Memorial Day kicks off Boating Season at the Lake.
In anticipation of boating over the course of the long holiday weekend, I decorated the pontoon for fun~ from Stem to Stern ~ including a few stems in a mason jar.
A few pillows. . .
Some Red,White & Blue to dine with. . .
A beverage tub filled with drinks to keep us hydrated. . .
A breezy day~ with the wind whipping the flags :-)
Watermelon and Feta~the creamy, salty cheese is the perfect partner to the sweet, juicy melon~ in a flag formation with the addition of a side of blueberries :-)
I found this idea in Southern Living Magazine where Foods Editor, Scott Jones, fondly remembers the BBQ Sundae served at the Rebel Barn BBQ in Oxford, Mississippi.
An entrée, not dessert, the sundae layers pork, slaw, and baked beans, all covered in thick, sweet red sauce, or Lexington-Style sauce in our case. Perfect and portable for tailgating or picnicking~
My husband smokes a “Boston Butt”, “Picnic Roast”, “Pork Shoulder” or “Shoulder Blade Roast” ~ all names for shoulder cuts that make great pulled pork.
Our pork shoulder is brined for 24-48 hours, depending on the size & how organized we are :-) . . . in a mixture of ½ cup of pickling salt (which dissolves in cold water), 2 quarts of water and ¾ c of molasses.
Remove from the brine, blot with paper towels, brush on olive oil, and liberally add a dry rub/seasoning blend of salt, sugar, pepper, paprika, garlic powder etc.
Smoke at 225 degrees over lump charcoal with some soaked hickory or apple wood chips for about 1 1/2 hours per pound. Remove from smoker, wrap in foil and let stand an hour. It should fall apart, with all the fat melted away :-)
Wishing you a Safe & Happy Memorial Day~
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