Just got back from the beach, where I was for a week, going back tomorrow for another week or so, and plan on:
Wine.
Maybe have some crab cake burgers onion rings and a Corona or two, at the Provision Company in Southport to break the monotony of wine and trips to the ocean....
By all means, brine the butts. Will improve moisture retention. I use kosher salt, brown sugar, cumin, cayenne in my brine.
I brine my pork tenderloins all the time with a similar brine. I use a quart of apple juice too. But I've read that it's a waste of time when making pulled pork from a butt, because when the fat renders out, you still get plenty of moisture. And I will say, my Que has never been dry. Brining butts seems to split the community about 50/50. I think I'll try it this time and see if anyone notices.
Civil War reenactment is LARPing for people with no imagination.
On May 25, 2017 at 19:57, Trunk-Slammer -Supreme said...
Just got back from the beach, where I was for a week, going back tomorrow for another week or so, and plan on:
Wine.
Maybe have some crab cake burgers onion rings and a Corona or two, at the Provision Company in Southport to break the monotony of wine and trips to the ocean....
Sounds better than spending a few days at the in-laws. Maybe I'll keep going east until I smell the Cabernet.
Civil War reenactment is LARPing for people with no imagination.
35 - 50 friends and family, 5 dozen oysters, 10 lbs of steamers, 5 lbs of mussels, 35 pork loin skewers, 2 whole black cod filleted out and marinated, all cooked on the fire pit, various salads, cheese plates, 1/6th barrel of red pale ale, fully stocked bar, 3 cases of different beers (mostly local IPA's), unknown number of bottles of wine and bubbles, oil pen passed around freely, 18" disco ball suspended above a make shift dance floor on the lawn among the trees with 3 spotlights, my rockin outdoor sound system. At midnight we made 2 lbs of bacon a couple dozens eggs. At 2am we made spaghetti and fried pork chops. Party started at 2 pm. I went to bed at 3am...
Thats how we roll in Western Washington at my house for my wife's birthday party!!!
Instead of grilling the corn on the cob, put it in the smoker. I tried it last year and its the best corn I've ever had. Something about the smoke brings out the sweetness of the corn.
Tried smoking corn once but was not crazy about it (let me know your technique, could be better).
What I prefer (taste wise).
Put the corn (unshucked-with the leaves) on the grill turn it every so often, cook it until it is steam cooked inside and some of outside leaves are burning off. Put on good BBQ gloves and use paper towels (it is very hot and steamy) and shuck the corn and put it back on the grill immediately. Give it a light char all around.
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