BBQ Bandit
Babbling Farker
- Joined
- Feb 15, 2008
- Location
- Harrisbu...
Clarification... was cooking for anywhere between 12-18 people per meal
Saturday night... chicken.
Sunday afternoon... porkloin done 3 different ways.
Sunday evening... spares.
[Sorry, no pics... the platter of 5 racks were vaporized before getting near a camera.]
Monday afternoon... 3 brisket flats... fodder for super brisket cheesesteaks.
(Yes... got up @ 1:00 am to fire them up... the keg was rock solid @ 225 thru the night)
The hotel where we were staying at had this sitting in a nearby field... labeled 'potable water'... it was dreamy!
Left the keg there... one less thing I would need to transport up next time.
Saturday night... chicken.
Sunday afternoon... porkloin done 3 different ways.
Sunday evening... spares.
[Sorry, no pics... the platter of 5 racks were vaporized before getting near a camera.]
Monday afternoon... 3 brisket flats... fodder for super brisket cheesesteaks.
(Yes... got up @ 1:00 am to fire them up... the keg was rock solid @ 225 thru the night)
The hotel where we were staying at had this sitting in a nearby field... labeled 'potable water'... it was dreamy!
Left the keg there... one less thing I would need to transport up next time.
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