New Year's Eve, we went out with friends for dinner. Went to Coon Rapids, a newer place called Paddy Wagon. Not bad, one of the huge portion type of places with little to offer actually - you know - you get the protein that is uncomplicated and a starch. Mostly a pick your choices places. Good value. Not going to go out of my way to get there again. But it was nice to be with friends.
Anyway, fourteen plus hours later the pork shoulders came off the grill. They turned out quick nicely and moist. I used a fork to pull apart the meat and saved a bunch in the freezer I can use later. I was able to keep the grill between 230-280, but locked in the last five hours right at 240 degrees.
Late night, gotta get me some sleep.
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