With the outer bands of Hurricane Matthew inundating Winston-Salem with 3-6 inches of rain and wind gusts up to about 30 mph, it seemed a fine evening to have a table full of Roediger House regulars. My original hope was to slow-smoke a pork shoulder on the kamado grill, but this weather put a literal damp(er) on that. So I tried a new method of "low and slow" roasting in the oven, all day long, with high hopes that it would still turn out tender and flavorful. It did.
To go with it, slow-cooker scalloped potatoes in all their cheesy-saucy goodness, and my sister's recipe for layered green bean casserole (which I don't layer and just mix all up together).
After dinner, we headed upstairs and took in Star Trek II: The Wrath of Khan.
"Low and Slow Boston Butt Pork BBQ," by Chef Shapeweaver on Food.com.
Pork Shoulder Rub: "Southern Succor Pork Rub." In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press (2003), p. 27.
"Virginia Pruitt's Perfect Barbecue Sauce," by Fred Thompson of Grillin' with Gas. Recipe found on epicurious.com.
"Layered Green Bean Casserole," shared with me by my sister Allison Jones Holden of Rossville, IN (December 2001).
"Slow-Cooker Scalloped Potatoes," by Kelly Price. In Cook's Country, January 2011, p. 6.
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