It was COLD at 6 AM. And windy. The pork shoulder is 7.5 hours into the smoke and the Carolina slaw has been in the fridge since 10 AM. Changing air temps and wind has made keeping the KJ temperature at 250 F a challenge, but not too bad and I could leave it unattended for an hour without too much drift. I was able to walk my dog 3.5 miles and then walked my MIL's dog 3 miles after putting the slaw in the fridge.
I had to finish the pork shoulder in the oven at 350 F wrapped in foil. The smoke took a lot longer than anticipated and the fire was running out of lump. That and everyone was hungry and wanted to eat ASAP. It was worth the wait. I have gotten into the habit of not making a sandwich and instead lay down a bed of Carolina slaw and pile the pulled pork on top with just a little BBQ sauce. I used Stubbs spicy sauce yesterday. I save my cache of Pat's for grilling chicken legs.
We are simply grilling cheeseburgers tonight so that we can concentrate on celebrating our Gators Sweep of the Canes— Do we need to take up a collection so we can send plenty of band-aids down to Mark Light Field so them boys can get band-aids on all that skinned up a$$ they got....... Victory col’beers tonight and Life is good in Gator Nation!
Tonight it will be Teriyaki Stir Fry with chicken over rice—windy and wet here today— Hope we get the ball game in but I don’t know, 95% chance of rain is pretty sporty, we’ll see— Life is good in Gator Nation!
Roasted pork tenderloin roasted on a bed of cabbage, carrot, and onion with beer, molasses, and beef broth for liquid to cook the veggies. And lots of caraway seeds and garlic.
This what I am not cooking. I wanted to shed some excess weight so about a month ago I stopped eating anything bread-like, potatoes, or noodles/pasta. I also ramped up my activity. I think that I am losing weight too quickly, but I don't feel hungry. I do miss some of the potato dishes and pasta dishes I make. And it was really hard watching the rest of my family eating pizza.
I agree with you Lurk on hard watching other folks eating real food—I have to also add that I don’t care what they put on a label or call it—there is NO SUCH THING as a salt substitute......
Making a tomatillo based posole with chicken today. Lots of steps, but nowhere near as time consuming as posole rojo. That takes most of the day to make. I make my own chili sauce for that.
Tonight I’m lighting the charcoal grill for hamburger steaks, fresh bi-color cob corn, baked potatoes, and fresh Romaine salad topped with fresh tomatoes— Iced cold Mich Ultra longnecks while the grill is working are a must— Life is good in Gator Nation!
I would like to add Russian River and Oregon pinot noir to the list. And some of the GSM's from around Paso Robles are fantastic.
