October: Roast pork, apples, and grog.

[Sparky]

I absolutely love fall here in CT.
Fall Foliage is great in New England. The crisp air is the best to climb in and hike in from my perspective, no bugs or bees on my rock.
My wife will usually make a homemade apple pie to die for while the wood stove is fired up and my buddy and I are in the hot tub drinking. There is nothing finer after a day of hiking and rock climbing than sitting in my hot tub drinking dark stout beer and chatting about that days MANLY activities!
Sparky

[rudd]

I like pork cooked with apples (plus cream, dry cider(hard) and/or apple brandy, and mustard)

[Kent Berry]

Your food posts are some of your best, Rip. BTW, I quickly got your recipe for chicken fried steak into my mom's capable hands. She married a curmudgeon from Victoria, TX in the late 90's after my dad died. Apparently there's an eatery thereabouts called the Double J which was known for making a tasty chicken fried steak. Yours has been deemed superior.

[Mark Rippetoe]

I wonder how the pork butt would be in a crockpot with said apples. Perhaps I shall give it a try and report back.

I think it's pretty hard to fuck up a pork butt. If you're going to stew it, I'd give the fat a good trim first.

In your opinion, how do pork and beef compare to each other?

Like apples and oranges. Both are good.

[scoTTTimo]

Better yet...put the pork butt in the Traeger over night

[Matt Stacks]

I think it's pretty hard to fuck up a pork butt. If you're going to stew it, I'd give the fat a good trim first.

Duly noted.

[jmelancon]

I wonder how the pork butt would be in a crockpot with said apples. Perhaps I shall give it a try and report back.

Take the whole thing, stuff it with garlic (cut little slits all over it and stick half a clove of garlic in there... can skip this if you're lazy) season it however you like (I make a rub with salt, brown sugar, chili powder, and smoked paprika), then throw it in the crock pot for 12 or 14 hours on low. No need to add any liquid.

[John Watson]

Boston butts are harder to find in my local grocery stores than the picnic shoulder cut with the skin on.

I used to cut it off and feed it to the dog, until I learned that if you leave the skin on and dial up the temperature to 400 or more towards the end, and crisp up the skin, you end up with some delicious cracklings.

Some recipes call for tons of garlic and spice, but I've found it comes out amazing with nothing added.

[Matt Stacks]

Take the whole thing, stuff it with garlic (cut little slits all over it and stick half a clove of garlic in there... can skip this if you're lazy) season it however you like (I make a rub with salt, brown sugar, chili powder, and smoked paprika), then throw it in the crock pot for 12 or 14 hours on low. No need to add any liquid.

I have found my recipe for this weekend.

[Wes_J]

I wonder how the pork butt would be in a crockpot with said apples. Perhaps I shall give it a try and report back.

I cook one in a crockpot about every other week and it turns out pretty good. Cook it fat side up with a little apple cider vinegar and some BBQ sauce. (Enough sauce to cover the meat and leave about half an inch in the bottom of the pot. ).