TentHunter
Moderator
This past Sunday, I got to cook for our local Band Boosters Golf Outing (fundraiser) again this year (special thanks to my family for the help). About 80 hungry golfers and volunteers. Pulled Pork, Chicken, Roasted Potatoes, homemade Cole Slaw & BBQ Sauce.
This event raised an estimated $2,000 to go towards the band program!
I started prepping the evening before: Four pints of homemade BBQ Sauce, six pints of vinegar-based slaw,
and all my rubs & seasonings mixes DONE!
At 11:00 PM, two large whole pork shoulders (about 40 lbs total) got a liberal coating of homemade brown sugar BBQ rub, and then on to the MAK 2 Star for an overnight ride at 225° with my favorite pellet mix for pork; apple, hickory & oak.
8 am Sunday morning, the shoulders were looking and smelling pretty good. Time to load them into some tightly sealed foil pans with a little braising liquid (water & vinegar, mixed with a little bit of the rub). These big beauties will take a good 3 - 4 hours of braising at 300° to get nice and tender.
Meanwhile... time to prep & season 25 lbs of potatoes for roasting (about 1 1/2 hours in a couple 400° electric roasters - stirred every half hour).
After that it was time to take the pork shoulders off and bump the temp to 375° for some chicken. 100 pieces of chicken seasoned on MAK. The MAK 1 & 2 Stars are both excellent chicken cookers! The two full racks simply get swapped half-way through the cook.
Meanwhile... Pork shoulders chopped and done! Note: To be able to handle that extremely hot pork, I'm wearing a double layer of cotton gloves liners under those nitrile gloves!
Potatoes done, 100 pieces of chicken done...
Everything was loaded into a large cooler to stay piping hot, taken to the event and dropped off.
A little bit of work, for a worthy cause!
Thanks for looking.
This event raised an estimated $2,000 to go towards the band program!
I started prepping the evening before: Four pints of homemade BBQ Sauce, six pints of vinegar-based slaw,
and all my rubs & seasonings mixes DONE!
At 11:00 PM, two large whole pork shoulders (about 40 lbs total) got a liberal coating of homemade brown sugar BBQ rub, and then on to the MAK 2 Star for an overnight ride at 225° with my favorite pellet mix for pork; apple, hickory & oak.
8 am Sunday morning, the shoulders were looking and smelling pretty good. Time to load them into some tightly sealed foil pans with a little braising liquid (water & vinegar, mixed with a little bit of the rub). These big beauties will take a good 3 - 4 hours of braising at 300° to get nice and tender.
Meanwhile... time to prep & season 25 lbs of potatoes for roasting (about 1 1/2 hours in a couple 400° electric roasters - stirred every half hour).
After that it was time to take the pork shoulders off and bump the temp to 375° for some chicken. 100 pieces of chicken seasoned on MAK. The MAK 1 & 2 Stars are both excellent chicken cookers! The two full racks simply get swapped half-way through the cook.
Meanwhile... Pork shoulders chopped and done! Note: To be able to handle that extremely hot pork, I'm wearing a double layer of cotton gloves liners under those nitrile gloves!
Potatoes done, 100 pieces of chicken done...
Everything was loaded into a large cooler to stay piping hot, taken to the event and dropped off.
A little bit of work, for a worthy cause!
Thanks for looking.
