lancastermike

Was the skin split and pulled back when you noticed the drop in internal butt temp? Or was this after the fact? I wonder if it was splitting and you didn't notice it and this led to the temp drop. Curious. I wonder if Col Klink is still around and can comment on this phenomenon... And how was the final butt? (psst...it's sunny here and is expected to be 99° by Wednesday) ← I have seen funny temps changes in pork butt. I would guess that the skin breaking loose moved the thermometer a little. A 10 degree true drop at the point it happened is not usual. Or pehaps, and I'm sorry I'm saying this, the butt cracked.

looking due west from my yard, I've gotten used to this view looking due east, could that be blue sky? Or is it a photoshop trick. Farragut said, Damn the torpedoes, full speed ahead. I say damn the weather, pizza ahead Pizza mis. Some of the usual suspects. Cheese, jack and parmesan, pizza sauce, pepeproni. But also some leftover pork butt, some leftover grilled potatoes and a little basil It's dough,ya know. At this point they are fairly round and standing by. They have lost their roundness in the transfer to the grill. Here is were I made my first mistake. I had the grill good and hot. But I wimped out, you can see I cranked them down at let it cool a little. I was afraid of burning. This was not the thing to do. I needed to let them on too long and needed to turn the heat back up to get any char. I did take them off to top. Sauce, cheese and pepperoni, for Maggie. Grilled potatoes, smoked pork, basil and a litttle parmesan for me. Back on to finish. First two are done I had one more piece of dough left. shape is still lame, but I cranked the heat and got a better result This one became pepperoni as well, pizza with a handle, maybe I could sell that idea to Pizza Hut. Three grilled pizza Pizza with a handle, plated. Tonights wine one of the old standbys A seemingly disinterested observer. The pizza was good, I can make better on my stone. Grilled pizza is a work in progress. I was more worried about sticking and burning than getting a nice char. In the great gas versus charcoal I always say I can use gas to good effect. I think grilled pizza may call for a screaming hot charcoal fire. Rinehart suggests two fires, one hot to do the crust, and one less so to do the toppings. He knows a millon times more about it than I do and he is clearly right. It was good. But not what I'd hoped for. I need to practice this.

Pizza has been grilled here in soggy Millersville, photos and details to follow in a bit.

Marlene, Your cake is perfect, and a succsessful buttercream. I wish I had more time to bake. It is the first type of cooking I ever really did. Cakes, bread cookies. I really became pretty good at it. Now, i just never seem to have time to bake. I can't remember the last time I made a loaf of bread. I miss it. The bread making most of all.

I just went outside for a minute to check things. It looks grim once more. The sun put in a 10 minute appearence this afternoon. It is long gone now. I hope to be home in about an hour and I'll see if Arlo and Gus have had to doggie paddle all afternoon.

Paul has the axe? Is he a real big guy with a pet blue ox?

1. call out for pizza 2. open beer. 3. The other 18 pale in comparision. In Philadelphia, there was a newspaper columnist who use to claim the four basic food groups were, fat, grease, beer, and Italian Salami.

Thats a good looking butt you got there, Susan. What's todays choice of wood?

Just found this in the album. The famous bolg fridge shot. This was from last week as the pork tenderloins are still visable. Lurking in the left hand side of this photo is the butter bell I just go a few weeks ago. I have always wanted one of thes and got this one on E-Bay not only does it work it is a signed piece of pottery. And it does work, the butter is always soft, but stays fresh. Change the water every few days. On my toast this morning I had nice spreadable fresh butter.

This mornings breakfast. Whole wheat toast with butter. Packing my lunch, some left over pulled pork butt and a couple Martin potato rolls Mixing my flavor into the yogart, today's flavor choice is vanilla A tangerine and today's beverage, Fresca. Lunch time at work. I just looked outside and the rain has stopped. It rained hard all morning. As with most jobs Monday's are busy here. Eating my sandwich at my desk, have already gotten three phone calls. If the rain allows I plan on doing my grilled pizza make-up for dinner. It really has been a string of ugly days here. I'll wait till I get home to make any promises. Suasn Your sausage looks wonderful. I'm sure it will grill up nicely. Marlene The cake looks great. Good luck with the buttercream. My last try at a true buttercream was a 100% disaster. I find them to be really difficult. I often cheat and just use the powdered sugar with some butter and a little milk. Not a real buttercream, but it always works for me.

Arlo, Gus and I have just returned from our morning walk and all three of us are wet as surprise, surprise it is raining. I see on the morning news that folks in New England are really getting blasted with serious flooding the result. Perhaps I should stop whining about it. Susan, glad your planked salmon turned out fine, it looks very good. And the repaired Weber looks ready for another 25 years of service. Marlene, that spit roasted beef is so cool. Thats a nice thing to have and my brother in law just got a new grill with that feature. I was eyeing it up with some envy. Maybe the next grill will be like his. Forecast here is for more rain today and thunderstorms tonight. I was hoping to do my grilled pizza tonight. Once again, that will be weather permitting.

Ahhhh - the Terre di Tufi! Perfect with the crabs no doubt. Dinner looks great! ← Yeah it was Katie. Wonderful dinner, great wine. Thanks to you for the tout.

The grilled soft shell crabs were great The coating and sauce, butter, Crystal Hot Sauce, lemon juice and capers The crabs salted and peppered. These are the first of the season here. My regular seafood guy told me he would not have them for a while. I called another place and they said Saturday would be the first they had them this year. These were not real big, and were pricey, no surprise for the first ones of the year. Crabs with butter sauce poured over, ten minutes or so until, the crabs hit the grill crab close up more asparagus, but it is so good this time of year, and it is great on the grill. Sorry to the vegatable fans. plated, Grilled Soft Shell Crabs with Lemon Butter Caper sauce and Grilled Asparagus with Olive Oil, coarse salt and fresh cracked pepper. Thes were just delicious. The crab sweet, the butter sause rich and tart, the aspargus crunchy and salty. Oh baby. Really, really good stuff Tonights wine, Tuscan white , very nice with the crabs. This was a great end to a nice day inspite of the lousy weather. Maggie loved it as well. We will have desert later. Relaxing a little on the porch. Sunday night is Sopranos night. Perhaps desert while watching to see if Tony has anyone whacked tonight.

Susan Oil the fish and you will be fine. Grilled soft shell crabs. MMMMMMM. Pics to follow shortly

Susan, The sun came out and I was stunned. Called Franklin Mint to have medal struck. Yes soak the plank, cook the salmon on it until it is done, the plank itself may burn even after the soaking. I keep a spray bottle of water on hand to hose it down if necessary. Not over the highest heat. Away fronm the hotest part of your fire. Depending on thickness of your salmon 10 to 12 minuts should be enough. Skin side down, cant hurt to rub a little olive oil on it, a little salt and pepper. It is something to watch. i am putting the crabs on in a few. The sun has me blinded. They look nice and I think they will come out fine. Pics after dinner

My nephews party became an indoor event with much of the activity in the garage. He is a very nice young man and we were happy to see him. My mom was there and we than drove to see Maggie's mom. We have yet to see the sun at all today. However, as of this time it is not raining. Oh yeah, plenty of room. I did just get the racks from the smoker and they fit with ease. I could only do one in the old one. I am running them on the scrubber cycle, the first time I have used it, so I will be interested to see how they come out. Your table is lovely Susan. Order lots of stuff!!!! You worked real hard on mothers day. Did you get the new Weber, or has Paul repaired the old one enough to allow you to use it. You can get Weber from Amazon. That's were my WSM came from. They have remote smoker thermometers as well. Order whatever you want. Tell them I said you should

I am looking at our radar and it is equally grim. Our forecast calls for a 100% chance of rain and we just had a small thunder shower go by. We are going to my nephews party and to visit our mom's. I'll have to see later about grilling. The soft-shell crabs only take a short time so I can do them in some rain. Would prefer not have to dodge lightning bolts. My boss has been struck by lightning, not once, but twice. To me, it has not proved to be a positive for him. I have been reading the Charcuterie thread and looking at the wonderfull stuff and and the others are making. So far, i have fought off the urge to get the book and join in. But that bacon, may get me onboard

This one KA Dishwasher The one we had before was here when we bought the house. It was real loud and did not clean real well. This one makes things shine and is very quiet. I often start if when we go to bed and the old was so loud i could not sleep. Not so now.

I have already unloaded mine. If it was not raining I was going to go get the racks from the WSM and run them on the super cycle that I have yet to use. Just heard some thunder, not looking good for my nephew's party

Marlene, Please post the step by step process of that incredible pie.......it is just stunning! ← I have made this baby several times. It is one of those things that takes a little time, but is really not complex. They thing about it is, when you present and serve it folks think you are a top notch pastry chef. And you need not be. It really is easy to make and everyone loves it.

Good Morning. Millersville continues to do it's Seattle imatation. The middle of May here should be one of the nicest times of our year. Sunny and warm without the summer time humidity. Once again today is cloudy, cool and windy. When I took the dogs out for our morning walk we did not get half way down the block when I returned to swap my gym shorts for jeans. Happy Mothers Day!!!! To my mom, Joan. Maggies mom, Mary. Without their love and support for 50 years now, who knows were we would be And to my darling Maggie. Loving mom to her son Nathan She is very excited this year as he is to be married soon to the very bright and engaging Jamie who she will welcome as a new daughter And to my blog mates and pals Marlene and Susan. Anyone who has read this blog, or any of their other blogs and postings know how much they love and adore their kids. A lucky bunch of kids they have learning about life and about food from their wonderfully smart and caring moms. Now on to breakfast, I fired up the old Gaggia this morning. Maggie like a latte so I usually make her one on Sunday morning. And a tip of the hat here to Owen, majordomo of the EGullet coffee board for coaching me in the operation of this device. Steaming the milk, note the death grip on the pitcher. The final result, Maggie's latte sprinkled with cinnamon. My mug of hot, black, strong joe. I love an espresso, but not in the morning. I want my big mug of strong coffee. Muffins from the bakery, I had the blueberry, maggie the raspberry. As I think is obvious I love their stuff. Their muffins are very, very good. The boys and I than repaired back to bed with the coffee and muffins and the sunday newspaper. Another weekend tradition. Maggie remains snuggled up reading and I brought the boys down for their breakfast. Arlo is curled up beside me and Gus at my feet as I post. My nephew Peter's confirmation party is set for this afternoon in my brothers back yard. We will have to see what the weather brings

I just started mine. During the week if I don't do a lot of cooking it can go three days between starts. We fill it up more with drinking glasses than anything else. No kids here so we don't have as much stuff. I always try to run it at night than I empty it in the morning while waiting for my coffee to finish

Pulled pork, this pulled very nicely, no chunking. It really was done close up pork porn. Some good dark bark, nice pink smoke ring, really nice inside "Miss White" Tonights dinner. Pulled pork sandwiches on fresh bakery rolls. Maggie has Swiss cheese and barbecue sauce on hers. Mine is just pork. With Herr's jalepeno flavored potato chips. We had another capiphirina before dinner. This really has become our favorite springtime drink. A diet coke with splenda was the beverage at dinner for me tonight.

Temp at 194, and it is done Temperture at dome solid after 9 hours, it will go a couple more as well. With the Minion start this always works for me. The cooker holds a stedy temp for a long time This butt, though still naked, is no longer cold. Also no sign of the dreaded butt crack issue. Nice brown color, great smells. Sitting on the porch and the aroma lingers here. It fell apart as I took it off, this is a good sign. The cooks taste as I took it off said it is indeed done. It is currently wrapped and holding as I get ready to pull it. When we went to the bakery to pick up our order, Berna one of the owners, told Maggie there was a mothers day gift for her in the bag. This is what she gave Maggie. Wonderful gift

Enjoy your meal and your guests, Marlene. I know they will be thrilled with the meal.