Just My Luck

[martin1950]

Just my luck. Spent three days thawing 17# of pork butts in a cooler in the garage for a church chili cook-off. Knowing that everyone else would be using beef, beef/sausage or venison meats in their chili I was thinking of mixing it up just a little. Now my better-half tells me that the Pastor, who was going to host the all day event at his house on the lake, has canceled the event due to the threat of the EEE infections here in S/W MI. Guess I'll just thaw out some of my flame grilled maters and peppers and continue with plan "A" and just freeze a large amount of chili for a later day. So about 0500hrs Wednesday these will be on my 820D. At least I'll enjoy some fresh chili this week.

 

[chilerelleno]

I can think of all sorts of good things to make with that pork, Chile, Chile Colorado, Carnitas, Pozole, Puerco Pibil and so much more.

 

[BigW.]

I'd do a plan B. Smoke all the pork. Then make some chili, some pulled pork etc. Then you'll have a bit of variety this winter. Sorry the event was cancelled. Mosquitoes are evil.

 

[daveomak]

EEE infections.... Eastern equine encephalitis....

 

[martin1950]

I was planning on a lot of left-overs. Momma does a good job making my belt loops strain

 

[HalfSmoked]

the way things can go some times that being due south.

Warren

 

[noboundaries]

Smoke, rest, pull, cool, vacuum seal, and take smoking butts off the schedule for a couple months or more. Soooo many ways to enjoy pulled pork thawed from the freezer.

 

[redneckviddles]

I vote for using some for enchiladas, my favorite choice for left over pulled pork!

 

[HalfSmoked]

martin1950 Thanks for the like it is appreciated.

Warren

 

[martin1950]

Well after 10 & 1/2 hrs they finally hit IT. Actually got my PB to go low/slow. The 1st. 4 hrs ran at 160-170* solidly. Bumped it to 225* for the next 2 hrs open then foiled and finished. Rested for 2 hrs and pulled. Bagged and froze it all in 4 cup bags for future meals. Being empty nesters this might take us a day or too to eat.