Gargoyles In My Kitchen

Today we had pull pork roast that was slow smoked on the BBQ smoker. It slowly cooked for just at 8 hours. The process was as follows: 1. Season with sea salt, ground pepper corns, onion powder, garlic powder, and paprika. 2. Sear over the coals 3. Moved off to the cool end of the pit for two hours 4. Place it into a paper grocery bag and wrap snuggly for the remaining time. It was so tender that no knives were needed to slice it. It is best served up using a fork (to tear off pieces). Then you place it between two slice of white bread and eat. We also had a camp-out style cherry cobbler with semi-sweet chocolate chips in the batter. We are eagerly awaiting the cobbler. :)

Welcome! I will be sharing my adventures in the kitchen. I will also post random reflection on various food experiences both past and present. Now the million dollar question..... Why "Gargoyles In My Kitchen"? Long ago a Drill Sargent at Fort Jackson gave me the nickname of Gargoyle. In fact he gave everyone a nickname. Some of them benign and some mean spirited. Now all these years later, I wished I would have written them all down. Some of the one I do remember are "Long Nose Zander", "New York - New York", and "Mother Beeping Frump". Another reason is that being a Gargoyle implies being watchful and attentive. Which I feel best describes my culinary evolution. I remember as a child watching my Dad making baked beans and his careful attention to all the details. My Mother cleaning and cooking of sweet breads. The down home flavors that Mom would put into the evening meals after working all day. Today I'm no longer just a "Kitchen Garg