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So my daughter is getting married tomorrow.  A smaller wedding (98 guests) taking place at his family farm.  The groom and his brother own a distillery business on the farm and the wedding will be held outside between the home and the business.  The meal will be catered and the boys wil have the wood fired oven going for late night pizzas.  Think they can do four or five at a shot.  At the last minute she has asked me to provide a 60-70ish pulled pork sliders.  So I snuck out of work early today, managed to find five nice pork shoulder “partial bone-in roasts” totalling about 10kg (22 lbs), raced home, rubbed them up, injected with apple juice and loaded up the Akorn.  Going to finish them tonight, pulled and pack the meat and get into bed.  Tomorrow I need to pick up the slider buns that I ordered, slice the tomatoes and onions, prepare some sauce and away we go!  Meat will be rehated in the pizza oven prior to serving.

 

i had done three 8 pound butts before and they were actually a better fit than these five smaller roasts.  More photos to follow.  Wish me luck!

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Well it's almost midnight and I finally pulled the meat off the racks, wrapped them and put them in the oven.  The stall happened at about 164 degrees and has stuck there for several hours.  And the rain started about a half hour after I started the cook.  How does it go from blue skies to rain so quickly? Is it the smell of the wood smoke?

 

i am going to set the timer for these to cook for 2 and a half more hours then let them coast until morning.  I will be up by about 6:30 so plenty of time to fix this up.  Sorry no photos at this moment.

 

Oh, and I went to pick up my slider buns that I ordered last Sunday and they forgot to order them in.  I did find some elsewhere, but that was another two hours of my day wasted.

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Here's tomorrows weather for our outdoor wedding...

 

 

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Sorry for the delayed response.  

 

Was up at 06:00 on the day of the wedding and had everything cleaned up by 07:00.  The rain continued throught the day.  I ended up with two foil roasting pans of meat, weighing in somewhere around 18 pounds.  72 slider buns, and 10 sliced tomatoes later, I loaded everything in the truck and headed off to complete the other daddy do items on my list prior to the 4:45 wedding.  The rain stopped about an hour prior to the wedding (after we ordered a second tent) and the service was amazing.  Our friend did the catering and there was sooo much food.  Grilled Black Angus Bavette w/ Chimichurri, wood oven baked Trout, etc, etc.  Simply overwhelming both in volume and quality.  Leftover appetizers were immediately put out in the cocktail area and people grazed all evening.  The wood fired pizzas started around 11:30pm and my wife and I wrapped it up at 01:15.  The next morning we found out that the dancing went until 04:30 and the party wrapped around 05:00.  It turns out that the first pan of pork was tossed into the still hot, but cooling oven at around 03:00 and third dinner started around 03:30.  Almost all the pork was gone, all the tomatoes went and there was a few slider buns left.  My daughter was telling me that people were eating platefulls without rolls and making really positive comments... Munchies???  I did manage to get my hands on one small container to eat for lunch on Monday. 

 

Another successful Akorn cook!

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On 7/1/2018 at 12:17 PM, JeffieBoy said:

Sorry for the delayed response.  

 

Was up at 06:00 on the day of the wedding and had everything cleaned up by 07:00.  The rain continued throught the day.  I ended up with two foil roasting pans of meat, weighing in somewhere around 18 pounds.  72 slider buns, and 10 sliced tomatoes later, I loaded everything in the truck and headed off to complete the other daddy do items on my list prior to the 4:45 wedding.  The rain stopped about an hour prior to the wedding (after we ordered a second tent) and the service was amazing.  Our friend did the catering and there was sooo much food.  Grilled Black Angus Bavette w/ Chimichurri, wood oven baked Trout, etc, etc.  Simply overwhelming both in volume and quality.  Leftover appetizers were immediately put out in the cocktail area and people grazed all evening.  The wood fired pizzas started around 11:30pm and my wife and I wrapped it up at 01:15.  The next morning we found out that the dancing went until 04:30 and the party wrapped around 05:00.  It turns out that the first pan of pork was tossed into the still hot, but cooling oven at around 03:00 and third dinner started around 03:30.  Almost all the pork was gone, all the tomatoes went and there was a few slider buns left.  My daughter was telling me that people were eating platefulls without rolls and making really positive comments... Munchies???  I did manage to get my hands on one small container to eat for lunch on Monday. 

 

Another successful Akorn cook!

6DE28D6F-1860-4997-843E-99617360B82D.jpeg

 

Sounds like a great time had by all!!

A few sore heads and full bellies :respect:

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They currently have somewhere around 130 barrels of whisky  aging in the barrel room. They are still a few years out from selling it.  In the interim they have their first offering a highly rated Gin listed in the LCBO. The distillery is called Willibald Farm Distillery. www.drinkwillibald.com. They have monthly events at the farm with music food, coctktails, tours and tastings.

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