May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barbecue. Recently we did BBQ a big crowd, and we had a blast doing it!
We cooked 7- to 10-lb. Boston pork butts traditionally for about ten hours on a Good-One® smoker until they reached an internal temperature of 180°F. Then they were quick-chilled on the bone and refrigerated. (Check out The Good-Ones website for some awesome smokers.) You can also add versatility to your CVap oven with the Winston Smoker Box.
The morning of the event, we rethermalized the butts in a CVap® at 200 + 100 for one hour, then pulled the pork and placed it in hotel pans. We tossed in our favorite sauce and held the pork in a CVap for three hours during service at 150 + 5.
The neat thing is that we cooked baked beans and scalloped potatoes at the same time, in the same CVap we were using to reheat the butts. So on the day of the party, we had an entire BBQ feast ready to serve in an hour and were able to keep everything fresh and hot for three more hours without babysitting anything. Best part (besides how good it tasted)? The cooks got to enjoy the party instead of slaving over the food!
About the Author
A seasoned foodservice industry pro like Chef Barry Yates can teach us all a thing or two about what it takes to succeed in this business! He has worked with scores of trail blazers through his career and has owned/operated his fair share of restaurants. He joined Winston Industries more than two decades ago in a Culinary Research & Development capacity and has been with us ever since. Chef Barry is part culinary guru, part food scientist, part blogger, part pig farmer, part biker, and full-time fanatic about all things foodservice!