Suggestions?

Ribs or pulled pork.

My response from yesterday got dropped when the server burped!

Pick something you have confidence in. With this kind of event I'm thinking the "WOW" factor comes into play. A really nice pork loin with the "surprise" factor and great moist flavor would probably work.

How much time do you have? That will certainly come into play.

What do you consider your specialty? I'd go with that.

chad said:

My response from yesterday got dropped when the server burped!

Pick something you have confidence in. With this kind of event I'm thinking the "WOW" factor comes into play. A really nice pork loin with the "surprise" factor and great moist flavor would probably work.

How much time do you have? That will certainly come into play.

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I like Chads "wow" factor idea. Living in the heart of BBQ country (or one of the top 3, not to start a TX,TN, KC war) you can get the four "standards" pretty much anywhere, and people will already be biased (some judges prefer wet versus dry).

But a stuffed loin, no preconceived notion on how it should be cooked or how it tastes.

And as far as flavor, you can get one heck of a good smoke ring and flavor in there, and the bullseye presentation it a nice touch.

But also agree with Greg and Chad, go with you specialty, unless its Spam.

i did a really cool stuffing in the pork chops this weekend. i suck at measutrments, but use these ingriedents to make asw much stuffing as u need. mostly the apples and then a small amounts of each cherry to make a little less than an equal amount of apple.

Diced apples (red delicious or those red and gold ones, forgot the names)
Diced red marachino cherries soaked in rum and brandy(start now).
Diced green candied cherries.
Diced Rainer cherries
Wedges of nectarine, peeled and smooshed
Chopped Walnuts
chopped parsley
tablespoon or 2 of brown sugar
3-4 tables sauces Saucey Susan (spiced apricots... duck sauce would do if you must).
sprinkle of apple pie spice.

saute a few slices of finley diced red onion in a stick of butter. when carmelized pour this over the fruits and stuff into the loin.

duck sauce would do if you must

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How many ducks do you have to squeeze to make a good sauce? :roll: