



We spent the day at home today since there was no work or school (OK, I ran to the office for a couple of hours to get caught up). Alex had a friend over for a playdate and picnic. Aaron has started putting together object to make shapes (lining up blocks to make a triangle, for example). So today we pulled out Alex's
tangram shape pieces and they made several patterns. Some on cards like Alex's robot and some self-created like Aaron's organic-line-of circles-with-nearby-triangles. Not his best work, but he was proud of it.
Since we were home all afternoon, I decided to tackle a smoked pork butt (which is really the shoulder) on the grill. They cook by indirect dry heat, which is technically roasting, but every hour I would add fresh wet mesquite chips to a smoker box or in a foil packet. The addition of smoke turned it from roasting to true barbequeing. Ok, I know I watch too much of
Alton Brown on the
TV Food Network, but I have to bite my tongue when I'm invited to a barbeque and they serve grilled burgers. Keep in mind that I love grilling and most of what I do on the grill is grilling (go figure). But real barbequeing with a rub and wood smoke takes a lot of time, but as Alton always says, "Your patience will be rewarded." It will be. Tomorrow. Turns out I started the day out with the grill heat set @ 250-300 and I think it would have done better closer to 350. After 10 hours on the grill and all of my wood chips later, we brought it in, stuck it in the fridge, and we'll finish it in the oven tomorrow. I can't wait :).