Chinese-food leftovers today. As that would imply, the significant other and I went out for Chinese yesterday. It was fantastic. No cooking was done.

However, the day before that he made the absolute best barbecue he's ever made. He took an entire pork butt and smoked it on our Weber kettle grill with charcoal and hickory chips for upwards of five hours. He adjusted his sauce recipe from last time (see 4/27) by using more white vinegar, less apple cider vinegar, less lemon, and more white and black pepper. He brushed a little on while it was cooking, but most of it we saved until the tender meat was shredded on the plate. It was epic. We served it with a quick slaw and some green beans.

Since the pork took five-plus hours and we needed something sooner, he also whipped up a couple quick hamburgers from some organic meat our grocery has just started carrying. They were fantastic. You really can tell the difference.