It's been a while since I've posted any cooks. I've been super busy this Summer loosing weight (I am down 75 lbs so far), doing some traveling and working on a mini bass boat project.
No time for fishing this weekend, because it's going to be a busy one for me and the MAK 1 Star General!
First, I have an order for pulled pork and BBQ sauce for a Halloween event tomorrow evening for 60 people. Then, this Sunday is the annual Pastor Appreciation Brunch at Church, which I'm in charge of organizing, and providing the meat every year. I have three kinds of meats to make: 5 lbs. turkey sausage (for biscuits & gravy), five lbs of beef smoked sausage, and a ham (all homemade, of course).
So, as of about 11:30 PM this evening (Friday evening) my MAK will be going pretty much non-stop until Sunday morning around 9:30 AM.
Here's what I have so far...
For the pulled pork, I went to the butcher and picked up two whole pork shoulders (with the hocks/shanks removed) totaling about 31.5 lbs. I forgot to ask the butcher to cut them in half, so I just cut through the meat at the half-way point, leaving the bone intact (essentially separating the butts & picnics), to create more surface area for more bark. Here they are on the MAK for a low & slow overnight cook and will be taken off sometime around noon tomorrow.
For the ham, this year I decided to go with a Kassler style ham. This will make for easier slicing.
I started with a 10 1/2 lb whole pork loin, cut in half and mixed up a batch of my Cider Mill Bacon brine. It was injected and placed in the brine to cure in the fridge, getting flipped once a day, for a couple days now (one more day to go). This will go on the MAK tomorrow night for a long overnight smoke until Sunday Morning.
Stay tuned... more to come!