Bar-B-Que Anyone?

The days are starting to cool down a bit and the humidity is starting to subside.
That means the cool days of Fall are just around the corner.

May and October are my favorite months of the year here in Kentucky. The rest of the year, it's either too hot, .... or too cold.

Late September will take on the fall feel and it will be time to start smoking the pork for some good old home made Bar-B-Que.



I buy Boston Butts (4 to 6 pounders) and smoke them over hickory or apple (sometimes mesquite) at 250 to 300 degrees for about eight hours. I use a "Big Green Egg" smoker for this. The temp. is easy to control and it holds the moisture in the meat just perfect.

Of course, when the meat first comes out of the smoker it is entirely necessary to slice off a few of the choice slices for dinner that evening. Man, is that good!, especially with some of Connie's homemade potato salad and some freshly baked beans.

The rest gets sliced and chopped and put into a large sauce pan with some of our favorite Bar-B-Que sauce, .... then slow simmered until the meat can be smashed with a fork, ... it's soooo tender.

Sometimes I like to do some 'pulled' pork Bar-B-Que. Cut the roasts into about 2" slices and "pull" those babies apart, in small shreds,.... then into the sauce. Believe it or not, .... there's a noticeable difference in taste between 'pulled' pork and 'chopped' pork. But they're both so good, .... it doesn't really matter.

Smoking meat in the fresh Fall air, .....One of my all-time favorite activities.

Sure wish you could join us!