I'm cooking now for tomorrow. Went through the freezer the other day to inventory what we have and need to use. Today is a big piece of pork shoulder (there are still one each turkey, ham, leg of lamb, and smaller stuff). Right now I have it out on the Weber with charcoal and mesquite wood. I don't expect it to cook through, but that's ok. Today is about the smoke flavor. Tomorrow I will cube and combine with salsa verde to make Chili Verde, is one of our favorite preparations.
Is lovely outside right now, yesterday was too hot (85, I wilt real fast after 80), and next few days we should have rain.