One would think you could avoid work on Labor Day ... well I worked my butt off for 48 hours to feed a holiday get-together for 16. It was a mix of ages, ranging from 7 to 67, so I thought I'd better provide plenty of options even though we did it as a bit of a potluck supper. Two different proteins, three different sauces ... something for everyone.
I started with a pair of nine-pound pork butts, dry brined for 24 hours and then seasoned with homemade rub, then a 17 hour ride on my Blaz'n Gridiron at 225° using CookinPellets Perfect Mix.
They were joined by a whole mess of beef chuck ribs, also dry brined for 12 hours, and seasoned with a new beef rub I’ve been working on.
Three hours later, boom went the dynamite for the ribs. Let me just say that those Beef Chuck Riblets are a heck of a buy when they're in stock at your local Wally World.
The pork butts came out beautifully as well, and the bones took no effort to remove, clean as a whistle.
The pulled pork ended up as sliders, served on butter-toasted King's Hawaiian Rolls:
Those sauces, though ... the Espresso-Ancho BBQ Sauce is awesome and would make an amazing steak sauce as well.
The Raspberry-Chipotle packs plenty of heat and flavor and seemed to be the favorite of the adults.
But that Georgia Gold BBQ Sauce ... have mercy. I even made a bit extra and "fancy labeled" them for some folks to take home.
All in all, a long post to describe a long weekend. In the end, everyone was fat and happy and I slept like a log once they all went home. If you want to give any of the sauces a whirl the recipes are all posted in the Recipes section under "Rubs, Mops, Sauces, Gravies, and Marinades".
Hope y'all had a great Labor Day Weekend as well!
