Gary H. NJ
TVWBB Platinum Member
Chronologically: Pulled the 8 lb bone-in pork butt out of the freezer and into the fridge on Saturday morning to thaw. Rubbed with ancho/coffee pork rub (made up on the fly -- has plenty of black pepper and cinnamon too) and set on the WSM around 5 pm Sunday.
Meanwhile I pulled this out of the box and plugged it in. Works like a charm on the home made bacon. Just be sure to chill the bacon in the freezer for 20 minutes beforehand.
Best bacon ever. Thinly sliced, crispy and beautiful. Credit where credit is due. My wife makes our jams. This one is strawberry/kiwi. Delish. Thanks hon.
Did I mention that I forgot to set the alarm on the ET32 digital thermometer for the smoker? I usually use Royal Oak lump, but decided to use Kingsford blue for this one. Woke up at 6AM this morning, Monday, with the smoker temp on 176F. Opened a few vents and got her back up to 225 or so. I was planning on staying home today; so it took a little while longer... Finished up super tender around 11 AM. I didn't glaze or foil. The bark was heavenly...
Brought the butt inside and foiled to rest for a couple hours while I vacuumed the house, etc. Pulled beautifully.
Plated up with boiled potatoes with arugula/walnut/roasted garlic pesto (pesto c/o Janelle) and pickled okra (Janelle and her mom pickled them in the Smokey Mountains of NC a month ago during her visit.) I made the apple/cabbage slaw and opened up a jar of my sauce for the PP sandwich. Good stuff.
Thanks for the visit. Hope everyone had a great day/weekend.
Meanwhile I pulled this out of the box and plugged it in. Works like a charm on the home made bacon. Just be sure to chill the bacon in the freezer for 20 minutes beforehand.
Best bacon ever. Thinly sliced, crispy and beautiful. Credit where credit is due. My wife makes our jams. This one is strawberry/kiwi. Delish. Thanks hon.
Did I mention that I forgot to set the alarm on the ET32 digital thermometer for the smoker? I usually use Royal Oak lump, but decided to use Kingsford blue for this one. Woke up at 6AM this morning, Monday, with the smoker temp on 176F. Opened a few vents and got her back up to 225 or so. I was planning on staying home today; so it took a little while longer... Finished up super tender around 11 AM. I didn't glaze or foil. The bark was heavenly...
Brought the butt inside and foiled to rest for a couple hours while I vacuumed the house, etc. Pulled beautifully.
Plated up with boiled potatoes with arugula/walnut/roasted garlic pesto (pesto c/o Janelle) and pickled okra (Janelle and her mom pickled them in the Smokey Mountains of NC a month ago during her visit.) I made the apple/cabbage slaw and opened up a jar of my sauce for the PP sandwich. Good stuff.
Thanks for the visit. Hope everyone had a great day/weekend.
