What a great thread!
I'm planning several things, and I know some of them will work out fine, but I'm concerned about one. We don't have too many more great weekends outdoors in north Idaho, so we want to make the most of what we have left
FridayPut a couple of pounds of pork butt and dried black beans in a pressure cooker with dried ancho, chipotle, and guajillo peppers (no salt or other seasoning). Done after 75 minutes in the pressure cooker, remove the dried peppers, stem and pull the seeds, then puree the peppers with salt, black pepper, and a little vinegar for a drizzlin' sauce.
Pull the pork, then chop it for later use on pizza. Drain the liquid from the beans and place in a separate container - save the liquid to add to the drizzlin' sauce above.
Store these goodies for Sunday
SaturdayClean the garage and mow the lawn, but as a reward, half through the day start a fire in the pizza oven for an afternoon pizza - will be doing fresh style pizzas - no sauce, but loaded with fresh tomato, fresh basil, and cheese we smoked in the Bradley, black olives, and mushrooms. A second pizza style will be topped with smoked wild coho I did today with smoked goat cheese and a light sprinkling of sun dried tomato. Black Butte Porter will cool me off after the yard work
SundayEntertainment day (guests) - planning wood fired and grilled pizzas and the Bradley will be cold smoking Gouda, Swiss, extra sharp yellow cheddar, extra sharp Vermont white, and a couple of other cheeses while the festivities continue. Guests won't be eating the smoked cheese of that day, but while the cheese is smoking, they will sample smoked cheeses and Canadian bacon we made a month ago so they get a sense of the smooth pecan flavor the cheese (and meat) was kissed with.
- We'll pluck fresh tomatoes off the plants next to the wood fired oven and use those on pizzas like we did on Saturday.
- Second style will be sun dried tomatoes, fresh and dried basil, pepperoncinis, mushrooms, red pepper flakes, feta, mozzarella, provolone
- Third will be using the pressure cooked black beans and pulled pork prepared on Friday. Layer black beans on a grilled crisp crust, then drizzle the sauce to taste, then add a layer of chopped pork, and top with smoked cheddar cheese. Finish in the wood fired oven.
I want to start the SRG and do a pork butt, but haven't a clue yet how to go about it. I'm hoping a forum member will have some advice on how to proceed.
Labor DayI have a great full brisket (point and flat) in the freezer that I'd like to either Bradley, or Weber - not sure yet. The only thing I'm sure of is that there will be plenty of beer available to watch the brisket while it goes low and slow.
