Hey Kid!...Pull This and See What Happens!...

ZZZZZZZZZZZZzzzzzzzzzzz.....................

BUUUUUUUUZZZZZZZZZZZZZZZZZZZ!!!!!!!!!!!!

YAAAAAAAAAAWWWNN...

zzzzzzzz...ZZZZZZ...zzzzz...(wake up....hey...wake up!...WAKE UP!!!)

...glach....gulnk....gaaaa........UUUuuuuuhhhhh...............sniff........

...must get up at 6...must get pork out...must rub spice mix on pork...

Okay, ladies and germs...you know time it is (beside 6:00 AM)?

That's Right!...

It's BBQ PORK TIME!!!!!!

I thought it is well past my time to do some pulled pork...never really attempted one, full on, as close to "real" as I could...

so, I bought about a 7 pound piece of pork shoulder, bone in (also called "pork butt", but it is a part of the shoulder...ham is from the back leg...you will also see "pork blade steak or roast"...same thing just cut down). I wanted it "bone-in" (with a bone) because many believe it offers additional flavor and is also one of the best tools to tell if it's done...as you will find out later...

I had the rub ready to go. A mix of the usual suspects, all in powder form...brown & white sugar, cumin, chili, onion, garlic, paprika, salt, black pepper, dried mustard, cayenne and some finely minced fresh rosemary.

I got it well coated on all sides and let set for an hour in hopes it will come up to room temp...otherwise your smoker temp will be reduced by this cold clod of meat...

...later in that same series of downs...

                            

...coffee's on and Mickey sez it's 7 AM...

(and a big shout-out "thank you" to the Skyforest Reeds for the mug some years ago from their rare visit here)...

...time to get my smoke on...reading other world-wide-web-information-highway sites, it seemed to me the consensus was about 1-1/2 hours per pound...7 pounds makes it 10-1/2 hours, add a little wiggle room, time for it to rest when done (cuz we always let meat rest before hacking into it, don't we kids?)...reverse engineer it from a dinner time of 7 PM...

...I'll throw it on a 7 AM, I can always keep it warm and/or add heated sauces to warm it when serving...

...a bit past 7 AM...meat temp at 47 degrees (hardly came up at all during that last hour)...

...cherry wood pellets are in (I wanted to use pecan, as some swear by it for pork but the store was out)...butt on, fat cap side up (so it melts down through the meat) temp set at 225º...now what?...go back to bed, fool...

An hour later I checked in on it...temp "reads" 226º...right on...assuming the digital read out is 100% accurate...

...outside air temp is a balmy 45º...Hmmm, will this low temp (thankfully no wind) alter the cooking?...

...another hour or so...set still at 225º...but the read out shows 269º!...Hmmm...turn it down to 180º?...work on an average?...assume it will go up and down all day?...let's leave it and see...

...'bout high noon...temp reads 149º...sure came up fast in 5 hours...100º...

...an hour later...popped up another 10º...

...about 2 hours later...another 10º...

                                   

An hour later it dropped 2 degrees! What the F$#% is going on?!?!?

Piece of crap wireless thermometer gizmo thing...I always wondered if the thing really worked.

Okay, okay...don't panic...it's...it's the...the STALL!...wait, this didn't stall, it went backwards...crap! 

Now what? Calm down...eliminate any possible errors...think through the problem...check and verify.

Get your "Insta-Read" out Reed...that ever present pocket thermometer every chef has at the ready in their little sleeve pocket on their chef coat (except mine is in the drawer under the Kitchenaid).

HA! 190º..Done!...........or is it?

                                         

Get that other thermometer and try that...Hmmm....170º.  

166º...190º...170º...two out of three are about 170º...throw out the abnormal spike?

Maybe it's correct and the other two are off?

Gotta go with your gut...it's the 3rd quarter, you're down 20 degrees...you gotta believe you can come back in the 4th. So punt.

It's only 4 o-clock...shouldn't be ready yet....it's only been 9 hours...

1-1/2 hours before it "should" be ready and 20º too low...leave it...get a glass of wine...walk away and leave it.

In the interim, I was asked to make some Jalapeño Poppers...

There 100's of ways to make these...the one I made up usually uses Fritos...didn't have any so I used Goldfish crackers. I use it as a filler and it adds flavor. That's why I like the Fritos cuz of the intense corn flavor to standup against everything else going in.

About equal parts Fritos (crackers) and sharp cheddar cheese, again sharp...medium would just get lost...a heaping scoop or two of softened cream cheese...some chili and garlic powder...and mash the whole mess up into a thick paste...toss in anything else you find laying around...

Git yer peppers out...slice about half way down near the stem, straight down, then from the other end, slice about the top 1/3 off back to your first cut...so you just cut off the top. I do it this way instead of slicing off the stem end top (as many do) because I don't have one of them thar fancy holder dealies to hold it upright when cooking.

Find a small spoon and scrape our as much or as little as you want of the seeds and white membranes (the heat factory).

                                       

Moosh some of the mash into the cavity...sprinkle on some smoked paprika...

Place on cooling rack...I would prefer doing this on the charcoal grill...adds a nice char on them, but I aint got it lit today...I tried it on the Traeger once...not high enough heat...

Throw it in the oven at exactly "whatever" degrees...let it get all hot and gooey...

Plate it up...sprinkle with cilantro...grab 2 or 3 for you...THEN call out "appetizers!"...grab your glass of wine an run back out to the smoker.

Also for dinner, we'll have corn on the cob. I don't boil mine...rinse them off and wash trim the loose husks, any hangy offs, any silk that is hanging out, maybe trim both ends and soak for 20 or more minutes.

Like the poppers, these work great on the grill, but the oven works fine as a substitute. Toss them right on the wire rack for about 15-20 minutes at 350º. The water helps steam them...they do turn out great this way...but kinda hot when de-husking them.

The other Mickey says it's 7:00 PM...it's been in for 12 hours and it hit 190º...."magic time!"

Technically, "pork" is done at 170º, but this big clod of meat and fat and connective tissues and who know what else needs some extra time...for that fat and tissue to melt and the whole thing become wonderfully tender.

Yummmm....

 Sweet..and a nice, clean bone (lower right). I understand if you get a clean bone out then it's definitely done...this 7 pounder made enough for maybe 16 sandwiches, I served 4 that night and divided the rest into thirds in freezer bags and stored them away in the deep freeze.

...good bark (the crusty outer layer, it's not burnt)...a nice smoke ring (the pink where the smoke infiltrated...MMMmmmm...

Oh, ya...I didn't add any sauce...let the folks customize it...gotta have slaw with BBQ...for mine I LOVE a "finishing sauce" a guy at my work gave me (below)...it was his grandpas who lived in the Carolinas...it fits great with the smoke and slaw...tangy, spicy, good...

...come to papa!...

The reviews were good...sorta like "oh, my gawd"...and "wow"...something along those lines, hard to tell with their mouths full.

Carolina Style "Finishing Sauce"

2 C Ketchup
3 C White Vinegar

Add 1 Tablespoon each of:
Onion Powder
Garlic Powder
Red Pepper Flakes
Black Pepper
Cayenne Powder
Tabasco

Bring to a boil, reduce heat and simmer for 15 minutes or so.

Classic Slaw Dressing

1/2 C Mayo

2 Tbl Milk

2 Tbl Apple Cider Vinegar

3/4 tsp sugar

OPTIONAL

1/2 to 1 Tbl Celery Seed (NOT! celery salt, the salt will bring our the water in the cabbage and water the whole mess down)

Hey!...Do You Know How To Make a Fruit Cordial?...

...says Frank.

Dean replies: "Be nice to him, I guess".

And now ladies and gentlemen, the Sands Hotel proudly presents…The star of our show!…

Direct from the bar!…Dean Martin!

DATELINE: Copa Room, Sands Hotel, Las Vegas, Nevada - 1960.

Back in the 60's, we were not as politically correct as we are today. This and other off-color, racist, bigoted statements were interwoven within the Rat Pack's (Frank hated that term) stage show at The Sands Hotel's "Copa Room" (imploded in 1996, replaced by the Venetian hotel)...and a good time was had by all.

Frank: "Keep smiling Sammy so the folks know where you are!"

There are a few food references to their stage show such as their snack cart they wheel out which Dean "mixes himself another salad", most likely consisting of bourbon and ice. 

However, this snack cart which includes likes of many food related items, such as corn and rye (whiskey & bourbon), potatoes (vodka), sugarcane (rum), grapes (vermouth & cognac)...and undoubtedly olives, small pickled onions, lemons and limes.

I tell you daddy-O, those were swingin' times. For a few short weeks, Frank, Dean, Sammy, Joey (Bishop) and Peter (Lawford) filmed the Original "Oceans 11" film by day...and at night they would storm the stage at the Sands "Copa Room".  It was the hottest ticket in town.

Getting tickets for the show, you either need to be the Hollywood "A" list or on Jack Entratter's (the Copa Room' producer) list. And the Hollywood "A" list did show. Lucy (Ball), (Gregory) Peck, Buddy (Rich), Sammy (Cahn), Cary (Grant)....on and on. 

Dean jokes: "I like the one where the teacher says, Tommy? You have fairy godmother? Tommy says, No, but we have an uncle we keep a close eye on"

The Sands had a dining room, actually more of coffee shop...

I love the olive green chairs...so modern!

Ox Tongue Sandwich anyone?...only $1.00!

Back at the Copa Room...let's see what they offer on their wine list...

Oooh...a lovely Almaden Grenache Rose'!...$4.50 a bottle, baby!...or maybe the ever popular Liebfraumilch Blue Nun...heck, too hard to decide when they also offer Mateus!

The famed Copa Room, all set and ready to party.

Hmm...what to have for dinner...so many choices...

Sorry for the blurry menu. For appetizers we could choose "Chopped Chicken Livers" or their "Famous Pickled Herring".

For our entree...there is something called "Minced Tenderloin of Beef Mexicain" (sounds like meatloaf with peppers) for $7.00...and there is "Broiled Tasmanian Lobster Tail" (Tasmanian? They must ship them in from the Acme Lobster Company) for $7.25

To finish we can get "Rainbow Sherbet" for 40¢..."Apple Pie" for 50¢...or go all out with the "Ice Cream Roll with Brandied Cherries" for a whopping 60¢.

There's nothing like it now...no show I know of brings this caliber of multi-talented performers...at the top of their game...on one one stage.

Let's sit back watch the show!...

Parkers Pickles...

Partnering with his papa parent, my son and I produce perfectly pleasing to the pallet pickles periodically. He persuaded me to pair up and partake in the packing process which I pledged my participation.

We plotted our plan...prepared the produce by paring into pieces. We put together the preservative which will penetrate and permeate the soon-to-be pickles by using a previous process which proved to be a popular production. This portage of the passage of the piquant potion will perform a pleasant particularity for people who possess a predisposition for dill pickles. I postulate people who poo-poo dill pickles as perplexing.

We positioned the plentiful packages in the pantry...our project requires patience...we will just have to ponder the prognosis of the progress.

Plus we proceeded to place habanero peppers into pints for a profound pop!

I propose the proceeds will turn out....nice.

Hiking with my Son...

High in the northern Cascade mountains in northwest Washington State lies the pristine, glacier carved Methow (that's MET-how, not METH-ow) valley. Just 50 miles south as the crow flies of Canada, it bumps up against the North Cascades National Park. Years ago there was a proposal to create a land-raping ski resort in the Methow Valley called "Early Winters". Thankfully, it was squashed.

Today the valley is reasonably well protected, careful, aware building, enjoyed by those who appreciate clean, clear air, amazing views, a handful of tourist lodges and such. Harleys roll through, yuppies in convertibles, hunters in the fall...it's all good. 

One of my favorite places to visit is the Mazama Store ...real, fun and funky.

My son and I wanted to strike out on a trail...a real trail...to expand our camping trip.  We researched and chose a hike to "Windy Pass" thanks to Ira Spring and Harvey Manning. 

Length: 7 miles round trip

Total Time: 5 hours

Starting Elevation: 6750 ft

Ending Elevation: 6257 ft

Highest Point: 6900 ft

Total Elevation Gain In: 500 ft

Total Elevation Gain Out: 1000 ft

Those of you who like to hike and do not know who those folks are...learn about them, they were  pioneers in Washington State trail building and forest preservation. The trail, which is a section of the Pacific Crest Trail or "PCT" starts just above Harts Pass campground, on the highest road you can drive on in Washington State. The PCT is a 2,650 mile trail from Mexico to Canada. Needless to say, most hikers do it in sections over a span of a few years.

I also checked out Washington Trails Association (WTA) for info...a great resource with up to the minute trail condition reports.

The road up is one lane most of the way with a few wide spots. The narrowest section is Deadhorse Point...sounds like fun, huh? This pix was picture was taken on the way down. According to GhostTownsUSA...

In the 1890s a pack string was headed in with supplies and in a very narrow stretch of road that had planks over it one of the last horses pulled back not wanting to cross. Since the horses were all tied together the other horses lost their footing and the whole string went off the edge of the road and several hundred feet to the bottom of Rattlesnake Creek. I was just glad no one was coming in the opposite direction!

We spotted many of these (apparently rare) little beauties...Suksdorf's Paintbrush (castilleja suksdorfii)...

...and saw and heard the chirp/whistle of several marmots along the way.

We broke into song rounding the corner and seeing this. 

"The hills are alive with the sounds of music!"

We met up with this guy. A "through-hiker" on the PCT, meaning he has hiked the entire PCT from Mexico in one, long, 3-4 month trip...by himself. He was at least 60 yrs. Needless to say he was antsy to keep going, almost at the end...another night or two and he's done. Amazing.

ho hum...just a random view from the trail...yaaaaaawn.

(our) trails end...Windy Pass, at the edge of the wild Pasayten Wilderness. Bliss.

Just a snap of a trickle of water and some wildflowers.

Ah...back at camp. Beautiful Pearrygin Lake.

AH HA! Now I've caught you...you fake, I knew it all along!

(Oh crap!...it's Billy, that irritating little weasel...shhh, just stay still, maybe he'll just past by)

You can't get away with this one Mr. Blogger Man...NOTHING about this post is about food and your blog says it's about food and cooking, so I caught you! HA!

Oh, hi Billy...well, you see, I'm not quite finished...

Our trail lunch...gatorade, cheese, granola bars, beef jerky and chocolate for dessert. However my son considered it more of a "snack".

Later, we roasted hot dogs over the fire for dinner...

...and topped off the camping trip with smores. Yum!