Sunday Dinners, Smoked Meat & Family Time

Over the past several weeks, Tammy and I have had the best little tradition started—we’ve been invited to Ryan and Katelin’s house every Sunday evening for dinner with the family. It’s quickly become the highlight of our week.

Katelin’s whole crew is usually there—her mom and dad, her older sister, her husband, and their daughter, plus her younger brother and his wife. All told, there are about 12 of us, and it’s just a great time. We eat, hang out, catch a game, and if the weather’s right, maybe even jump in the pool. It’s simple, it’s fun, and it’s one of those things that just makes you feel grateful.

This past Sunday, I got the call to bring some BBQ, and that was an easy yes. No brainer—pork butt. I also smoked three large chicken breasts for anyone who wasn’t in a pork mood.

Now here’s where it got interesting: I tried a new method I saw on TikTok the week before. Instead of placing the Boston Butt straight on the smoker grates like I usually do, I set it in a foil pan—fat cap side up. Gave it a solid seasoning all over, then let it roll on the smoker until it hit 203º internal. Pulled it off and let it rest for an hour.

Before we left for dinner, I poured in a little BBQ sauce, brown sugar, and pineapple juice right into the pan and put it back on the smoker until it reached 180º.

Let me tell you something—I’m not sure if it was the pan, the pineapple juice, or just a touch of backyard BBQ magic, but that might’ve been some of the best pulled pork I’ve ever made. Tender, flavorful, and just the right amount of bark. Everyone at dinner loved it.

These Sunday nights remind me that good food is better with good people. Until next time have a great week. Summer is here!