i smoked a hunk of pork shoulder to 170F then sealed it in foil with a couple of ounces of whiskey a
i smoked a hunk of pork shoulder to 170F then sealed it in foil with a couple of ounces of whiskey and put it back on the grill until it reached the falling-apart temperature of 190F, wrapped a pork tenderloin in bacon and grilled it in the wisps of remaining smoke, baked a little sourdough boule, made ratatouille (there’s a layer of eggplant underneath the squashes and tomatoes, with a piperade underneath that), and made a kind of black lentil ragoût with finely diced carrots and fennel; it was a nice evening! -- source link