rhgjr944
Got Wood.
- Joined
- Aug 17, 2009
- Location
- Sherwood...
I'm headed to the SCCA Runoffs at Road America with the Underwear Gnomes Racing Team in about two weeks. Camping at the track for a week with about 30 of us at peak.
I'm going to do 4 pork shoulders this weekend and package it up to bring along. But I'd like to do some cooking at the track. Thinking of making up a whole bunch of MOINK balls and a few fatties ahead of time, keeping them in a cooler.
Going to bring the WSM along, but will also have a couple of kettles there as well.
My question, having not done MOINKS and Fatties before, what temps and how long to cook? I'll probably experiment on both this weekend.
TIA
I'm going to do 4 pork shoulders this weekend and package it up to bring along. But I'd like to do some cooking at the track. Thinking of making up a whole bunch of MOINK balls and a few fatties ahead of time, keeping them in a cooler.
Going to bring the WSM along, but will also have a couple of kettles there as well.
My question, having not done MOINKS and Fatties before, what temps and how long to cook? I'll probably experiment on both this weekend.
TIA