I hope everyone did their civic duty today and voted in all the non-races in the Lansing area. I haven’t yet, but I do plan on it before the polls close. It’s a little wierd. I haven’t voted on Election Day in a few years. Illinois has early voting or what the Reform Michigan Government Now (which I strongly oppose) calls No Excuse Absentee Voting. Our polls were also automated, so I figured I’ll use today as a practice vote for November since I hear Michigan still use paper ballets or optical scan maybe?
Anyway, since it is Election Day, it’s a good day for a BBQ, huh? I know that’s bad logic, but everyday is a good day for a BBQ. My girlfriend actually isn’t going to be able to leave work for dinner, so we’re being nice and smoking some pork butts for the whole office. I’ve never blogged about my cooking, but I thought I’d share the journey since I know some people at her office read this, it’ll just get them hungrier and then, as a negative side effect, hype up my pulled pork and give me expecatations I can’t possibly achieve.
Anyway, we got two Levandowski pork butts from L & L last night. We went with two smaller ones instead of one big one hoping to cut the cooking time down some. I put my rub on last night and threw them in the fridge. I used a Bobby Flay rub and this is one of the few I don’t stray from. It is so freakin good. I used to use my own brown sugar based rub, but this one is so much better. Just a little bit of heat. I cut down the measurements so I only make what I was going to use today.
4 teaspoons Ancho Chile Powder
2 teaspoons Spanish Paprika
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard
2 teaspoons kosher salt
2 teaspoons ground corriander
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Chile de Arbol powder
This is what my two pork butts looked like when I threw them on the grill at about 1:45
I used this on a pork tenderloin one time and thought I had died and gone to heaven. I pulled the meat out of the fridge and fired the grill up about 1:30. I use natural hardwood lump charcoal instead of briquettes so the fire got going pretty quickly. I added some hickory chunks and chips to the coals and threw the butts on the grill. I’m trying to keep the temperature down around 250, but it’s not always easy with a Weber Kettle grill.
Keep checking back between now and 6:00 or so. I’ll update with pictures as we go along. It’s so sad that Lansing doesn’t have a real BBQ joint. This stuff is so easy to do with a little patience and the result is incredible!
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Mid-Michigan Dining 
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