If the world doesn't end tomorrow...

How do you plan to celebrate?


Huck

Well, these people claim the end will occur at 6pm tomorrow. The SO and I are going to a friend's graduation party at 7 where I volunteered to bring homemade pie. So now the question is.....do I use disposable pie plates so that I don't have to wash more dishes afterward? Or do I use my fancy stoneware pie plates because I won't have to worry about doing any dishes that night after all?

As you can probably tell, I'm very concerned.....

A round of golf, smoke some ribs, and drink some beer. Wait, I guess I celebrate every sat that way.

I was planning to smoke some ribs tomorrow, until the rain returned and I realized I needed to complete the finishing touches on my ark before the flood hits the neighborhood.

Will probably sit on the patio, smoking a favorite cigar with a freshly made mojito (taking a break from bourbon). Then head out with some friends.

Hopefully headed to S. AR to make some money racing!!

I'm pooped. I'm going to make time to take a nap.

GOOD LUCK SHORTY ...@LILY THANKS FOR THE LINK I MUST NOT BE WITH THE NEWS CAUSE I WAS LIKE HUH?????

I am going go try to find a Mayan, and take them to lunch. After all, they are next.

Sitting on the porch, feet up, grill on, chops sizzling, cold corona with lime, and a good book. And probably making sarcastic comments while the stereo plays "highway to hell". :-)

How do you plan to celebrate?


Huck Originally Posted by urhuckleberry

By doing you ...what a way to go

Lily - definitely go with the disposable pie plates...

To all the (meat) smokers out there, I am going to smoke a huge pork butt for about 12-15 hours and have some pulled pork BBQ tomorrow - North Carolina style... yum.

SNL - wish I wasn't 200 miles distant.

Today I am going to get my front end aligned (not my car).

Have a great weekend everyone...

Huck

Damn, Huck. I wish you weren't 200 miles away... It would be so nice to wake from my nap to my very own front end alignment & a yummy pulled pork sandwich.

Damn, Huck. I wish you weren't 200 miles away... It would be so nice to wake from my nap to my very own front end alignment & a yummy pulled pork sandwich. Originally Posted by Ginger Doll

Interesting combination... both could be finger lickin' good!

Just finished (two weeks ago) a smoke of well over 1000 pounds of pork shoulders and briskets, as well as 90 racks of ribs, to feed a crowd of over 2000 people...too bad anonymity gets in the way of getting together for good times and good food. I think an afternoon of smokin', drinkin', fuckin' and finger lickin' could work out well; at the least the timing is good...need to check the rig every hour or so, just enough time to finger and fuck, and pop another cork.

Hey Huck, is your NC style basted with a vinegar or moonshine based sauce? As for the time, that seems a bit long. At 260, a 10 pound shoulder is fallin' off the blade at 12 hours. I smoke with pecan and apple for the first 4 hours, then just heat after that. I get a 3/4" smoke ring in pork and and a 1/2" in the brisket. I also rub on a secret recipe of spices 24-36 hours ahead of time and re-wrap the meat to set in the fridge; lots more flavor. And I spray it once an hour with a combination of sweet and sour fruits juices for a glaze that will not burn.

Just the thought of having Ginger and Syd and SnL and Lily hangin around to "appreciate the cook" is making me drool.

I sure respect you smoking purists. You turn out the best damn product.

I use a remote cooking thermometer and smoke until I get a 180 internal temp. On a warm day, the cooking time is less.

I hate to admit, but I use a Model 100 electric smoker from the Cookshack folks in Ponca City, OK. I get a uniform cooking temp of 220 and only have to add smoking wood once at the beginning and once during the course of cooking briskets or butts. The wood sits in a "birdcage" right above the heating element. About 8-10 ounces of wood chunks is all I need to do the job.

I know it's a lazy kind of smoking, and the smoke ring is not as deep as what you get, but the taste is magnificent. No water and no basting. Almost completely sealed smoking chamber.

I use a different dry rub on pork and beef overnight before smoking. (It's on there now). The vinegar sauce is used after cooking. I use a vinegar and 12 secret spices sauce I "borrowed" from a smoker from Lumberton, NC. It is added as I chop or pull the pork.

Damn, I'm getting hungry.

And that is what I am going to do if the world doesn't end...

Huck