If you're going to cook, you may as well go all out!
We found the pork buts on sale and decided to smoke
and pull them while the weather was still on our side.
That meant smoking the butts while getting ready
for Thanksgiving dinner at our house. Fortunately,
my husband was off work and could tend to it, he
is the better cook anyway!
He smoked them for twelve hours outside,
off the direct heat. By bedtime he brought them
in and cooked another ten hours in the oven at
225 degrees. I could smell them cooking all
night and even had a dream about being in
By morning they were so tender that
they just fell apart.
We are going to package them in pound
portions in vacuum sealed bags so we have
plenty for the season. It is so convenient
to be able to grab already cooked meat from
the freezer and make BBQ pork,
pork quesadillas or a pulled pork sandwich.
Additionally, he prepped many of the side
dishes for Thanksgiving: Paula Seen sweet potato
recipe cooked in bourbon, heavily saged dressing,
plus cream sauce for spinach. I made
the green bean casserole and rolls before dinner.
We had pies for dessert and Volpi
Sopressa salami with a cheese ball to snack
on while dinner was being prepared.
We have our meal in the evening but folks arrive
around 2 PM or so leaving a lot of time
to visit around the breakfast bar while we
are putting things in the oven.
I used our own sage and rosemary
on the turkey which was about
25 pounds! My daughter won it
from the church meat shoot! We will
divide it up so everyone has some to take home.
My husband chose the wine, both reds,
which is not typically my choice but I
loved the Fantini. It may have been why
I neglected to open the jellied cranberry!!
Yes, the kind in the can.
The kind that has rings from the can molded into it,
which is what you used to use to measure slices.
It's our favorite!
I hope your holiday was wonderful.