…was spent cooking pigmeat. A Boston butt to be exact. I used a good dry rub mixture given to me by the fishin’ bud, Gene, and I labored over a bed of charcoal with some hickory strips thrown in for 8 hours on Monday. that don’t count the hour or so I spent mixing the dry rub on Sunday night, wrapping it up in tinfoil, inserting a meat thermometer and so on.
So, I was up at 7:15 Monday Am, starting the coffee pot and lighting the charcoal in order to begin cooking at 8 AM. This Boston butt was a bit over 8 lbs in weight and Gene said to give it one hour per pound. He was right.
Then, I was back in the house, drinking coffee and waiting on the sleepers to awaken. Aaron’s sweetness, Rachel, had come down with him Sunday night, after they had visited with his sister Katie in Boone, watching movies, eating popcorn and hanging out. My wifey-mae awoke, smelled the coffee, got up to get some and then a bit later in the AM the 2 young sweethearts emerged from their respective beds. Naturally, Aaron was the last to get up, as is his usual custom.
I finally convinced Katie that she and Chaz
should come down from Boone to partake in the BBQ that was to come. They arrived about 3 or so, as 
Aaron & Rachel returned from Hickory. They fiddled and played guitar, checked email and napped, as I was getting the meat off the smoker.
The house filled with the aromatic (that means good smelling) scents of the masterpiece of BBQ grilling, by yours truly. Just as I had taken the meat into the house and was allowing it to rest before beginning to cut it up, Gene, the grillmeister, arrived on his new Ducati motorcycle. He even parked it up on the porch. His poor little wifey-mae had to work a long day at KMart and there was nobody cooking anything at Gene’s house for supper. So, he had invited himself. That was all fine and good, since he was the one who had supplied the dry rub recipe and the vinegar-based BBQ recipe.
Now, mind you, I’m 6′5″ and about 270 lbs (in clothes) and eating has made me what I am today. I have eaten my fair share of BBQ in my years and have eaten it from here across North Carolina, sampled the SC versions, the Texas versions and even the mutton version of Owensboro, KY. And it’s all good. Some people hang up on the vinegar vs. molasses based sauces, dry rub, mustard based, etc., etc.
I’ve eaten a ton of good BBQ but I have NEVER eaten any as good as what i ate at the house on Monday. AND I COOKED IT! The dry rub was applied very liberally and I throwed much hickory smoke to it as well. And it wuz guuuud!
Maybe next time, I’ll pick a time to fix the one that is in the freezer on a weekend when there ain’t going to be too many people at the house. But that was fun, hearing everybody’s compliments and seeing them enjoying the BBQ pigmeat.
Tags: BBQ, Boone, Boston butt, charcoal, coffee, dry rub, fiddle, guitar, kentucky, Kmart, Labor Day, meat, mutton, north Carolina south carolina, pig, sauce, texas, vinegar
