Ay-Ziggy-Zoomba.com

I couldn't wait for the weekend or for anyone else to post photos.
It could have used an overnight seasoning, but not to bad.

DUDE! You could at least put a "NSFW" tag on this before I open it at my desk!

I did two pork shoulders yesterday -- about six pounds each. Used hickory and apple wood 1/2 and 1/2. Put them on the smoker at about 6:00 am and they were done at about 5:00pm.

I rubbed them the night before with yellow mustard and dry rub. I didn't turn them or mop them or anything during the smoke process. Came out with a nice crust and a pretty serious smoke ring. I used Steve Raichlen's rub recipe, and I'm not sure I'd use it again. I'm still looking for a good consistent rub.

I also made an olive tapenade for appetizer. I went to the Mediterranean bar at the supermarket and got some pitted calamata, nicoisoise olives, roasted tomatoes, and roasted peppers. I then cooked down some sliced mushrooms with a little balsamic olive oil and butter. I put it all in the food processor and pulsed it to the right consistency with a little garlic also. Added some EVOO at the end and it came out great.

I think that's it for my smoking this holiday.