lancastermike
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Posts posted by lancastermike
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Maggie and I are off to here
To pick up some stuff for my nephew Peter's confirmation party tommorow, for each of our Mom's for mothers day, and something for us as well
Arlo and Gus are in charge of the butt till we get back. They can handle it as there is nothing to do now but wait
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Now, a question. If I'm going to do salmon tomorrow on a cedar plank, I'm assuming I can just get a piece of cedar (untreated, of course) at the lumber yard, right? How thick should the plank be? I know I've seen them for sale in various stores in the grilling section, but they seem ridculously overpriced. Comments?
I would be careful about using lumber yard wood for cooking. You need to be sure that it has not been treated with any chemicals. The wood does not need to be thick at all. When I have done this I have used the things I got as a gift that came from some food place. I'll bet Abra would have the real answer to this. It's a real Pacific Nortwest thing.
The pancakes are a thing of beauty. I love pancakes with lots of real maple syrup. The other year on our big low carb campaign maple syrup is one of the things I missed the most. I am back to using it and am glad for it.
By the way, when I went back to bed with Maggie this morning I had a slight smoky smell to me already. I fear the full effect has not been reached yet We will see about tonight
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I regret that a family obligation will keep from joining in tonight. Marlene and Susan have kindly agreed to kebob without me.
On a happier note, for me anyway, perhaps not for them, I will be back on Saturday for the big butt smoke and I have now confirmed with my local seafood supplier that soft shell crabs will be in this weekend and appearing on a grill at my place on Sunday.
Anyone have tips or pointers on the crabs let me know. We LOVE soft shell crabs.
We'll miss you of course, but family oblingations do call at times.
Tips or pointers for crabs... soft shell crabs are a favorite. What do you have in mind? We have grilled, shallow fried, deep fried, braised, used them in pasta recipe, made sandwiches... Do you need cleaning tips or cooking tips? Recipe ideas? If I can make some suggestions, I would be honored to help!
Susan,
I do know how to clean them. I am going to grill them and any pointers you have will help..I think just three minutes a side will do. Do you soak yours in advance or coat them with butter or oil?
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Marlene,
If I leave right now can I make Canada in time for your meal tonight? It sounds better all the time. I can bring Lebanon bologna and Tastykakes
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Mike, glad you got a break from the rain.
What temperature are you maintaining in the smoker?
Does the WSM employ a water bowl? Are you using it?
Thanks.
Yes I do have water in the bowl today. I am holding right around 235-240 at the dome which equates to right at 225 on the great. Once I get it there it will keep that same tep for a long time
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This mornings breakfast
The Tasty Baking Company of Philadelphia is a local staple of life. Along with the cheesesteak, the pork sandwich with provolone and rabe, Holly Moore,and katie Loeb, Tastykake is one of Philadephis's greatest contributions to the food world. The butterscotch Krimpet, though nothing like the butterscotch pie Marlene is having tonight is one good thing. Recently in a revolutionary move, they are making Krimpets with TWICE the icing. They are available only in the multi pack, however. I like to dunk them in cold milk. They are also a great base for sliced strawberries and whipped cream.
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At 11:06AM the butt has been on for 4 hours and the remote thermometer tells me 170.
The beginning smoker would say, 4 hours to 170, Hmm, that baby ought to be ready for lunch. Guess again. I have or will sortly enter the dreaded butt stall. Four hours to 170 and another four, or even more to get 195. Why? The internal stuff in the meat the fats and connective tissues need to convert to a gelatin to make the meat edible. At 170 the pork is cooked but it's not done. I have a way to go here and the good news is the sun is shining.
It's a busy day in Millersville. Maggie went to the monthly meeting of the local historical society of which she is an officer. I am a member as well and enjoy going and hearing the older long time residents chat. They often have very unique versions of the same event.
It is also graduation day at Millersville University. The town is lousy with proud parents happy that they have written the last tuition check. Also full of locals like me who are happy for a couple of months of no traffic, no beer bottles in the street and no drunks using back yards for urinals. We used to live on the other side of town right near the college. One of my favorite Sunday morning activities was throwing the trash from my yard back across the street to the yard of the young scholars who lived there. We moved, I'm glad
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Butt doing well, and the sun has reappeared
A bg of new Kingsford. My first use of the new product. On the Weber Virtual Bullet site
There is huge discussion about this new product and how bad it really is. These guys are serious and they may be a little around the bend about it. This site is a great resource for all kinds of smoking information. My wife thinks that I am perhaps a little obsessive abot smoking. Most of those guys make me look very normal.
Close up of new Kingsford. The grooves cut into it is the new feature. I'll leave it up to others to debate the importance of this.
The rig standing by
Todays wood, some chunks of cherry. This I got from a wood place. In the garage I have a whole bunch of apple I got from my local orchard. However, I have to cut the apple up and at 5:30AM I was not ready to fire up the saw. The cherry came debarked and chunked.
The chimney of Kingsford fired up
Close up of the charcoal with flames for those looking for real fire stuff
My entry in the Darwin Awards contest. Starting a fire on the grill of my gas grill. This could lead to real trouble I guess. Notice also it is about two feet from the house. If this leads to an explosion, since maggiw would have call the insurance agent about the life insurance, she may as well call him about the fire insurance as well.
The butt in question. This is really half a butt weighing in around 4.5 lbs. The guys at the meat counter hacked one for me. This is the perfect size for the two of us. Also no cracking should occour. Sitting on top of the freezer were it went of a few minutes to really chill before going on
The famous Minion Start. The bowl is filled with charcoal and than the hot colas and the wood are placed on top. There are some wood chunks down in the unlit charcoal as well. The hot stuff light the unlit stuff and thus a long even temperture is achieved. This is my favorite way to fire the WSM. No isue with tempterture going to high. Can use the bottom vent to control the temp. I have then each about half way.
starting to smoke
The rig smoking, the cable coming out the side is for the remote thermometer, the plain old one stuck in the top vent gives a good dome reading.
Starting out 41 degrees.
and about an hour and a half later
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My butt is on. I'm thinking we're going to have to rig up some sort of umbrella to cover the smoker. It's clouding up pretty good here. Sigh. I bet, right after this blog is over, the sun is going to come out and stay out for a month solid.
Mike how do you handle your WSM in the rain?
We just had a passing shower, it rained pretty hard for about 15 minutes, I just let it go. I don't have a rain rig. Unless it is a downpour like we has Thursday night, the rain is not a big deal. At least not to me. The sun was out here for a while. But not now. Have just finished uploading pictures to Image Gullet, a tedious task for me. Will be posting shortly
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Good Morning from dank and dreary Millersville PA. However, my butt got moving this morning and my butt is on the smoker. Pictures and comments to follow. Right now back to bed with Maggie for coffee and the newspaper as is our Saturday morning tradition. Smoking butt is important. Other things mean much more
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I regret that a family obligation will keep from joining in tonight. Marlene and Susan have kindly agreed to kebob without me.
On a happier note, for me anyway, perhaps not for them, I will be back on Saturday for the big butt smoke and I have now confirmed with my local seafood supplier that soft shell crabs will be in this weekend and appearing on a grill at my place on Sunday.
Anyone have tips or pointers on the crabs let me know. We LOVE soft shell crabs.
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If you have an ice cream maker, butter pecan ice cream might be a fine ending.
Two other ideas: homemade butterscotch pudding with whipped cream or homemade banana pudding.
The other idea that sprang to mind violates the no-pie dictum: buttermilk pie.
edited to add: I guess I have "butter" and "b's" on the brain.
(Congrats on the pizza made in the face of adversity! They looked good.)
Surprisingly enough, i don't have an ice cream maker.
Butterscotch pudding is sounding rather nice though!I love butterscotch pudding! I have made several time a receipe from Emeril lagasse. A chocolate and butterscotch pudding pie. It is made with graham cracker crust no pie dough needed.
I have alink to it, but I'm not sure if I can post it due to the copyright stuff. I'm sure you could find it if you want.
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Mike, I love that you're a soda fan...what's your favorite soda to drink with a burger?
If I had to pick just one it would be Coke Classic, if possible a sugar one not a HFCS one.
In any case it would not be a flavored one. No lime or cherry or anything. I really like the Diet Coke with Splenda. I think there are two kinds of diet soda drinkers. Ones like me who drank regular and want to find something that tastes like it. And those like Megan who were weaned on diet and never drank regular and have no memory of it. To my taste, Diet Coke with Splenda is the closest they have gotten. This product seems to have bombed as I can't find it anymore. I guess Zero is my next choice. Unless I go back to the real deal.
I'm in former camp as well. I used to drink regular until I was diagnosed with diabetes and had to switch. I love the diet coke w/ splenda as well. I really enjoyed making a coke float with it. I too can't find it anymore. ( I used to buy it in Michigan as I've never seen it in Ontario)
Have you tried any of the flavored diet dr. peppers? Personally, I enjoy the regular diet dr. Pepper. All those new flavored ones take away from the original dr. pepper taste.
I have not. I never liked Dr. pepper. Maggie does and there is Diet Dr. Pepper out on the soda shelf. I know lots of folks like the flavored Dr Pepper stuff, perhaps I'll give one a try if they go on sale.
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Mike, that bologna is interesting. What we associate with balogna here is a very finely ground sausage and very bland. What kind of seasonings is typically found in Lebanon bologna? It doesn't appear to be smoked, just cured?
Susan,
it is indeed smoked. After the mix is made they are hung in smokehouses. The smoke is what gives it the flavor. it is beef, not pork. It is akin to what some call summer sausage, but not the same. It is also sort of like the beef stick that Hickory Farms sells in malls, but not the same.
It comes in two main varities. Lebanon and sweet lebanon. Although nobody calls it that. If you go to the deli counter you order Lebanon bologna or sweet bologna. The difference is the addition of sugar to the mix for the sweet. So that I may not be indicted under the Truth in Blogging Act, what I have pictured above is, in fact, the sweet. I prefer the sweet. Maggie the lebanon
My late father, Charlie, loved the Lebanon as well. He prefered american cheese with his and added butter to the bread no mustard or mayo. Some folks like mayo on there Lebanon bologna sandwich. I do not. But is is a matter of taste. Spreading cream cheese on it and rolling it up and serving as an appetizer or snack is well known. I don't really care for it. Not a big cream cheese fan unless it is baked in a cheesecake.
There are lots of brands. The two largest being Kunzler and Seltzer. Kunzler is in lancaster and I drive by the plant every day going to work. They are also the largest single producer of hot dogs in the world.
Seltzer's is in Palmyra, Lebanon County. The brand I got last night is Seltzer. If you see this product outside my area most likely it came from one of these two. they each make it for other places using different brand names.
My co worker, Dave who is from Lebanon County likes the Kunzler brand. There are lots of others, Baums, Weavers, berks just to name a few. Some small local places also make their own.
Dave also said that i should tell you that Lebanon bologna and sweet bologna are true nectar of the gods. I can't argue with that
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It is only on my last butt that I brined. I have smoked many a butt without brining. Did I notice a difference? Well, maybe a little not so much in taste but in cooking time. I know Susan says to and so does Klink in the famous EGullet smoking class. Some thinks NEED to be brined like the pork I did the other night. I think poultry for grill or smoker as well. The butt? It can't hurt, and it may help but I don't think it necessary
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Good morning to all. We got more than and inch and a half of rainlast night but the boomers caused no damage I can see. It was a loud and windy time.
This mornings breakfast. Hot, strong black coffee. The press pot produces a nice crema on top. Sort of like the crema on a good pull of espresso. And a Costco Oatmeal Rasin cookie. Unlike Susan I do crave a sweet breakfast. Back in my mispent youth when I was a real big guy a half dozen donuts was a good start. Now, I can't remember my last donut. We try to keep the breakfast baked goods to the weekend now. Tommorow we will go to our favorite bakery. A Saturday treat for us.
Here ya' go Sandy
Martins potato rolls. A wonderful thing. Soft and chewy. Perfect for smoked pork butt, and also the perfect base for this.
The famous Lebanon Bologna. Heaven in lunch meat form
.sandwich construction underway
Swiss cheese added
next some of this. One of my favorite products
the final product, my lunch at work today.
In my lunch post today I will add some comments about Lebanon Bologna, types,brands and even some comments from the guy i work with who grew up and still lives in Lebanon PA. He is a real Lebanon bologna expert
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I'm signing off for the night with two comments. In the planning session grilling pizza was my idea and I'm the one who stayed inside. And marlene if you let me know who told you using pans would be cheating,let me knowand I'll kick his ass
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Mike, as I upload, I look at your dishwasher. Is it a KA? If so, I think it's the same one I have!
Yes Kitchen Aid it is and I love it. It is very quiet
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I've taken my butt out to thaw so I can brine it tomorrow for smoking on Saturday.
On the way home from work I stopped and got a nice looking butt. Yes, the butt jokes can now commence. I also got some Lebanon bologna for Sandy and the others. Pics of that tommorow
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Marlene,
Your pies were great. Your moments with you son were even better. If this blog produces nothing else, it has now already been a huge success for you and the big guy to share that wonderful time. I am so happy it made you smile.
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For once in my life I think I let good sense win. Indoor pizza.
the pizza mis, grated montery jack, grated parmasan reggiono, chopped tomato, pizza sauce[canned], pepperoni, and torn fresh basil
mine, cheese, tomatoes and basil
Maggies, sauce, cheese and pepperoni
both ready to go in after a dusting of cheese and a drizzle of olive oil
out of the oven and ready to eat
note to Susan: That's the new dishwasher we self-installed the other week
The crust for these was from Peter Rienhart. It is his dough for grilled pizza. It has a much higher amount of oil than standard dough
However, it turned out nicely. The stone was good and hot and I only set off one smoke alarm tonight.
I'm out on the porch posting this. The wind is howling, dogs are barking in the night, not mine, and the fire siren is sounding.
If I believed in omens I minght think I am not meant to grill pizza. Never fear. It WILL happen this weekend. Of course the forecast is for rain everyday till next Wendesday. Not like tonight I hope
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The BBQ sauce recipe comes from Wolfgang Puck on the food network Scroll down a bit.
Sucessful pizza grilling. Pics to follow shortly.
Hooray Marlene!
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Good luck fellow bloggers, but tonights pizza is going in the oven here. I made six dough balls and am holding four in fridge for later in this blog. I thought of bringing toe grill into the garage. My wife, smart woman that she is, advised me if I planned grilling in the garage I should consider sleeping there as well. I ain't the fraidy-scared type. However, I am officialy whimping out tonight. It is ugly out there.
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A lull in the rain. Grill lit. Fingers crossed. i don't even care if it turns out anymore. i just want to get through this without catching pnuemonia.
I am home greeted by a tornado watch. The super doppler guy is hyperventilating. I may have to defer as my grilling area is uncovered.
Tag Team eG Foodblog: Light My Fire!
in Food Traditions & Culture
Posted
Home from our errands, sime very nice baked goods for mom and the party. This butt is just about done. It will be coming off soon it has been on for 9 hours. The traffic and shoppers were out in force here as well. Maggie wanted to go to Wal-Mart but the lot was so crowded we did not go in. We did get the soft shell crabs and they will be tommorows grill.
We also had our new mattress delivered today. Butt soon, pics to follow.