Post by Village Idiot on Aug 31, 2014 21:42:49 GMT -5
Pulled pork:
I used a bone-in shoulder cut. Put a rub on it, then had it smoking for three hours. After that, it was set in foil formed like a boat, about 1/2 a cup of orange juice was added, then wrapped tightly to sit in the grill for another hour. Then, off the grill, it sat in the foil and wrapped for an hour before pulling it.
Served that on ciabatta rolls lightly buttered and set on the grill to toast. The sandwich was garnished, if wanted, with the best bbq sauce in the world, which is Sweet Baby Ray's.
Mac and cheese:
The real kind, made with a bechamel sauce, and sharp cheddar and romano for cheese. Put into a casserole pan, sprinkled with panko crumbs, and put in the oven until the crumbs browned up and the cheese was bubbly.
Sweet corn on the cob:
This is most likely the last for the season. So happy that Taylor and I put up enough bags in the freezer to last through the winter.
Green beans:
Can't go wrong with those.
I'm stuffed, and know what I'm having tomorrow.
I used a bone-in shoulder cut. Put a rub on it, then had it smoking for three hours. After that, it was set in foil formed like a boat, about 1/2 a cup of orange juice was added, then wrapped tightly to sit in the grill for another hour. Then, off the grill, it sat in the foil and wrapped for an hour before pulling it.
Served that on ciabatta rolls lightly buttered and set on the grill to toast. The sandwich was garnished, if wanted, with the best bbq sauce in the world, which is Sweet Baby Ray's.
Mac and cheese:
The real kind, made with a bechamel sauce, and sharp cheddar and romano for cheese. Put into a casserole pan, sprinkled with panko crumbs, and put in the oven until the crumbs browned up and the cheese was bubbly.
Sweet corn on the cob:
This is most likely the last for the season. So happy that Taylor and I put up enough bags in the freezer to last through the winter.
Green beans:
Can't go wrong with those.
I'm stuffed, and know what I'm having tomorrow.
