Bill Schultz
TVWBB Hall of Fame
So, Sunday was the family and friends party celebrating my Son's Graduation from the University of Maryland. Forty peeps in total and the weather held off and gave us a great day outside.
The CEO, as she is want to do started baking, cooking, dough, sauce and pasta making two days ahead of time. I've got to tell you, the products of her going full Italian where she is in a zone we all cannot comprehend is beyond description. Lasagna to die for, Pasta Dishes with home made Meatballs / meats and sauce the likes of which you cannot buy, Sausage and Peppers, Oh, and the baking, cookies, cheesecake etc.
No one misses these culinary events unless they are on their death bed in our large extended families. Our friends just smile ear to ear when invited.
Somewhere in all this mix I got the request for Pulled Pork and Roadside Chicken along with Gourmet Cole Slaw from the Graduate. It went very well
Two 8.5 Lbs boneless Pork Shoulder, trimmed, injected and rubbed with the combos you see in the pics. Overnight in the fridge
Up at 4am, Stubbs and Pecan got the nod, ran 250-275 for eight hours +
Meat wrapped and in the cooler at 198 or so perfectly tender. After a careful WSM changeover with water pan removed and a new chimney of Stubbs added The Roadside was up. Brined thighs over night and in the marinade all day. Now on and basted repeatedly.
Best PP I ever made, served with some Blues Hog on the side and really good Italian Rolls
No time for plated shots, this is the the Buffet Table set up, lets just say there were wonderful smiles all over my home and lots of return trips to the buffet.
The Graduate cutting the cake, proud of him. As for the CEO and her production, Magic. As for me, lets just say that I held up the Weber Bullet Gangs Rep
pretty good.
Thanks for sharing
The CEO, as she is want to do started baking, cooking, dough, sauce and pasta making two days ahead of time. I've got to tell you, the products of her going full Italian where she is in a zone we all cannot comprehend is beyond description. Lasagna to die for, Pasta Dishes with home made Meatballs / meats and sauce the likes of which you cannot buy, Sausage and Peppers, Oh, and the baking, cookies, cheesecake etc.
No one misses these culinary events unless they are on their death bed in our large extended families. Our friends just smile ear to ear when invited.
Somewhere in all this mix I got the request for Pulled Pork and Roadside Chicken along with Gourmet Cole Slaw from the Graduate. It went very well
Two 8.5 Lbs boneless Pork Shoulder, trimmed, injected and rubbed with the combos you see in the pics. Overnight in the fridge
Up at 4am, Stubbs and Pecan got the nod, ran 250-275 for eight hours +
Meat wrapped and in the cooler at 198 or so perfectly tender. After a careful WSM changeover with water pan removed and a new chimney of Stubbs added The Roadside was up. Brined thighs over night and in the marinade all day. Now on and basted repeatedly.
Best PP I ever made, served with some Blues Hog on the side and really good Italian Rolls
No time for plated shots, this is the the Buffet Table set up, lets just say there were wonderful smiles all over my home and lots of return trips to the buffet.
The Graduate cutting the cake, proud of him. As for the CEO and her production, Magic. As for me, lets just say that I held up the Weber Bullet Gangs Rep
pretty good.
Thanks for sharing
