How do you pronounce the work sundae? As in ice cream sundae.
Pronounce it like the day of the week? Like Sunday?
Or like sundah? Sun-dah. Im curious.
Off topic a little.
Fired up my smoker last Sunday. An old Oklahoma Joe. 2 whole pork butts and 6 slabs skinned baby backs ( bought these at Sams). Plus 12 Johnsonville brats.
The whole pork butts I bought at Schnucks. Not the picnic roast but the shoulder or blade roast I think its called. Marinaded/brined in a 2 ½ gallon baggy with fresh lemmon juice, salt , ground pepper,
dry mustard powder, apple juice, worstershire sauce, apple cider vinegar, greek seasoning, can't think of the name, and water. I put the butt in the baggy, add this mixture to cover. For 2 days. Marinaded the ribs for 1 day. If youve never brined pork I sugject you try.
I put the butts on at 7 am and the ribs and brats on at noon. Used wood for the first hour then charcoal for the rest. I like applewood or pecan but had a lot of oak so used that. There was so much smoke coming out of my yard, it looked like I was burning a soggy king sized mattress. My neighbors must hate me.
I apply a sauce of butter, brown sugar, honey and pretty much ground pepper during the last 2 hours. I spray with apple juice about every half hour. The trick is to render the fat without drying out the meat or making it too mushy.
At 5 pm it was all ready. The pork butts fell apart into chunks of juicy
tasty meat that I pulled apart into bite sized chunks. Awsum. I must of eaten a pound of meat just doing this.
The ribs were nice rich almost mahogany colored slabs. No fat. Moist meat, a little peppery offset by the honey/brown sugar butter baste. Slightly chewy meat that comes right off the bone. I would offer you some but I am eating the last ones for lunch today. I had to hide them and am eating them in secret because they are too good to share.
Also, I saw that
a new oriental restaurant is opening on Olive just east of McNight, on the north side. Will report on that when it does.
TIA for the help with the sundae question.