I smoked them over hickory and oak for 18 hours on the dot. Meanwhile I whipped up a batch of finishing sauce I'd conjured up in my head.
It turned out to be a grand success in the finished product. I also took the time to enjoy a brew whilst the butts was on:
Smoked porters pair amazingly well with barbecue and Stone makes one of the best. I also planned on making some ABT's, but our bacon passed it's prime while we were on vacation so they were baconless, but no less delicious.
Butts coming off the smoker at 1am on Sunday:
Now that that was done, it was time for some doggie dress-up.
We stopped when Sahara somehow figured out how to evoke the spirit of the devil. That was some scary shit.
After double-wrapping the butts in foil and towels I transported them over to my mother's house and pulled them much to everyone's delight just past 3pm.
Want some?
While I usually prepare the entire spread myself, my mother insisted I only bring the pork and her and her friends would take care of the rest. That they did indeed I reckon yessum.
Plate 1:
Plate 2:
(Plate 2 was better, but shhhh, don't tell my mom)
I went crabbing with my dad Monday morning. All-in-all it was a pretty rough day out there, but we caught 34 beauties. I went back home and got cleaned up and decided to concoct a little beverage. An ultra-ripe peach from our CSA, mint from our backyard, a little demarara syrup, and more Maker's Mark than I care to admit yielded some pretty goddamn fantastic peach mint juleps:
After quaffing our beverages we headed over to my dad's for crabs, corn on the cob, and much, much more pulled pork.
Check out that hammer in the corner for scale, those suckers were HUGE.
I want to start a barbecue catering business. Tell your friends! I hope your weekend was as delicious as my own. Until next time.
Micro--out.
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