A few weeks back I did what I thought was a nice thing. My neighbour’s daughter was turning 21 and they were having a party for her. She asked me for some direction on how to do pulled pork. I gave her ideas on how to create a rub and volunteered to put it on my Big Green Egg for the cook and smoke time. The results were wonderful and the accolades she received from her family were abundant. My neighbour did all the work; I just took care of the smoking part.
So why the dissertation? From the day that I sent wonderful smells and aromas through the backyard and my house I have received nothing but grief! My family and girlfriend “assumed” I would steal away a small taste for them. They were wrong! All 10 pounds found their way inside a tin foil blanket and was sent to the party. For the past 3 weeks I have heard nothing but their cries. “You teased us!” “You couldn’t save just a taste for me?” “When are you doing a shoulder for us?” The pulled pork fix was in. It was like living with addicts waiting for their dealer to get back from holidays.
Last night the cries of the disallowed were silenced. He madding throng received their fix!
Pulled pork has gotten so much press over the past few years that you would think people would tire of it but there seems to be no slow deceleration of its popularity.
A pork shoulder rubbed and slowly smoked over hickory wood with a sauna of beer and apple juice underneath it doesn’t lose its vogue. Additionally neither does slaw and potato salad.
The slaw was made with a sherry vinegar, Dijon, and mayonnaise. The potato salad with yogurt, honey, onion and jalapeno gave it a sharp yet light taste. Try yogurt instead of mayo next time.
I’m happy that my family loves my pulled pork, actually they like all my creations. But if it was up to them it would be a weekly if not daily effort on my part.
You try, you do, and you hope that someone is listening or at least paying attention. Then you realize that you are the only one doing it and everyone else is on a cerebral vacation from reality. Life is funny, but someone has to be serious. Never thought it would be me?
Burgers are the combination of effort, taste, and love. Buying a frozen ready-made patty and throwing it on an assembly line bun is not a burger. That’s why the condiment companies make so much money. People try and hide the flavor.
My favourite go to burger is a mixture of lean ground beef and Italian sausage. The pork and the seasoning bring a new taste and adds some juiciness to the burger. You definitely need a napkin with them. Grilled mushrooms, red pepper, crisped pancetta, and some melted Havarti topped them off.
The burgers were plated with a warm potato and radish salad with a yogurt and Dijon base, sweetened with honey.
It takes only a few minute more to go artisanal than mass produced. It’s worth it!
I have 2 friends for dinner tomorrow night so the BGE will be smoking.
Be well and eat well
When the meat hits the grill like a big dollar bill…That’s amore. OK, I tried.
So this weekend ended with a bang. Not just the fireworks but the thunderstorm that came minutes after it. Watching all the soaked sightseers running up the street was like a scene from a disaster movie. There used to be a few signs down here that said “Welcome to the Beach. Get out of my parking spot!” I must admit that when I moved down here 20 years ago the crowds that would show up on long weekend were miniscule compared to the amounts that show up now a days. Sometimes I feel like putting those signs back up or just hightailing it out of here. We have Victoria Day, Canada Day, Simcoe Day, Labour Day, and the Jazz Festival where 100,000 people show up to wander the street. It’s nice living here but when you can’t move your car for fear of losing your parking spot you start reevaluating.
So food, because that what this is all about was large, tasty, and fun. Sunday we started with grilled Rib Steaks on the BGE, Grilled asparagus and a Caprese salad. First time we could eat outside this year. The surrounding trees are sharing their pollen and seeds all around and you need to dust the table once an hour, but being outside was nice and relaxing. Enough was left over for baguette sandwiches on Monday.
Victoria Day was orgasmic. I finally made Alabama White BBQ Sauce. Phenomenal on the hickory smoked, bacon wrapped drumsticks! Also embraced slow smoked ribs with sauce, roasted potato salad in a yogurt base, and field greens with strawberries red onion, and almonds courtesy of Vicky and her culinary skills. The appetizer was the trolls favourite, smoked brie.
I hope everybody enjoyed good food, good times and family and friends.