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  1. Here's some of what we had for dinner yesterday evening. The 5.5lbs (raw) butt was cooked on a friend's XL BGE at 280F over 6.5 hours to an internal temp of 203F, then double wrapped in foil and blanked and placed into a warmed cooler. It sat for about 4 hours until we were ready to eat. Had I planned a little better, I would have extended the cooking time by running a bit lower pit temp so I wouldn't have had to hold it as long. Friends were originally supposed to get together for 6 and eat at 7, but we had to push it out a little bit because of some stragglers and appetizers. For appetizers a friend brought over a caramelized onion dip she made which we ate with a non-sweet cornbread I had made the night before. I also made some quesadilla rolls. 10" flour tortilla, "buttered" with refried black beans, filled with crumbled mexican chorizo that I also cooked on the BGE, minced fresh onion and a little bit of parsley from my garden. I would have preferred coriander (cilantro) but didn't have any on hand. Then I rolled the package up, buttered the outside and tossed them into a hot pan, cooking all around. Sliced in half to serve - sort of like spring roll size. Here you can see the butt when it came off the BGE. For dessert, I made a traditional portuguese flan which I forgot to take a picture of. That ended up actually being for dessert-dessert because I also made a bunch of mini flans which I served to each person. Espresso Chocolate with Spicy Caramel - my own recipe which I'll post later once I've made some adjustments. Each was topped with a mint leaf and a small sugar-pepper candy I also made. The candy was dusted with powdered crisped rice cereal.
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