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Archive for February 6th, 2015

The Beginning

The Beginning

Pork butt, just shy of five pounds. Liquid smoke, sea salt from Kaua’i (many, many recipes on the web), a pinch of black pepper, and a drizzle of Kentucky bourbon (just enough to let the pork know it’s special).

Low and slow baby, low and slow. We could probably fly to Shanghai or New York in less time (just putting things in perspective).

The aroma is starting to make its presence known throughout the house. Gonna sleep good tonight. Hee hee.

Eat well.

The Mouse

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