Luke P
TVWBB All-Star
Yeah...the topic sounds horrible together... don't worry, they're served separately. Posted earlier, we've had guests all week. This is my wife's "second family" so we had everyone over for a cookout at our house. I did a 5lb skin-on pork roast. Injected with NC BBQ sauce and rubbed with my typical rib rub. Smoked at 225 for 5 hours with apple wood and cherry.
Notice the rolled crab balls in back right corner. They're breaded and ready to be fried while I prepped pork.
It poured for about 2 hours. The temp dropped pretty low, but I knew nothing "bad" would happen to the food. Worst case scenario, I'd finish it in oven. It turned out just fine.
Coming off after 5 hours. The pan underneath was filled with a beer to keep everything moist.
Corn covered in salt and Old Bay. Steamed inside.
More cookout food for 20+ guests.
And finally the main ingredient sliced for all!
Continued....
Notice the rolled crab balls in back right corner. They're breaded and ready to be fried while I prepped pork.





It poured for about 2 hours. The temp dropped pretty low, but I knew nothing "bad" would happen to the food. Worst case scenario, I'd finish it in oven. It turned out just fine.

Coming off after 5 hours. The pan underneath was filled with a beer to keep everything moist.

Corn covered in salt and Old Bay. Steamed inside.

More cookout food for 20+ guests.

And finally the main ingredient sliced for all!

Continued....