That’s what we did on Saturday. As I cooked BBQ for a fundraiser this weekend. It’s amazing what a group of volunteers can do when they come together for a cause.
On Saturday afternoon, ~90 golfers teed off in a scramble format. The plan was to feed them pulled pork around 5:30 or so. Little did they know that I began the process of feeding them at 2:00am. That’s when the pork butts went on the smoker. They were finished and resting in the Cambros by early afternoon. I knew that I’d have the meat done well before serving time, but I also had to allow for travel time and time to pull them when I arrived.
Up until then, the plan was right on track. But when I arrived, I discovered that the golf round was running long. I mean waaaay long. We didn’t begin to feed the golfers until nearly 7:00pm. Thankfully, the Cambros did their job and I had piping hot BBQ that was still too hot to handle. Disaster avoided.
Here are a few random shots of the cooking process and the event. Special thanks to my bride for assisting with serving.