|Pork Butt Lazily Slow Roasting in the Smoker.|
Twice Baked Potatoes
Relish Tray with Homemade Ranch Dip
Triple Layer Red Devils Food Cake
I ordered a pork butt from my favorite butcher Randy Pearson and picked it up Friday afternoon. He removed the bone, cut our some of the silver skin and fat, sprinkled in a bit of seasoning and tied it all up for me. I set it to brine overnight in the following mixture:
3 C. apple cider vinegar
3/4 C. sugar
1/2 C. Louisiana Hot Sauce
4 C. hot water
Dissolve all of the brine fixings in a large bowl and submerge the pork butt over night. Cover well with plastic wrap.
|Locally Grown Donut Peaches, Nectarines, and Peaches all from Engelbrecht's 4th at the Farmer's Mkt.|
Next step is Brian is firing up the smoker and putting on the pork while I am gone! he got it on at about 225 degrees at 10:15 AM. At around 2:00 PM he took it off a few minutes and wrapped it in foil and returned it to the low slow heat.
I am making BBQ sauce, and here is the ingredients list:
8 Oz. tomato sauce
1/2 C. spicy honey mustard
1 C. ketchup
3/4 C. molasses
1/4 C. balsamic vinegar
1/2 C. wine vinegar
1/2 C. Worcestershire Sauce
1/4 C. butter
2 T. Louisiana Hot Sauce
2 T. lemon juice
1/4 C. brown sugar
1 T. paprika
1 T. Lowery's seasoned salt
11/2 t. garlic powder
1/4 t. Chili powder
1/4 t. black pepper
Bring all ingredients to a boil then reduce the heat to simmer and cook at least 30 minutes. Store in a covered container in the refrigerator until ready to use. THIS IS VERY SPICY. Yield 1 quart.
|The Birthday Cake|
Tonight at 5 PM we took the pork off and moved it to the refrigerator. Tomorrow I will pull it and add sauce. It is so much easier and I think better when you handle it if it is cold. I will heat it back up in the oven in a covered casserole with sauce.
Tomorrow I will set the table, pull the all ready cleaned veggies together on a platter and make up a batch of fresh dip. Then make the twice baked potatoes and it will be dinner for Emily. Thinking of slicing a bowl of fresh peaches to go with the cake. We will see how ripe they are tomorrow. I wonder if a 17 year old girl would rather have some decorations on this cake? Um?