I can just hear you: "Okay, you've been busy. Okay, so what? You still have to eat, right?"
Mea culpa. It's been a bit crazy around here, a lot of good things going on, for which I have all of you to thank. I have been eating, but truly, with the Arizona heat in the summer, plus having no time for anything but the essentials, it's been pretty meager pickings as of late.
I picked up this pork shoulder during my last dash through the market. I didn't have a clue what I was going to do with it, but I decided to take a day off on Sunday and do some much-needed swimming and grilling, so why not combine the two in one picture?
I rubbed this generously with our Survival Spice™ barbecue rub and all purpose-seasoning, which wraps pork tenderly in its spicy arms, and let it hang out on my gas grill with lots of pecan chips all afternoon. It spent the last 3 or 4 hours wrapped in foil, for about 6 hours of total cooking time.
Was it good? Yep. I'm going to slice it and make sandwiches with a few new barbecue sauces I'm evaluating.
How about you? What did you cook this weekend?
Hey, Wait Just a Minute! That is my Roast!!. You photoshoped it to your Pool. I wish I had the pool though. Chilebrown
HA!! Chile. Nope, but the one you sent in looks great, I'll get it posted this week sometime.
An amazing piece of pork roast and a great pic too!
{The pork shoulder out there is tempting me to bathe it in Pinot Noir, when I try it out sometime.
However my weekend cooking was lamb shanks cooked in lots of tomato pickle. It was a simple marinade made of yogurt and tomato pickle, which went into the microwave oven with lots of crispy-fried onions.
Thanks for the kind words, Esther!
Wow, your lamb dish sounds good, can you tell us more about tomato pickle?
Thanks for your appreciation.
I have posted about the usage and recipe Tomato Pickle in my blog Foodmall. Hope you find it useful.