I am lucky to live near a first rate butcher! I am having a smallish gathering on July 3rd to christen the new Tiki Bar and to have a generally good time (ok it is ALL a sham to allow me to cook WAY too much food). I am guessing there will be around 10 people.
1 - 8 lb bone in picnic (boston butt)
3 slabs of thier ultra meaty Spare Ribs
1 - 3 lb Chuck Roast (just because I have never made pulled beef and thought - why not)
2 lbs of thier home made bacon - I love to lay it on my ribs to keep them ultra moist during the 3 part of my 3/1.5/1[p]My plan is to toss the butt on around 7 pm the night before - I figure about 16 hours for that - then wrap it up and cooler it for 5 hours while I 3/1/1 the ribs and cook the chuck (It will probably take 6ish hours).[p]The fall back is to have enough Margaritas, beer and home made bourbon avaialble to keep people happy if the food is a tad late[p]Should be a good time and test of the BBQ guru as well![p]I will take pics!