OK...the pitmaster is back. Now that Memorial Day and a proper period of mourning for President Reagan is in the rearview mirror, we can get back to a semblance of normalcy around here. For those of you jonesing for Republicandy, stick around until Friday. I thought it a bit tacky to post the Friday Featurette on the day of President Reagan's funeral. This being BBQ season, that means it's golf season as well and I been out working the new Ben Hogan irons into playing trim. Now I could tell you how Big Daddy Hank and I brought Eagle Valley East to it's knees last Friday but then I might have to give equal time to the thoroughly excreble round I fired today at Silver Oak. Gotta love that Nevada weather. Forecast called for sunny and 89 degrees. I dressed appropriately. When I left my house it was sunny and 65. Got to Carson City, the wind was howlin' like perfume through a high school dance and the wind chill must have been about 45 degrees. It wasn't but 18 holes later that the course quit kickin' my ass.
Despite the humbling experience of golf, there is good news to report and that there is truly justice in this world. Seems the UN has discovered it's not only corrupt, but the low level ideological functionaries are ratting out the bosses who live like kings here but would be dirt farming trash back in their hovels that someone more generous than I am has decided to call a country. It's hard for me to decide which is a bigger waste of American tax dollars, public education or the UN. At least with the UN you get infrequent entertainment and colorful headgear from the natives. Just watching them negotiate with New York cabbies and hookers would make most anyone smile.
Now then, I got to post a recipe here this week since I'm a week behind after last week and it's gonna be pulled pork. If you don't have a smoker, you can quit reading now but if you do, then hoss get ready for the best pig sandwich this side of Dixie. Hank and I co-hosted a BBQ on Saturday and this pork got rave reviews. Check the archives for a simple make it yourself smoker you can put together with flower pots and a hot plate.
Ingredients:
One 6 lb boneless pork butt
Dry Rub. (I use North Main BBQ rub out of Euless, Texas but you can make one yourself)
Sprinkle the rub liberally over the butt and then wrap it or place it into a plastic ziploc bag and refrigerate overnight.
In the morning, about 9 hrs before you want to eat, get your smoker going and bring it up to a temp between 200-240 degrees. Now lately I've been smoking with a mixture of pecan and Jack Daniels soaked oak pellets. You can get the pellets at Home Depot, WalMart or like stores. Place the pellets in a foil pouch and puncture it. Throw the packet onto a pie tin placed on top of your heat source, then put the butt on the grill and cover the smoker. Check it periodically to make sure you are keeping temp in that proper range. The butt will usually take 1.5 to 2 hrs a lb. You can use a probe to check the temp but when the pork is fork tender, you can insert a fork and easily turn it. Or if you use a thermometer, the interior temp should read about 200. Once it's done, you can pull the pork apart with forks and chop it. Pile it on hamburger buns with coleslaw and a little Carolina Red BBQ sauce to really put some South in your mouth. Tomorrow, I'll post the recipe for the BBQ sauce...in the meantime, good eatin' on ya!!
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
Despite the humbling experience of golf, there is good news to report and that there is truly justice in this world. Seems the UN has discovered it's not only corrupt, but the low level ideological functionaries are ratting out the bosses who live like kings here but would be dirt farming trash back in their hovels that someone more generous than I am has decided to call a country. It's hard for me to decide which is a bigger waste of American tax dollars, public education or the UN. At least with the UN you get infrequent entertainment and colorful headgear from the natives. Just watching them negotiate with New York cabbies and hookers would make most anyone smile.
Now then, I got to post a recipe here this week since I'm a week behind after last week and it's gonna be pulled pork. If you don't have a smoker, you can quit reading now but if you do, then hoss get ready for the best pig sandwich this side of Dixie. Hank and I co-hosted a BBQ on Saturday and this pork got rave reviews. Check the archives for a simple make it yourself smoker you can put together with flower pots and a hot plate.
Ingredients:
One 6 lb boneless pork butt
Dry Rub. (I use North Main BBQ rub out of Euless, Texas but you can make one yourself)
Sprinkle the rub liberally over the butt and then wrap it or place it into a plastic ziploc bag and refrigerate overnight.
In the morning, about 9 hrs before you want to eat, get your smoker going and bring it up to a temp between 200-240 degrees. Now lately I've been smoking with a mixture of pecan and Jack Daniels soaked oak pellets. You can get the pellets at Home Depot, WalMart or like stores. Place the pellets in a foil pouch and puncture it. Throw the packet onto a pie tin placed on top of your heat source, then put the butt on the grill and cover the smoker. Check it periodically to make sure you are keeping temp in that proper range. The butt will usually take 1.5 to 2 hrs a lb. You can use a probe to check the temp but when the pork is fork tender, you can insert a fork and easily turn it. Or if you use a thermometer, the interior temp should read about 200. Once it's done, you can pull the pork apart with forks and chop it. Pile it on hamburger buns with coleslaw and a little Carolina Red BBQ sauce to really put some South in your mouth. Tomorrow, I'll post the recipe for the BBQ sauce...in the meantime, good eatin' on ya!!
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
posted by Smilin' Paul Villa | 8:48 PM
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