There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day
is on September 16th and Cheeseburger Day
is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
feeding ~30 people pulled pork - best setup for large?
I am hoping to purchase (2) bone-in pork shoulders tonight to feed just under 30 people this weekend. My party starts at noon on Saturday and I am hoping to serve food around 3:00pm. I have never made this much pulled pork, so hoping you all can review my logic and offer suggestions. My tools are a Large BGE, a BBQ Guru and a Grid Extender (from ceramic grill works - still never used it). I understand I could put this on early and do the cooler trick, but I would really like my Egg to still be cooking when people start showing up. Might be wishful thinking - but I want to show it off! Thank you in advance.
1) will (2) shoulders at 7-10lb each be enough meat?
2) what is the best configuration (can I use extender?) to put on the large egg for this much meat?
3) If I put all 18lbs of meat on at 7:00pm on Friday night . . . do you think it is safe to assume it will be done between Noon and 3:00pm on Sat?