Thread: Prepping pork
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Unread 01-23-2013, 03:05 PM   #10
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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At our church fundriser we deliver the foil wrapped whole butts from resting in the coolers to the servers as needed. Servers pull the butts right in the chafing pan just prior to serving. This keeps the pork hot and juicy and spreads out the work load very well. I do not inject.
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Jim - Another transplanted Texan
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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