Summer Party 2013
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2013 Fri Aug 16
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    trouble starting the chimney; new bag of charcoal, very large
    chunks, didn't catch easily

    next time, put 1/2 sheet newspaper *inside* the chimney (to stop
    small stuff from falling through) then pour last of old bag into
    chimney; if necessary, save full chimney overnight in the storage
    bin (or just save old bag of charcoal and fill firebox from the new
    bag first; can always dump very last of old bag into the firebox for
    first refill

    late start because of chimney problems, then it just stayed low;
    never really got to 200F; I wonder if it was somehow a bad batch
    of charcoal?

    despite running cool, pork was finished by 19:00

    pulled pork
	4 shoulders from Restaurant Depot
	starting raw weight = 36.5 lbs

	made 7x basic rub, used ~4x, don't make less than 5x

	very flat/rectangular shoulders
	lots of surface area, not muck skin; lots of place for rub
	    turns out this isn't "the usual" cut of pork; there was
	    clearly no leg bone or humerus ball

	gross cooked weight = 19 lbs 9.5 oz
	    finished clean-picked weight = 14 lbs 4 oz
	    consumed at least half

	had a LOT of left-over pork; check prices RD v. Alpine, see if
	it's cheaper to buy 3 from Alpine than 4 from RD

	despite large surface area there's still not enough rub in the
	end; next time, don't rub pork at all, make rub without either
	sugar, sprinkle rub on pork as I heat it on the stove

    piedmont sauce
	8 cups SI sauce + 8 cups cider vinegar + 3 cups white sugar
	    start @ 1 cup sugar then adjust depending on how tart or
	    sweet the Si sauce is

	used ~12 cups plus ~4 cups SI (because I had to cut the piedmont
	that went onto the pork because it wasd too sweet when I added
	the rub)


2013 Sat Aug 17
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    chicken thighs
	starting raw weight = 21 lbs = 40 pieces
	consumed 30 pieces