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Celebrate National Barbecue Month with Crowd-pleasing BBQ

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!

Carolina style pulled pork

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.

Boston Pork Butts Settings

The morning of the event, we rethermalized the butts in a CVap® at 200°F + 100 (new CVap 200°F Vapor Temp/300°F Air Temp) for one hour, then pulled the Boston pork butt 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°F + 5 (new CVap 150°F Vapor Temp/155°F Air Temp.

The neat thing is that we cooked baked beans and scalloped potatoes at the same time, in the same oven we were using to reheat the pork butt. 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!

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