Well, like a lot of people, my Super Sunday cook started with some Saturday prep. 10.5 lb pork shoulder on sale for 99 cents a pound, rubbed with shakings of both Simply Marvelous Apple and Simply Marvelous Pecan.
Chunks of Apple and Hickory and a double handful of lit coals. Went about 15 hours and was like butter when I pulled it (possibly a little late but it was super moist and one of the best shoulders I've made in a while, despite some temperature fluctuations.
Nice smoke flavor
You know its a good sized shoulder when you can have more than enough to bring to the party and a little "Chef's Reserve" of this much shredded (made damn fine simple tacos for lunch yesterday)
I'd had some comfort mac n cheese for dinner at a restaurant earlier in the week, and the waitress asked what I wanted for add ins. I immediately thought jalapenos and bacon. Plowing through that, I was like, this is such a good combo-bacon, mac n cheese, jalapeno, I need to make this into some kind of an appetizer.
Light bulb idea!-modified ABTs.
I took my jalapenos, cored and seeded them, smoked up a cast iron pan of mac n cheese and some jalapeno and cheese sausages.
Quartered section of sausage, as much mac n cheese as I could squeeze in, stuffed into the jalapenos. (I also did some baby bells, for partygoers afraid of any heat, but in reality, the jalapenos were so thoroughly cored and seeded they didn't have much heat). Dusted with a little SM Sweet Seduction before putting on the smoker.
Since I wanted to make sure I maintained WKC eligibility (and a shameless plug for the WKC bonus points with the hoodie-extra bonus points for having to snowblow a path to the smoker two days earlier before a big melt-off?), I had to fire up at least a second grill, and put a mini chimney worth into a single basket, with vents wide open, to crisp up the bacon. Flareups can char a bit, but they make for cool photography.
A nice beer, the remnants of some chili, and that's some good eating!
Topic: Football Day photo submission thread (Read 8040 times)