Joined the Operation BBQ Relief (OBR) effort for the recent flooding in Central PA.
Props to Jim Knepper for spearheadhing this community effort.
[Original post - http://www.bbq-brethren.com/forum/sh...on+BBQ+relief]
There were three primary cookers: The Lang 60, a custom pig roaster, and a trailered Traiger. The Traiger was used primarily for holding prepared hot food trays of meats and veggies... and cooked 4 cases of thighs on Sunday morning. Had the Lang fired up Thursday afternoon and cooked nonstop thru Sunday morning. Estimated 600 lbs of pork butts and 100 lbs. chicken legs and quarters just off the Lang... probably 1,000 lbs - 1,200 total... over 5,000 prepared meals...a donated from local stores, churches, and people.
Ran butts low and slow with charcoal/cherry wood Thursday/Friday.
Changed over to Pork/Chicken hot and fast on apple wood Saturday/Sunday.
Finished off with 2 cycles of hot and fast...
3 cases butts @ 325-350*... 6 hours.
and one case butts on the upper rack and filled the main rack with drumsticks.
Most of the pics are from Friday morning... before we really got busy prepping meals.
Here's a few pics dedicated to our very own Donnie T/Popdaddy/Pitmaster T: hot and fast pork.... pig honey. None of the pork was spritzed/mopped the entire time... just rubbed and caressed by the smoke the entire time... rocked the house!
Video news clips
For those with eagle eyes... I'm the one sporting black nitrile gloves.
Thanks to Andy (Hershey BBQ Guy), Rob (Coal Cracken BBQ) and the Fire company crews who were prepping/delivering meals out to the impacted ares.
Thank you guyz!