It is the season for Gelato!

     I made my favorite Gelato today due to a request from my co-workers. I also remembered to take pictures during the process. The recipe is here. First you can see the simple tools and ingredients.

     You take the lemons, zest one of them and juice all of them. Keep the pulp. Chop up the zest.

      Discard the seeds and the membranes. You may need to put the pulp in the food processor but just for a second or two, you don't want to loose the texture.

      Add the juice & sugar and dissolve.

      Whip up your cream a bit.

     Put all in your ice cream maker.

      I run it for 30 minutes until starting to firm up. Make sure the freezer in the machine is good and cold and has been freezing for at least 24 hours or it won't set up very well.

      Put in a shallow wide, freezer safe Tupperware. It freezes quicker if it is spread out. It usually takes a day to get really frozen.

I smoked a pork butt today

     You can can do it on your webber! I smoked a 7 pound pork butt for 6 hours loosely following this recipie (http://howtobbqright.com/pulledporkrecipe.html). I had less time than I wanted so I had to crank the temp up near the end to reach the nirvana temperature of 195° F. 

     First I injected the roast with an apple juice brine then let it sit I that juice over night. Then I used Apple wood chips at about 250° F. The little smoker box sat right on the flavor bars on one side with the heat and the roast sat naked on the grill on the other side with a drip pan under neath. I mopped with soy sauce once and drippings the other. After 4 hours of smoke I put the roast on a pan with all its drippings and sealed it. I increased the temp to 350° and let it ride till I got to 195° F. It was delicious. I would use less salt and more sugar for my taste and I would use all the time and bring it up to temp slower. The meat was mostly falling apart with the deep interior still very tender. I wish I had a picture of the end product.