The big cook


 

Jeff R

TVWBB Pro
It is almost time to for the graduation party cooking to begin. Well in a few more days, but I am rehearsing in my head right now.

Here's the plan to be ready to serve at 3pm on Saturday.

Friday day I plan on doing 10 racks of St. Louis. Will cool then wrap in foil for the fridge. Later that night 4 butts go on for an overnighter. They will probaly come off around 10am. Will cooler til 2:30 and then pull two of them. The ribs will get reheated in foil on the OTS, then a quick finish over direct. I see I'm not alone

Oh yeah, 20lbs of buffalo wings to get fried up at 2pm.

If all goes well, party guest should be well fed.
 

 

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