I’m in California, on the third of three back-to-back press trips.  This one is courtesy of the people at Kingsford charcoal. 

Yesterday, we learned all about how to cook pork butts, and drank some very good zinfandel, thanks to the hospitality of Pete Seghesio at Seghesio Family Winery.

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1. An apple, an olive, and some cabernet sauvignon grapes The apple and the grapes were picked at, respectively, the Seghesio vineyard and the Michel-Schlumberger winery.  The olive also came from Seghesio, and it came with a lesson — olives...
2. Out-of-town free pass We had to make a quick trip to Long Island for a family function....
3. Out-of-town free pass, Day 1 We were on Long Island, for Kevin’s family’s annual Christmas party. It was a lovely day....
4. Just sage, but in pressure-cooker pork with cabbage and beer Kevin found a pork roast in the freezer that had been there since we bought hour half pig a year and a half ago.  Thanks to the miracle of the...
5. Burnday again — sea salt again Our burnday was such a success that we just had to duplicate it.  Not just duplicate it, improve on it!  Kevin thought a pork shoulder butt would cook beautfiully in...