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Posts posted by lcdm

  1. dry rubbed and left them whole. I'm having trouble keeping the temp up. you think I should  ditch some of the water in the basin? put some more fuel in the smoker? they look really good. should I quit with the wood now that it's been 8 hrs? or just keep it going?

    I hope you are feeling better.

    How did the smoking turn out?

  2. Chips suck for barbecue.

    But they're not too bad in some applications. These applications just don't happen to involve anything that requires more than a few minutes of cooking time. They are good if you want to add a litte smoke flavor to vegetables, shrimp, or even a kebab or two. Basically, they are good for light-duty grilling, not barbecue.

    If you are in a bind and only have chips or pellets, put them in a heavy duty AL foil pouch with some holes punched in the foil and place on the coals. It will allow the smoke to release and the chips to last long enough for BBQ.

  3. I would smoke on Saturday for as long as you can and than finish in the oven the next day, if you can't do an overnighter. If the whole piece does not fit on the grill of the WSM you can curl the ends under, after a while the meat will shrink. I'm thinking that you would have to cook the meat to a certian temp (don't ask me what) before you store in the refrig.

    If you want some great help should ask the question here: http://www.virtualweberbullet.com/

  4. I saw Hickory chunks at the HD in Clifton. If you can only find chips/pellets, try this: make a foil pouch and fill with some chips, poke a few holes in the pouch. This way you'll get more smoke out of the chips before they burn. If you have time they sell smoke wood on Amazon.

  5. beefstaeks, Rutgers, and big Boys, at this time I'd suggest plants...I had a deer problem this year, so I had to do container plants, thriving, have doubled in size in two weeks..indeed, yesterday I had to stake them.

    We are doing a lot of contruction and I was hesitant to plant in the ground (you never know where that backhoe will end up).

    What kind of containers do you use, how large are they?

    What kind of soil do you use (do you just fill with dirt or some kind of potting soil)?

  6. Hi,

    I really don't know anything about the BGE but I use the Weber Smokey Mountain Cooker Smoker. Being a novice it is very easy to use, it regulates temperature very well. It's selling for 179.00 on Amazon. For more information there is a website dedicated to it WSM WebSite.

  7. I tend to believe that a vinyard is a type of farm. The land is set aside for agricultural purposes. I really don't think it should matter who owns it or how much money they make. What the person/company does after the harvest with the product should be irrelevant. Would you say a tract of land growing hops, for the sole purpose of using it in beer, is not a farm (and if not than what is it)?

  8. I have three girls 12, 9 and 3. The older they get the more picky they are. My three yr old will eat anything (unless the older ones say eiwwww).

    My parents were from the eat everything on your plate or I'll make you eat it for breakfast.

    Some basics (don't always work) no saying eiwww at the table, if it's a new food you have to try at least one bite, if you don't like it you don't have to eat the rest.

    Find some basics that everyone likes, ours are roast chicken, breaded chicken cutlets, grilled chicken, pizza, mashed potatoes, peas, corn, pork chops, fajitas, hamburgers, steak, fried fish, some soups.... you get the idea.

    I try to make a meal that has at least one component that everyone likes. So for one night one kid may not like a veggie or starch or protien, oh well don't eat it.

    You can try to make healthier versions of their favorite take out food. My kids like to make their own pizza, or fajitas or tacos (they can leave off the yucky stuff). Serve with a side salad or raw veggies w/dip.

    The only altenative to the meal (as many have said) cold cereal.

    Good Luck and congratulations!

  9. I like the cole slaw idea. Karpen's deli (long gone in Clifton NJ) used to serve a side of slaw and pickle with their sandwiches. No mayo I think it was dressed with vinegar (maybe a little oil) it was basically grated cabbage and carrots, you could always add a little red cabbage for color. It was refreshing. A corn relish might be nice too. Maybe you can change it based on the season.

  10. I remember when I was pregnant with the first, people used to tell me to cook and freeze meals. Did I listen? Of course not, who knew the baby would take up so much time and that I would not get more than 1-2 hours of sleep a night.

    My mom made me chili and stew and froze in several serving size containers. My sister-in-law brought me a meal, a frozen casserole (pork chops onions and seasoned BBQ sauce in a disposable foil container), a box of frozen peas and two cleaned potatoes, with instructions. Throw the potatoes and casserole in the oven at the same time and nuke the peas. Very easy and better than take out.

    Second child, I pre-made a bunch of meatballs and froze in bags of six, I also fried up chicken cutlets and froze (made my own chicken fingers). Made a few casseroles (like lasagna, the sister-in-law pork meal, Mexican lasagna).

    I think the thing that helped me the most was to have things pre-planned (written down). Most of the time it worked, but other nights we were eating cereal, omelets or take out.

  11. King Arthur Baking Book: Popovers

    Oooh! I have made the popovers in the NYT Cookbook for years. Why do you like the KABB recipe?! Do tell!

    Add all ingredients to the blender, mix, let rest, pour into muffin pan and bake. You don't have to use a special popover pan, they are easy to make and they have always come out well. The recipe is on their website if you want to try them


  12. I make the meatloaf on the back of the Lipton's Onion Soup Mix package


    I usually add a little more ground beef (because I buy the family pack it usually has about 2.5 to 3 lbs) and a little more water. It comes out nice and moist, and most importantly the kids will eat it.

    Choc chip cookies: Toll house cookies on the back of the package (sometimes I add different choc or nuts and raisins.

    Gourmet Cookbook: Pierogi dough

    Dom Delouise (sp?): His grandmother's meatball recipe (I add a little more spice) and somtimes add italian pork sausage instead of plain ground pork.

    Once Upon a Tart: Lemon Tart

    King Arthur Baking Book: Popovers

  13. What about some kind of bar cookies? I usually see some kind of bar cookie with the chocolate chips and coconut on top. Maybe some lemon squares? If you make cupcakes after you frost you could add crushed oreo cookie crumbs (dirt) and top with a gummy worm. Brownies, choc chip cookies, rice crispie treats (with m&m's) and fudge are also a big hit.

  14. My family and I (five in total; 3 adults, 2 children) will be traveling to Germany and France at the end of April. We are flying into Frankfurt and will stop in Heidelberg (or there about) for a few days before continuing to the Alsace region in France. Can anyone recommend a good (not too expensive) hotel/inn and restaurants. I would prefer staying and eating at locally owned places (as opposed to chain places).



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