Today was day two of me borrowing people’s gear to cook. I must say I’m having a grand time!
Today I figured I should make three dishes in one go, while the ’que was hot. The 'que is the Weber kettle, using briquettes.
Doing a prune stuffed pork butt was a no-brainer, I have done it once before and it came out just incredible. So, that’s dish 1. Another one I kind of like for its simplicity is ABTs (Atomic Buffalo Turds). Nothing fancy, but great to munch on while cooking. Dish 2 covered. The third dish that I decided upon was new to me, but I was inspired by reading Meathead’s recipe on it, so I decided to give smoked tomato soup a try. Although I did quite a bit of free-styling on this one.
The snake in the kettle, with my cake ring in place:
The pork butt got the usual treatment: dry brine the night before, and rubbed in the morning. I put it on the grate 4 hours later, and smoked it with cherry wood. I utilized the cake ring (from a springform pan) today again, works just great!
The pork butt, ready for prune stuffing:
While it was cooking I smoked the cherry tomatoes, and made soup out of them. After they were done I put the ABTs on. I filled them with a good strong mature English cheddar, as I like a lot of flavor. Wrapped them up with bacon, smoked them, and served.
The tomatoes, smoked and ready:
The ABT's on the grate:
The tomato soup:
Pork fest!
Overall it’s been a great day of cooking/smoking, and I did three dishes with very little effort. Have just finished it all with some friends and a good red wine (an Appassimento). Life is good.
Thanks Meathead and all you forum members for inspiration.
Today I figured I should make three dishes in one go, while the ’que was hot. The 'que is the Weber kettle, using briquettes.
Doing a prune stuffed pork butt was a no-brainer, I have done it once before and it came out just incredible. So, that’s dish 1. Another one I kind of like for its simplicity is ABTs (Atomic Buffalo Turds). Nothing fancy, but great to munch on while cooking. Dish 2 covered. The third dish that I decided upon was new to me, but I was inspired by reading Meathead’s recipe on it, so I decided to give smoked tomato soup a try. Although I did quite a bit of free-styling on this one.
The snake in the kettle, with my cake ring in place:
The pork butt got the usual treatment: dry brine the night before, and rubbed in the morning. I put it on the grate 4 hours later, and smoked it with cherry wood. I utilized the cake ring (from a springform pan) today again, works just great!
The pork butt, ready for prune stuffing:
While it was cooking I smoked the cherry tomatoes, and made soup out of them. After they were done I put the ABTs on. I filled them with a good strong mature English cheddar, as I like a lot of flavor. Wrapped them up with bacon, smoked them, and served.
The tomatoes, smoked and ready:
The ABT's on the grate:
The tomato soup:
Pork fest!
Overall it’s been a great day of cooking/smoking, and I did three dishes with very little effort. Have just finished it all with some friends and a good red wine (an Appassimento). Life is good.
Thanks Meathead and all you forum members for inspiration.
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