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Two weekend experiences:
Saturday: I had a box of mixed mushrooms, shitake, lions mane and oysters, all from Lewiston Farmers and Artisan’s Market. It was $7 two weeks ago. I made risotto with half. Saturday, I looked at what remained in the fridge.
They were dehydrated, a shriveled mess. I soaked them in water. They rehydrated and stood perfectly as a beef substitute in our pasta dish.
Sunday: I took two tours but had planned to make pulled pork. The boneless Boston Butt from Lewiston Tops. I needed to leave at 11 and couldn’t be home before 3.
Pork butt is a low-and-slow cook. I rubbed it early but when I went to build fire, I realized all I had was Kingsford briquettes. I am used to Humphrey’s. Kingsford has fillers and burns quicker and hotter. I think I bought Kingsford out of desperation around Memorial Day.
I built the fire and put the butt on before I left, with the fire banked to one side and the pork on the other, indirect heat, leaving Beth with instruction about temperature management. She texted me the fire was running hot 90 minutes later, 450 degrees.
Our grill is a Napoleon kettle. Think of it as an upgraded Weber. I have never owned a gas grill and don’t plan on it. I asked her to shut the vents.
When I got home about 3 p.m. or so, it was still at 350 degrees. The fire kept cooling and the pork came out perfectly.
As for the tours: One was great. The other was a challenge because there were lots of crowds and the guests were not having a great day thanks to disinterested teens and unruly toddlers. So it goes.
