Eggfest Pork Started!

Mike Oelrich

<p />Pork for tomorrow went on at 10:30 this morning. Here's a picture to whet your appetites . . .

BBQfan1

MikeO,
Uh, umm, Mike, in case you forgot, other people will be making stuff too! That's quite a charge of pork! Sure it will be as good as I remember. Have a great day tomorrow.
Qfan

Mike Oelrich

BBQfan1,[p] Made a little less than this last year and there weren't none left so I figure I oughtta be OK![p]MikeO

BluesnBBQ

MikeO,[p]That should be enough for our bass player and drummer. :-)[p]See you tomorrow,[p]Steve

Bordello

MikeO,
I have not cooked a lot of pork, may I ask what cut of pork your cooking??? (Butts??) Looks really good, what size egg is that and about how long will they take to cook.
Many Thanks,
New Bob
P.S. Have a great time.

Unknown

MikeO,
How are you planning to reheat all that Pork tomorrow?

Char-Woody

MikeO, Thas a triple whammy..A picture to drive even a vegetarian to meat guzzling. Great setup too!
C~W

Mike Oelrich

Kent,[p] No reheating necessary! I took it off at 0900 (after 22.5 hours of cooking) on Saturday, put each roast in a Reynolds Hot Bag (heavy duty foil) with some of the juice from the drip pan and packed everything in a cooler wrapped in a few towels (the food, not the cooler). Pulled the final one at the 'Fest after 1300 and it was still hot!![p]MikeO

Mike Oelrich

New Bob,[p] Each one is a picnic roast -- sizes from 7-8.18 pounds. After 22.5 hours (the final 2 hours at 270F dome temp), internal temperatures were 192-194.[p]MikeO

Bordello

MikeO,

Bordello

MikeO,
First, sorry about the double post, hit the enter key by mistake. Just wanted to thank you for helping a newbie.
New Bob

Unknown

MikeO,
Thanks for the Info. After I thought about it I thought that you were cooking Slow and Low.[p]