Goodbye Alaska! Hello North Carolina!

Share this page

Selling a house that is 48 years old is a royal pia and muni codes suck as well. I’ll be so glad when this process is over. 🤦
 
Just about halfway to NC, currently sitting in a KOA in Great Falls Montana for 2 nights to recharge the batteries and restart our trip to Crow Agency tomorrow then on to Yellowstone for 2 nights. The first 2 days of driving through Canada was a slog but we got through it without killing ourselves.

Toad River and Penhold were the 2 highlights of our trip through Canada, the Canadian Rockies are beautiful and Penhold was just super relaxing. I’ll give credit where credit is due, Canada has the cleanest roads I’ve ever seen, I think we saw maybe 2 pieces of trash in 5 days of driving, too bad we can’t do the same.
 
imapig said:
Those were wings and in the three bowls I believe one’s a dip and the other two are mashed/gravy and mac & cheese…Home
View attachment 39700
View attachment 39699
View attachment 39698
Click to expand...

I see fried okra and greens. Mmmm. Being a Southern boy who married a gal from New England, the first time I made greens and fried okra she hesitated but to her credit she gave
it a taste test. LOVED both. Now I can't make them often enough for her! Today we're hosting a cookout and I'm smoking 2 pork butts and cooking up a bunch of greens. She'll be in
heaven. (Yes, I wrap my pork butts at the 5 hour mark with butt temp of about 150. Smoker temp is 275 or thereabouts. Ready at noon after 7 hrs on the smoker with a butt temp of 205.)
You're invited!
 
I can't even imagine moving from Alaska to North Carolina, lock stock and barrel. Lynn and I spent last week looking at condominiums in Naples Florida and our heads are spinning. And that's just so we can be snowbirds never mind the whole family. You rock AKPF!
 
chevss454 said:
I see fried okra and greens. Mmmm. Being a Southern boy who married a gal from New England, the first time I made greens and fried okra she hesitated but to her credit she gave
it a taste test. LOVED both. Now I can't make them often enough for her! Today we're hosting a cookout and I'm smoking 2 pork butts and cooking up a bunch of greens. She'll be in
heaven. (Yes, I wrap my pork butts at the 5 hour mark with butt temp of about 150. Smoker temp is 275 or thereabouts. Ready at noon after 7 hrs on the smoker with a butt temp of 205.)
You're invited!
Click to expand...
Do you wrap in butcher paper? I know some people do the grate to foil pan wrapped in foil.
 
Aloyouis said:
I can't even imagine moving from Alaska to North Carolina, lock stock and barrel. Lynn and I spent last week looking at condominiums in Naples Florida and our heads are spinning. And that's just so we can be snowbirds never mind the whole family. You rock AKPF!
Click to expand...
Thanks buddy, it was a whirlwind for sure and we sold everything and bought our new place in 3 weeks. It’s crazy how fast we were able to sell our house and over asking too!
 
Currently in Garryowen Montana, 10 miles from the Little Bighorn Battlefield Memorial. A very humbling and surreal experience to say the least. Here’s some pics we took from the Battlefield.

IMG_4225.png
IMG_4219.jpegIMG_1426.jpegIMG_1423.jpegIMG_1425.jpegIMG_1422.jpeg
 
Last edited:
I would love to live in Alaska. If you wanted to live in Rhode Island, we could've traded.
 
patsload said:
Do you wrap in butcher paper? I know some people do the grate to foil pan wrapped in foil.
Click to expand...

I use the disposable foil pan covered with foil. I do that bc I want to save the juices to mix with the pork after pulling. It's more flavorful that way. In fact, I pull the pork right in
the pan, add a little more rub and a little bbq sauce as I pull. Comes out really moist and succulent that way.
I wrap at the 150F mark which is at the 5 to 5.5 hr mark. The bark should be firm and crusty at that point. That's before the stall bc I save more flavorful juices (unlike beef when wrapping is done after the stall). I add 1/2 stick of butter to the pan, spread 1/4 cup of dark brown sugar and 2-3 oz of honey over the butt before wrapping.
Rub = Meat Church's Holy Voodoo.
BBQ sauce = Meat Mitch Whomp
I use those bc they appeal to most everybody. Not too sweet and not too spicy while letting the pork flavor come through.
 
chevss454 said:
I use the disposable foil pan covered with foil. I do that bc I want to save the juices to mix with the pork after pulling. It's more flavorful that way. In fact, I pull the pork right in
the pan, add a little more rub and a little bbq sauce as I pull. Comes out really moist and succulent that way.
I wrap at the 150F mark which is at the 5 to 5.5 hr mark. The bark should be firm and crusty at that point. That's before the stall bc I save more flavorful juices (unlike beef when wrapping is done after the stall). I add 1/2 stick of butter to the pan, spread 1/4 cup of dark brown sugar and 2-3 oz of honey over the butt before wrapping.
Rub = Meat Church's Holy Voodoo.
BBQ sauce = Meat Mitch Whomp
I use those bc they appeal to most everybody. Not too sweet and not too spicy while letting the pork flavor come through.
Click to expand...

Sounds delicious . I’m a big Meat Church guy, love Voodoo and Holy Gospel. Anyway sorry for the derail. Congrats on the move AK.
 
Aloyouis said:
I can't even imagine moving from Alaska to North Carolina, lock stock and barrel. Lynn and I spent last week looking at condominiums in Naples Florida and our heads are spinning. And that's just so we can be snowbirds never mind the whole family. You rock AKPF!
Click to expand...
Check out the Venice / Northport area. It's nice.
 
AkPatsFan said:
Hendersonville.
Click to expand...
How odd. I came late to this thread. I spent the morning narrowing down second retirement choices to a couple places and first on the list is Hendersonville. I spent the afternoon on Zillow getting a feel for the prices, took a break and opened this thread...and Voila!

I'm hoping to take a week down there this summer to see it in person.
 
You must log in or register to reply here.
Back
Top