I fancy myself as a BBQ expert 
(none of that Carolina Que' which I have had and enjoy as well with the vinegar sauce) but more of a Kansas City BBQ which is what I always do being from Kansas originally. I'll be doing pork belly burnt ends with pecan wood chips, cubed at 1.5 inches each, smoked at 275 for 1.5-2 hours, pulled and tossed in an aluminum pan with a stick of butter and covered in sauce/honey then covered, then back on the smoker for another 45 minutes until an internal temp of 190 or so. This is a delicious and fairly inexpensive dish. If you want to substitute cubed pork butt that is usually even cheaper and turns out great and more "meaty." Maybe some boiled crawfish and shrimp as well. Perhaps some venison jalapeno poppers too
(none of that Carolina Que' which I have had and enjoy as well with the vinegar sauce) but more of a Kansas City BBQ which is what I always do being from Kansas originally. I'll be doing pork belly burnt ends with pecan wood chips, cubed at 1.5 inches each, smoked at 275 for 1.5-2 hours, pulled and tossed in an aluminum pan with a stick of butter and covered in sauce/honey then covered, then back on the smoker for another 45 minutes until an internal temp of 190 or so. This is a delicious and fairly inexpensive dish. If you want to substitute cubed pork butt that is usually even cheaper and turns out great and more "meaty." Maybe some boiled crawfish and shrimp as well. Perhaps some venison jalapeno poppers too
