lancastermike

As always, i am smoking turkey. My favorite wood to use for turkey is cherry. However, I may be out of it now but I got a whole lot of apple wood which will do just fine. To brine or not to brine is the question. I always do when it gets smoked.

There I was minding my own business drinking a cup of coffee and reading the Sunday paper. Leafing through the circular for one of my local grocery stores and I bolted upright in my chair and almost spit up my mug o' mud. My heart raced, sweat broke out on my brow. My wife looked at me with concern, or like I am crazy, which she often does. I stood up and exclaimed, "Those rotten bastards!" "What, she said, whats wrong?" Whole pork butts!!! On sale for 89 cents a pound!!!!!! This can mean only one thing, smoked pork! I yelled My poor wife could only say, "Dear Lord, not again". "And he had been doing so well. Off the wagon again."

I did a ham using the Ruhlman/Polcyn recipe from the book last year and it turned out great. I think you may want to get the ham. I'm sure you could use the shoulder, but your product would be different. As I recall, once it is cured the smoking is more for some flavor than cooking. I do not recall the temperature they recommend, but I did not have it on the smoker a real long time

Thanks for all the ideas. I believe I will go with some fresh fruit, some figs stuffed with blue cheese and almonds, shrimp mousse on cucumbers and some olives and nuts for nibbles. Hummus or some other dip with veggies and toasted pita. I'm thinking of some mixed grill skewers. chicken, shrimp, beef. Everyone seems to like chicken salad and I can smoke up some chicken for my smoked chicken salad. I'd really like to have a pot o' something on the stove, soup, jambalaya, rice and beans, beef stew but that may be too much and may be hard to eat as we won't have enough seats for everyone. Bake some breads or muffins or something. I have preserves I made this summer to go with it. The cake for desert. I could set up the machine and they could make lattes or cappuccino. For the beverage I think I'll have some mulled cider and put out my bottle of apple jack so those that care can have a belt of it in their cider. Maybe some sparkling water of one type or the other as well. The bar is set up so Maggie could mix one for anyone who wants something else. Once it starts I'm vapor till it's over. I'll cook it all up, but I'm not going to serve it. I'll be hiding in the basement with the dogs watching football or some other manly activity.

I think the latter, Susan. Not a full meal and not a sit down event

Women only and it will be in the afternoon. Maggie is friends with the Grandmother to be, we would like to make it something nice, I don't mind spending some time and effort on it. I enjoy that. Once the event starts, I will be banished to the basement room with the dogs while they do all that secret female stuff. I can say that I do not think my wife, the grandmother to be and the mom to be are really the type looking for cute themed thing.

My wife is hosting a baby shower for the daughter of our good friends. As usual when any event is held I am tasked with providing the food. I'm told to expect 25 or so. Help me out here. I have no idea what is expected at such an event. I understand a cake is in order and that is the one item I am not tasked with as it is being provided by the future grandmother. I know the mom to be can't imbibe, but are alcoholic beverages traditionally offered? And I would guess, real big robust foods are not in order either. How about a soup? Finger sandwiches? I imagine my favorite party food, smoked meat may be off the list. HELP!!!

I also love Oreos. I once heard Jacques Pepin say they were one of the first things he loved to eat when he came to thew USA. M&M's are my all time favorite candy. Tastykake Butterscotch Krimpets

I have never been asked to be a cocktail judge. I have been asked to judge some minor culinary events and even a talent show or two. Prior to any judging I make it clear to all contestants that i am very much amenable to bribery.

Picked up my Violette Monday night. Right out of the bottle I tasted mostly sweet. I made an aviation using Robert Hess recipe. To tell you the truth, I was sort of underwhelmed. It is clearly a different drink. I not yet sure it is a better drink. Will have to play with this stuff some more to see what it works with and in what ration to use it.

I never soak the wood chunks I use on my WSM. I just cannot for the life of me imagine any difference in the temp of the water used to soak the wood you use. There are so many other taste variables at work in smoking meat that there is now way that could be isolated.

I have since discovered that I can order it through the PA LCB as a special order. So I have done so and should get it soon an my wife will be happy. I just never thought for a moment I could get it from them. Should have checked first before I posted

Saw the Robert Hess video on the Aviation and now my wife wants me to find some Violette. Any updates as to the general availability?

Two things I always have in the freezer are frozen waffles, which for some strange reason I really like, and a jug of my homemade limoncello.

We went to the Brownstone mostly because it was so close as we were real hungry after a long day of touring. It was real good diner food and lots of it. There was not a person in our group of 6 that finished what they brought out. Thanks to everyone who supplied a tip.

Will be coming up to visit Ellis Island with my wife and her brother and sister and their spouses on Aug 21. Their ancestors all arrived from Ireland at Ellis Island and they have never visited before. Looking for someplace to have lunch after we do the visit. Type of cuisine is not as important as relative closeness to the park. Not looking to go to far out of the way. If this was a food trip I would not mind, but just looking for someplace close to relax a bit before the trip home. Thanks to all

My very first attempt at grilled pizza was during the blog linked to in my sig line in company with Susan and Marlene. Since than my results remain spotty. I can say that the difference between a crisp crust with a little char and one that is flat out burnt is a very fine line. As others have suggested go light on the toppings and any items that need to be cooked should all be done in advance. I also cook the crust, pull it off and add toppings and than return it to finish. Also, I now know why the sun rose in the west this morning. Susan admits to using a gas grill!!!! I was flummoxed when I saw this. Man oh man, next thing will be electricity at the cabin. Oh Wait. That already happened.

We are very early on in considering a kitchen renovation. We were at Ikea the other day not to look at kitchens. But as we strolled through the top floor a couple of the kitchens caught our eye. Does anyone have one or know anything about them? Quality? Some of the prices seemed pretty fair to me. Would be happy to hear anything about Ikea kitchens.

We just got back to the hotel from Capagiro. I had the apricot with blueberry and Maggie the peach. Peach was lovely and I like the apricot as well. Pretty busy on this warm summer night

In years past, I have attended this event. It is a fun time with lots of good meat products. a typical small town fair, but with plenty of kielbasa as the main event. It has been 15 years or so since I was there, but I doubt it has changed much. I'm sure you will enjoy it, Holly

First new episode of Three Sheets is tonight at 10PM on Fine Living Network. New shows every Monday at 10PM with previous years shows every other night at 10PM

Sidecar, never fails.

I've been seen this BYOB thing mentioned a lot. How does it work? For instance, I'm planning dinner at Matyson which is also BYO I understand. Is there a liquor store nearby? Do people bring several bottles, because they won't know in adance what they will be eating and what wine will go with it? Do you then take the half full bottles home with you? ← The state liquor store is just around the corner from matyson. It is true that it is difficult to pick wine in advance. We will choose something that drinks well with most things and is something we like as opposed to worrying about an exact match. For the serious wine drinker this is more of an issue than it is for those of us who are more casual about wine and food pairing. And you certainly can take home with you what ever you may have left

Here is a link to a Rick Nichols story in the Inquirer about a real meatball artist in the heart of South Philly. Please note: no lamb or pork does he use. South Philly Meatball Artist

Very nice Klary. I live in Lancaster County and when time permits, I will put together something for you. Also happy to answer any questions you may have. I promise more later, work calls now