Through these on the other keg for lunch. Bell peppers stuff with homemade chorizo sausage and wrapped in bacon. Hit them with some peach wood.
I also trimmed the brisket for the pastrami and made the brine. No pics of that but the house sure smells nice when making a corned beef brine.
I took the butts to the bar that the party was at and pulled them right before they ate. Made coleslaw for them too. Got lot of compliments and had a couple people ask if I would make pulled pork for parties this summer. Took a little home for dinner.
After I got home I trimmed up the eye of round, reloaded bubba with lump and put the roast on. I’m kind of following this post and it say to use a water pan with broth. Not sure if its needed in bubba but I put it in anyways. I’ll pull it tonight at 130 and slice it for Italian beef sammies tomorrow.
http://www.amazingribs.com/recipes/beef ... _beef.html
Just put on
It was a fun day of cooking.
