hollywood

There's a Smokin' Meat thread in Cooking and one in General Food Topics, I think, wherein Col. Klink and others offer beaucoup advice.

I am in your debt, Colonel.

This Smoking Meat thread is not to be confused with the Smokin' Meat thread under Cooking topics.

Thank you for the continuing education, Colonel. So, you're saying the brine has sugar but the mop sauce doesn't?

Words of wisdom, Colonel, words of wisdom. And thanks.

Neither, rotate them every half hour to an hour. Mop after the first hour with a sauce without sugar and too much flavor, you don't want obscure the smokiness. I'm a big fan of mustard based vinaigrettes. I've found that tomato based sauces dramatically reduce the amount of smoke flavor present in the meat and this of course means that your ribs (or other meat for that matter) won't taste as good as they should. Thanks, Colonel. And this vinaigrette? Any recs there?

hollywood, Does this help? Majorly helpful. As far as I'm concerned you are entitled to keep your ears.

Smokin' a pork rib roast, should it be ribs side up or down?

Keep em coming. That crudo plate sounds like a mini version of some stuff I had at La Rosetta in Rome.

I'm not sure what name goes with this neighborhood. It's South of Hancock Park and East of Carthay Circle, FWIW. Worth the drive but call first.

It's been a while since I've eaten at Axe but it is good and the atmosphere is calm and Zenlike.

You captured Harvey very well. I forgot to mention, he only takes cash or checks. No cards.

Two parts tuna. One part celery. One part mayo. One part salt peter. Now, that's what I call Tuna Surprise!

Excellent advice and good analysis of the art of smoking.

Were there Mets in 1956?

Zeb, great post. Made me hungry--for food and for New Orleans. Love Soniat House. Mmmm. That homemade jam and biscuits. Restaurantwise, you might try Brigtsen's next time around. Ciao.

Everybody makes mistakes.

In The Oxford Companion to Wine the reader is advised that "A book on wine is less often now a literary work than a work of instruction or, increasingly, a buyer's guide." Later, we are told, "By the 1990s .... [a]n increasing proportion of the words written about wine resembled shopping lists rather than literature, and there were signs, from book publishers at least, that wine writing was likely to become an increasingly specialist activity." What do you see in the future of wine writing, realizing that you play a signifcant role in creating this future? Is the literature of wine dead?

JF, you've done it again. Thanks.

So, when are you going to eat fish?

Matt, I left some beers in your fridge. Let's get the party started.

You've got Uma in your refrigerator?

Perhaps they are trying to juice up the mag the way Tina Brown did at The New Yorker.

No, they're a full 11 or 12 oz beer...just short and squat, about the same size as a can. Jim I think we're talking about 2 different things. You are speaking of stubbies which I get to be barrel shaped bottles. I'm talking about Little Oly which was these little cans. Here's a description I found on the web (no picture): Beer Cans: Olympia Beer Little Oly 7 oz.

Those articles sound more like they were fit for Vanity Fair or Traveler or some other Newhouse publication. Weird.