Just when I thought I had the BS Keg dialed in, today happened. It started when I pulled what I thought was pork butt out of the freezer and discovered I had a huge package of boneless pork sirloin. So instead of 2 large butts, I had 5 medium roasts. So I figured I would rub them up with some rib rub and smoke them up.
On the BS Keg they went, it was dialed in and running smoothly at 225°F, and off to a 4-hour conference call I went. About 3 1/2 hours into the conference call, I had my wife go out and check the temperature on the grill. I wasn’t expecting her to come back in and tell me it was below 100°F. So as soon as the call ended, out I went to discover that the set up I was using dripped enough juice down into the fire to douse it. Juices were running out of the lower vent and had clogged the upper vents.
So I took a deep breath, got the fire restarted, and went back in the house to finish working for the day. An hour or so later, I went back out to check temperatures and found some dried out pork roasts on the grill.
Undeterred, I removed them from the grill, gave up on any plans of pulling them, wrapped them in foil, and stuck them in a cooler. About an hour later I pulled one out, chopped it, mixed in some Cranberry Big Butz BBQ sauce, and made an upscale chopped pork sandwich on a croissant.
Between the sauce and the moist croissant, dinner actually turned out pretty good. Now I just need to figure out what to do with the rest of the dried pork roasts.
Pig jerky, anyone?