lancastermike

I was wondering about her as well. She said something about the auto parts store this morning. Maybe car trouble?

Just got back from a walk with Maggie and the dogs. Looked at the ribs and I have another hour at least. The wind and cold are taking my temperture down. Going to sit and have a drink and then will probably finish in foil in the oven. My back hurts as a result of the dishwasher install and I am not going to feed the Weber any mor charcoal today. Hope everyone is going along well. Ribs,mmmmm.

Ribs on for about 2 and a half hours with a ways to go. Holding at about 225. It is in the 40's here today. Thats OK, but the damn wind won't let up. The wind is the enemy of temperture control. The brined chicken I had on the bottom rack is done and smoky and wonderful, I also had some hot sausage on the bottomand they just came off. Marlene, I don't like mesquite at all. However, if you are going to use it ribs are better than other things. I see foil and maybe even the ove for me later. Damn wind. Also I need a new camera as the batteries are shot again. Maybe I'll get one before my next smoke

Furnace is fixed. Dishwasher is installed and working without any swearing from me. Ribs and chicken are out of the brine and I just started a chimney of charcoal. Things are going on shortly and will have ribs and chicken for dinner. Chicken on the bottom rack ribs in my rib racks on top. Some hickory and a piece of applewood for smoke. Will report back later. Susan, good luck with your rib hunt. Marlene sounds like you are ready. 4 to 5 hours for the ribs, and don't be afraid to foil. Lots of money has been won at smoking competitions using foil Looking for the digital camera now

1/4 cup sumac? What on earth is that? I always thought sumac was a tree! Woodburner, I'll be looking for a St. Louis cut of ribs if I can find them. It's not exactly BBQ season here yet though, so I'll take whatever ribs are available. ← Spareribs are what you want, you can easily trim them yourself to the St. Louis cut. I do that often. I believe Susan will tell you she takes whole slabs of spares and does not trim them to the St Louis cut. I can go either way and find both are fine. The St Louis cut gives you a more even looking slab. Woodburner and many others like the back ribs, but not me. Spares are the way to go. I have never brined ribs, however Susan and Ronnie ave me convinced. Got up this morning to no heat. Am waiting for repairman now, but hope this does not stop me from smoking tommorow. Also, am having my new dishwasher delivered today. Am attempting to do the install myself. This could lead to large amounts of screaming,swearing and throwing of things. My goal is to not injure myself beyond ability to smoke ribs

Susan and Marlene, Is the big rib smoke still on for Sunday the 19th. One of my local stores has spares on sale this week and I am ready to take them up on their offer. Sunday will be better for me than Saturday. Are you guys still on for Sunday?

Many years ago when I worked at a large resort hotel I was in early one Sunday morning and sat in the coffee shop to have breakfast. It was slow and I sat alone reading the paper. I heard someone walk up say in a voice I knew. "May I join you?" It was David Brinkley. He had been at the hotel Saturday for a speech but i di not know he has stayed over. Us managment types were supposed to know when VIP's were around. I nearly spit up my coffee while saying Please do. He was a true gentleman, we ate and he asked me about the hotel and the area. In the hotel we often met famous people and I always tried not to impose or ask inane questions. So we just sort of chatted. There were lots of things I wanted to ask about his career, but the only one i did was to ask him if he missed NBC. It was a lame question, but I was simply trying to make converstion. He said it was were he spent along time and had many friends, but that the managment nolonger thought him relevent. As I said he was a very real gentleman.

Any of the woods you mention ae great for smoking, however do not use the green cherry. I love smoking with cherry, but not till it is ready

Katie, i also got some stuff from Fee Bros. What a pleasure they are to deal with. Very reasonable shipping prices as well, unlike the rip off shipping from Buffalo Trace to get Peychauds bitters. Anyway, we made the Cardinal Cocktail last night to try the orgeat Shake in iced cocktail shaker & strain 1 1/2 oz light rum (4.5 cl, 3/8 gills) 1 oz fresh lime juice (3 cl, 1/4 gills) 1/4 oz grenadine (6 dashes, 1/16 gills) 1/4 oz triple sec (6 dashes, 1/16 gills) 1/4 oz orgeat (6 dashes, 1/16 gills) Serve in a cocktail glass receipe from the Cocktail DB. This was very bright, the lime was the first taste with the almond of the orgeat on the finish. I like the lime. Maggie thought that it may be better with a little less lime juice. She may be right, but it was a tasty and refreshing cocktail. Also used the Peach Bitters we got to make a Flying Fish Stir in mixing glass with ice & strain 1 3/4 oz gin (5 cl, 7/16 gills) 3/4 oz orange curacao (2 cl, 3/16 gills) 1/4 oz maraschino liqueur (6 dashes, 1/16 gills) 1 dash peach bitters (Substitute: Cordial Medoc for curacao & bitters) Serve in a cocktail glass again very nice, used the Luxardo orange which is another cool item

The machine continues to work well for both me and my wife who pulled shots for us yesterday. My only question today is about the temperture of the final product. It does not really seem to be hot to me, at least not like my press pot coffee. I run a blank shot to heat the brew group and the cup. What should the temperture of the shot be? Perhaps i am expecting too much in the temperture? I do like my coffee hot

Susan and Marlene, Wonderful work both. Smoked rare beef is delicious. The EGullet smoke heads trimuph once again. If you plan that rib or turkey smoke perhaps I can smoke along with you.

This seems to be universally true. ← I forgot to post this. In lancaster there is a new bakery run by an Italian family who moved from Long Island. The daughters own and run it. Their father bakes bread for them. At Christmas I too them a bottle of Limoncello from the famous Loeb receipe. You'd have thought I gave them a million dollars. Dad, in particular, was thrilled. Everytime I go in and he sees me he comes out and talks to me and tells me how wonderful it was. It does make a great gift

In the Weber bullet you can catch drippings. You need a a sheet of foil from ont of the long rools of heavy duty foil Suspend it over the top of the water pan. The drippings will collect in the foil. I do this with my turkeys to get drippings for gravy. And you should expect an hour more than Susan. Your internal temp is the key, not the time. Very important not to over cook this meat. You and Susan have smoking fun!

Thanks for blogging, Megan. New York, New York. The town so nice they named it twice. Megan's blog is so nice, we should all thank her twice!

I did one last year and it worked out to be 20 to 25 minutes per pound. A five pound roast 1:45 to 2 hours? Let me say I did mine in the WSM at a fairly high temperature for me. I had it around 325 or a little more at the dome. I don't see how a long slow cook helps this kind of meat. I took it off at 115 internal and after 30 minute rest it came up to 127 and it was right were I wanted it.

Back in the mid 70's I remember going to the Michters Distillery for a tour. The group was me and two other guys. It was in the little town of Schaeffertown in Lebanon Co Pennsylvania. My Gosh, it had to be 35 years ago and I can still remember the smell of the mash. It was glorious. I certainly recall the pot stills and seeing the warehouse with the barrels of whiskey aging. I still have a stoneware crock they sold Michters in. It came with a ceramic-topped cork. Regrettably it is empty now. Should have bought lots and hid it somewhere. At the time, what they produced was not considered to be of quality, at least around here. Of course, my whiskey tastes were not very developed in those long ago times

Enjoying your NYC blog, Megan. We only visit Manhatthan and I know I get sticker shock everytime we do. What do you really think of the prices of things in New York as opposed to other places you have lived. I would never be so crass as to inquire of your income. But do you consider your self to be an average sort of New Yorker in terms of income and lifestyle. In particular as to eating and drinking out? Hope you don't find this question to be offensive, I do not intend it that way. Simply when we visit we always say how much we would like to live in the city, but that we just can't imagine affording it. That may be due to visitors not being hip to value that you folks who live in New York know of.

This looks EXACTLY like my Maverick model. They may well be one in the same with only the label being different. Not sure if I would pay extra just for the WS name.

Got a bottle of Fee Brothers Peach Bitters, found this on Cocktail DB The Flying Fish Stir in mixing glass with ice & strain 1 3/4 oz gin (5 cl, 7/16 gills) 3/4 oz orange curacao (2 cl, 3/16 gills) 1/4 oz maraschino liqueur (6 dashes, 1/16 gills) 1 dash peach bitters This was very nice. The peach was the last taste in the sip. Another good maraschino drink. The peach bitters was very nice. Both Maggie and I liked this alot

When I worked I always free poured. However, made very few real cocktails. Anyone can pour for a Gin and Tonic. Since we have discovered the world of classic cocktails when I mix at home these days I always measure. I have a small measure I got from the Bakers Catalouge intended for small baking measures. It works great for cocktails. My free pour skills were pretty developed, but I believe that if I returned to working a bar I would measure more, particularly if making classic cocktails were I have found that even being a little off can really change the balance of the drink.

I hope their international shipping rates are no more usurious than their domestic

Congrats and thanks for letting us know how that went. Glad to see the SLO (which I occasionally refer to in frustration as the Shit.Outta.Luck. ) ordering system is working efficiently. There's a whole world of cocktails you can make with the Maraschino, as I've been discovering at home lately. My latest two faves are the following: Bourbon Crusta 2 ounces bourbon whiskey 1/2 ounce triple sec 1/2 ounce maraschino liqueur 1/2 ounce lemon juice 2 dashes orange bitters Shake with cracked ice and strain into chilled cocktail glass Red Feather Boa 2.0 oz. Rye 0.5 oz. fresh lemon juice 0.5 oz. maraschino 0.25 oz. (or one barspoon) Fee Brothers American Beauty Grenadine 2 dashes bitters Shake with cracked ice and strain into chilled cocktail glass The former is an oldie but goodie. And a very fine and well balanced cocktail it is. The latter is something I created a couple of nights ago playing with the maraschino and my new cordial syrup from Fee Brothers. I'm certain regular grenadine (like Rose's) would work, but the Fee's is really good. The liquid from the cherry jar would be too sweet and too thin. And full of Red Dye #5 to boot. <retch> Next time you feel the urge to get something Orang-ey flavored try the Luxardo Triplum. I think you'll really like it. I picked up a bottle of the Martini & Rossi Bianco today out at the shop in the Clemens Market in Center Square at the junction of Routes 202 & 73. (Sidenote - we city dwellers are insanely jealous that you ex-burbanites have a Wine & Spirits shop inside of a really good grocery store!) There's still a few bottles heading to South Philly for me sometime soon, but since it was there and so inexpensive I figured I couldn't have too much of it around the house. Especially if it's as hard for the Specialty shops to reorder as it seems to be. The thought of an ice cold French martini a little later this evening while I watch the snow falling outside seemed like such a good way to pass the time. ← Katie, I made your Red Feather Boa last night and it was vewry nice. I used my own made grenedine, but otherwise followed your receipe to the letter. Dave the Cook also made one and posted a picture of it on the Cold Turkey blog Deep in the bowels of the cocktail thread there is a discussion of the crusta by Sam Kinsey and some of the other cocktail wizzes. They claim that to be a crusta it MUST have a sugar rimmed glass and thus a bourbon crusta is too sweet. However, I have made them and I like it as well

Just took mine off after about 11 hours. I always try to expect 12 hours and if it is less that is fine. I always try to get it started early 5AM or so. I was delayed by the smow and we enjoyed some of those smoked sauages with provolone on Costco rolls

I am drinking this now and it is great. A barspoon is just a little smaller than a teaspoon. It is a long spoon for stiring

I work at a county prison. A couple of years ago the food service got some blood oranges and served a couple of wedges of them on the inmate meal trays. This caused great consternation amongst the inmates as they had never seen these and they thought these were oranges that has either gone bad, or were doused with some sort of chemical to do who knows what. They never served them again