We put an 8 lb. boston butt in the smoker at 6 AM. It should be pulled pork about 6 PM. Soaked it in brine from Tuesday until now. Using apple chips for the smoke. :happy: :happy:
And now I want meat for breakfast. :grin:
Quote from: iddee on October 05, 2019, 07:16:10 AM
We put an 8 lb. boston butt in the smoker at 6 AM. It should be pulled pork about 6 PM. Soaked it in brine from Tuesday until now. Using apple chips for the smoke. :happy: :happy:
MMMMMMMMM Good Is right! Do you have an airport close to your house? :wink:
Sounds great Iddee I?m on my way. 🤗
Jim Altmiller
Well iddee, was it as good as expected? :tongue: :grin:
ABSOLUTELY. And enough left over for sandwiches this week.
Quote from: iddee on October 06, 2019, 08:09:23 AM
ABSOLUTELY. And enough left over for sandwiches this week.
:grin:
Last we we stopped at a house that had lots of persimmons on the tree and on the ground. We talked to the owner and he told use to take as much as we wanted. We put them on the counter to ripen. This week Judy made 20 jars of persimmon jelly. It is a very light flavored but good tasting jelly and it is disappearing fast. We will be taking a couple of jars of jelly a jar of honey back to the home ones today.
Jim Altmiller
We put away 12 pints of persimmon pulp. We make persimmon pudding Never tried the jelly. May look it up.
I know the coons like em. There was three in our tree just the other night. The border collie was thinking he was a blue tick!!
hey grandpa whats for supper???
We put away 12 pints of persimmon pulp. We make persimmon pudding
Iddee - my brother made what he called a "hard whipped cream" flavored with Drambuie to serve over warm persimmon pudding. He froze and then moved it to the refrigerator. It hardened enough to slice/crumble on top of the pudding. I'm telling you, it was excellent.
Suddenly I'm very hungry.
Jerry Clower, once told a joke of being in the fruit and tea business. Persimmon and sassafras. Which was once plentiful here in the south.