Yesterday morning the Lady said she wanted sausage so I got a 9-pound pork butt @ $1.79/lb. I set up on the patio table and brought out the Chop-Rite #10 with a beverage and some NPR on the radio.
So why is this on a Weber board? Since the day was breezy I decided to run DaWeber instead of the offset, because it can ignore the wind. I used small maple splits as kindling and started a modest load of charcoal. Then I added some larger splits for cooking.
I smoked some thick slices of the pork along with some jalapenos. I set it up so some pieces would cook more than others; the pieces that were cooked more were cut up to go into a batch of chile, and the under-cooked pieces went through the grinder with the rest of the pork, to add a smoky flavor to a big batch of breakfast sausage.
So begins 2018 for the Weber that I rescued last fall. On we will go...
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