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Labor Daze

09/04/2011

Labor Day, the BBQ holiday. Though we’re supposed to be celebrating the American worker, in our house, I’d say we celebrate the pig. Vegetarians beware. This post is not for you.

It began last night with this delicous pork-and-ham pie, which I did not make. Beside it are zucchini ribbons and spicy lentils.

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Today, we prepped for the Labor Day meatfest. This year’s selection is a pork tri-tip, which we cut, tied, and rubbed. We used the same spice rub that we tried on last year’s delicious ribs, the “Memphis Dust” recipe from Amazingribs.com. Highly recommended.

Below, you can see the preparations. The meat needs to sit for twenty-four hours before we smoke it. This year, we’re smoking and cooking indoors, which is technically not BBQ but should be tasty.

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Then we put the meat into bags in the fridge, for a full day of absorbing the spices.

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And now, we wait …

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