I'm going to be loading up the 700 this weekend. One whole brisket, two pork butts, and a slab of pork belly. Two birthdays and an anniversary feast. I thinking of doing one of the pork butts with a spicy TexMex for tacos. I'm thinking a hot sauce as the binder and some Loco Gringo and other Mexican spices. The second pork butt will be a little more traditional, injected with pineapple juice and coated with mustard, molasses, and a slightly sweeter rub. Pork belly will be cubed and turned into sweet and spicy pork belly burnt ends. And the brisket will be traditional SPG and a little Lawry's.
Anyone else doing a big cook for Easter weekend? Happy Easter everyone!
Anyone else doing a big cook for Easter weekend? Happy Easter everyone!
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