With all this meat being posted on this forum, I figured I would change it up a bit and post my salad. I feel this salad is hands down the best salad to eat during the summer.
Salad -
1 bag of baby spinach
1-2 hand fulls of sliced almonds
1 carton of strawberries quartered or sliced
1/2 red onion sliced thin
1/4 log of goat or feta cheese
Toss all the ingredients in a bowl and mix it up.
Strawberry Vinegarette - eye balled amounts
About 2 tablespoons of strawberry jam (can use raspberry jam if you want)
about 1 tablespoon balsamic vinegar
about 3 tablespoons of extra virgin olive oil
salt and pepper to taste
Whisk the strawberry jam, balsamic vinegar together. Then whisk while drizzling the olive oil into the jam and vinegar. Salt and pepper to taste.
Here is my plate from dinner tonight.
Oh I also did a pork butt! You think I would post a thread and only give you salad details? Here are some of the finished pics and cook details.
I trimmed the butt agressively (see no more fat cap), rubbed it with Plowboys yard bird. I got the kettle ready with ring of fire with a 2x2x2x1 and some persimmon wood. The kettle was running between 350-375ish. I let the pork butt go for about 2.5 hours and then wrapped it in foil since the bark was to the color I wanted it. I wish I had pics of the prep and cook, but I was multi tasking.
Here are some pics of me learning what to put into a blind box for my 1st competition in August. Sorry for the potato type of blurry pictures. But I was working 1 handed with a camera phone. All unsauced
A little bit of the pulled from the tubes.
Some chopped.
Horn meat sliced
Overcooked money muscle.
Cutting board with each of the pieces and the clean bone.
After I worked on the items that might go into a box, i put it together with the rest of the butt and added my finishing sauce and pulled it to fine shreds as seen on my sammich.
Finishing sauce recipe. The recipe makes enough for 4 8-10lb pork butts. I mix it in a jar and shake it up and just let it sit on the counter. The longer it sits together the better. My bottle of finishing sauce I have enough for 1 more pork butt and it has been melding together for over 2 months.
2 cups apple cider vinegar
1/8-1/4 cup crushed red pepper flakes
2 tablespoon salt
3 tablespoon turbinado sugar