Well, I took the butts off the smokers about 1:00pm Friday afternoon and put them in a big pan and covered to keep them warm and internally cooking. Toward the end of Friday nights fish fry I pulled them(six of them)and stored them in the walk in cooler til Saturday morning. No picture right now, I'm at work and the camera is at home. Saturday morning I put them in the commercial steamer oven at school and put set them to warm for lunch(for the St. Joseph Altar cookie crew)while making cookie dough for the sesame seed cookies. After warmed, I mixed it with some BBQ sauce, and it was ready for the buns. I whipped up some cole slaw and warmed up some leftover potatoes with a garlic butter sauce and this was a great lunch. Everbody loved the pork and had at least seconds. I had mine as pulled pork on a bun, cole slaw and bread & butter pickles. If I may say so myself, it was the best pulled pork sandwich I have ever had!
After cleaning up from cookie making I started the Milanese sauce for the St. Joseph Day Feeding Feast for this coming Friday. Making it this far in advance gives the sauce time to only get better and it was the only chance I had to make it what with work getting in the way. Ended with about 40 gallons.
By the time I was finished with all this I am not interested in doing any more cooking this weekend so, Saturday nights dinner was Brooklyn pizza from restaurant of the same name, to go of course. I was worn out.