7:12 I'm done in. Alarm set for noon got to be in at 1 PM.
I still worry about you Ernie but sleep well while you can.
I sleep when I do... It's the nature of the business. My hours are weird and irregular, but I've been doing it for 2 years now, and I usually deal pretty well with it.
Subject, of course to change due to someone getting sick or holidays and special events, here's my normal schedule.
Monday 12:30 PM to 11 PM or maybe 12 AM
Tuesday 8 PM to roughly 5 AM depending on how dirty the place gets. Off white tile floors look like hell at the end of a rainy day.
Wednesday 3 PM to usually about midnight
Thursday, I'm off. I try my damnedest not to walk through the door of Doc Hollidays on Thursdays. I'm successful about half the time.
Yesterday, I went shopping. I just picked up just under 40 pounds of Boston Butt. I didn't pick up any barbecue sauce because I was certain I had a couple bottles of Stubb's and ingredients to jazz it up honey, cumin cayenne etc. I come home and build a fire with chunk charcoal and in the smoker and rinse and rub a Cajun pork rub I buy from a guy in Baton Rouge on 4 roughly 10 pound chunks of meat and stuff them in the smoker. I watch the smoker temperature for a while, manipulating 4 dampers trying to maintain a 175 degree temperature and sawing split pecan logs into fist size chunks adding the first couple to the charcoal pan.
Happy that I can keep it at 170 to 180, I Grab a cup of coffee and set an alarm on my phone for 1 hour. Drink coffee, grab a snack whatever for an hour until the alarm means I have to check the fire add some charcoal and a couple more chunks of pecan wood. Rinse and repeat for 10 to 12 hours. I like the internal temperature of the pork to be about 150 when the meat comes out of the smoker and that was at the 11 hour mark last night.
So... I set these 4 large chunks of pork on a couple of cutting boards in the kitchen and score the fat on the top side like you would a ham and shake on ore of the special rub and reach for the Stubb's sauce. NO STUBB'S SAUCE. Damnit Have I said my home has been my personal hell for a month?
Off to Walmart. Yes, Walmart is open 24/7 here Grabbed some Stubb's orriginal come home. add some honey, a touch more vinegar some cumin and cayenne and slather it on the pork, wrap everything up in foil and jam it all in a large lidded roaster and put it in the oven at 350 until the temperature reaches 195 degrees which happened at about 6:15 AM.
Unwrap it all and with 2 carving forks, pull it apart.It's great!you cannot lift a butt with gloved hands without it falling apart. You can grab the bone and lift it out clean, but shredding 40 pounds still takes a while. It will sit refrigerated in its own juices until Sunday morning when it will be heated back up and transported to the bar about 10 AM.
I crawled off to bed at 7:11 roughly 17 hours after I went to the store for the meat.
So much for my day off, but dayum that stuff tastes great!
Friday is usually a split day. I'm in about 12:30 or 1 PM to open and out by 4 PM. I usually head back just to hang out about 8 I may stay til midnight, maybe I'll stay and help close up Depends on how I feel. Tonight, I may just stay home. I'm tired
Saturday is a 1 PM to 2 AM day. I may be in and out or doing maintenance or just sitting at the bar.
Sunday is normally a 12:30 to or 10 PM day.
I do it all the time and yes, I did the Boston butt thing for our anniversary on 2/27 and will likely do it monthly all summer.
2 years ago, I was retired, now I'm just tired, but(t) I love it.
Some April Fool's joke, right?
