What a deal!
You folks may remember that for the contest this past summer I smoked for a staff picnic at my sister's place of employment, a destination resort here in the Northern Adirondack Mountains. It seems that the chef/owner decided to do me a good turn. Recently, I got a new camera, and on a sunny Sunday afternoon recently I went to the Lodge, and asked if I could walk the property and take fall foliage pictures. I was given enthusiastic permission as I agreed to give them copies of what I shot for use in their advertising and web site. Well I had a great day shooting and playing with pictures. I even made a short slide show, set to the Autumn section of Vivaldi's Four Seasons Concertos. (I'm a classically trained music geek!)
In the mean time my sister ordered some pork butts for me through the chef at wholesale price for a charity BBQ event I'm cooking for in two weeks. One of the staples on the lodge menu is roast pork, basically the whole bone in loin (We usually see them separated as baby backs and boneless loin roasts.) They cut and trim the whole loins in house. Anyway, my whole point is that this week the chef saved the ends she won't serve to customers, along with some of the trim. She gave me about 25 pounds of pork for free. I went through the pile and salvaged 3 4-5 pound roasts. There was some loose trim that I'll use for chili and a some bone in pieces that I'm smoking today to put in a Brunswick stew for the charity BBQ.
Woo-hoooo!
Pieces rubbed
In smoker 1 hour
Thin Blue and Thermos
I'm using the GOSM today for precise temp control. I am going lower than my usual 235-250 temp range in the CharGriller. don't want to dry out the pork. I'm going to rest at 170-175, and chop for the Brunswick Stew.
Sorry to be so long winded. Just had to share my good fortune.
Take care, have fun, and do good!
Regards,
Meowey
You folks may remember that for the contest this past summer I smoked for a staff picnic at my sister's place of employment, a destination resort here in the Northern Adirondack Mountains. It seems that the chef/owner decided to do me a good turn. Recently, I got a new camera, and on a sunny Sunday afternoon recently I went to the Lodge, and asked if I could walk the property and take fall foliage pictures. I was given enthusiastic permission as I agreed to give them copies of what I shot for use in their advertising and web site. Well I had a great day shooting and playing with pictures. I even made a short slide show, set to the Autumn section of Vivaldi's Four Seasons Concertos. (I'm a classically trained music geek!)
In the mean time my sister ordered some pork butts for me through the chef at wholesale price for a charity BBQ event I'm cooking for in two weeks. One of the staples on the lodge menu is roast pork, basically the whole bone in loin (We usually see them separated as baby backs and boneless loin roasts.) They cut and trim the whole loins in house. Anyway, my whole point is that this week the chef saved the ends she won't serve to customers, along with some of the trim. She gave me about 25 pounds of pork for free. I went through the pile and salvaged 3 4-5 pound roasts. There was some loose trim that I'll use for chili and a some bone in pieces that I'm smoking today to put in a Brunswick stew for the charity BBQ.
Woo-hoooo!
Pieces rubbed
In smoker 1 hour
Thin Blue and Thermos
I'm using the GOSM today for precise temp control. I am going lower than my usual 235-250 temp range in the CharGriller. don't want to dry out the pork. I'm going to rest at 170-175, and chop for the Brunswick Stew.
Sorry to be so long winded. Just had to share my good fortune.
Take care, have fun, and do good!
Regards,
Meowey