lancastermike

In his book Ted Haig gives a web address to order this. When I try to process the order it refuses to do so for customs reasons. Anyone have any other ideas. Other than a trip Stockholm?

I'm hardly an expert. But I have to ask why there's a target temperature. What's happening between the time the stall passes and the time you reach 185 - 190 that won't happen more gracefully during a rest? ← I am no expert either. I find that at 185 to 190 the meat will pull in to shreds. At a lower pull I find it tends to more chunk. This is not an exact science. We are in agreement that once the temp starts to move rapidly up, the end is near. My stall usually happens around 170, when it makes that 15 to 20 degree jump I am ready to pull Did you see this new cocktail that katie loeb posted on the new cocktail thread? I believe I am having one real soon, I mean a matter of minutes Red Feather Boa 2.0 oz. Old Overholt Rye 0.5 oz. fresh lemon juice 0.5 oz. Luxardo 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. Only using my own made grenadine

I always wrap mine in heavy duty foil and let it rest, it will hold the temperture for long while. I like to use my fingers to do the pulling. Others use two forks. As for re heating many on the Virtual Weber site use one of those vacuam seal things. The than just drop the bags in hot water. I don't have one so I like to re heat with a little splash of cider vinegar in a saucepan ← I just noticed in your picture Mike, that you've got your butt on the top rack. Mine's on the bottom. Was it supposed to be up top? Oops. (edited to add, it seems to have come out of the stall and the temp is on its way up again) ← I always do the butt on the top rack. I always put something else on the bottom to use the space. Today it was the sausage, often chicken thighs. Not to disagree with Dave but I look for 190. 185 average at differnt spots. We lost our cable and thus the internet for a couple of hours. I am stalled as well. It is getting much colder and mine may finish either foiled on the smoker or in the oven

I always wrap mine in heavy duty foil and let it rest, it will hold the temperture for long while. I like to use my fingers to do the pulling. Others use two forks. As for re heating many on the Virtual Weber site use one of those vacuam seal things. The than just drop the bags in hot water. I don't have one so I like to re heat with a little splash of cider vinegar in a saucepan

The forecast was for 4 to 6 inches of snow, I awoke to more than a foot. I had to shovel of the spot for the smoker Thats my remote thermometer trasmitter sitting on the ground with my Taylor in the vent hole. The gas grill stays out, the WSM I keep in the garage Last pic is the butt itself about an hour in. This came from Costco they have two boneless pieces in cyrovac. I prefer bone in, but the price was right and my local meat supplier did not have any and I forgot to order in advance. Lots of nice smoke as this was early on. This baby went on cold and naked. It sat outside while i got it fired, no rub. It is hard to see but there are a bunch of hot Italian sausage links on the bottom grate. We love them smoked. The smoke and the heat go together wonderfully

Opening the vents lets air in to the coals which will bring the temp up. Butt is a wonderful thing to smoke as it is very tolerate of temp changes. Butt is tough to mess up. If your temp is high either close them all, or as I often do, close two and keep one open a bit. Never fear, your smoke seems to be going fine. As Susan says it really just is an excuse to have a beer.

The vents are the way to moderate your temp, for a long Minion method smoke I am usually at 25% to 50% open. The wind can make a big change as well, cold is no enemy of the WSM but wind is. Also important to keep the top vent open throughout the smoke. Mine is doing fine. I have some pics to post but don't know if I can post them here or to another thread. It is your blog. I'm just smoking in your honor

Wonderful Marlene. I have one on my WSM. However I woke up to a foot of new snow this morning so I got alate start. Yours looks lovely. You will no doubt hit the famous butt stall soon. Just wait and watch you cooker temp. 225 is perfect on the grill

Do you know anyone with some seasoned firewood? Any good hardwood will work. For butt I like hickory but oak will work well too. I have a bunch of dry applewood I got from a local orchard. But chunks of any hardwood will do the job. Of course, soft woods and green hardwood are to be avoided. If all you have is the chips, soak them first for half an hour or so. I would think you will have to add some more chips after the first bit is gone.

I think that she has it but has never used it. In honor of all these good quitters I am firing the WSM tommorow for a butt smoke. We are due for snow and cold so it ought to be fun. My darling wife thinks I am crazy. She may be right, but not about smoking butt. I know you guys understand. If Marlene needs backup I know Linda will provide it.

I'd have to be convinced this is a good idea. What is the point of it? I guess you could use it for real high temperture cooking, but for home use it seems really like a gimmick. My cast iron and anodised aluminum work fine.

This is sort of like something that has become one of my favorites. Instead of the grenadine I use about the same amount of Limoncello, made fron the famous K.Loeb receipe. I love the lemom taste and it gives it just a little sweetness. Also make this with borboun, but the rye is better, as the borboun drink can get alittle too sweet

Every Saturday and Sunday after I take the dogs out I bring coffee and the paper back to bed for my wife and me. Sometimes, I will bring a muffin or danish if we have anything in the house, or a bowl of oatmeal if I make it. It is nice but I don't do anything too elaborate. During the week we leave for work together, but this morning I had to go early for a dentist appointment. I made her a pot of tea to have with the paper as she had an hour or more to go after I left.

I have SLO'd in the past. You do have to call as it can't be done from the website. I have found them to be very easy to deal with. It will be shipped to the store of your choice. When it arrives the store will call you. As to shipping charge, I believe the free shipping expired the first of the year. However shipping is not large. Their ability to obtain any item depends on the distributor that handles it. The marie bizzard products are easy for them they have told me. I am very interested in seeing how it goes with the Luxardo. From what I hear some distributors will not supply less than a case. I think this applies to wine more than spirits, however. Good luck and please let us know how long it took for you to receive your Luxardo

I have made this several times and am not sure I have it right yet. Reinhart is near euphoria over this. I do not think I have made it to there yet. However, I take it out and let it come to room temperture. I find it takes a little more than an hour for me. I find it is best to bake it with time enough for it to cool down before eating. So, I try to have it come out of the oven 30 to 45 minutes before I want to eat it. I have found that is when I like it best. Made hours ahead, I did not like it as much. I love his book and highly endorse the semolina bread. My favorite from the book

Gave my wife her Gaggia Carezza yesterday for her birthday , Used it last night to pull a couple of shots to have with her cake. It worked very nicely. I used the finest grind selection on my Bodum Antigua grinder. Using my kitchen timer both of the doubles I pulled took 21 seconds. I thought it both looked and tasted fine with nice crema. I did not use, and do not intend to use, the crema disc that they included. I may try a little more pressure on the tamp to see what results I get as I can't grind any finer. I did buy some of the espresso roast from my local roaster. It will be fun to experiment and see how I can change things, but for a first try it worked out fine. Made plenty of steam to froth milk for my wife as well. That is a tricky process as well, and I will have to work on that. Overall, I am happy. I certainly have had shots at coffee shops that were worse.

Just recently got my Peychauds bitters. I have been using the method from the sazerac web site. Coat a rocks glass with the pastis. In a mixing glass add one lump of sugar, a little water and two dashes of the Peychaud's. Muddle this. Than add some ice and 2 oz or borboun or rye. I like the borboun better. Stir it to chill and strain into the pastis coated glass. No ice in the glass, though I think I may try a little next time. Lemon twist. I like this alot and I think it is an example of what a cocktail really is, will try some of the other versions to see what I like best. Matt, you like the brandy and borboun mix best? Have to try that.

The orange bitters works wonderfuly in a manhatthan. It is really my bitter of choice with whiskey. Last night though I had both orange and Peychauds and marischino liquer instead of vermouth with my Old Overholt rye. The Peychauds also is part of the famous New Orleans cocktail the Sazerac. If you have not tried this you should. It does call for bourbon, but your CC would work, though not the same. You do need so sort of pastis to make this however. The small amount of anise taste it imparts makes the cocktail sublime. sazerac cocktail

Sandy, Lebanon bologna, which I rate amongst mankinds greatest inventions, is named after Lebanon. However, Lebanon is it's own county. Just north of Lancaster County. Pennsylvania has 67 counties. Lancaster is but one of them. Astonishingly to many, lots of the counties are between Philadelphia and Pittsburgh. Geographicly speaking, everything west of the 69th Street terminal is NOT Lancaster County.

I wonder if our friend Deidre may see this thread and comment. What makes a product go from a specialty item to a SLO? I would guess that statewide sales of Luxardo Maraschino in a year don't equal sales of Absolut vodka in a day. It is a specialty item us cocktail drinkers enjoy very much. Is it just sales? That is if a certain volume is not reached it is dropped? Is it a supply issue in that the supplier can't provide? Perhaps Katie and I and mrbigas could form some sort of political action committee to make this an issue in the election this year. Make the candidates for Governor state their position on Maraschino liqueur. Rendell is my guy, but if Lynn Swann comes out for a good supply of Luxardo, I'd have to think it over. .

I am a confirmed and happy WSM owner. However, to cold smoke requires serious modification. I have tried a couple of different rigs as suggested on the Virtual Weber site. I love the Weber for smoking all sorts of meat and a butt is going on this weekend. There are so many options out there that i do urge you to check them all out. For me the Weber is a good solid device that was not hugely expensive and allows me to control smoke ant temperture in a manner that produces good stuff.

Susan, You cannot let two smokes end this for you. You must not beat yourself up! I went through the same thing when I cheated and you just have to move forward and start again. This does not mean you are weak, or that you can't do this. Start again, keep trying. I think it was a couple of weeks till I finally stopped having one ot two. Some days I had none, some days I'd bum one. But after a while the days without were fine and there were no more bumming. It is really tough if you another smoker in the house. Ask Paul to lock them up somewere for a while. You can do this! Anyone who can smoke pork in sub zero temps and act like it is nothing is tough enough.

Like many others I too quit. It has to be almost 20 years now. Best wishes and good luck. The smoking I am looking forward to is that smoked butt on Saturday. Best advice I can give, if you really need one, go ahead, and than start again. Don't let one smoke make you say you can't do it. You CAN, it just may take awhile. If you do gain weight, you will be much heathier, not smoking is the best thing you could ever do for your health

Katie, As I said in the other thread when we were at the store in the Plymouth center between the Ikea and Conshohoken they has 6 bottles of Luxardo on the shelf. That was before Christmas, however. At the time the inventory showed it in better supply in the western part of the state. I guess there may be a bottle floating around some store. This is bad news to me as I love this stuff. I guess I will have to SLO it. I have had mixed results with SLO's so I hope the Luxardo is alt least obtainable through SLO. I tried to SLO Peychaurd's bitters and they could not get it anymore. They did get me Parfait Amour. This stuff is worth the hunt so I hope you can get some. Let us know your results, please

Chris and Owen, Thanks for the tips. I'll let you know how things work out. It will be my wife's present, but I imagine I will be the main user