BBQ!

[Pissy]

How did you plate it?

It was serve yo-seff. Some had it in a pile on the plate with slaw and pasta salad, some (me) had it on a bun with the slaws, and pasta salad on the side.  Our Guests made a peach cobbler with fresh Georgia peaches she picked up earlier in the week.  Had that a-la-mode.  

Been eating on the que ever since.  

We're anticipating hosting my oldest son's graduation party May next year which will probably need to include his 4 high school buddies and their families too.   I'd like to do a whole pig.   If not that, then likely butts, but I need to know how many.  I can cook 6 at a time on this smoker.  I'm thinking that's good for 65-70 people.  We had 8 eating on this one, and at the end there was more than enough for 3 leftover.  If I cook a whole pig, I'll probably do the cinder block method.  

[Muffin Man]

definately do the whole pig! Glad to hear about the plating - I was picturing a plain pile/heap on a plate (acually a cupful, same thing). Sweet Georgia peaches that sounded good.