Opening day 2015 -- BBQ season is on

Opening day of BBQ season 2015 success.   Sunny skies and absurdly warm weather pretty much forced me to open up the grill, give it a good cleaning, repair the igniter and go to work.

Tried a new pork shoulder approach today. Instead of a rub and a sear and an hour or two cooking off heat, the new deal again started with a rub (my sekrit multi-pepper, cumin, Dill, lime zest, cracked pepper, GARLIC, fennel seed and few extra add-ons) but then veered off into the weeds a bit. After rubbing and patting every available surface, I let it sit and soak in for 24 hours in the fridge. Up at dawn I was to drop it into a pot with a half an onion, some parsley, sage, thyme, 10 cloves of garlic and a pint of strong beer ( Arrogant Bastard Ale!) at a light simmer, almost a steam, cooking the beast for about 3 hours.

 Then a 6 hours back into the fridge,cooling in its own juices before being sliced into slabs and grilled at super hight heat quickly to crispy/crackle it up. 

I also grilled some asparagus, lightly coated in olive oil and garlic with my cilantro/parsley/jalapeño/garlic/mint salsa.

Magnificent start to the season. The pork slabs were tender juicy and crackly. Dipped in the spicy/sweet salsa they went down like crispy flakes of heaven.