Zombie Murder Mystery Party 2012

Zombie Photo Album

Welcome to our newest Hyde sister

Just wanted to point out that Kenzi Hyde survived her first hard-core, all Hydes together, long weekend.  Never did she run screaming from the crowd (that I saw) even though she was forced to endure some small amount of good-natured ribbing.  Upon departure, she even appeared to have nearly all of her intellect still in tact.  Welcome to the family, Kenz!  I think you're going to make it.  Until next time....

How to Turn Your Grill into a Smoker - Hobby Farms

How to Turn Your Grill into a Smoker - Hobby Farms

Carolina Pulled Pork

I think we can all agree that we were fed pretty well this weekend.  The scale told me so this morning. :-/  A couple of you asked for some recipes, so I decided the best place would be here, on this great blog that Traci was so brilliant to set up.  I hope that's okay...

Carolina Pulled-Pork



In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.
Yield: Serves 12

For dry rub
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper

2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

12 soft hamburger buns with seeds, split
Carolina Red Barbecue Sauce
Tangy Coleslaw

Make dry rub:
Mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

Lessons from the Captain...

Dad, Randon, and Tresa were in a boat in the early drift.  Randon was at the head of the boat and nearly got knocked over board by trees a couple of times.  He always came out smiling.

Our boat concentrated on hitting the "good" holes near the banks of the river.  This was the scene in our boat too often.  Apparently, Wes, Kenzi, and Jill stuck to the middle of the river and didn't have to do this that often.

Randon had a nice, big fish on his line and was mad at me for not helping him instead of taking this picture.

When you've got to go, you've got to go.

Beautiful bald eagle.

I loved this picture because I've always told Connor how much he looks like Grandpa Don.  He even bites his cheek like Grandpa, and I caught him doing it while fishing.

Riley, being Kenzi's hero and getting her line free from a snag.

And... the result of fishing in the middle and avoiding the "good" holes.

I think the Captain taught us well for many years.  It's fun to listen to everyone talk about memories of fishing together.  I loved passing on those memories to the next generation of "HYDES".  Different last name or not, this crew is Hyde through and through.

The Main Event...

Welcome Home Crew

Stop Eating It, Dad!

Before the second half of the golf course, we stopped and got some treats.  Both Connor and Kaden got an ice cream drumstick.  We would hold their ice cream when it was their turn, and we might have taken a couple of bites.  :)

Connor was almost done with his cone when he was up.  Chet told him that he wouldn't eat anymore and that he would just hold it for him.  This picture says it all...

If Dad Knew, He'd Delete This... :)

These aren't the best quality of pictures, but I did get them.  And yes, Dad did see the camera out once and pretended to swing the club at me.  All other times I hid the fact that I was taking pictures/video of him. :)

Receiving instruction...

Trying it out...

This is his first hit.  Wes said that he got another angle of the same shot. :)

The first GREAT Hyde Fam Reunion in bullets...

• Golf Scramble
• Don and Penny played and reportedly had FUN!!!  Believe it!
• Don wore tennis shoes!  I didn't know he owned any.
• Allegedly, Don outdrove Zack on multiple occasions.
• Penny contributed more than a dozen shots to her team!
• Team Mardie won the overall championship with a 75, with Team T coming in with a close and very respectable score for 2nd place.
• Newcomer of the year:  Penny!
• Closest to the Pin:  Danny B - He also made the long putt for BIRDIE!
• Longest Putt: Traci
• Best Teamwork:  Team Rick
• Note:  Overall, I think this was a huge success.  It sounded like all had fun and many folks new to golf got a great taste to the greatest game ever.
• Fishing
• Awesome!  What a great and appropriate way to rekindle such wonderful memories of floating the river with the Captain.
• Monster Fish for the newlyweds.
• Sunburns for everyone.
• Snags abound... personally, I got pretty dang good at those knots!
• Late night floating in the dark to make things interesting.
• Zack Returning Home
• Perfect, emotional welcome home at the airport! Tracy's face said it all, check the vids and pics.
• Awesome homecoming meeting at church.  Quite possibly the best homecoming talk by an RM I've ever witnessed.  Obviously Zack served diligently bringing honor to the Excell/Hyde family.  GREAT JOB ZACK and thanks for your inspiring example!
• Food
• I'm still feeling "chubby tired".  I think that has to do with the lack of sleep as well, but the food was phenomenal.
• Enough left overs to feed a small country.
• Late night meat smoking.
• Pulled Pork extravaganza!
• Crazy-good soup buffet!
• Oh My!  Those muffins and breakfast casserole!
• Way over the top, extra-mile, typical Hyde-sister, way of doing things.
• Overall, thanks to everyone for such a great time!  I think we created memories that will last forever and only build on itself in the years to come.