Today was predicted to be sunny, so I had an early night, and was up by 8:45.
Job number one was to put two pork shoulders on the smoker.
I have people coming around for gaming next weekend, and intend to pre-cook the pork and freeze it, then simply defrost overnight and reheat – easy catering. I still have about 6 portions of the old pork that was a little over-seasoned, which I intend to mix with beans, following my successful experiment, last week. Today’s pork is being cooked fairly plainly – I am simply basting it with Bone Suckin Sauce, and will serve it pulled and sauced with rolls.
Once I got that on, I set to cleaning up my Kamado grill, before putting it away for the winter. For some reason, these can get messy like no other grill I know, with an ability to grow mould, possibly due to the porous ceramic attracting moisture. I looked inside, and indeed, we had some growth, so I lit a fire, and let it get really hot, then gave everything a good scrubbing. It is now clean, and clear of all ashes; I’ve left it open to give it a really good airing, then it will have the cover put on it. I have some bags of silica gel, which I am leaving in there – I have heard some reports that this solves the problem.
Then back to the pork. By now, it was had been in for an hour, so I gave another coating of sauce.
Next I decided to attack the leaves that have taken over my garden. I only have one tree, but my BBQ area is surrounded by 3 neighbour trees, and the leaves were deep. I cleared the worst with a broom, but used my shopvac to get to the back of the BBQ shack, and clear the leaves off the gravel.
My vegetable beds are currently empty, and I don’t intend planting anything until the spring. So the bulk of leaves went to cover two of the troughs – they are already reasonably rotted, and should dig into the earth when it comes to planting time. Another bin of leaves topped up my wormery.
The instructions with my wormery said you can leave it out in all weather, but I have decided to move it into my garage for the winter, which will stop any real extremes of temperature.
Then it was time to baste the pork again!
I feel like I have been out in the garden all day, but it’s barely 11:30. Time to make some lunch, I think (soup seems a good idea), and then I think I’ll spend some time in the kitchen.