All About That Bass

No Treble...

(Scroll down to "The Playlist" and hit play before reading... works better that way!)


Bring on the Boom! Today it's all about the ladies... the Divas that bring us joy while singing with that big ole "upright" bass. No Barbies and banjos here. We're talking about mamas that know how to belt it out old-school style. 

Grab your champagne martini and come have a seat. The "Butts" gonna be a while. The tunes are hot and this ain't no place for little hip-hop girls. I think I heard somewhere that "hips don't lie"! 

The pots are on!

The Plate...

Smoked Boston Butt

Low and slow... that's the only way to go. Man, it is worth the wait.  The key is to get a good smoke going first before you put the roast right on the grill. You won't have to mist the pork let some recipes call for because of the beer "bath" in the roasting pan. 

What you need... 

1 5lb Boston Butt

2 tbsp canola oil

fresh thyme

1 medium white onion chopped

3 cloves garlic chopped

2 tbsp ancho chile powder

2 tbsp brown sugar

2 tsp ground cumin

1 tsp ground coriander

3/4 cup orange juice

1/2 cup fresh lime juice

1 chipotle in adobo chopped

2 cups wood chips

Couple of beers to fill the roasting pan while cooking.

What you do...

Soak the wood chips in water for at least 30 minutes.

Heat the oil in a pan and add the thyme, garlic, onion, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice and chipotle. 

Cook down to dissolve the sugar then remove from the heat.

Put the pork in a large pan and pour the marinade over the pork.

Cover and let it refrigerate overnight.

Set up your grill for indirect heat and set to 220 degrees. 

Add the wood chips. 

Remove the pork from the fridge and place in a roasting pan (fat side up) and bring to room temperature.

Pour a little beer in the bottom of the pan and place on the grill.

Grill until the internal temp reaches about 190 degrees (about 5-6 hours).

Take the pork off the grill and let it rest for 15 minutes.

Shred or slice the pork for great, smoky pork.

The Playlist... 

All About That Bass

Like we said... a little old school, big band swing for you today. 

Love that bass and love Scott Bradlee and the postmodem jukebox... great remakes and covers. 

And, if you haven't heard of Renee Olstead you need to. She does a great cover of the old Ray Charles tune... "Hit the Road Jack"! 

We threw in a little old, something new and something blue... just to keep you on your toes.

Turn that "Boombox" up! 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Champagne Cosmopolitan

What you need...

1 1/2 oz vodka

1/2 oz cranberry juice

1/2 oz Cointreau

Splash of champagne

1/2 oz fresh lime juice

ice

Orange peel for garnish

What you do... 

Pour the vodka, cranberry juice, Cointreau and lime juice into a shaker filled with ice and mix.

Strain into a martini glass and top off with champagne.

Garnish with orange peel.

This Doesn't Have A Thing To Do With Fishing...

Does It?

Please... Day Drink Responsibly 

& 

Keep On Cookin'!