Smokin’: Epilogue
Posted By Russ Emerson on July 6, 2003 at 12:01 pm
I began the day yesterday with a bit over 10 pounds of brined, uncooked pork.
After cooking, there were about 8 pounds of barbecue for the party last night. I didn’t think we’d need it all, and I was right.
15 people ate about 6 pounds of barbecue – almost half a pound each. I’d call that a success.
Success; not a record! ;-) But don’t you feel sorry for the folks who eat burgers and hotdogs and think they’ve had a “barbecue”?
Howzabout the po’ folks who gotta work that day and don’t have the time to be a “coal tender”? And yes, I had a hotdog and hamburger when I got home, and was dang happy to have food on the table! God Bless the North State.
Would you consider ice-cold watermelon a proper post-barbecue item? Or would you rather not cleanse the palate, just enjoy the remnants of that pulled pork delicacy?
I’m actually rather partial to watermelon. “Spiked” or not, either is good… but I usually prefer the booze-free version.
And with the dental work I have, I have to take extra care or I’ll be tasting barbecue for a week, cleansed palate or not….
Have you ever tried a whole uncured ham and barbecued it? MMMMMMM goooood. I may not be a true southerner, but I’m with you guys at heart and at bbq!
Technically, the “boston butt” cut (which is the cut-of-choice for me, unless a whole pig is involved) is essentially the same as the ham, except that it’s the front leg rather than the rear. So I imagine I’ll have to try it with an uncured ham someday.
<voice=”homer simpson”>
Mmmm… ham….
</voice>
Yes, but – Marc — You knew that wasn’t barbecue!As for me, I’d rather have another ‘pulled pork delicacy’ than dessert. I can bake a cake, or slice a watermelon anytime. Just rarely I get real barbecue.
Mmmmmm…. Barbq pork… mmmmmm… pity I wasn’t invited to this little shindig of yours.