Thanks everyone for all the advise on the CSMs on my previous post. I decided to cook for a football senior night charity event instead of the football team dinner. So I think I will pick up so pork shoulders since it will be easier in the WSM to cook for a crowd. Whatever I cook it will go to the concession stand for the booster charity and seniors. With my BBQ, I wing it quite a bit and don't follow too many recipes. With the stakes a little higher I might not wing it so much, maybe not a recipe but just some guidelines. Pork shoulder, in the past I have rubbed it with brown sugar, mustard, salt, garlic, pepper, coriander sometimes and I am sure I am leaving stuff out. Every time is a little different. I dont want to mess this up since we will be serving it in concession stand and want to have it appeal to a lot of people. Thinking Mr. Brown recipe or something like ti. Coriander works well for me but not in this case.
Sauce sides, while not perfect, I am thinking commercial BBQ sauce, and thin it with with apple juice and/or apple cider vinegar. Maybe have a spicy and not so spicy. Side of slaw with some bulkies. I am thinking keep pork basic and let people sauce.
Lastly, I am in New England and it has been quite warm. I grill all year, but do not use the smoker all year. I plan to cook Thursday night and we are probably getting a cold snap with frost. Not the end of the world and certainly not the coldest, but need to plan for finishing in the oven if it stalls over night. Again, not the end of the world.
Suggestions?
Thanks in advance
Sauce sides, while not perfect, I am thinking commercial BBQ sauce, and thin it with with apple juice and/or apple cider vinegar. Maybe have a spicy and not so spicy. Side of slaw with some bulkies. I am thinking keep pork basic and let people sauce.
Lastly, I am in New England and it has been quite warm. I grill all year, but do not use the smoker all year. I plan to cook Thursday night and we are probably getting a cold snap with frost. Not the end of the world and certainly not the coldest, but need to plan for finishing in the oven if it stalls over night. Again, not the end of the world.
Suggestions?
Thanks in advance