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The Big Wedding Cook


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So as many of you know, over the past couple days I've been talking about my cook planning for a wedding my wife and I hosted at our house. So I was asked if I could cook the meats for the food after the ceremony. I was honored and accepted the task.

 

So we decided on pulled pork, since it's really easy to do, and can easily feed large crowds. So they were expecting around 70 guests or so and so I was trying to figure out how many pounds of pork butt I would need. After asking you guys and planning what I would do, also figuring in other side dishes and what not. I ended up getting 5 boston butts, in total weighing close to 45lbs.

 

Funny thing is, I was so worried about cooking enough food "as I always do" for everyone. But at the end of the day, we ended up only eating 3 of the 5 butts. So there was a lot of leftovers. I vacuumed sealed the rest and I kept some and gave the rest to family to take home. 

 

I also ended up doing 2 batches of the frozen meatballs from Costco with 2 different sauces. 

 

I think I had at least 15 people or so come up to me afterwards and said how delicious everything was and it was very good. So I was very thankful for that and it ended up being a great success and everyone loved it.

 

So here's my photos I tried to get throughout the entire cook. BUT JUST A HEADS UP..... I didn't get too many "final shots" this time. After the ceremony ended, I went inside and began pulling all that pork. There was a lot of it, and I was tired haha. But I think a couple of guests already started leaving because they were getting impatient waiting for food. So I was in a big hurry trying to please such a large crowd. So at the end, I really didnt get as many pictures as I wanted. 

 

Oh well, that's how it goes sometimes.

 

Anyways enough talking, here is the pics.

 

 

 

So here's all 5 butts, after trimming of the fat caps and rubbed down heavy with Oakridge BBQ Sweet Dominator Rib Rub. I love that stuff. Got these rubbed down and in the fridge Friday morning for about 9 or 10 hrs.

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Got my Big Joe fired up Friday night around 6:45pm and had it loaded to the max with lump and 5 or 6 chunks of apple wood for smoke. Got 4 of the 5 butts on the grill at 9:30 pm. Using all the big joe grilling space and with the extender rack it was still a tight fit.

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Got up at 2am and went down and put the 5th butt on the Joe. Temp was still holding steady at 240 degrees. I stuck my maverick probe in one of the other butts and was already reading in the 150s. So I knew it was in the "stall" period.

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Bark is starting to form on the other ones.

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Got up early Saturday morning about 6:30 am and went outside to check on things. What a beautiful day for smoking meat. If you look closely you can see above my top vent, a small puff of thin smoke still rolling.

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I started to freak out here though, cause my maverick was reading about 190 internal already and it was only 7am, and dinner wasn't until close to 5pm. So I went to double check everything with thermapen instant thermometer. And as usual, the temps were all over the place. Some spots were already probing tender, but a few other butts were only in the 170s internal and nowhere near done yet. So I had to move a couple of the butts around and relocated my maverick probe into a different butt reading 175 or so. So I just continued to let them cook.

 

 

People were out early starting to get setup for the wedding.

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So exactly 15hrs later at 12:30 pm the last butt was finally reading about 202 degrees and everything was as soft as budder. Here is how things looked at that point.

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MORE PICTURES BELOW.......

 

 

 

 

 

 

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Got all 5 butts double wrapped in foil and ready to rest.

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Into my cooler for a 4 hour nap.

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While the pork was resting, it was time to get the meatballs ready. I made 2 batches with different sauces. There was probably over 300 meatballs total here. The pan on the left had a sauce made of one 30oz jar of grape jelly, and two 12 ounce jars of Heinz chili sauce. Heat in sauce pan for ten min or so to warm it up, them pour over meatballs and mix with hands.

 

On the right pan is just plain bbq sauce. Just wanted to give people different options

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Grape jelly and chili sauce pan.

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I used the Killer Hogs bbq sauce for these. I really love that sauce.

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Got both pans back on my big joe still running. Used my extender rack again here. These cooked for about 2 hrs between 250-300 degrees

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So after the ceremony, time to start pulling all the meat. 

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Got 5 clean bones. Good sign

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I actually filled 2 of these huge aluminum pans. This one was the less filled of the two. 

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Well guys, sorry that's all I got for pictures. Like I said I was in a hurry and people were getting impatient and hungry so I didn't get anymore of the "final" spread of food on the tables. 

 

 

 

Thanks for looking.

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attachicon.gifuntitled-18.jpg

Got all 5 butts double wrapped in foil and ready to rest.

attachicon.gifuntitled-19.jpg

Into my cooler for a 4 hour nap.

attachicon.gifuntitled-22.jpg

While the pork was resting, it was time to get the meatballs ready. I made 2 batches with different sauces. There was probably over 300 meatballs total here. The pan on the left had a sauce made of one 30oz jar of grape jelly, and two 12 ounce jars of Heinz chili sauce. Heat in sauce pan for ten min or so to warm it up, them pour over meatballs and mix with hands.

On the right pan is just plain bbq sauce. Just wanted to give people different options

attachicon.gifuntitled-23.jpg

Grape jelly and chili sauce pan.

attachicon.gifuntitled-24.jpg

I used the Killer Hogs bbq sauce for these. I really love that sauce.

attachicon.gifuntitled-25.jpg

Got both pans back on my big joe still running. Used my extender rack again here. These cooked for about 2 hrs between 250-300 degrees

attachicon.gifuntitled-26.jpg

So after the ceremony, time to start pulling all the meat.

attachicon.gifuntitled-27.jpg

Got 5 clean bones. Good sign

attachicon.gifuntitled-29.jpg

I actually filled 2 of these huge aluminum pans. This one was the less filled of the two.

attachicon.gifuntitled-32.jpg

attachicon.gifuntitled-33.jpg

Well guys, sorry that's all I got for pictures. Like I said I was in a hurry and people were getting impatient and hungry so I didn't get anymore of the "final" spread of food on the tables.

Thanks for looking.

Congrats Oly. Well done, looks delicious and hope you enjoyed the experience

Sent from my iPhone using Tapatalk

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Congrats and nice job! I know it's a little late, but you can use a stand mixer with a paddle attachment to pull the pork...it works really well!

Hmmm. Never thought of that. Yeah my arms were tired and I was sweating lol

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