Baby-Q Party

I guess part of the common tradition preceding the having of a baby is the having of a baby shower.  Kate and I weren't really into having a traditional baby shower, but we were happy that our friends pushed us into having some sort of party to get friends and family from different parts of our lives to come together for a summer afternoon.  It turned out to be a wonderful gathering and we were humbled that some of our friends and family from out of state even made the trip. Thanks to everyone that came and made it such a fun and memorable party, especially the Crams for hosting in their lovely yard!  Here are some of the scenes from the day:

Adam and Mikey went to quickly to work on a fruit-masterpiece...

Our newly-finished cornhole set was a hit and got a lot of good use.  Here we have a match of Tom and Sophia vs. Connor and Soheil.

Kate and Beth

Elena the artist at work decorating a onsie

... aaaand here is the finished product - a fruit baby complete with watermelon perambulator and pineapple wheels!  Some people are talented.

Here's a group of Portland friends.

Tom, Ari, Jeremy

 Noah and Teagan share a blanket with Banjo (See, Cara?  We feature your child, too!)

 Here's an obligatory belly shot.  This is at about 34 weeks.

Mother and daughter

 Connor and Bob discuss bag-toss technique

Banjo.  Awwww.

Onesie decorations

The extra-long table spread in the Cram's side yard

With Mike and Lauren and their 4 month-old Ensley

What a pretty family shot of the Seattles!  Only missing Beth.

Thanks for a great party, everyone!

Pulled Pork Sandwiches

Advance preparation

• 3 to 8 hours for marinating the meat (optional); also, allow yourself 4 to 6 hours cooking time

Special equipment

• 6 cups hickory chips or chunks, soaked for 1 hour in cold water to cover and drained

For the rub (optional)

• 1 tablespoon mild paprika
• 2 teaspoons light brown sugar
• 1 1/2 teaspoons hot paprika
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

• 2 cups cider vinegar
• 1/2 cup plus 2 tablespoons ketchup
• 1/4 cup firmly packed brown sugar, or more to taste
• 5 teaspoons salt, or more to taste
• 4 teaspoons hot red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground white pepper

For the barbecue

• 1 Boston butt (bone-in pork shoulder roast; 5 to 6 pounds), covered with a thick (1/2 inch) layer of fat
• 10 to 12 hamburger buns

Preparation

1. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8.

If not using the rub, generously season the pork all over with coarse (kosher or sea) salt and freshly ground black pepper; you can start cooking immediately.

2. Set up the grill for indirect grilling and place a drip pan in the center.

If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.

If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.

3. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If using charcoal, you'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.

4. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.

5. Wearing heavy-duty rubber gloves if desired, pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. This requires time and patience, but a human touch is needed to achieve the perfect texture. If patience isn't one of your virtues, you can finely chop the pork with a cleaver (many respected North Carolina barbecue joints serve chopped 'cue). Transfer the shredded pork to a nonreactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.

6. To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.