- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Friday night I started two butts to serve at a pot luck and pool tournament Saturday afternoon at my neighborhood saloon. Injected with Kosmo's Pork, seasoned with pepper and Smokin' Guns Hot, smoked with cherry and peach for 14 hours at 240°, then wrapped for another 3 hours. I re-seasoned the pulled meat with a finishing rub and seasoned salt then mixed in some de-fatted juices. I served it with Kings Hawaiian Rolls and some homemade Dilly Green Beans, with some thinned out Blues Hog on the side. Since I had so much meat I took it in a Crock Pot in order cycle the "warm" setting on and off to keep the meat fresh.
The grazing action started off a little slow, most of the regulars and the bartenders had made a slider or two, but a lot of the people in the tournament had never tried any of my barbecue. Someone would get a plate, then come right back or make some sliders for their table. And after about 12 or 15 of those people came over and asked questions about how I cooked it, or how I got "that kind" of flavor.... It finally dawned on me what was going on. :twitch: On the food sign-up list I just put "Pulled Pork". There are a considerable number of non-barbecuists who cook their "pulled pork" in a Crock Pot, or have only had it at a restaurant slathered in sauce. This was the first time some of these folks experienced the real deal so to speak.