(not) up all night
The pork butts were in the smoker for about 5 hours, which is the point the coal pan usually fills up with ash and it conks out. True to form, long about 19:30 the smoker started to cool off and wouldn't come back to temp. I pulled the pork out and put it in a 200-degree oven... and went to bed.
This morning it fell off the bone. I can think of about 50 uses for this stuff, and should keep it on any restaurant prep list.
The guy who runs the MoLead meetings all over the state told me today that the St. Joe cohort eats the best, and that our district is the only one with a chef on staff. I felt equally complimented and exposed.
This morning it fell off the bone. I can think of about 50 uses for this stuff, and should keep it on any restaurant prep list.
The guy who runs the MoLead meetings all over the state told me today that the St. Joe cohort eats the best, and that our district is the only one with a chef on staff. I felt equally complimented and exposed.