We were all out of smoked pork from the last time I did a pork shoulder. We bought another Boston butt for another batch put I didn’t want to fire up the smoker so I put it into the new-ish oven, set the temp to 200, and let it go. When I went to check on it in the morning I found that the oven had shut itself off during the night, A quick check online told me that it shuts itself off after 12 hours, so it quit on me circa 3am. Bummer. I checked the internal temp and it was only 115° so I cranked it to 350° to finish.
I wanted to disable the 12-hr auto shut off and that led me on quite the wild goose chase. Check the user manual, they said, you’ll find the instructions for that. Uh… nope. I did reacquaint myself with the special features menu and managed to find it in there. The controls are not at all intuitive but with a close read of the manual and at least four tries I got-er-done.
The gas grill sputtered empty mid-cook, we had a spare bottle handy but that one is nearly out, too. Maybe a trip to town next week to swap them both out for full. I hate to go during the weekend because crowds. Those delicious Vidalias are in season – I love a thick slice on my burgers.
Chicken thigh dredged in flour > egg > panko and fried till golden, then baked @350 till its juices ran clear. Green beans were steamed for 6 minutes and then chilled in ice water and set aside. For plating they were tossed in hot oil until warmed through. This is my new favorite method for green beans. Season with salt and whichever other flavor suits you. Lemon is classic, as is garlic. These were tossed with sesame oil.
The little side bowls were KFC recipe slaw and potato salad.
I made buns from my go-to recipe this morning, dividing the dough into 16 mostly equal pieces. I do an okay job with the division if it ends up with 2, 4, 8, or 16. My eye is pretty good dividing by two. The odd numbers are more difficult. I can divide half-loaves by 3 to end with 6 buns, and each of those by 2 to get 12. Getting to 10 is hit and miss, cutting halfs into 5 pieces is easy enough, don’t get me wrong, but five equal pieces is another thing entirely.Anyway, they were not quite slider sized, but close enough. Here they are with smoked brisket – sliced and doused with orange habanero sauce. Yum!
Beans are a standard with fried fish, same for slaw. Potato salad is optional but recommended.I bought one of the larger cans of baked beans and added pintos and black beans to them, along with brown sugar, ketchup, a sweet bbq sauce, dry mustard, onion powder, granulated garlic, dried onion flakes,and a bunch of veggies: onions, poblanos, red bells, and minced jalapenos.I was making a lot of beans so I used a lot of veggies. Sweat them down separately and then combine with the beans. I bake mine “for a while”. You want to reduce the liquids a bit. This batch cooked for an hour at 350 but they could’ve cooked longer. I filled a big plastic container and froze the rest. I hate running out of beans.