Darling Daughter and SIL are both ER nurses in a trauma center. They will work 12-hour night shifts through the coming Christmas weekend; so, I'm preparing food for them and their coworkers at their hospital in Waco.
I have 2 boston butts on the Weber Performer cum smoker with a ring of KBB around my vortex with hickory chunks for smoke. The pork rub is dead common. As you know, it's hard to predict how long it will take to get pork butts cooked. I try to keep temps 225° and above 275° F and below throughout the cook. I've got to 195° IT for a single butt in as little as 10 hours and as many as 14. I figure 2 butts will take at least 14 hours and maybe longer. I hope to take them off before the wee small hours, wrap them in foil and beach towels and place them in an ice chest to rest overnight then pull the pork tomorrow and package it for delivery on Friday.
On a separate Weber OTG I have the beans going with a KBB ring and hickory chunks for smoke.
Beans:
2 28-oz cans of Bush's Original Recipe baked beans
1 cup black molasses
1 cup dark brown sugar
2 6" links of store brand (HEB) chorizo sliced to 1/8" thick rounds
6 strips of bacon
The beans are in an aluminum pan about 18 x 12 x 3 which was placed inside a like-sized pan for strength against the weight of the contents. I mixed the molasses and brown sugar into the beans thoroughly. Slices of chorizo were spread across the pan then pushed in to the center of the beans. Finally, bacon strips were placed across the pan. They were ready in about an hour and a half.
I make a Carolina-style BBQ sauce that starts with vinegar but has my own concoction of flavorings. I'll furnish a couple of pints of the sauce along with a couple of packages of large flour tortillas and a tray the same size as the beans of homemade slaw.
I did this over the 4th of July and it was a big hit with the staff. I hope it will be as well received this coming weekend.
I have 2 boston butts on the Weber Performer cum smoker with a ring of KBB around my vortex with hickory chunks for smoke. The pork rub is dead common. As you know, it's hard to predict how long it will take to get pork butts cooked. I try to keep temps 225° and above 275° F and below throughout the cook. I've got to 195° IT for a single butt in as little as 10 hours and as many as 14. I figure 2 butts will take at least 14 hours and maybe longer. I hope to take them off before the wee small hours, wrap them in foil and beach towels and place them in an ice chest to rest overnight then pull the pork tomorrow and package it for delivery on Friday.
On a separate Weber OTG I have the beans going with a KBB ring and hickory chunks for smoke.
Beans:
2 28-oz cans of Bush's Original Recipe baked beans
1 cup black molasses
1 cup dark brown sugar
2 6" links of store brand (HEB) chorizo sliced to 1/8" thick rounds
6 strips of bacon
The beans are in an aluminum pan about 18 x 12 x 3 which was placed inside a like-sized pan for strength against the weight of the contents. I mixed the molasses and brown sugar into the beans thoroughly. Slices of chorizo were spread across the pan then pushed in to the center of the beans. Finally, bacon strips were placed across the pan. They were ready in about an hour and a half.
I make a Carolina-style BBQ sauce that starts with vinegar but has my own concoction of flavorings. I'll furnish a couple of pints of the sauce along with a couple of packages of large flour tortillas and a tray the same size as the beans of homemade slaw.
I did this over the 4th of July and it was a big hit with the staff. I hope it will be as well received this coming weekend.
