Pork is Everywhere

Mike is in town. Last night, we hit Gordon Food Supply. For us, that’s like going to a strip club. After that, we dined on masitas de puerco, moros, and yuca at El Exquisito in Little Havana.

We’ve been working on barbecue all day. The Hoginator has been revived, and I’m burning hickory chunks in the Teletubby smoke box!

What a pleasure it is to have Mike here. Who else will go to GFS with me? Who else completely understands why I smear beef fat on my ribs while I smoke them? Who else agrees that removing the membrane is for girly-men?

We have two racks of spare ribs and a Budweiser beer-butt going right now. Everything is rubbed, and the chicken has been injected with Jack Daniel’s, dark maple syrup, cider vinegar, and a few other things.

It’s beautiful. Now I have to start planning the Texas toast and other sides.

I’m using an open flame for smoke. Bill Karau, inventor of the Karubecue, made me self-conscious about creosote, so I am not doing blue, bitter smoke today. Even though I actually like it.

Bill has spiffed up his site. Maybe we’ll get more info later. Here it is: CLICK.