col klink

Thanks for the recipe! However Smitty's (I believe) and Kreuz's (I definitely know) don't serve sauce, just some standard louisianna hot sauce or yellow mustard. Of course it was almost heresy for Smitty's even to serve beans. The Salt Lick's sauce (my favorite of the sauce bbq joints) isn't a ketchup based sauce, it's an Asian inspired mustard based sauce that's tangy and not sweet -- the habenero version is even better.

No kidding. Also, many of the best Texas BBQ joints don't even serve a "BBQ" sauce so I'm interested in the places you went to that had sauce that you like so much and have tried to emulate.

Wow, thanks tighe!

The bigger it is the longer it will take but the smokiness won't be as even. I'd throw it on when the coals are almost spent and the smoker is as cool as possible yet still giving up smoke -- ie. getting as to cold smoking as possible for the best result. But after brisket, butt, ribs and chicken, your party may be getting full.

Oh yeah, a wake and bake will make you feel dramatically better, taking that bitter edge off so you don't go around saying "I'm hung-the-fuck-over".

Pho and ACC's a la LML.

So how would you go about scoring it?

Can't granite be scored and cut like glass? Granted it wouldn't be as pretty as if it was professionally cut, but it would still work right?

Probably not, your timing seems sound. Do you have a rib rack? If so, you could place all of your ribs on just one level and you could smoke four chickens in the time your ribs are on (2 sets of two at 1 1/2 - 2 hours) and you could pull your ribs and chickens off at the same time. Having an all day event?

Actually, that's why they made me a coordinator, that's my job. I have the power (beware of the thunderbolts! ), but haven't had the time. Actually, any alcoholic beverage will suffice, personally I'm a big fan of bourban laced with PCP.

You bet, there might even be some pictures of me cutting off fingers.

Nice post Really Nice. Make sure to have a digital probe thermometer, pull the turkey out when the breast reaches 165. To make sure the inside of the legs cook sufficiently, cut the skin between the breast and the leg and let lay open. If you brine the bird first, it will be done in about 2 1/2 hours given a 225 - 250 F temp inside the smoker (no shit! I've probably smoked at least a dozen). Since you're smoking the bird I wouldn't add anything fancy to the brine, just brown sugar and Kosher salt -- a cup each per gallon, you'll probably need two. I highly recommend brining. Very highly.

This episode is airing again today at 2 PM PST (right? the show comes on at 11 for me but I have the East coast feed). A NY version of the Philly cheese steak (looked good) a Cuban sandwich with ham and roast pork and finally a banh mi sandwich. She was pretty close but her recipe came from a restaurant in NY's Chinatown and as you might imagine, is different to our local banh mi which must be better. But she has a good start. The daikon and carrot are marinated, the meats looked good, plenty of cilantro (yeah!) and a huge slice cucumber which I'm apposed to myself. Her bread didn't look nearly as good as our demi-baguettes and she sliced them the whole way through (boo!). She also didn't add any jalepeno slices (BOO!) but add chili oil instead (double boo!). Anyways, here's a good start to making your own banh mi for when you don't have the time to get to the ID and as long as you keep in mind what makes a banh mi great, you'll do a lot better than Sarah. p.s. don't get me wrong, I'm a big fan of Sarah and I'm proud of her for attacking the banh mi behemouth. Also, the Cuban sandwich looked really good and similar to Seattle's own Mojito's. p.p.s. she finished off the show with cafe su da. wo.

Thank you so much for these great reports Ellen! I love going to the Oregon interior but so far I've only made it to Bend; once for a family trip back in high school (actually Redmond, but repleat with horsy rides and rafting) and a second time for a pilgramage to the Deschutes brewery and their brewpub. If you ever have a chance, go to the brewpub and you'll have the best beer of your life.

It was loved by all! Unfortunately I was cooking in somebody else's kitchen so I wasn't able to do everything I'd like. For instance sauteeing the chicken thighs before adding to the curry and his wok was his biggest pot/pan which was just barely big enough for everything. So far I've preferred my 12" skillet for these curries and although his wok was cast iron, I wasn't getting even heating. I added thighs, straw mushrooms, onions and taters and they worked rather well together. This was the first time I added palm sugar and tamarind (no substitutes prior) and I really like how they rounded out the flavor of the red curry. I'm beginning to think why when I used green curry that this was the problem; I didn't taste the curry, only the heat. It wasn't that the green curry was bad, just boring. I've also been adding lemongrass, is this inauthentic and why the hell is it so chewy? Did I have an inferior product?

Really? Cool, my house needs painting.

Thanks Ben for setting this up, Batgrrrl and I are all signed up! I can't wait to show off my new 10" chef's knife, it's pimp.

All right, I'm making up a batch of red curry tonight with chicken thighs and mushrooms. This better be good or your ass is lemongrass and I'm a chef's knife.

Thanks for the tip Placebo and welcome!

Hey, me too! However my Pringles® are of the Salt and Vinegar kind. Poor, poor Pringles®. By eating them I place them closer and closer to extinction.

Late breaking news . . . Mashiko Happy Hour Drinks are here! *Kirin Ichiban on Tap -- $2.50 *Black Bottle Sake -- $4.00 *Selection of Momokawa Brewery Sake -- $4.00 Hours: 5:00 - 6:30pm, Sunday through Thursday Be Happy!

Don't forget about goose fat. Mmmmm, good. Smoked goose fat is even better.

Thank you for posting about that Oregon ice cream stand! When you two were talking it up at last year's PacNW bbq we were all drooling.

Well if they're boneless and skinless than you're likely to run into the same problems cooking them as breasts; and of course if you don't overcook a well prepared grilled breast it's going taste great. The trick is turning all of the fat and skin into something edible. Ok, it's not that hard except for Ben. edit: Upon further pondering, grilled thighs with skin and fat are still fantastic because chicken fat isn't nearly gristly as duck, pork and beef fat. If it's taken to a high enough temperature, it will render out, and that temp is higher than breasts. When a whole chicken is roasted and is pulled out based on the breast temperature more than likely the thighs will be underdone, that's why I like to cut open the skin between the breast and the legs to ensure the most even heating without disassemblying the whole carcus (I learned that trick from Mario Batali. )

Jim, those are simply the most beautiful morels I've ever seen and in your hands I'm sure that was pasta never to be forgotten (well, until next season I suppose, eh?).