The boys are getting up early on Sundays now to make sure Smokehouse Sunday is an all day affair — starting at noon, when we open and going till the food is gone.
The goods today on the rotisserie: pastured Spring lamb from Rinconada Dairy in the Central Coast; pork shoulders from Berkshire pork from Kelly Biensen in State Center, Iowa.
And, in the smokehouse proper: hot links from the Berkshire shoulder trim, and, you know, ribs.
Here’s Ernie and Joel watching the world go round:
And Max with the vintage smokehouse, which came to us from a midcentury Julian butcher.
Today’s picnic is all smoked over local Coastal Live Oak which died a natural death (seriously).
You guys won the love and affection of some friends I brought in Sunday with that smokey delicious business. Bravo.