snow, deep cold, slow cooking

The snow finally came, two delayed school openings in a row– that’s more a function of the timing than the amount, but still. Snow, finally.

The deep cold is on its way, highs this weekend forecast in the single digits. Whoa, cold. More wood on the way. Time to get some slow cooking happening.

I’ve been talking about Mississippi Roast, which I made two weekends ago. Pretty awesome, and pretty straight from the New York Times. Love the back story.

I used about a four-pounder, but followed the recipe otherwise with the exception of pepperoncini, in a rare vegetable dislike for me I’m not a pepper fan. Substituted pickled smoked okra– now, listen all you okra haters, you just have not had it done correctly ‘sall. Anyways the whole thing cooks so long and is so gosh durn spoon edible you can’t tell what’s what by the end so no worries what the hell you decide to fling in. Promise, it will be a hit. Lee Bros. creamed corn on the side and some cornbread too, amen.

So that was great, but what next…the duck ragu I did last winter was fantastic, worth a repeat…bacon pie is always appropriate though not slow cooking, that…then in my inbox this morning lo and behold I found a slow cooking throwdown to my Mississippi roast, another NYT recipe (yeah, way to cook NYT!) with the totally kickass name of Momofuku’s Bo Ssam.

Mmmhmm, gonna git me some pork butt and we’ll just see who comes out on top xo