Primitive Archer
Information and Resources => Primitive Shoots and Events => Topic started by: Pat B on April 11, 2017, 06:08:13 pm
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I'll bring a good size Boston Butt if someone has a way to cook it. I usually cook in our oven at home but if there is a grill we can use for 5 to 6 hours that might work better. I'll have it dry rubbed and ready to cook when I get there. (-_)
I thought since we have Thursday covered and folks will be there before that one other night might be a good time to cook it. I should be there about noon on Monday. I'll also bring some vinegary BBQ sauce and maybe someone(s) else can bring buns and whatever else we might want.
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Pat I can get whatever you think we need, I'm sure you can use the big grill
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Thanks Bear. Let's see what others say. What night would be good?
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Yep I am sure we can work something out Pat, the oven or the grill. ;)
Pappy
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Wirwicki's will bring something to add. Tuesday or Wednesday night?
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I would suggest Tuesday night, Things start to get pretty busy by Wend. and we have the boil on Thursday, but what ever yall think is fine with me. ;)
Pappy
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Tuesday it is! That was easy. We'll figure out the cooking method when we get there.
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Yep, we have lots of way to cook. :)
Pappy
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:( I won't be there till Wednesday. You all enjoy.
David
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I'll save you a samich David. ;)
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Take another day Dave. :) What's 1 more day. ;) :)
Pappy
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Come on, Dave!!!
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Don't forget the Johnny Harris!
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I was planning on it John. :OK
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My wife told me a few years ago I could come down for the whole week before the Classic IF I didn't go the first weekend of turkey season. See you all on Wednesday. I really like my turkey hunting. It's not the same as seeing everyone at the shoot but, that weekend is pretty special. Hang around with the local guys and pay my rent. (That's doing work for Pappy) for those who don't know the inside joke. Only 16 more days. See you all then.
David
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I'll get something to add to this event.
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Thanks, Jon. :OK
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I bought 2 Boston Butts totaling about 16# total raw weight. I don't know how much that will be cooked but lots I think. We will need some buns and maybe some coleslaw, etc. if anyone is game. I like to cook these for about 5 hours at about 250 to 300degs then let them rest for a bit before serving so I'll get started the cooking about noon. I'll also bring a vinegar based BBQ sauce(Johnny Harris' from Savannah). I can also get a sweet sauce if someone would rather have that. The sauce will be on the side. The butts will be cooked with only a dry rub on them. I'll dry rub them a day or two before I come.
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I'll make a cole slaw, Pat.
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I'll be happy to help you with the chopping, Matt.
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Pat I'll get some buns, going to start my shopping tomorrow evening. Meeting brother Dan tonight to pick up my beer.
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Y'all got a big enough pick up for the beer? ;D
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Y'all got a big enough pick up for the beer? ;D
yep 3/4 ton big block
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:OK
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Looks like y'all got it covered but I'm bringing my camp fire hand turned rotissarie.
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Thanks Eddie but I'll probably cook these butts in the oven or the grill to get a little smoke. I plan to get it started at noon and slow cook it until about 5 so we can eat about 6. I'll put a dry rub on them this weekend and baggie them and keep on ice. You know you're welcomed anyway.
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Pat, I better get a samich or I'm gonna hunt you down.
David