December 6th Demo Day at Roswell Hardware
I cooked next to Carey Wise from Southern Links BBQ and the Big Green Egg Cook Team. Carey cured and smoked a couple hams (that were amazing) and smoked some St Louis style pork spare ribs. The BGE cook team had an array or food from pizza to cobbler.
I smoked 40#s of pork shoulders for the event. They were rubbed with a combination of Meat Church Honey Hog Hot and powdered Siracha, then injected with a sweet thai chili sauce. There were pulled and served with a sweet thai chili slaw on a King's Hawaiian sweet rolls.