- Jul 12, 2016
- 283
- 177
6/4-6/5
Had some tails and shrimp left over from the boil so I made a chowder. Green onion, cream of mushroom and potato, cream cheese, butter, half and half, Cajun seasoning. Not the healthiest thing on earth but definitely delicious.
I had a pork picnic burning a hole in the freezer so here we go on some pulled pork.
Seasoned with the jeff's/squeal combo and wrapped at noon for the fridge until 10 pm. From there it got a good sprinkle of raw sugar before going on the WSM at 225 with a combo of hickory and cherry chunks. The guru was set at 225 and it went on at 11 pm. and I went straight to bed.
Here is what she looked like at 8 a.m. after sending the kids off to day camp.
12 hours in and she was thrown in a foil pan. I added some apple juice, sprinkled her with more rub and some pads of butter on top, foiled and back on the WSM at 250.
She was done around 2:00 pm. Went in the cooler until 4:00 for a nice rest.
Pulled pork. I used a finishing juice I got here at one point (credit to that person whom I can't remember because I've had a few IPA's on a weekday) Apple juice, cider vinegar, rub, Cajun seasoning, pepper. Thanks for looking! I look forward to posting part 3 of the chronicles.
Had some tails and shrimp left over from the boil so I made a chowder. Green onion, cream of mushroom and potato, cream cheese, butter, half and half, Cajun seasoning. Not the healthiest thing on earth but definitely delicious.
I had a pork picnic burning a hole in the freezer so here we go on some pulled pork.
Seasoned with the jeff's/squeal combo and wrapped at noon for the fridge until 10 pm. From there it got a good sprinkle of raw sugar before going on the WSM at 225 with a combo of hickory and cherry chunks. The guru was set at 225 and it went on at 11 pm. and I went straight to bed.
Here is what she looked like at 8 a.m. after sending the kids off to day camp.
12 hours in and she was thrown in a foil pan. I added some apple juice, sprinkled her with more rub and some pads of butter on top, foiled and back on the WSM at 250.
She was done around 2:00 pm. Went in the cooler until 4:00 for a nice rest.
Pulled pork. I used a finishing juice I got here at one point (credit to that person whom I can't remember because I've had a few IPA's on a weekday) Apple juice, cider vinegar, rub, Cajun seasoning, pepper. Thanks for looking! I look forward to posting part 3 of the chronicles.
