Well, I spent most of this Memorial Day weeekend BBQn and Smokn'. I started Saturday with a 9 lb pork shoulder which took more than 14 hours to get to 195 degrees. I woke up Sunday morning and started up the WSM again with 6 slabs of ribs. I then brined for 1 1/2 hours a pack of chicken thighs (16 I think)in a brine of apple juice, salt, brown sugar and Masala wine. I didn't stop there. I went on to grill on my little Smokey Joe some chicken/apple sausage and then some salmon fillets.
At the last minute last week, G and I decided to invite folks from our work, friends and family to come and help eat all this stuff. Well, lesson learned, do not assume people will show up for a last minute invitation and it is nice to request an RSVP so you will now how many people to prepare for. We invited about 50+ people, but only a handful showed up. Luckily BBQ can be frozen and eaten later, canned drinks, wine and beer will last til the next backyard event and my peach cobblers (yes 2) will just have to be eaten by G and I.
For those who missed out- drool at the pictures. Don't worry, I'll do this again sometime this summer.
Pulled Pork Shoulder
Cole Slaw (vinegar based and mayo based)
BBQ Corn Muffins