~Mark~
TVWBB Pro
Yesterday (July 5th) I had our family over for a picnic. It was a great excuse to pull the cork on a fun smoke and grilling day.
All the meat I looked at looked like garbage, so I opted for a cryovac pork butt.
I gave it a pre-rub with yellow mustard, then a good coating of my pork rub.
So at 0430 on the 5th I started my mini charcoal starter with about 20 coals using my Performer's starter.
I love this little chimney.
So the smoker was running and coming up to temp by 0500. Right on schedule.
Once the sun came out I brought out the rest of my arsenal to get ready for the rest of my cook.
At about 1400 my brother came over, so I did a little showing off with my beer bread.
Next I chopped up a bunch of peppers onions and garlic, I put that on my Performer and added 2 cans of tomato puree and a stick of butter.
I let that bubble and soak up some pecan flavor while I cooked some Italian turkey sausage on my Smokey Joe Silver. Once the sausage was fully cooked I added it to the Performer with a 12Oz can of Yuengling beer and let that bubble for about an hour.
It was about the best day you could ask for.
At 1700 I pulled off the pork butt and let it rest.
This is when I got very busy cooking poppers, bacon wrapped pretzels, and corn casserole, so I missed out on pictures for the rest of the night.
It was like a Kings Table. With pulled pork, county fair sausage, pirate baked beans, corn casserole, beer bread, poppers, and bacon wrapped pretzels with beer dip all cooked on the grills. Along with all that people brought crock pot mac and cheese, pasta salad, cheese cake, cherry pie, chips dips and a strawberry slush with Captain Morgan's Black. I failed my VWBB group because I didn't get enough pictures, but I was hungry and after a few yuenglings and three or four seriously strong slush's taking pictures wasn't even a thought.
Needless to say, it was a fantastic day with grills and family.
All the meat I looked at looked like garbage, so I opted for a cryovac pork butt.
I gave it a pre-rub with yellow mustard, then a good coating of my pork rub.
So at 0430 on the 5th I started my mini charcoal starter with about 20 coals using my Performer's starter.
I love this little chimney.
So the smoker was running and coming up to temp by 0500. Right on schedule.
Once the sun came out I brought out the rest of my arsenal to get ready for the rest of my cook.
At about 1400 my brother came over, so I did a little showing off with my beer bread.
Next I chopped up a bunch of peppers onions and garlic, I put that on my Performer and added 2 cans of tomato puree and a stick of butter.
I let that bubble and soak up some pecan flavor while I cooked some Italian turkey sausage on my Smokey Joe Silver. Once the sausage was fully cooked I added it to the Performer with a 12Oz can of Yuengling beer and let that bubble for about an hour.
It was about the best day you could ask for.
At 1700 I pulled off the pork butt and let it rest.
This is when I got very busy cooking poppers, bacon wrapped pretzels, and corn casserole, so I missed out on pictures for the rest of the night.
It was like a Kings Table. With pulled pork, county fair sausage, pirate baked beans, corn casserole, beer bread, poppers, and bacon wrapped pretzels with beer dip all cooked on the grills. Along with all that people brought crock pot mac and cheese, pasta salad, cheese cake, cherry pie, chips dips and a strawberry slush with Captain Morgan's Black. I failed my VWBB group because I didn't get enough pictures, but I was hungry and after a few yuenglings and three or four seriously strong slush's taking pictures wasn't even a thought.
Needless to say, it was a fantastic day with grills and family.
Did you EET it??!!
