Well I've been lazy and no updates so thought I better update what I can remember so I don't lose it forever!
Going back to David Stepp's birthday extravaganza we cooked 2 pork shoulders on the BGE. Started them about 11 pm and took them off at around 3:30 pm the following day (after golf and a Wolfpack loss). We cooked them at about 225-250 and although the fire went out once around 6 am they turned out very well. David used a mustard rub and his own seasoning and the only change I would make was pulling them a little sooner. Sorry no pictures, but can you really mess up BBQ that much?
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