Got a 3 lb. Boston butt going in the crock pot this evening. Should be ready in another hour or so, I think. Did a mix of Johnny's Whiskey Sauce, Private Selection Southern Bourbon sauce, and Jim Beam Southern Tang bourbon BBQ sauce, then drowned it and put it on low. Gonna have either Bush's Southern pit BBQ beans or tomatoes and okra on the side with buttered pull-apart BBQ bread. (Notice a theme?)
Batten down the pool umbrellas, Gina. Like the crazy aunt in the attic, looks like Sally's paying us a visit in a couple days. The forecast track is so bizarre, it looks like it's doing the limbo.
My personal style is to smoke it till 115f then give it all a heavy sear.
What’s pull-apart BBQ bread?
Oh, both of you guys’ beast sounds excellent! Mmmmm!!! We’re having hamburgers on the Big Green Egg. Keith makes the BEST smoked burgers. And I’ll cut up some potatoes and put them in the Fry Daddy for french fries.
Yes, Viking, we’re watching Mustang Sally now, baby. Sheesh!