I’ve been listening to Imogen for a few years now, and have always enjoyed her work immensely. Last night, though, I stumbled upon this video of her performing “Just for Now” live. My respect for her jumped up several orders of magnitude. In this track, she uses an Electrix repeater module to record and loop each individual part of the song – she makes it look incredibly easy. I’ve tried this sort of thing before with guitar, and believe me – it’s incredibly difficult to pull off.
(quick disclaimer – a pork butt isn’t actually from the, you know, hindquarters of the pig. it’s actually a cut from the shoulder. i’m not sure why they call it a butt, but that’s the reality we have to live in)
We’re hosting our Integrate small group tomorrow evening, and pulled pork is on the menu.
Meat Preparation
2 boneless pork butts, 15 lbs. total weight, trimmed of excess fat and tied w/ butcher’s twine
applied BRITU rub shortly before smoking
Fuel & Smoke Wood
Kingsford Briquettes
Hickory Chunks
Smoking
Filled ring w/ unlit charcoal
Ignited ~25 briquettes in chimney starter
Dumped lit coals near blower and assembled WSM
Cooking Timeline
2007-04-29 8:00 – Assembled smoker and set Stoker target temp to 225°.
2007-04-29 8:30 – Temp finally came down to target, so I put the butts on.
Session Notes
2007-04-29 8:53 – Next time, I’m going to try and light a small group of starter coals with the propane torch instead of using the chimney starter. Either that or I need to make a smaller chimney. Either way, it was a pain tonight to have to wait for the temp to come down to my target.
2007-04-30 5:30 – Internal temp was 195°, so I removed the butts, foiled ‘em and placed in a cooler to rest.
2007-04-30 7:15 – Pulled the pork. Turned out very well – great flavor, plenty of residual moisture. I’d have to say, though, that I greatly preferred the bone-in to the boneless, as it seemed to be a much cleaner cut of meat.
So – most of you, by now, have already stumbled upon my brewing log. I maintain the brew log mostly for my own reference. Well it’s now time to introduce a close cousin to my brew log, the barbeque log. *round of applause*
The ‘Q log, like the brewing log, will be a somewhat detailed account of the vittles made in my smoker.
Enjoy!
Oh, and BTW, if any of you would like to come try some of my BBQ, just let me know – I’m always looking for an excuse to get out the smoker :-)
Bjorn isn’t even 17 months old yet, and he already knows how to say “Excuse Me” after burping or performing other noisy bodily functions. We have the best son ever. :-)
I’m working on getting an asterisk phone pbx set up in our Budapest, Hungary office. I needed to test things tonight, so I place a few test calls. Here’s the call flow in a nutshell:
SIP softphone on my laptop
VPN to Logic HQ
VPN to Budapest office
IP to Budapest asterisk server
ISDN line to telco in Budapest
PSTN from there to T-Mobile, probably going through someone’s under-sea fiber optic trunk
T-Mobile back to my cell sitting right next to my laptop
And it worked – caller ID and everything :-)
Okay – I admit – that’s quite geeky, but hey, I had to provide some exposure to the near Rube Goldberg machine required to make this call work :-)
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