I am waiting for my brine to cool down enough to put it with my pork shoulder (also known as a Boston Butt).
I made a nice spinach salad tonight, consisting of spinach, carrot, celery, green bell pepper, onion, and cherry tomatoes. The salad went nicely with the chicken thighs that I grilled. After dinner Father Anthony asked me to make some stove-top popcorn. I burned the first batch just a little, like prolly 15 seconds too long. The second batch was pretty much perfect.
I made the coleslaw for tomorrow right after eating dinner and before I made the popcorn. The coleslaw is from this Texas BBQ book Gina bought her dad a while back, the slaw is pretty much the same as the slaw you get at the Salt Lick. Only difference I think is that the Salt Lick uses more vinegar in theirs.
I am going to be smoking pulled pork, chicken and some sausage (which reminds me, we need to buy some sausage).
All for now.
Laterz