It's the wood that makes it good

[CA-35]

Step One: Place 3 beers in the freezer then season the Boneless Boston Butt (it's actually the pork shoulder) with fresh rosemary, fresh thyme, pepper, salt, minced garlic and olive oil. Tie it with butchers twine so it is relatively all the same size that way it will cook evenly. Place it on the opposite side of the coals (indirect heating) and put a piece of your favorite wood (soak in water for an hour prior) on top of the coals (I use hickory, a chunk per hour).

Step Two; Remove beers from freezer and consume. Repeat as needed. Then place the cover on the grill (vents open on bottom and top)and cook for 30 minutes per pound. (At the half way point rotate the pork so that both sides face the heat evenly)

Step Three: Remove from the grill and LET IT REST (uncovered) for 10 minutes. Slice and serve. Eat it slow so you and your guests don't choke. Any steamed or sauteed vegetable and mashed potatoes are nice sides.
(I usually slice half the pork and stash the other half. When your guests beg for more act dumb, look stupid, and politely say it's all gone. The next day when the coast is clear slice that bad boy in to real thin slices, place on rye bread with swiss cheese and spicy brown mustard, then grill it (like a grilled cheese sand!) Enjoy!

 

[bluesypicky]

Some blues in the background would fit nicely too.... any leftover? :lol:

 

[CA-35]

Some blues in the background would fit nicely too.... any leftover? :lol:

Know anybody who plays? :lol: :lol: :lol:

(Acting dumb and looking stupid) No, sorry, it's all gone! :shock:

 

[bluesypicky]

Know anybody who plays? :lol: :lol: :lol:

I have a few good CD's.... :wink:

No, sorry, it's all gone! :shock:

Figures..... :roll:

I had mussels/fries for lunch.... it's a specialty from Belgium ... good too, but I must say your meat makes me drool bad. :|

 

[krysh]

hmmmmm, lecker. :mrgreen:

 

[Christopher Cozad]

...I had mussels/fries for lunch.... it's a specialty from Belgium ...

Moules frites near West Palm? Where? Next time through I will be in attendance, and lunch is on me!

Christopher

 

[Christopher Cozad]

Nicely done! Please keep the recipes coming.

...When your guests beg for more act dumb, look stupid, and politely say it's all gone...

Of course, now everyone knows where the leftovers are kept! :lol:

Christopher

 

[bluesypicky]

Moules frites near West Palm? Where? Next time through I will be in attendance, and lunch is on me! Christopher

Yes! Moules frites! I didn't know I could have skipped the translation.... They were homemade, don't think it's on any restaurant menu in West Palm.... but let's do lunch regadless! :wink:

 

[krysh]

.... but let's do lunch regadless! :wink:

you are so late! :mrgreen:

 

[Christopher Cozad]

...They were homemade...

Even better!

...They were homemade... but let's do lunch regadless! :wink:

You are on!

Christopher

 

[bluesypicky]

.... but let's do lunch regadless! :wink:

you are so late! :mrgreen:

Not today Michael... not today. :lol:

 

[killdeer43]

LTG.....Let's Talk Gastronomy!
I love it.

Laissez les bons temps rouler!

Joe

 

[krysh]

gosh, I think I have to stop the notifications to this thread. I' getting hungry everytime somebody answers. :mrgreen:

 

[twocorgis]

Sure looks good Scott. All I can say is morto di fame!

 

[bluesypicky]

Sure looks good Scott. All I can say is morto di fame!

I would even add: Mort de faim!!!
:lol:

 

[krysh]

Mort de faim!!!
:lol:

what?

 

[Ravon]

That looks like its cooked perfectly, what a good idea cooking it indirectly. I especially like how you place just a hunk of hickory on the grill. Next time I grill a pork shoulder I'm trying it this way along with a nice chunk of some apple I have. Thanks CA-35

 

[bluesypicky]

Mort de faim!!!
:lol:

what?

MUERTO DE HAMBRE!!!

 

[twocorgis]

Mort de faim!!!
:lol:

what?

There's a small story behind that one. There's a place near Belmont Park that may just have the best pizza on Long Island called King Umberto, run by two Italian brothers named Sal and Rosario. I have a good friend who's a trainer at the track named Gary Sciacca, who's also Italian, and shall we say a little portly? Every time Gary walks in there, that's the refrain from the two brothers

"Sciacca - morto di fame!" :lol:

 

[bluesypicky]

There's a small story behind that one. There's a place near Belmont Park that may just have the best pizza on Long Island called King Umberto, run by two Italian brothers named Sal and Rosario. I have a good friend who's a trainer at the track named Gary Sciacca, who's also Italian, and shall we say a little portly? Every time Gary walks in there, that's the refrain from the two brothers
"Sciacca - morto di fame!" :lol:

Funny, I can imagine the two brothers... :lol:
It's a very commonly used expression in Europe, for those who forgot all of their high school Italian, Spanish or French, it would translate in something like "Dead (or dying) of hunger".
OK now Michael, I don't do German, so spit out your version! :lol: