Chatagnier

Marinate with seasonings of choice overnight then air fry at 400 for 18 mins. Not a big air fryer guy but it shines in this application.

Not sure if this has been mention but I use my Lodge casserole pan more than I thought I would. It’s great for small dishes like smothered chicken, etc. I has more bottom surface than a Dutch oven.


LINK

We have the 6-In 1 Insta brand and I use it more than I thought.

A lot of people grind the trimmings and make sausage with it.

Honestly if doing 20 pounds I’d try to find three 7ish pound butts. Time should be relatively the same as doing one. What are you doing them on?

I cook them in aluminum pans and shred them then go in the fridge and cover. The next day throw them in the oven for about an hour before serving.

If you decide to do two 15 pounders it may take a couple of hours longer.

Sparhs is decent for seafood and La Palma is good Mexican

I eat a Cliff Builders protein bar on my drive to work. They are found near the protein mixes in most grocery stores.

I do 2 bags of Chacbay and a container of Cajunland liquid in my 80qt fwiw.

ETA: I also put a container of salt.

I’ll give you Sidney Ponson for him.

I was thinking of trying to add fresh sausage to the boil. Has anyone tried this before? Would it cook long enough to fully cook the sausage?