YUMMY

  

A ‘Master Certified Kansas City Barbeque Judge” must be ready to sample and score BBQ at all times. Our next competition is coming up in two weeks in Lake Havasu Arizona. Ms. Goofy will be earning her ‘Master’, certification at this event. We decided to cook some pork shoulder to keep our senses sharp. We have gained a lot of barbeque knowledge about cooking award winning pork. This was proven last summer at the ‘Oakland Bay Area BBQ Championship’. You may have noticed that we have been having a lot of fun testing barbeque sauces and rubs for review. It was time to sharpen our skills and taste some new products.

Our shoulder was cooked on a Weber Smoky Mountain cooker controlled by a Stoker unit. Our fuel was charcoal laced with apple and hickory wood. The pork was rubbed before cooking. During the low and slow journey in the smoker, the roast was basted with sauce. Halfway through the cooking process this butt was wrapped in foil. During the eight hour cook the smells emitting from the smoker were heavenly. Once done, rested and pulled the pork was sauced.

Jalapeno rolls and home made Cole slaw were the vehicles to cradle our  pulled pork. Moist, tender, smoky and bark to die for was my take on this sandwich. Ms. Goofy scored it paws up. Translated to judge speak that would be ‘9’s across the board’. She liked it. We killed a couple of birds with this roast. We sharpened our skills and sampled some new bbq products. Lake Havasu here we come.