Up early this morning to take the guys up to the starting line for the Peachtree Road Race. After a long jog through Piedmont Park, we made it to 10th Street in time to see Dominic and Sonny cross the finish line! Each runner got a timing chip this year so we knew their official times within hours of the end of the race. Dominic ran the 6.1 mile race in 47:03 beating his previous year's time by 4:43! Sonny finished with a time of 53:37 - pretty remarkable for a 13-year-old in his first 10K!Dom put a pork butt on the grill to smoke while we spent the afternoon at the pool. Then back home for grilled pulled pork sandwiches with grilled corn with chili and lime before heading to Ansley for fireworks.
This recipe for "South Carolina" BBQ sauce is the best we've found. This is our favorite sauce with pulled pork sandwiches. Don't forget the dill pickle slices!
1 cup cider vinegar
6 Tablespoons Dijon mustard
2 Tablespoons maple syrup or honey
4 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 cup vegetable oil
2 teaspoons salt
Ground black pepper
Mix all ingredients together in a bowl. We use an immersion blender to emulsify the sauce.
