The event is closed to the public and we've packed up most of our gear in preparation for the coming storm.
We're drinking beers and feeding the smoker, trying to keep the temp up on the. bbq. We've got our pork up to 150 degrees and we're keeping the grill at a steady 220.
Once the internal temp hits 180, we're good to pull the pork off of the heat. I imagine we'll hit that point shortly after dawn.
Its gonna be a long long night, but a whole hell of a lot of fun.
Sent from my Verizon Wireless BlackBerry
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Sorry I can't be there with you guys. If it is any consolation the BBQ gods (and our slum lord Gonzo) have punished us by blowing out the power twice today and leaving us with no AC for the night...
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