At this very moment, I am wondering why God is so good to me. He gave me the talent to cook. Considering I came from a family where my grandmother was the only person who could really COOK, I stand amazed.
That was good, but shortly after we ate dinner, Elyssa and I made the dryrub for the pulled pork. This was applied to the pork shoulder, and sat until Monday...
Stoking the fires.....
The Saturday of Memorial Day weekend, I made beef shish-kabobs and sausage & peppers on the grill.
That was good, but shortly after we ate dinner, Elyssa and I made the dryrub for the pulled pork. This was applied to the pork shoulder, and sat until Monday...
Monday, Memorial Day there is only one really great way to wake up. Unfortunately, I did not get to sleep late. I got up at 4AM because I was so excited about smoking the pork shoulders. At 5AM, I began to light the lump coal, and then add the hickory to get it smoking. By 6AM, I finally got the meat on the smoker.
My wife, Jenny brought 2 smaller pork shoulders instead of one really big one. This cut down the cooking time from 20 hours to 6!
The secret dry rub....
Stoking the fires.....
Look at the color of these babies....
AAAhhhh-the almost final product-it just fell apart!
Pulled ight off the bone....
Fed 15 people!!!
The final thing was to deep-fry some vidalia onions. I had mine on a hamburger bun with the deep-fried onions, melted Cheddar Cheese and some Sweet Baby Ray's sauce.
