains the eggplant dish. My modification is that I'm laying the eggplant slices flat instead of rolling them. It tastes just as good this way and it saves a lot of time by not rolling them.
Here's a link to the eggplant recipe: http://allrecipes.com/Recipe/Awesome-Eg ... etail.aspx
Anyway, there are other friends of my son and his fiancee who will be bringing some dishes so I don't have to account for everything. Plus, the reception is not a traditional sit down dinner. The wedding is in the evening and the reception doesn't start until about 8:30 P.M. My son and all their friends are weirdo late night people who usually don't get to bed until the sun starts to come up. I think it's the whole vampire thing. :twisted:
I will post more pictures after the butts have had a chance to do their thing.
Here's a shot of wedding pork butts 3 & 4. Butts 1 & 2 were cooked and pulled a couple of weeks ago and they are vacuum sealed and in the deep freeze waiting to be revived the day of the weeding.
Here's a shot of smoke leaking by my WSM door. After a quick bend it fit like a glove and the smoke leak was fixed.
Okay, after 11 hours in the smoke and two wrapped in foil inside the ice chest, I finally pulled the pork. This is one of two trays.
I used SB Hoocie Mama Rub and injected the butts with Kosmo's Pork Injection mixed with apple juice. They came out really nice. I'm going to vacuum seal all of it and put it to rest in the deep freeze until the day of the wedding. Thanks for all your nice comments.
Uploaded with ImageShack.us