I’ve been a busy boy the last two days. I have been growing a sourdough starter for a few weeks. Yesterday, I baked two loaves of Sourdough Bread, one of them with 15 cloves of garlic baked into it. While in a baking mood, I made some dough for an overnight cold ferment for pizza for tonight.
I then put an 8 1/5 and a 7 pound pork shoulder on the WSM last night over lump for a 15 hour cook. I cooked at 225 for 10 hours then bought it up to 235 for the last five. Both sons-in-law love pulled pork so, after a sammich on garlic sourdough braad, I vacuum packed 3 lbs for each in one pound bags, a pound for the Mother–in-law, and some for the son’s lunch tomorrow. Interestingly, 15 ½ lbs of meat rendered down to about 7 ½ lb. I did this today because I didn’t want to take the chance of screwing up the seven rib Prime Rib I’ll be doing on Christmas day. The bark was crispy and the meat very moist. Pulling was a breeze. Dam near perfect.
Tonight were thin crust pizzas, one, olive, onion and garlic, with artichoke hearts on The Bride’s half and ****ake mushrooms on mine, The Boys was cheese and olive.
Ours:
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...208/Pizza7bottom.jpg
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...e%208/Pizza7side.jpg
The Boys:
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...ne%208/Pizza8top.jpg
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...208/Pizza8bottom.jpg
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...e%208/Pizza8side.jpg
And The Bride said I can’t multitask!
Note from Moderator: Changed several inline photo to links due to number of images and total filesize. See "Posting Photos" link on BB homepage for guidelines. Thanks!
I then put an 8 1/5 and a 7 pound pork shoulder on the WSM last night over lump for a 15 hour cook. I cooked at 225 for 10 hours then bought it up to 235 for the last five. Both sons-in-law love pulled pork so, after a sammich on garlic sourdough braad, I vacuum packed 3 lbs for each in one pound bags, a pound for the Mother–in-law, and some for the son’s lunch tomorrow. Interestingly, 15 ½ lbs of meat rendered down to about 7 ½ lb. I did this today because I didn’t want to take the chance of screwing up the seven rib Prime Rib I’ll be doing on Christmas day. The bark was crispy and the meat very moist. Pulling was a breeze. Dam near perfect.
Tonight were thin crust pizzas, one, olive, onion and garlic, with artichoke hearts on The Bride’s half and ****ake mushrooms on mine, The Boys was cheese and olive.
Ours:
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...208/Pizza7bottom.jpg
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...e%208/Pizza7side.jpg
The Boys:
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...ne%208/Pizza8top.jpg
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...208/Pizza8bottom.jpg
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%2...e%208/Pizza8side.jpg
And The Bride said I can’t multitask!
Note from Moderator: Changed several inline photo to links due to number of images and total filesize. See "Posting Photos" link on BB homepage for guidelines. Thanks!
