Tuesday, June 14, 2016
Of Pork and Butts...
Cut to now... Nicholas? 16 months... and the smoker? Still in the box. It was intimidating - heck it intimidated me too! But Andy's brother and his wife were coming from New York and we invited the whole family for dinner - what better reason to break out the smoker and smoke some meat?
Pork Butt seemed the best plan for smoking. I went and bought two, then our guest list increased, so Andy bought two more. Well... they were the wrong kind. How can there be a wrong kind of pork butt? Butt o' Pork - um... right.
So... Off to the store again - Andy bought two more different giant butts. (He likes big butts and he cannot lie.) <-- oh yes I did just do that.
Smoking Day came early - like 2 AM early. It was an all day process of Andy glued to the remote thermometer worrying the temp was high or low, making sure the fool dog didn't burn his nose off sniffing at it, corralling the kids to not go near it, and all of us being really tired.
The meat? Turned out awesome! The recipe I have for you? Cole Slaw. You see... I don't like cooking meat - it's not my thing. I undercook it or over cook it - so in these instances - I make the sides. This cole slaw has been a favorite in our house for a long time. So long that I would have sworn it was on the blog - maybe not. And if it is and hiding somewhere - here it is again. If you like creamy coleslaw - this isn't the recipe for you. Vinegar? Here you go. Enjoy!
Carolina Cole Slaw
1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large grated carrot
Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage, onion and carrot in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)