Dry rub applied on Thursday, three days before cooking day.
Date: June 5, 2011
Modifications: None, actually
Time to table: 20 minutes dry rub prep, 10 hours on cooking day
Servings: A LOT, we fed eleven adults and still had about six cups of leftover pulled pork.
Notes: I love, love, love pulled pork and this was a really fun recipe to make. Like the original recipe says it gives you an excuse to hang out by the grill all day. Don’t start drinking too early or you’ll screw up the pork by forgetting to do something.
Adding more charcoal, I added 5-10 briquettes every hour or so.
Big bowl of pork, beautiful
The final product
Date: June 4, 2011
Modifications: I didn’t put any seasoning inside the bird and I grilled this inside an aluminum pan, which turned out to be a good idea because it tipped over halfway through cooking.
Time to table: 20 minutes prep, 2 hours grill time
Servings: Two adults, one toddler, with about four cups leftover shredded chicken.
Notes: This is Erin’s favorite “plain chicken” recipe, so it got a rare “love” from her. We put the asparagus in foil and cooked that on the grill with some lemon juice.