lancastermike

When I started tending bar I used the spinning the spoon between my hands method. I did not know any better. One of the real old bartenders showed me his technique. It was very similar to folding egg whites into cake batter. Much more of a lifting the spoon through the drink than really stirring it. I adopted this method and felt it worked well. Been years since I worked and you fellows are more learned in the cocktailing art than I ever was. As many have mentioned the key i think is good, hard, cold ice. I used to work with a guy who would fill the ice bin to the top at the start of the shift. He never ran out of ice, but if you got a drink a couple hours into his shift it was all wet and warm.

When I first started smoking pork on the WSM I too was looking for timing advice. Several experienced smokers kept telling me "it's done when it's done". I thought that was a smart ass reply till I found out it to be true. One can certainly estimate when a butt will be done and often that guess will work out. But there are no guarantees. So,now I can tell you " it's done when it's done" Always allow more time than you think and I never make plans to eat based on an assumption on when it will be done. As Chris says, you can always hold it if it finishes early, but if it ain't done when meal time arrives there is little that can be done, save for ordering pizza.

Katie, it is very interesting. The fist thing is the color. It is in the same tall clear bottle as the 10 year old, but it is much, much darker. Those extra 7 years of oak really brought on a dark rich color. I have been sipping this neat, much as a cognac. Fist off it is just so smooth and mellow. It is 90 proof but not at all hot. First taste makes me think I am drinking something other than bourbon. It is wheated just like the 10 year old and the first taste is so mellow and smooth with no real spiciness other than some hint of vanilla. I have often seen whiskey described as having the taste of leather. Never really got that until I tasted this. As I said mouth feel is smooth and not hot. There than comes a perfect aftertaste were I do find it to be bourbon. I have not mixed this with anything and doubt I will, though I may try a Manhattan. On one level I'm not sure it tastes like bourbon to me. Or like what i think bourbon ought to taste like. I think it goes for 58 or 59 bucks. Would I pay that for another bottle? Not really sure. I really like it to sip but I wonder if it refined past what i am looking for in a bourbon. I guess i seem ambivalent. I should not be. It is wonderful stuff that shows me something unique. It was also a wonderful gift from my darling wife. I would gladly e-mail a few ounces to you if the technology allowed.

Bruce, A woman who buys you a WSM must really love you. Us guys are lucky, my wife got me a bottle of 17 year old bourbon this Christmas. As Susan says, not much makes me happier than to find another E Gullet smoker. I prefer spares to the baby backs but I'm glad to see anyone smoking anything. The WSM is a great cooker and the virtual bullet site very helpful. I am a confirmed Minion method smoker. Some will say that you can get a bad taste from Minion starts from the unlit charcoal starting. I do not notice this, but I won't debate it. I do think some of the guys on the virtual bullet site may go a bit far with worring things. Start it up, let your temps stabilize and relax. As to smoking butt. Do it as often as you can. The WSM is perfect for it. It is my belief that smoked pork butt may be the best food in the world. The behold my butt thread offers lots of advice and reports on butt smoking featuring many famous E-Gullet smokers such as Susan, Ronnie, Marlene, Abra, Arne, Emma, Chris and others. click here

A pan to make mini cheesecakes. The little cups have removable bottoms. This came from williams-sonoma.

Well I did just try it sipping some neat. Let me thank first, Maggie for giving it to me and second, the guys who but this whiskey in a barrel 17 years ago. Deep dark color, not hot at all to me at 90 proof. I get a smooth dry taste. Perhaps a little bit of char nice clear finish. I have never tasted bourbon quite like this. In some way I thought it was like a cognac. Very, very impressed

Yesterday Maggie was shopping for gifts and I asked her to get a bottle of bourbon for me to gift a friend. She called me to report the Eagle Rare 10 year old on sale. I told her to grab it as we all know it is good stuff. When she got home she discovered she had instead grabbed a bottle of the 17 year old Eagle Rare that was not on sale. I said we should take it back. She decided to instead give it to ME!!!! I have always loved her, and now I know why. Never has the 17 year old and am anxious to try it. But the Eagle Rare 10 year old on sale is a good thing. Not as good a deal as the closeout on the 1.5L bottles talked about above. But a good price on good stuff.

While I was at work on Monday I got a call from my wife who had the day off for Christmas shopping. I had asked her to pick up a bottle of bourbon as a gift for a friend of mine. She was at the PA LCB store and called to report that the Eagle Rare 10 year old was on sale. I told her to grab it as it is one I have always enjoyed and would be proud to gift my friend with. Last night she told me that when she left the store she looked at her receipt as she felt the total was high for what she had purchased. To her surprise, she had picked up a bottle of the 17year old Eagle Rare by mistake making her purchase higher than she anticipated. Not to seem cheap, but that was a little more than I wanted to spend on my friends gift so I said we should take it back. It must have been my lucky day as she decided to instead give it to ME. I saluted this decision and I will pick up another bottle later for my friend. I have never has the 17 year old Eagle Rare and am anxious to try it.

This blog is a real showstopper. In fact, I may call for it to be the last blog as it cannot be topped. Such lovely food and such lovely photography. Thanks to Klary and Abra fpr bringing some warmth to what is a cold wet and dreary day here.

I didn't really have any trouble controlling the heat ... merely getting it up to 225F. Basically, in the Weber Bullet, it means preventing the cold outside from reducing the temperature inside. I simply added more fuel to the fire, and opened the vents up 100%. Next time I'm considering using a hot water heater insulating blanket (like THIS). I don't know if it would melt or anything, but we're only talking about 225F so I'm hoping it won't be a problem. I'm smoking a turkey for Christmas so I may get a chance to try it out then. A. ← I love cold weather smoking and have no trouble with the heat as long as it is not windy. Never used the water heater blanket, Arne, but I know guys who do. From what I understand the trick is not to cut off any air to the vents. That is a lovely brisket.

I will enjoy my repeal day rye at home. Don't sell all the liquor tonight, Katie. We will be in Saturday night Happy Repeal Day to all. Hooray for the state of Utah

Hey Katie, As we discussed on another topic I think Repeal day cocktails should feature good ol’ American whisky, either rye or bourbon or perhaps Applejack another real American spirit. Those that remember their history know that the Whisky Rebellion that Geo.Washington was sent to quash was over apple spirits. Unless you have the chance to whip up a batch of bathtub gin in the back room to make The kind of cocktails they drank during prohibition. I usually just have a nice rye Manhatthan. Nothing fancy, but prohibition almost killed off real whisky. I’m glad it is still with us

Every list can be argued with, but when I saw this one in the paper I thought it was pretty damn good. Of course, there are things that could or even should be on such a list that are not included. But there is lots of good stuff in all these. I have ten or so of this list and am glad I do

Erik, Here is a link to an old topic about this subject Repeal

We will be in town Dec 8 staying at the Westin. Matyson is my first choice for dinner. Are things still going well without Matt and Sonya? Any recent updates? Or any other recommendations in the area, I know it is lousy with restaurants. Looking for someplace to eat well and be treated nicely

We were at Linens and Things the other day. I saw one of these gadgets on display and it stopped me dead in my tracks. For a few seconds I was literally speechless. Maggie saw the stunned look on my face and brought me back to reality. Please don't get me one of these for a Christmas gift. Many should be available at next summers yard sales at a big markdown

I have one that has the handle that you squeeze to run the action. I find it works fine for up two to three cups of flour. It does not tire out my hand and does not take long to work either. For larger amounts I use a big old sieve. Everyone else seems to despise this type of device, so perhaps I won't recommend it as a gift, but it works ok for me.

My smoked turkey carcass is also in the freezer. It makes a wonderfully smoky tasting stock. And you are right, it goes much better with beans than with rice or noodles.

Happy to see the dogs. I'm glad you have your wine to help you with the Atkins deal. Like your husband, I lost more weight than my wife when we did Atkins. I must say, I lost weight, but I felt like crap. All meat and fat made me feel not well at all. As a baker, I tried all the low carb baking methods, none of them tasted good to me. The THOUGHT of soy flour makes me sick to this day. I know there are folks who thrive on it, but any long term Atkins diet is, I feel, not healthy. Having said that, it does make the weight go away

My turkey is smoking away under the cherry wood smoke. It will be a hit as always. I second Susan's suggestion that you smoke a turkey. It really is the best way. Happy Thanksgiving,pictures tomorrow.

I have had squirrel, and you ain't missing much. We used to shoot them and my grandmother would cook them. I'd have to be REAL hungry to eat any more squirrel. As stated above, they are essentially vermin. Rats with curly tails. The only way I really know it to be cooked is in a stew like preparation. I don't think anyone grows squirrel for sale. They are nasty creatures. If you really want some get a hunting license, or make friends with someone who does have one.

Am I smoking a turkey for Thanksgiving? OF COURSE, I am. I have some apple and cherry ready to go, the bird will go in the brine Wednesday and I will be fire the WSM Thursday morning. The weather forecast: Rainy and windy. Bring it on mother nature!!! We'll do battle, smoked turkey there will be come hell nor high water. And saving that carcus to make wonderful smoked turkey soup.

De minimis, counselor, de minimis Sorry to offend, I and some others just don't seem to think this issue Chris wrote about is a big deal

I was reading this today and I agree with Marlene and with Jaymes. This was no big deal and making it one here seems overkill. Chris admits the fellow was in no way rude. So what is the big deal? Perhaps Chris and Mr. Shaw are just doing their e-gullet duty to introduce topics that will drive comment and reply. And Marlene has a point that this action certainly does not seem to warrant this place being ripped on EG by some, including Mr. Shaw. If Chris was just interested in folks reaction to the situation I believe the question could have been posed WITHOUT naming the place. To the topic, I see nothing wrong with what the fellow did. He was not rude. If a no laptop in the bar policy causes some to take the place "off their short list", there is a Starbucks on every corner. And I have been tossed out of several bars in my time. All were for justifiable reasons.

I guess this is not the best place to discuss the Down Home Diner, but the last two times we have been in for breakfast I was not happy. First time, completely undercooked pancakes, still wet on the inside. The worst part about this was that no one seemed to give a fig when I pointed it out. The most recent time the food was cooked, but the service was barely warmed up. Not only was it not competent, it was simply rude. We have since eschewed Down Home Diner for breakfast. I know it is something of a chain,but the Marathon Grill gave us a very nice breakfast with pleasant service as well