It's gameday, as the New York football Giants are taking on the hated Dallas Cowboys in NFL playoff action this afternoon. To honor this occasion, I have two pork butts going in the Backwoods. I'm working on a new pork recipe for the upcoming competition season, and this is the first real test.
I also have a pot of chili going. That will be ready during the game, the pork won't be until afterwards, because I wasn't able to drag myself out of bed until 7AM to start the fire.
I'll try to throw some pictures up when everything is done.
Go Giants!
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Ted Lorson's stories from the world of competition BBQ.
About Me
- Ted Lorson
- Orange, Connecticut, United States
- I am the pitmaster of the BBQ competition team Q Haven. I live just outside of New Haven, Connecticut with my wife and four year old son Max.
2 comments:
You are making exactly the same meal this weekend, right? After the Giants win last week, I don't want anything to change.
Was it brisket chili?
Eric
It wasn't brisket chili. For the meat, I used around two pounds of sirloin tips, around a pound of ground beef and a chicken breast that I threw in there because it was in the freezer and I was tired of looking at it.
I don't want to change anything either. I will be making the chili again for sure. Not sure I want to do another 16 hour pork cook, but I have a whole butt left over and can have some of that. I hope that's close enough.
If the Giants can pull it off, I may be heading to Arizona for the Super Bowl, thanks to a friend with connections. GO BIG BLUE!
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