Today was a big preparation day for the feast on Thursday for all of the school staff, as well as the day for our sleepover. Firstly, we trimmed pork butts (which is actually meat from a pig’s shoulder) by cutting off all the excess fat and bits of hard bone around the outside of the pork. After that we sprinkled on the rub we made earlier in the week. Once we finished preparing the pork butts, we began to work on the mac and cheese. We boiled the pasta and made a sauce out of lots of butter and cheese. During the mac and cheese creation, we learned how to make biscuits with Mr. Sussman’s secret recipe. Every member of Low and Slow took turns grating frozen butter into a bowl of flour, and we eventually prepared around three dozen biscuits.
Once those were all done, we started on the collard greens, which filled the whole building with an aroma of the greens and the pork hocks that we put in for flavor. After lunch, we decided to make s’mores. We used sticks that we found, and put the extra large marshmallows that someone brought in. Some were meticulously browning the marshmallow, while others were fully burning them before eating. We also watched a documentary episode about southern soul food, its origins, and how it is being preserved today. After making some finishing touches on the rest of the dishes, and putting it in the fridge, we went home to get ready for the sleepover.
During the nighttime every member of Low and Slow had a sleepover at Van Meter hall. It turned out to be a rather eventful night. We played multiple games of hide-and-seek around the floor. After that, accompanied by Mr. Sussman, students checked on pork butts in the smoker at around 10:30. Later in the night, the group played various card games, watched movies, and baked cookies.
