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16Adams

16Adams

somebody shut me the fark up.

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Up early everything put back in its place, vehicle cleaned up, etc etc. Decided a pork picnic should fill the air today. All my cookers are clean and Think I'll use my
"plug & play" cooker. Christmas slather and a Frankenrub.
 
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I followed a similar path this morning. Nothing like early morning smoke and coffee.

Waiting to see what you do with that butt.


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My Bride, first thing will begin filling a tortilla dipping in natural juices. Straight up at times at times with a lime.
 
Welcome home.

I see all sorts of deliciousness in your not-so-distant future.
 
Garden still producing. Habaneros, shisheeto, sport, tomato, mini purple bells, cucumber and cilantro. Also have some big Jim and a NM alpha numeric I can’t recall I’m going to let those ride and pick and roast fresh as I go
 
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So I have the picnic sitting on a grate dripping into a pan of beer. When the fat cap starts to crack I’ll remove the grate, sit the picnic in the beer drippings and add a can of chipotle in adobo. Or Chipotle Salsa whichever I have in the pantry.
 
Cook snack of Cajun Stop Boudin party balls. Picnic Temp hit 178 per Thermapen so added a beer and chipotle salsa (blue can)
Covered in foil, dial set to 300 and Inkbird Bluetooth remote inserted. Headed for 200-205
 
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Love where this is headed.

What's the plan with her after the post-rest chop or pull or whatever?
 
High Plains Cuban Knockoff for sure. Tacos are a given. Green Chile stew. Wife makes a a dish with every deep colored veggie she can find and stir fries in quinoa and adds smoked meat. I like it on top of a chaffle. Only occasionally with a BBQ sauce. She has a friend who likes spicy smoked meats but her husband prefers bland due to health so we'll fix her up a nice zip lock of seasoned pork.
 
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