It is Barbecue Season

We had quite the feast the other night.  Had a bunch of friends over to eat barbecue.  The pork shoulder and briskets cooked about 12 hours.  Corn bread, cole slaw, watermelon/peach/feta/tomato/basil salad, carmelized onions, carrot cupcakes, lemon squares, brownies and sangria.  What could be bad?

I had rubbed the meats with a mixture of salt, white and brown sugar, cumin, pepper, chili powder, paprika and cayenne pepper.   For the sauce, I used a vinegar mixture for the pork and Bone Suckin’ Sauce for the brisket.  The key is long roasting.  If you think it is done, it isn’t.  Lessons learned but plan on doing it again next week.  Slow cooking all day at around 250/300 degrees is key.

The biggest hit was the salad and probably the easiest.  Chunks of watermelon, chunks of peaches, broken up french feta, minced basil and halved cherry tomatoes.  Mixed up and served with a little olive oil and white balsamic vinegar.  Delicious summer salad.

The corn bread was filled with fresh corn which is a nice addition.  You could do it with any mix or from scratch, like we did.  Make sure the corn is raw because it cooks in the batter.

A total feast.