Cookin' Sunday for my daughters b-day

[Mike M. (BBQ Mike)]

I cook every weekend and enjoy every moment of it. What makes this weekend so special is the fact that I am cooking for my daughters b-day, she will be five on Monday. What a great day my daughter Heaven and I had while her mama was at work today. This is the first time she helped me prepare the meat for the cooker, pork shoulder and mutton. It was funny to watch her with rubber gloves way to big for her hands working the rub into the meat, I don't think it will be too long before she can run the WSM by herself!! I took a pic of the pork shoulder after it was rubbed and I will post more when I have the finished product. I am glad to see that my daughter is interested in bbq, maybe for her graduation gift I can buy her the 2023 version of the WSM.

 

[Another Bob B]

WOW - How fun Mike - Sounds like that daughter is kinda special - lol. Well have no fear my friend, things like this is how those daughters discover how special their Dad is and things like this is how you keep them close. Good for you and what a guy. Happy B-day for the daughter and another Happy day for dad. Bob B

 

[Glenn W]

Mike,

I too have a daughter thats getting into q'n with me, got her a sj last week and she has been cooking away like crazy!

Good stuff!

 

[Bob Correll]

Mike,
My daughter will turn 40 this year, but she's still daddy's little girl.

Cherish these times, as I can see that you already do, and remember she will always be daddy's little girl.

Your post warmed this old man's heart on a cold winter morning, thanks for sharing!

 

[Phil Perrin]

Mike ,that's very cool. I hope the day goes wonderfully,and Happy Birthday to your girl.

 

[Dave/G]

Mike,
Correll (the old f**t) is right. My sons are 38 and 36. It goes by quickly. Just curious, where are you?

 

[Gary H. NJ]

Thanks for sharing Mike. Time does pass quickly. My little girl is eighteen and in college. She's fairly helpful in the kitchen, but a few years ago she went and turned vegetarian on us!

 

[Mike M. (BBQ Mike)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Mike,
Correll (the old f**t) is right. My sons are 38 and 36. It goes by quickly. Just curious, where are you? </div></BLOCKQUOTE>

I am in Myakka City, FL about 30 miles east of Sarasota/Bradenton area.

 

[Mike M. (BBQ Mike)]

Our cook is two hours behind, Daddy forgot to set the alarm. I came out of the bedroom at 6:10 AM cussin' myself because I just delayed dinner two hours and my little girl was already up watching TV. We had the meat on the WSM at 7AM instead of 5AM, oh well. I'll post pics later of the results.

 

[Gary H. NJ]

Sounds like a good day to try out a high-heat smoke. I just pulled a 7 lb pork butt off mine. Smoked at 240*F for a few hours to start, then cranked it to 300*F to finish up. 7 hours total.
It's all good. Enjoy the day with your daughter.

 

[Mike M. (BBQ Mike)]

Here's the finished product!!

PP

PP

Mutton

Mutton

Dinner plate

My daughter, the wife, and I enjoyed this day, good bbq, good times, and family...is there anything better?

 

[Michael G. (Canada Mike)]

First, Mike, welcome to the board. Second, as one of the old coots, enjoy your little treasure.

Now, please tell me more about what looked like pulled mutton. I'm not familiar with that.

 

[Mike M. (BBQ Mike)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike):
First, Mike, welcome to the board. Second, as one of the old coots, enjoy your little treasure.

Now, please tell me more about what looked like pulled mutton. I'm not familiar with that. </div></BLOCKQUOTE>

Mutton is a sheep that is one year old plus and lamb is on the negative side of one year. I found the mutton on a recent trip to Owensboro, Kentucky.... Mutton is awesome. I cooked the mutton along side the PP for the same amount of time using the minion method. Mutton is good stuff and if you can get your hands on it try it. If you can't find it use a leg of lamb and cook just as you would PP. If you have any more questions don't hesitate to ask.

 

[Mike M. (BBQ Mike)]

My daughter on the right with her best friend making b-day cake. The white husky in the back is jack, he has been known to steal slow cooked bbq.

 

[Richard Marquez]

That's fantastic. Had a daughter turn 8 earlier this month and have another daughter turning 12 in May, along with my boy turning 2. Good times.

 

[G Dechaine]

Isn't pulled mutton a "famous" local dish in Kentucky? It sounds awesome. How does it taste re-heated? I love lamb, but in leftovers, it never works for me. flavour kind of goes skunky.

 

[Don Cash]

Hey Mike...Great looking meal and what an awesome experience for the both of you.

I have a 3-1/2 year old daughter that is starting to "help" me with my Q. She loves to stand in a chair next to the counter while I'm mixing rubs and has to pour all the spices into the bowl. Your story about her wearing latex gloves way too big for her was great...We do the same thing. She gets such a kick out of it. Last Christmas we got her one of those play kitchens. When we ask her what she's making it's always "babaque".

Thanks for sharing the pics and especially the experience with us.

Here's my little sous chef.

 

[r benash]

Looking perfect Mike! Love the picture with the kids too. But - did that 4-legger in the back get any?

I assume the mutton was also shoulder cut as well?

Getting close here to crank up the smoker. Planning to do a 3 way pulled shoulder fest of Lamb, Beef, Pork. What did you rub the mutton with?

 

[Mike M. (BBQ Mike)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
Isn't pulled mutton a "famous" local dish in Kentucky? It sounds awesome. How does it taste re-heated? I love lamb, but in leftovers, it never works for me. flavour kind of goes skunky. </div></BLOCKQUOTE>

I love mutton reheated reheated and yes, pulled mutton is definately a Kentucky thing. The wife's sister lives in Owensboro, Ky and that's where I first tried it.

 

[Mike M. (BBQ Mike)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
Looking perfect Mike! Love the picture with the kids too. But - did that 4-legger in the back get any?

I assume the mutton was also shoulder cut as well?

Getting close here to crank up the smoker. Planning to do a 3 way pulled shoulder fest of Lamb, Beef, Pork. What did you rub the mutton with? </div></BLOCKQUOTE>

The 4-legger got none, if he didn't steal a half a rack of ribs from me last week, i probably would have offered him a bite or two.

Correct, it was the shoulder cut.

Mutton Rub

1/4 cup black pepper
1 1/4 TBS brown sugar
1 TBS kosher salt
1/2 TBS garlic powder
1/4 TSP allspice

Mutton Mop

1 gallon water
1 2/3 cup worchestershire
2 1/2 TBS black pepper
1/3 cup brown sugar
1 TSP allspice
1 TSP onion salt
1 TSP garlic powder 2 TBS kosher salt
2 TBSP fresh lemon juice
1 2/3 cups white vinegar

Mix all ingredients and bring to a boil and thats it. I did cut this recipe in half, I have plenty left over an will freeze the rest.