The preparation of my late maternal grandfather's pulled pork BBQ and red slaw recipes. The Grand Duchess, bless her, always whips up a large batch of hush-puppies to go with the dish, which is authentic.
The tangy sauce is created with, more or less, equal parts ketchup, sugar, and white vinegar with course ground black pepper and Worcestershire sauce added to taste. I typically add another shot of white vinegar before kitchen clean-up to attenuate the tomato ketchup flavor a wee bit.
We enjoyed the dinner last evening on our screened porch and will do so again this evening. Afterwards, we will freeze the remaining meat (from a huge pork shoulder slow barbecued over indirect charcoal coals for about six hours in the Weber grill) for a few more dinners at different points this fall.
The slaw, thanks to the vinegar and sugar, keeps well for months and will live in several storage containers in the refrigerator. It works very nicely too as a chutney of sorts with Indian dishes, which the Grand Duchess has become a dab hand at preparing during the cooler and cold months.
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Sigh. The Young Master is at that age -- 13 in October -- where he simply will not cooperate with a pleasant smile when a camera or iPhones are produced. Needless to say, school photos are a challenge for the poor photographers brought in each autumn for the job. It is most vexing since -- we feel, at least -- TYM is a handsome young man when his face is in repose.
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Picking away at the second batch of 20, or so, Minden Austrian infantry -- the Wied Regiment -- as and when time permits by the way. Beginning on building up an inexact series of thin washes today on their white coats, waistcoats, and breeches as it happens, which yields a pleasant effect after a fashion. Photos to follow.
-- Stokes
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