The recipe worked perfectly, apparently even defying the laws of physics and biology to allow me to cook 8 pounds of pork butt in 4 hours. And, for posterity, a 4kg shoulder yielded 1 liter of pulled pork, do NOT ask me how that metric shit works, I just look at the packaging and what my containers say they hold; science and math do/does the rest.

Our full contribution to the ghost-pepper-centric menu tomorrow is as follows, because I'm a senile old man and keep losing the scraps of paper where I keep writing it down:

Georgia-style BBQ pulled pork with raw sweet onion on squishy little white buns
red cabbage chipotle-buttermilk slaw
a nicely mustardy potato salad
bread and butter peach-cucumber pickle

chicken wings two ways:
1) brined for slightly too long (4 hours was just on the verge of too salty, I'd do two next time) and tossed in Momofuku's octo vinaigrette (soy, garlic, ginger, rice vinegar, sesame oil, scallions)
2) spice-rubbed and tossed in a lemon ghost brown butter (unsalted butter, whole dried ghost pepper, lemon zest, lemon juice, miniscule amounts of Frank's and Old Bay.

maybe a smoked ghost jerk tenderloin if i feel uppity

probably not:
ghost pepper oil (details undetermined)
ghost pepper-pickled mustard seeds (if I can make it work)


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