Early morning and the pork butts (4 of them) go on the smoker.
I like to use old barrels to smoke with. By the time we cut up a barrel, it’s about 9 years old. I put the cut up pieces with the wine section facing up so it creates a wine steam in the smoker.
Getting the line up ready for everyone to arrive. A couple of the highlights we opened were a 2005 Sea Smoke Ten. The first bottle was corked, so we went to a back up. A 2004 Modus, 2005 Match Cabernet, Betz and Lewis Syrah, and a bottle of our 2006 Santa Cruz Mountains Cabernet. In all it looks like about 35 bottles where opened, including a late night run into the cellar for a 2003 Girardin Echezeaux.
There was also a fair amount of port, brandy and Scotch opened to go with cigars after dinner.
Stef ready for everyone to arrive.
The pork hits the counter. I did 4 racks of ribs also, and there was pigs blood, pig’s ears, and bacon. About 35 pounds of pork total I’d guess. I’m having salad all day today!
This morning will be clean up and a trip to the gym 🙂