This was my first event for Boy Scouts, Laura (wife unit) and I have done many of the Cub Scout affairs but this was our first time for the Boy Scouts. So everything was on the line here so we needed to make this the best event they have seen to date. Laura and I are no strangers to the kitchen and Gym at our Parish, we were involved with the home and school for 10 plus years and cub scouts 5 years. So we are definitely comfortable in this area. The food was my main concern as many folks from Boy Scouts have heard of my love for cooking and compliments from others. I guess some of these guys have never had a good meal... lol. We decided to have back ground music which was a nice touch, there were many compliments on the music. The food was well received, and the compliments were not far between. This golf outing was to benefit our troop and is in memory of a well loved individual very active in the troop that passed away a few years ago to breast cancer. So when we decided on the centerpieces, Laura picked up Breast Cancer Awareness golf balls, I thought that was a nice touch. And to be perfectly honest, I did not try one Rib or one bite from the Pulled Pork. I had chili and a Hot Dog... that's the truth. Cracklins post to follow later this week. \ The grubs seen me by the smoker and came over looking for handouts.They're a bit of a pain dodging these guys the whole, cook, I kicked one in the face by accident...oops! Drip pans in, water added to drip pans, coals are red hot, pork is rubbed. Something for lunch. Coffee Time. Coming along nicely. Lunch almost ready. Preparing the Rib and Pork Mop. Time to start the Ribs Back at the pit. Lunch is ready Running out of room. Quick taste, nope wasn't for for me. Decided to go out on a ledge and use the rib meat trimmings for a dish by itself. Apple juice and leftover rib rub.. Onto the side firebox. Barbecue sauce #1 Barbecue Sauce #2 and some JACK! Light brown sugar. Rib trimmings. Pork is foiled around 165° Drippings are removed and strained and placed in the refrigerator. Ribs are now at the foiling stage. I usually don't foil but this was for a large group and most folks want it near fall off the bones. Ribs are removed and mopped, they were mopped in the rib rack as well. Sauce is made on top of the firebox. A little while later I start building the glaze. The "Pig Candy" (Rib trimmings) are coming along nicely. Ribs are completed. More pull back than I wanted on one of the racks, I was a bit surprised as these were only in the foil a little over an hour. Time for the Potatoes. The one picnic and two Butts finished at the same time, IT was 205° - 207° I dropped a piece of pig candy and gave it to one of the grubs, damn psycho took it and ran while I was trying to snap a picture. All the pork is resting on the counter in foil, the ribs are wrapped and placed in the refrigerator. The finishing sauce is started. At this point I had a pretty bad migraine, so the pork was pulled and the finishing sauce was added, drippings, barbecue sauce and Jack Daniels. As I was shredding the pork I thought I was gonna toss my cookies into the pork. My daughter and her BF Stayed up late to finish the centerpieces.... thank goodness. My servers sampling the grub. The potatoes got really spicy, they were supposed to be Old Bay potatoes, so to save face I renamed them to "Hot Fries" lol. Taking a break with a Killians.