Pork butt is on the smoker.

Just gotta wait until it hits 150-160, then I’ll Texas crutch it, let it hit 200, then rest it in a cooler for an hour.

It’s gonna be a big night.

Pork butt is on the smoker.

Just gotta wait until it hits 150-160, then I’ll Texas crutch it, let it hit 200, then rest it in a cooler for an hour.

It’s gonna be a big night.
- Atomic Wedgie

You had me at pork butt.

What else we got going on? I'm a big sides guy. You got some beans, potatos, veggies, or what?

Also, what time should I be there? I'll bring cigars, a bottle of kentucky bourbon, and a jar of edibles.

Pork butt is on the smoker.

Just gotta wait until it hits 150-160, then I’ll Texas crutch it, let it hit 200, then rest it in a cooler for an hour.

It’s gonna be a big night.
- Atomic Wedgie

Tin foil or butcher paper?
I’ve done both, but the tin foil seemed to work better for moistness. Usually a lot of liquid in the tinfoil wrap that scares you a bit, thinking it’s overdone, but after pulling apart the pork in a Dutch oven, adding that liquid and watching the pork soak all of that tasty juice up, you realize you done good. Carolina dipping sauce for the win.

Breakin and Breakin Two Electric Boogaloo update :

The guy who played Ozone (Adolfo Quiñones) went on to be a successful choreographer for some big names. He passed away in 2020 from arteriosclerosis at age 65.

The hot girl who played "Special K" (Lucinda Richardey) did just a few more minor roles and then retired from acting in 1990. She married a billionaire producer and CEO and is living the good life out of the public eye. (She's 64).

The dude who played Turbo (Michael "Boogaloo Shrimp" Chambers) is still around. He was an influential figure in early hip hop dance and he appeared in some memorable music videos in the 1990s, including Paula Abdul's Opposites Attract hit. He's done a few projects over the years and is still hanging around the outer edges where obscurity and fame meet.

Talk of a sequel or reboot never came to anything.

US Olympic Break Dancing team :

You had me at pork butt.

What else we got going on? I'm a big sides guy. You got some beans, potatos, veggies, or what?

Also, what time should I be there? I'll bring cigars, a bottle of kentucky bourbon, and a jar of edibles.
- GalacticStone

Just gonna keep it simple.

I’m making small sandwiches (or large sliders!) with cole slaw, chips and bbq sauce.

Will also make fries.

I may make corn, but will probably just say frank it - the crew coming over will want it casual - i.e., no cutlery.

I’d invite you over, but this is a mini junior high school reunion.

So please just courier the smokes, bourbon and gummies.

Tin foil or butcher paper?
I’ve done both, but the tin foil seemed to work better for moistness. Usually a lot of liquid in the tinfoil wrap that scares you a bit, thinking it’s overdone, but after pulling apart the pork in a Dutch oven, adding that liquid and watching the pork soak all of that tasty juice up, you realize you done good. Carolina dipping sauce for the win.
- Woderwick

I’ve never done butcher paper - it just looks too messy.

Just figuring out now if I want to add some apple juice when I wrap.

I probably won’t bother - I’ve never really noticed a difference. Pork butts have so much fat - do we really need to add more moisture?

Just gonna keep it simple.

I’m making small sandwiches (or large sliders!) with cole slaw, chips and bbq sauce.

Will also make fries.

I may make corn, but will probably just say frank it - the crew coming over will want it casual - i.e., no cutlery.

I’d invite you over, but this is a mini junior high school reunion.

So please just courier the smokes, bourbon and gummies.
- Atomic Wedgie

Pork butt sliders. Gottdamm.

I'm not a cole slaw guy, but the wife loves that poop.

Don't worry about the lack of an invite, my private jet is in the shop anyway.

I’ve never done butcher paper - it just looks too messy.

Just figuring out now if I want to add some apple juice when I wrap.

I probably won’t bother - I’ve never really noticed a difference. Pork butts have so much fat - do we really need to add more moisture?
- Atomic Wedgie

I’m not a fan of the apple juice personally. I do like cider vinegar, but I started to use simple chicken bone broth that we make and freeze. I just fill a spritzer bottle and spritz whenever I remember to. It’s really good, and I’m sure any chicken stock would work great. I hate opening the smoker to spritz though. Best results I’ve had on the smoker is when I get busy doing something else and hours pass by without realizing it.

Effin rabbit is destroying my jalapeño plant. The freakin’ thing is eating the peppers…wtf!

Effin rabbit is destroying my jalapeño plant. The freakin’ thing is eating the peppers…wtf!
- Woderwick

The worst is when they take one bite out of different peppers.

I have a Reaper plant that overwintered inside so it has a giant root ball, and it's gonna produce a zillion peppers. Gonna make some seriously stupid hot sauce in the fall.

I’m not a fan of the apple juice personally. I do like cider vinegar, but I started to use simple chicken bone broth that we make and freeze. I just fill a spritzer bottle and spritz whenever I remember to. It’s really good, and I’m sure any chicken stock would work great. I hate opening the smoker to spritz though. Best results I’ve had on the smoker is when I get busy doing something else and hours pass by without realizing it.
- Woderwick

I’m up to 145.

Bills pre-season game on in an hour.

Hardest part will be not cracking a beer.

At least not until after the wrap is done.

new blog everyone

The worst is when they take one bite out of different peppers.

I have a Reaper plant that overwintered inside so it has a giant root ball, and it's gonna produce a zillion peppers. Gonna make some seriously stupid hot sauce in the fall.
- Zezel

I’d think the peppers would be too hot for it.