Man it is going to be a fun filled weekend. Tonight we are having two couples over for Pork Tenderloin with Blackberry sauce, assorted veggies, and some twice baked potatoes. Should be good eats. Then after dinner there is a 7 pound pork butt heading onto the indirect grill for a low and slow evening/ morning cook. This is for my daughter, her family loves it. So always supply her with it when she needs it. Then on Sunday, more company coming for Prime Rib. Thanks to those of you who helped me with the preparing of that. Going 275 degrees, indirect with a drip pan on top of PS for the drippings, that is so we can get some gravy going. Going to pull it at 115 and then sear it on all four sides real good. Hope to see an internal temp of meat around 135-138 mark. SWMBO is taking care of the rest of that meal and the desert. All in all it is going to be a great weekend of egging, here on the Wet Coast, which by the way has been absolutely perfect weather wise, and it looks like it is going to hold for another week.
Large, small, and a mini