Recipe fantasy to food reality.

Thursday, June 23, 2005

It's all coming together

Tomorrow, I plan to thoroughly rub my butt, then spend 10 to 12 hours blowing smoke up it.

Saying "pork butt" will never stop being funny.

Currently, I have 6.23 pounds of pork shoulder butt submerged in a brine of molasses and salt water. Apple chunks and chips are soaking in water overnight. I will write a depiction of the events that occur tomorrow, though I may have to sober up a few days before taking on the task.

Happy birthday, me!


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