Outside the dugout: What's cooking?

Delta looks to maybe be a bad event for you. I hope not.

But not wishing bad stuff on other people, either.

 

I am going to grill some thick pork chops for dinner tonight and make a Thai-style salad and cook some rice.

I saw today that this Friday through Sunday Winn Dixie will have bone-in pork shoulders for 99 cents per pound, but you need their rewards card. Limit of two. I am guessing that it is the same sale everywhere and not just local.

Last time I saw a sale like that at Winn Dixie I bought two: one to smoke right away and one for the freezer. The only problem was that they were all on the large side (8+ pounds) so it is a LONG smoke.

So I think I will be setting a 4 AM alarm on Saturday morning.

 

LOL.

I would be asleep by 8 AM.

I can't drink like I could in college.

 

Tonight is tacos. I just made a batch of pico de gallo. Also have an array of other toppings.

 

First time in history the Marlins have lost a playoff series.

 

Most at my Winn Dixie were about 8 pounds. 9.5 pounds means an overnight smoke the way I do them.

I follow Franklin when smoking beef, but follow the really old ways from Western North Carolina when smoking butts.

Many ways to get to delicious shredded pork.

 

Ask @74nole for some venison for making chili. Venison chili is great.

Was it a typo and actually Badia chili powder?

And I cannot keep my wife from adding beans. She is from Cincinnati.

 

I did score two really cheap pork shoulders today from Winn Dixie and both are eight pounders. Less than $8 each. What a steal.

I will go out and prep the KJ now so all I need to do is light it and set it up the heat deflectors, drip pan and grills before going back to bed for an hour before putting the butt on.

No morning beer drinking because I need to use sharp knives for making Carolina slaw. Beer and sharp knives are a bad combination both in the kitchen or the neighborhood Southside Chicago bar.

 

Got up at 4 AM and had the 8 pound pork pork shoulder on at 5 AM.

It is going just a bit faster than normal and that is OK. Better than being slower. After 10 hours meat temps are in the 180's and 1990's. I like the coolest probe to be over 200 F when I pull it off to rest.

 

Really close at the 11 hour mark.

I hope it is done in the next 45 minutes because I am going to Zoom with my oldest son on his birthday. It would be cool if the Zoom and the rest are at the same time.

 

Tonight we are having enchiladas with pulled pork and other stuffings.

An 8 pound pork shoulder gives way too much meat for four people for one meal so we have lots left over.

OK, our dog did get some but not much. She only weighs 14 pounds so she can't eat that much.

Don't hate on me for having such a small dog.

I inherited her from folks that could not give her what she needed, but she is smart as a whip and a real challenge. She is a mini Australian shepherd.

My last dog was an American foxhound and once again I was not consulted beforehand about bring such a dog into the house. My oldest boy was volunteering at the Humane Society and the dog was there. I was really concerned about bringing a hunting dog into a domestic environment, but it worked out well. Beau was a great dog.

When Beau died people asked if I was going to get another dog. I told them that I might, but I wasn't looking and the right dog will just appear some day.

I just never thought that it was be so small and smart.

Of course nearly every dog we ever had in our house was somebody else's idea, but they all ended up being my dog.

Not complaining.