Two Men, Two Pits and a Blog

Getting Back in the Groove: A Pit Jockey’s Respite

IMG_2570I can’t help it if she’s beautiful. That when her little hand grabs my finger that all my insides melt into an irrefutable kind of goo. And I can’t help it either that when she looks at me with her baby blue eyes, that my heart spills over with gladness at what the Lord has done. No, I can’t help it that’s she’s beautiful. And I tell her this all the time.

As many of the readership of PotP know, we got ourselves a little patron in the making this summer. A gift straight from above. And thus the deployment of BBQ articles has dwindled for a time, as we managed our way through the fog of a newborn in your life. Many of you have been there, done that. You know what it’s all about. And so we thank you for your patience, and all the Emails wondering how we are. Yup, we are doing fabulous, by and by, and sort of finding our footing again, amid the new rhythms of life and baby. Indeed, we’re starting, maybe, to get back into the groove again.

Adjusting For The Curve

We learned after while that you can still have a life post baby. That, off-hand, you can still go to baseball games if you want, and manage a fine time. That most stadiums actually have a “mother’s room” somewhere around, with soft chairs, and flat screen TV’s, in which to feed your baby and still keep an eye on the score.  I never knew that.

IMG_2428We learned also that our time at the pit need not be compromised. That babies enjoy watching the meat cook as much as we do.  And that you can both tarry there together under summer skies and watch how the grass bends in the wind, and the tweety birds all follow each other about from thicket to thicket. I learned that little babies have a natural wiring to make a good pit master. They are well versed, for example, in sitting around and doing absolutely nothing, at least until the next feeding is in queue. Yup she’s good at that, and I had to scratch my head as she’s an awful lot like her daddy that way. Hmm. Maybe that’s why we get along as we do.

Getting Back In the Game

So in an attempt to get back in the groove of things, let me show you my sandwich I made the other day,  and how it went and came to be, all patron to the pit, and with a little help from my friend.


The Basics of Pork Butts

It was your most basic of pork butts, of which we seasoned heavily in Miners Mix Maynards Memphis Rub. It’s the same rub we’ve used a hundred times now, but there is of course a reason for that. It’s awesome. And yeah, I guess I threw on rib eye too, you know, for good measure. Hey, pork butts take some considerable clock, and a pit boy needs his snacks!  Anyhow, it was an easy smoke as most pork shoulders are. Dampers tweaked down to thin slits, both top and bottom, meat set indirect, and turned 180 degrees from time to time for even cooking. A little hickory wood on the coals. That’s all you gotta do people. That and take it slowly up to 195 degrees internal temperature for to pull there into highly succulent pork sandwiches.  Oh, which reminds me. Let me tell you about some sauces we recently got in to test.

Low Country Barbecue


These were pretty tasty. Low Country Barbecue sauce comes in both tomato based and vinegar.  Now I don’t know about you, but I’ve come to think a proper BBQ pulled pork sandwich is at it’s most authentic with a good vinegar based sauce, of which this one was very good. But I also tried a sandwich with the tomato based version and honestly, it was just as good.  Really good. And I suppose there are thousands of BBQ sauces out there all looking for attention, and these are just some of them. But Shawn, from the Snazzygourmet was kind enough to send us some samples to see what we thought, and being he is a fellow Minnesotan we found out, well, it’s good to help a brother out.  And so we will. So if you get a chance, he runs a great website called the Snazzygourmet, which is pretty much a wonderland for foodies.  Not just BBQ stuff, but other goodies as well. Check it out!

In Conclusion

Anyways, after we pulled the pork into tasty tendrils of BBQ heaven, and mixed a little of the new sauces into it, letting it’s thin viscosity mingle into all the right places, I plated up a nice sandwich or two for my wife. Baby would have to wait, I suppose, until she grew some teeth! But my other sweetheart was more than thrilled, as she usually is, holding to the good status of being the wife of a patron. She said thank you, and smiled brightly as I handed her the plate. I smiled back. Yeah, I can’t help it if she’s beautiful too!


Slow smoked and succulent, glistening in a light vinegar sauce. The privileges of the pit,  the good life, and holding hands with those you love. Amen.



14 responses

  1. It is so good to have you back, my friend. And to see some glimpses of the little beauty! You are blessed!

    As for the pork – It looks great. We are planning a huge barbecue/picnic here for November 19th and pulled pork will be on the menu along with a bevy of other grilled delights. I hope ours turns out as good as yours. Have a great day – JandM

    October 27, 2017 at 10:32 am

    • Greetings John in Ecuador! Yes, long time, no see! Yeah, it’s been a lot of fun the last few months. Blessed is an appropriate word to describe it, I think.

      Your up and coming feast sounds great. I have no doubt your grillmanship is up to snuff. I’ve seen your work! And might you have any of them gigantic shrimp you so proudly showed me a couple years back? That would make a fine addition to the November feast as well. I think it might be worth the trouble of visiting Ecuador one day just to ingest one of your shrimp. Man.

      Anyways, good to see you again, John and Mary. Blessings!

      October 27, 2017 at 11:01 am

      • Come on down! You would always be welcome here. (Bring some of that Miiner’s Mix with you!)

        October 27, 2017 at 2:09 pm

  2. Amen indeed, you and your two beauties are most certainly blessed! A hui hou, until we meet, Aloha

    October 27, 2017 at 10:59 am

    • Thank you kindly, Auntiedoni. Yeah it’s been a good time. A little slow on the blogging front, but full speed on the joy of living front.


      October 27, 2017 at 11:03 am

      • No worries braddah we’re here,
        your two beauties come first!
        Happy Aloha Friday!!

        October 27, 2017 at 4:56 pm

  3. First and foremost CONGRATULATIONS!!! It’s great to have you back setting by the cyber pit side with again.
    My best memories and greatest bonding time with my kids were about all setting out back rolling smoke. They knew that when dad was burning hickory they could talk to him about anything and he’d just listen. Every time my son comes home first thing we do is bust out the Kingsford.
    Now more than ever: Remember what you cook isn’t nearly as important as who you cook it with.
    God bless.

    October 27, 2017 at 10:16 pm

    • Mr Dodd! Good to see you old friend. Thank you much for your good words and wisdom. I always did think you had your head screwed on good. Yeah, it’s been fun and I’m looking forwards to those pit side chats you speak of. But right now all she does is fart in her diapers. Although, now that I think of it, so do I. Anyways, cool to hear you’re still getting those quality pit side chats over a lovely bed of kingsford. Blessings to the Dodd tribe, and many more cook outs to come!

      October 28, 2017 at 3:23 pm

  4. Welcome back! Thought of you last week when I traveled to help my son put some flooring in his new house building project. Our reward was some mighty fine ribs tended to in small spurts most of the day between floor boards. Yep pit side is a generational thing. He claims he is out of the Memphis BBQ mix I gave him for his birthday…(his hint), so I sent him the miners mix link hinting I would run out around Christmas.

    October 28, 2017 at 5:01 pm

    • Nice! Hopefully you’ll both get stocked up on Miners Mix this Christmas then. That’s funny. Sounds like you had about as lovely a time as installing floor boards can be. That was a good story! Yup, pit side is a generation thing indeed. Food and fellowship. The good times indeed.

      Take care, Gary. Blessings to you and your family!

      November 1, 2017 at 9:16 am

  5. Pingback: Getting Back in the Groove: A Pit Jockey’s Respite | My Meals are on Wheels

  6. Nothing wrong with spending time with that precious little one! Take all the time you need. We are all here waiting when you return. What a beauty!!!!!

    November 1, 2017 at 7:22 am

    • Thanks Debbie! Yeah, despite the not sleeping part, it really has been a good time. Never known anything like it, in fact. Never known anything could poop that much either. Aw well.

      Hey to David!

      November 1, 2017 at 9:13 am

      • Lol! You always make me crack up in the most tender moments!! 😂

        November 1, 2017 at 11:59 am

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