His birthday party is tomorrow and the annual X-Bocce tournament is on again this year.
That means apple wood roasted pork loin for all.
This year 50 or so friends and family are expected.
The weather isn't cooperating but the show must go on.
The Farmer has seasoned the roasts ahead of time with the secret dry rub.
Now they are on the spits.
The largest one will get it's own spit.
If you look closely you can see the rain.
It was pouring when The Farmer put the spits in the cooker.
The steam is also rising from the top.
The bucket is to protect the power bar from the rain.
Just a little peek
Oh alright then The Farmer will let us see inside.
Its to hot for a closer look but you get the idea.
The fat is charred pretty good.
All wrapped up and resting.
He forgot to snap the unwrapped version of the big one.
From apple wood to ashes in 2 hrs.
Now lets check out The Farmers beef.
He was planning on cooking 4 pork roasts.
After thawing them out he realized one was beef.
So here is the Cajun beef roast.
Dry rubbed in the secret mix from Club House spice co.
After slicing and making gravy The Farmer layers the slices in a chafing tray.
Each layer gets some gravy added.
The drippings and grindings from cutting go in the Farmers Wife's gravy.
They have tried gravy on the side before but the meat dries out.