Pulled Pork

Well, just so I don't leave ya hanging...

We finally did smoke that pork last Saturday. It took a good 12 hours, and even then it wasn't quite up to the right internal temperature. We had rubbed one with Bad Byron's Butt Rub seasoning, and the other with a homemade rub from my new Sandra Lee Semi-Homemade Grilling cookbook. (Couldn't really tell much difference in the end result, though.) Plus, we sprayed both with apple juice every so often during the smoking process, of course. They were cooking in our V-Rack with one of those disposable aluminum drip pans. But at midnight, we were extremely tired and wanted to go to bed, so we pulled it off the Egg and put them each in their own aluminum pan and covered them in foil to keep them cozy and moist (at 200F) in the oven overnight. Sunday morning, when Bryan went to shred it, the meat was falling-apart, peeling-off-the-bone tender. And yummy too!

Anyway, Sunday evening we fed it to our new Journey Group friends, and I must say -- it was a HUGE hit! Even better than Jim & Nick's BBQ (local restaurant), they said. And, of course, since we smoked TWO pork butts, we're STILL eating leftovers! Oh, yes we are...so hurry on over while I make some sweet tea to go with it.

Too Busy to Cook?

I don't know about any of the other contributors to this blog, but we haven't posted anything in quite a while because our Chief Egghead has been out of town a lot lately. Not to mention, everytime we think about smoking something on the BGE, it starts raining again. So, we haven't tried anything "new," just burgers and steaks in the last few weeks. Oh yeah, and some pizzas while my parents were visiting. I actually broke one of my Pampered Chef stones doing that. Good thing it's still under warranty!

Hopefully tomorrow will be a nice day. We're thawing out some pork butt just in case...