I got it in my head to try smoked pulled pork on the grill. Of course we don't have a smoker, and we didn't have the right kind of pork, but gosh darn it, I was going to try!

I read bunches of recipes and decided to go with Alton's recommendation of soaking the meat in a molasses brine first. I wound up soaking it for 24 hours. And uh, I made a huge mistake. Which I totally rectified the next time I made it. (you have to reduce the salt if it's going to brine for that long, Alton's called for a 4 hour brine)

Anyway, while so salty it might as well have been bacon, luckily I like bacon. After the brine I stuffed it full of garlic and then coated it in a mix of spices (mostly chili powder) then we tried to cook it at a low'ish temperature. The grill was full of hardwood, some mequite chips, and then cooked on a cedar plank. While it didn't get to 'smoke' long enough, it did absorb some good smokiness.












































And then I made cole slaw! (So maybe I made it six weeks ago. You can actually see it in one of the pictures in the last posting) But I love all these prep pictures. Bobby Flay gets credit for this slaw. It's a combination of about 4 of his recipes. The beach crew also got to taste this concoction.


Sadly I didn't get a picture of the final slaw or the total pork product. I'm slow getting into this food blogging thing though, have patience on me!

One thing that was extra fun is I found a good use for the mandolin. I adore the mandolin, but it's not really that practical and there's few things that the food processor just doesn't do better. But since we only have a 3 cup food processor it can't handle this kind of cabbage shredding. But it was fun, and red cabbage is pretty.