Queuing up the 'cue
July 8, 2021
I'm no Michelin-starred chef, but I do OK in the kitchen. I have a list of go-to favorites that play well with my family, and as long everybody's bellies are full, I'm content.
My favorite cooking surface is my charcoal grill. Burgers, brats, chicken wings and hotdogs have been standard fare this summer, and even though I thoroughly enjoy them, I've grown a little tired with everything. Bored and in need of a challenge, I shifted my sights to a more stimulating dish for the Fourth of July.
Taking up residence in our deep freeze was a bone-in pork butt that had been calling my name since Apr...
For access to this article please sign in or subscribe.