Weekend Wrap-up

Gr_egger

My WAY much better half is out of town until the end of next week.  My first two thoughts; I’m really going to miss her, and what am I egging this weekend!?!  On Friday, I plan out the menu for the weekend which will also carry over through the week until she gets home. I know I have to plant the garden on Saturday so I decide I should probably do ribs. A moderately slow cook but still able to get things accomplished with little supervision. Sunday morning I will get up early and try my hand at a semi-turbo butt. Dinner for Sunday night and endless possibilities for leftovers through the week.  This is where the story really begins...........Saturday nights ribsthey look good. I remembered to take a pic of the finished product, just forgot to remember how they tasted. Maybe too much sun in the garden, maybe too many oat sodas.  I will declare it a victory as I am here typing this. Fast forward to this morning. I have a 10# butt I planned on getting up early and getting started. This is the basis of the rest of the weeks menu. 7:45 am this morning the eyes open. Alarm has been going since 4.  Oops! Do I have time to put the butt on and still eat on Sunday?  I look to my sous chef....it looks like he had a worse night then me. What to do?  2 Tylanol and a Bloody Mary later it’s go time.  Egg is lit by 8:20 am and the butt is rubbed. The beer bottle is only for size reference as you will notice the cap is still on. The Champaign of Beers!  The butt is on the egg by 9:30 am and figured I would have to chase the temps for awhile to get her to settle in at 350 degrees due to the late start. I’m pretty sure I’m still not legally able to drive at this point, so I have time. 11:30 am the egg is humming along at 350”sous chef, what should we do?”  What the hell did he do last night?  2:30 pm the 10# but hits 162 degrees. A huge thank you to everyone here, I did a lot of reading and decided if I wanted to eat tonight, I will wrap in foil and push through the stall. Since my sous chef is no good to me and I have a couple hours to kill, figured I’d hop in the human Sous Vide.    No WIFI on this one and I think I set the temp a bit high, I may be more on the “well done” side. Moral of the story: I put a 10# pork butt on the egg at 9:30 am and at 6 pm I am eating some incredible pulled pork!  Now, I subscribe to the philosophy of “the more I drink, the better it tastes”. I’ve had several  Michelin Star rated meals by doing nothing more than opening a box of Mac-ncheese, but I have to say, this is AWESOME!  You don’t have to take my word for it, but the sous chef seems to agree with me. If you are still here at the end, thank you for reading. 

Monday is is going to suck, but IT WAS WORTH IT!

Theophan

Looks wonderful!  Love the cat, too!

dmourati

"Friends don't let friends drink Miller High Life." - me, in high school.

Good on ya for the booze soaked cooking and I'm glad you used the beer bottle for size reference only.

Hans61

Looks like you used your me time well!

lousubcap

Entertaining writing and story right there.  Way to power thru and get the great outcome.  Hopefully you complete the "honey do" list before the inspection at the close of the week.  
Hope you have a decent Monday.

milesvdustin

Whats wrong with high life? 

Its the champagne of beers!!! 

northGAcock

Just catching up on my thread reading as I was busy all weekend. Lord-a-mercy you did it right!