Dave Atwater
TVWBB Fan
Stormy weather continues in the PNW, and the lovely cooking assistant Cheryl and I reveled in the changing of the season. Boy #2 came over for dinner so we cooked up a storm....get it? I did a little pun there.
To get in the mood of the season we started with a little something called a Maple Bar... yeah, I know - that bottle of Crown Royal looks dangerously low. It concerns me too.
In a mug put 1/2 ounce of maple syrup, one largish shot of Crown, fill with hot water and top with a pat of butter... breakfast in a mug!
Pulled pork was on the menu, and I followed the recipe from Harry Soo. Mixed up his all purpose rub (very good, it will be my standard go to) and injected with apple cider, sugar, and some hot sauce. This is what they looked like at the 5 hour mark...
The bark was set, so we pulled them off to foil according to the recipe... umm, yeah. That is a whole stick of butter on top there. That's what the recipie said, and you have seen my profile pic, right? Never met a stick of butter I didn't like.
Everyone went back on the cooker until we reached an internal temp of 195*, then we pulled them off and let them rest in a cooler for another hour to firm up. Here is the big boy after unwrapping.
It pulled real nice. Great texture and I finally achieved a small smoke ring which has been eluding me. Very moist and very tender - the family said it was a definite winner.
I put my CL Performer find to good use today to roast some root vegetables and grill some asparagus. I chopped up a mixture of parsnip, onion, sweet potato, yam, and beets, tossed with EVOO, Italian herb blend, and Montreal Steak Seasoning with a few pats of butter on top. Indirect on the performer for about an hour tossing a few times until soft and GBD. At the last minute we threw on the asparagus over the direct coals.
Plated up with a blackberry / balsamic vinegar reduction drizzled over the veggies. Boy #1 even had some of the vegetables....
Not wanting to waste the coals on the performer we cored some Fuji apples, dropped in a walnut preserve, brown sugar and cinnamon, and topped it with a pat of butter (are you seeing a pattern here?). On the grill indirect for about an hour while we had dinner.
These came out awesome! Raves from the family and a real simple dessert that can be done while eating.
Here is one cut in half... this one is a keeper....
I heartily recommend Harry Soo's pulled pork. I will end up tweaking it a biy to suit my own tatse, but overall a real winner.
Thanks for looking, until next weekend -
To get in the mood of the season we started with a little something called a Maple Bar... yeah, I know - that bottle of Crown Royal looks dangerously low. It concerns me too.
In a mug put 1/2 ounce of maple syrup, one largish shot of Crown, fill with hot water and top with a pat of butter... breakfast in a mug!
Pulled pork was on the menu, and I followed the recipe from Harry Soo. Mixed up his all purpose rub (very good, it will be my standard go to) and injected with apple cider, sugar, and some hot sauce. This is what they looked like at the 5 hour mark...
The bark was set, so we pulled them off to foil according to the recipe... umm, yeah. That is a whole stick of butter on top there. That's what the recipie said, and you have seen my profile pic, right? Never met a stick of butter I didn't like.
Everyone went back on the cooker until we reached an internal temp of 195*, then we pulled them off and let them rest in a cooler for another hour to firm up. Here is the big boy after unwrapping.
It pulled real nice. Great texture and I finally achieved a small smoke ring which has been eluding me. Very moist and very tender - the family said it was a definite winner.
I put my CL Performer find to good use today to roast some root vegetables and grill some asparagus. I chopped up a mixture of parsnip, onion, sweet potato, yam, and beets, tossed with EVOO, Italian herb blend, and Montreal Steak Seasoning with a few pats of butter on top. Indirect on the performer for about an hour tossing a few times until soft and GBD. At the last minute we threw on the asparagus over the direct coals.
Plated up with a blackberry / balsamic vinegar reduction drizzled over the veggies. Boy #1 even had some of the vegetables....
Not wanting to waste the coals on the performer we cored some Fuji apples, dropped in a walnut preserve, brown sugar and cinnamon, and topped it with a pat of butter (are you seeing a pattern here?). On the grill indirect for about an hour while we had dinner.
These came out awesome! Raves from the family and a real simple dessert that can be done while eating.
Here is one cut in half... this one is a keeper....
I heartily recommend Harry Soo's pulled pork. I will end up tweaking it a biy to suit my own tatse, but overall a real winner.
Thanks for looking, until next weekend -
