I started the kamado smoker just before midnight. The picture above was taken around 1:30 am...it was a gorgeous spring night.
The Boston butt was a beautiful sight when I brought it in off the grill, and it turned into very flavorful pulled pork barbecue. I went with a standard tangy sauce, made from scratch. The mac-n-cheese was way too cheesy but you couldn't beat its flavor.
Kamado Meal No. 27
"The Renowned Mr. Brown" (p. 53-54). In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
"Sweet and Tangy Barbecue Sauce," by Bryan Roof. In Cook's Illustrated, January & February 2010 (No. 102), p. 6-7.
"Best Potluck Macaroni and Cheese," from Cook's Country, April/May 2007, p. 11.
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