We came to the Southern Living parking lot carrying coolers, paper sacks, plastic bags, and even a roasting pan to fetch a very special pre-Memorial day treat--smoked pork butt.  Southern Living's Managing Editor Kenner Patton  organizes the annual smoke-fest as a fund-raiser for the Briarfield, Alabama, volunteer fire department, of which he is a member.  Let me just say that Kenner and his crew produce very fine pork shoulders--fork-tender and juicy with deep, smokey flavor. 

We enjoyed ours for lunch today, with all the fixings--baked beans, slaw, light (white) bread, sweet pickle slices, Coca-Cola Cake, and apple dumplings.  To top it off, Executive Food Editor Scott Jones shared a magnificent bottle of Frank Family Vineyards 2005 Napa Valley Zinfandel.  You may be more accustomed to beer with your butt, but Zin is considered the perfect barbecue wine.  What a wonderful way to celebrate the upcoming weekend. 

At this point, Kenner had been up only 32 hours; he was headed home to start another smoking session for butts to be delivered tomorrow. We didn't get his recipe, but check out the article "Barbecue 101: The Art of Low and Slow" in the June issue of SL.  Or follow this link to award-winning pitmaster Chris Lilly's recipe.