Calling it an early night - assembling the ingredients list for Wednesday's pulled pork. Someone else is doing salmon BBQ so we will eat well that night.
When I was managing the bakery in 2010 and 2011, I did pulled pork and had four sauces, Earth, Water, Fire and Air - Earth was your generic tomato/brown sugar-based sauce, Fire was the same but with molasses and a kick, Water was Carolina vinegar-based and Air was mustard based (Eastern seaboard). Looking at what I need to buy for the event.
Nothing much happening on the internet so surfing a bit, processing emails and watching YouTube.
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