Super Bowl, Super BBQ

Happy Super Bowl Eve, Frilly Goose and I decided to have a small party this weekend for local and far-away friends. Since it coincided with the the big game, we are going to have it Sunday afternoon. I fell back to the tried and true smoked pulled pork from my Bradley Smoker. since this is a fairly time consuming process, I starts on Friday by going to the best butcher in town, "Da Block", known to most as the Butcher's Block, on 17th street, just east of Lockwood Ridge Road. Scott Mc gowan and his father Stan run a great place for not only pork but also Aged Prime steaks, chicken, Irish and Atlantic Salmon, sausages and various prepared deli foods. Not to mention a thorough variety of wines and beer. Once the pork is home, I wash it, let it dry then rub it down with a secret blend of spices, actually not so secret as anyone can get the recipe from the Bradley Smoker website. The meat is then wrapped and refrigerated over night.







Saturday morning, the meat comes out and is brought to room temperature. Next, set up the smoker and pop the butt in.









The smoker uses pucks of hickory hardwood that are introduced to a heating element every 20 minutes, so it is kind of a "set it and forget it" operation. This went in the smoker at 8:00 AM Saturday morning.


















Here is the butt after about 2 1/2 hours. Only about 7 1/2 more to go. :}
















Well, pretty close it took 8 more hours to produce this.










Next up is the pulling of the pork. This can be quite tedious, but only if you want just the right size pull. Lots of folk will just chop or slice the pork, but for a great sandwich it needs to be pulled, and pulled just right. To me this means strips of tender pork about an 1/8" in diameter and as long as possible. Yes it is a lot of work but well worth it in the end. Make sure a lot of the bark goes into the mix as well.






The finished product should look something like this. Next add the vinegar sauce, basically apple cider vinegar, Worcestershire sauce, water, salt and pepper. Then, all you need is some buns, coleslaw and good friends to help eat this handful of tastiness. That's all for now and by the way......



Who Dat
Who Dat
Who Dat say they gonna beat dem Saints

Apparently, not the Colts

New Orleans 31 Indianapolis 17



Slater,

Gator