Meat

When we woke up, it was twenty-seven degrees outside. For South Carolina, that’s cold, especially in December. The really low temperatures like that don’t usually hit until January and February. It creates a challenge for the day’s activity: smoking of the holiday meat.

With twenty-some pounds of pork loin, a rack of ribs (for soups), and several pounds of chicken to smoke, I’m going to have a long, cold day in such weather.

Fortunately the Boy comes out to help.

At least for a while.

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