14kg of Top rump.
3 Pork loins
and a shed load of chicken thighs, drumsticks and quarters.
I started the Beef and pork at one o'clock Saturday morning in the oven in the kitchen, then when I got up at seven, lit the pit, and when it was ready transferred the meat down to it.
I kept an eye on it, and for the last two hours raised the temp to get a nice finish on the meat.
The Beef being really nice was done just with a bit of pepper.
The Loins were oiled and coated in a Basic BBQ rub I have modified a bit from Mr.Raichlins book. it was then treated to half cloves of garlic being pushed into the meat.
It was served with Rosemary and garlic potatoes (bit of a theme?) corn on the cob, smoky BBQ beans and salad.
I have to say, I was fair knackered, and have to thank my wife for a sterling job helping out and organizing the guests, There were three lots to start with, two different sets of friends and neighbours, and family. The wife's family are Polish, and they turned up with copious amounts of Vodka that had been in the freezer. Some of her cousins got out the guitars, and an accordion and that was it, the evening got going with everyone talking to everyone else.
Funny thing was I ended up with 44, some not having the decency to let me know they weren't coming, and a few others who were friends of other people I had invited.
I might do it again in another fifty years!
