Rookie'48
Quintessential Chatty Farker
Well, here it is Tuesday morning & I think that I've recuperated from last week's cook 
. I was asked to cook pulled pork and pulled beef for a cutomer appreciation day last Saturday at Diamond Trail RV in Bevington, Iowa. I bought a case of four big chuckies and a case of ten butts from my local Costco.
I started with the chuck rolls, cutting them in half, trimming (not very much), rubbing them down with Plowboys Bovine Bold and loading them in the UDS and the Traeger 075 around midnight Wednsday. They came off of the smokers Thursday afternoon, got pulled, vacu-sucked, given a bath in ice and left to rest.
That night (Thursday) around midnight I pulled out the butts and suddenly remembered that our Costco only sells boneless butts and that these were already very well trimmed - the total amount of fat trimmed from all ten butts was only about 5 pounds! Anyway, I did what little trimming was needed, hit the butts with a dose of Slabs Kyle Style rub and re-loaded the Traeger and the UDS. These were finished cooking Friday afternoon, got pulled, bagged, iced, etc.
Saturday morning found me up at the ungodly hour of 5 am to reheat all of this meat, load it in 1/2 pans and deliver at 10 am.
I learned a couple of new things while doing this cook:
1) I have trouble keeping the temps up with K-ford Comp in the UDS
2) $5 a bag for ice sure gets expensive
3) Now I really understand why caterers charge what they do :becky:.
and 4) I'm too damn old & crippled to do this very often :redface:.
. I was asked to cook pulled pork and pulled beef for a cutomer appreciation day last Saturday at Diamond Trail RV in Bevington, Iowa. I bought a case of four big chuckies and a case of ten butts from my local Costco. I started with the chuck rolls, cutting them in half, trimming (not very much), rubbing them down with Plowboys Bovine Bold and loading them in the UDS and the Traeger 075 around midnight Wednsday. They came off of the smokers Thursday afternoon, got pulled, vacu-sucked, given a bath in ice and left to rest.
That night (Thursday) around midnight I pulled out the butts and suddenly remembered that our Costco only sells boneless butts and that these were already very well trimmed - the total amount of fat trimmed from all ten butts was only about 5 pounds! Anyway, I did what little trimming was needed, hit the butts with a dose of Slabs Kyle Style rub and re-loaded the Traeger and the UDS. These were finished cooking Friday afternoon, got pulled, bagged, iced, etc.
Saturday morning found me up at the ungodly hour of 5 am to reheat all of this meat, load it in 1/2 pans and deliver at 10 am.
I learned a couple of new things while doing this cook:
1) I have trouble keeping the temps up with K-ford Comp in the UDS
2) $5 a bag for ice sure gets expensive
3) Now I really understand why caterers charge what they do :becky:.
and 4) I'm too damn old & crippled to do this very often :redface:.
