Work, Pork, and Camping.
Sep. 20th, 2008 02:20 pmI had to work AGAIN this morning. In Kenosha. Luckily, I came in, saved the day, and left. In the last week it's been two 16-hour days (including travel) in Duluth MN and two 14-hour days in Detroit. I haven't slept more than six hours in a long time. I think I might take a nap now, though.
On the way home I bought TWENTY-TWO POUNDS OF PORK. It was in the form of two fresh picnic hams at $1.39/lb. and two shoulder roasts at $1.59/lb. Cost about $30 all told, but it'll make a LOT of pulled pork to carry me through the winter. I might even give it as Christmas gifts. The shoulder roasts (a.k.a. Boston Butt) make for a better pulled pork because they have a little more fat, but I like the picnic hams because they come skin-on and then I can make dog treats, too.
So, the pork is "on the rub" right now, and early tomorrow I'll crack open the smoker and get it going. I'm hoping that I can keep it around 225-250° for around 8-10 hours, which would be ideal. And then I pull it and dress it with a vinegar sauce and vacuum seal it.
Tonight, however, I'm making queso fundido.
In other news, Susan is on her camping vacation. We bought this cool little device where she can check in over satellite to tell me that she's okay. All it does is e-mail me a pre-canned "I'm okay!" message along with her coordinates. This morning when she checked in, she was here on Isle Royale Nation Park in Lake Superior. She should be home late Tuesday or early Wednesday. I miss her.
On the way home I bought TWENTY-TWO POUNDS OF PORK. It was in the form of two fresh picnic hams at $1.39/lb. and two shoulder roasts at $1.59/lb. Cost about $30 all told, but it'll make a LOT of pulled pork to carry me through the winter. I might even give it as Christmas gifts. The shoulder roasts (a.k.a. Boston Butt) make for a better pulled pork because they have a little more fat, but I like the picnic hams because they come skin-on and then I can make dog treats, too.
So, the pork is "on the rub" right now, and early tomorrow I'll crack open the smoker and get it going. I'm hoping that I can keep it around 225-250° for around 8-10 hours, which would be ideal. And then I pull it and dress it with a vinegar sauce and vacuum seal it.
Tonight, however, I'm making queso fundido.
In other news, Susan is on her camping vacation. We bought this cool little device where she can check in over satellite to tell me that she's okay. All it does is e-mail me a pre-canned "I'm okay!" message along with her coordinates. This morning when she checked in, she was here on Isle Royale Nation Park in Lake Superior. She should be home late Tuesday or early Wednesday. I miss her.