Two More Weekends
9:50 AM
It's been a busy but satisfying summer so far. After our trip to Yakima, we decided
to have a BBQ for the solstice parade. In anticipation I purchased a new
cooker. It was finally time to retire the flower pot (it now has a tomato plant
growing in it. This one was much better and allowed me to cook two whole pork
shoulders and two racks of ribs at one time on my first overnight smoke. Because
the smoker was going, I didn't actually make it to the parade. Thankfully, Kathrine
took some great pictures.
The BBQ went off without many problems, and a good time was had by all.
This weekend we intended to take things easier. We ran some errands Saturday, and
ate lunch at The Steelhead
Diner. I must say it is excellent. Great prices and portions sizes as well.
You could spend a lot here if you wanted to eat the entrees, but if you stick to the
sides, sandwiches, salads, and desserts (which all looked good) you can do well.
Kathrine and I both had a sandwhich, fries, sodas, and we split a dessert and the
bill was only $35. Very good for good for food of this quality.
For sunday dinner we used the smoker for the second time. This time I fired it up
with the water pan empty and all of the bottom vents open 100%. Instead of staying
at 225-250 degrees the cooker shot up to around 350. I used it like an oven to
roast/smoke a pork loin that I had brined for three days. Once it hit an internal
temperature of 150 degrees I took it off and put it in a 500 degree oven for just
enough time to really crisp the outside. Then we sliced it up and ate it. It was
great. The smoke and the brine almost made it take like a ham. I don't know what
I'm going to smoke next, but I do love my cooker!
I spent the rest of the weekend working on my wine website. It finally has just about every
feature I could want. I had to shoehorn a few things in because my original design
was not intended to expand to meet some of the things I wanted, but all in all, I
was able to get it all in with a minimum of headaches.