Thursday, April 27, 2017

Chef Andy


As you may have guessed from yesterday's post, I am rather hard up for material. Missed some local events last weekend like Earth Day and the March For Science. The forecast is for storms all this weekend so I'm scraping.

My son, Andy, is getting into the small town lifestyle. He has this big electric meat smoker gizmo. There was a visit to the local meat market which resulted in the purchase of an 11 pound  / 5 kg pork shoulder. He brined it for five days, then slow cooked it in the smoker for nine hours, keeping an eye on both the air and meat temperature.

Finally it was done. An artist must carefully check the quality of his work.        


4 comments:

Stefan Jansson said...

That is dedication, I just fry a burger.

William Kendall said...

That is some serious preparation time!

bill burke said...

Now that's dedication to get the perfect results. Happy eating!

PerthDailyPhoto said...

Absolutely Bob! Did it shrink a wee bit in the cooking?