Marlene

They are whole, bone in shoulders. I've 3 racks of beef ribs as well. Since the shoulders cook longer, I guess I should start them first and then add the beef ribs later?

So here's a question. Should you smoke beef and pork together, or should they be done separately. Now that I'm going to be staying put at home finally, I might be able to try this new smoker we have. I've got a couple of pork shoulders and a mess of beef ribs that I'd like to try. I figured I could put the shoulders on top and the ribs on the bottom rack of the Smokey Mountain, but I thought I should check first.

Ditto, we picked up some steaks at Seabra's in Newark yesterday, straight from the airport. It was even better that I didn't have to prep it or cook it. Don made me dinner, while I put my feet up and regaled him with tales of the weekend.

I think this is the recipe Dave started with at least. Squash Casserole But we also added Asiago cheese and a few other cheeses we found in the fridge. I also have to confess I didn't take a single picture. I was just too busy. But Jason was our on the spot documentor, and I know I saw Gifted Gourmet taking a lot of photos as well. I had to have beef tonight. I couldn't face any more pork

Is it over? Can I sleep now? What an amazing event! And I made it through the whole thing this time with not much more than a steam burn. There are so many people who made this a success. Rochelle, mommy to be, who was on her feet far more than she proabably should have been, Dave the Cook, Chef de Cusine, Janet and Heather. Scott who tended the pig alone during the dark hours. Special mention needs to go to Joe and Sharon Collins who cheerfully performed any task we asigned, from peeling potatoes, to making tea, to making store runs. But most of all, hats should be doffed to Mrs. Varmint who remained cheerful throughout the home invasion that took place this weekend. If I could only have one friend in this world, I'd want that person to be Cella. Thank you. We cooked, we laughed, we ate. It was wonderful. We raised a glass to Brooks and company and to all the Southern States. For us the reward was seeing everyone eat and enjoying themselves. What else did we need? It really doesnt' get much better than this. Thanks all. (jewellry washes, Rachel. )

Have I mentioned that shrimp are a bitch to peel? Everyone worked hard today and things are looking really really good for tomorrow. Excuse me, I need to fall into a coma now.

I think my favourite dish was the cracker plate with the pepper jelly. Malawry and I agreed that we could just eat that all night and be quite content. All of the sides were good, although I didn't try the fried okra . In fact by the time entrees were ordered, all I really needed was a salad, which I had with a lovely vinigrette dressing. I cannot believe you guys were still hungry after all that food!

Actually the ancho chili pepper was for me. I can't get ground ancho in Canada, and I figured I'd be able to get it in the South! Cooking in Dean's kitchen was wonderful. For those of you who remember Dean's previous kitchen, you're going to be astounded and delighted at the new layout. It's very easy to move around from prep to cooktop to sink etc. And I love the big window by the baking prep area, even if the view is of a pink house in process. I even had to more or less abandon my recipes and go with the look and feel method of cooking as I couldn't find a measuring spoon to save my life. I did manage to find a set of measuring cups, forlonly tucked away. Room service has kindly delivered my gallon of coffee, which means very shortly I will be human again and ready for more tasks to be assigned.

I can't see any problem with this at all. The meat is cooked to temp and it hasn't been sitting around thawed at room temp for days.

Ok, the pickin hasn't even begun and I'm already stuffed. Dean took Mrs. Varmint and I to lunch today (ok, Dean what was the name of the place? ). My first southern meal. I got to try some of Dean's corn pudding. I want more of that! It was amazing. My lunch was half a fried chicken, (litterally half a chicken), string beans, mashed potatoes and gravy. I had half sweet tea and half not sweet. Dean had fried pork chops (I've never actually seen a fried pork chop before) string beans and corn pudding, and Mrs Varmint had a sweet potato, corn pudding, tomatoes and corn on the cob. After lunch we walked over to the Farmers Market where we purchased a basket of peaches and a bunch of potatoes for potato salad. Not that we really needed dinner, but we ate anyway! Mac and Cheese, ceasar salad, stuffed sweet peppers and a blueberry tart. Fortunately, I walked over to Varmint's this morning! For those who are adventurous walkers, it's a great walk, however, it isn't a 5 minute walk. It's about 1.3 miles (I think that's what we measured on the drive back, and some of it is uphill). I'm going to have to walk over there every day, just to keep even here I think! In a daring move, Mrs. Varmint let me drive her van and I went off to the local Whole Paycheck to do some grocery shopping. I say this every time, but the States have way better grocery stores than we do, although I still couldn't find any ground ancho! Tomorrow is butter tart squares. (yes Rachel, we have your accroutrements.)

The hotel also makes damn fine coffee and pretty good biscuts too. I'm fuelled now. Shortly I'm off to go grocery shopping, then I've got a personal chef gig to do.

It does indeed Rochelle. It's a beautiful thing!

No pressure here in this lovely place. Here I am in Raleigh snug in my lovely hotel room after being fed a wonderful dinner by Mr. Varmint. I watched him prep and cook and it's amazing. The man never measures anything! And here I am, armed to the teeth with recipes. It's intimidating I tell you! (Dean and Dave keep telling me I have to get over the recipe thing, but I'm a hangin on to them) I even got to read a bedtime story to a princess, and it doesn't get much better than that. Tomorrow, I'll be totin' over my baking pans and apron and I'll get to work where ever Mr. & Mrs. Varmint need me. In the meantime, I'm settlin' down for the night. I'll take pics but they won't get posted till I get home since I forgot my USB thingy. Come on down!

Um, I think it's actually the 501 post. I'm off to the airport. Let the cooking begin.

Then shouldn't you be drinking by now? =R= ← What makes you think he's not? Party starts at 6:00 p.m.! (the flight's not long enough for me to begin any serious drinking)

Baked cheddary crusts are a wonderous thing on mac and cheese. Although, I'm also partial to a mix of bread crumbs butter and cheese on top as well.

Y'all got hush puppies, we've got butter tart squares. I knew I shouldn't have asked.

There is great mac and cheese to be had at your house.

You know, I've been meaning to ask this, but I couldn't figure out a way to do so without looking completely idiotic. Malawry is going to be making her "famed hushpuppies". Since I missed the finale last time, and being Canadian and woefully ignorant of such important things - could someone please tell me what a hush puppy is?

I've made Brooks' fried chicken several times and in fact, this cook off came about as a result of my foodblog. I ain't southern, but I can make fried chicken. (Not that I would ever oppose beef )

Psst. Please post your recipes in RecipeGullet and link to them here.

I will need some paper towels for Thursday. I guess I can strike the paper products from my list, or will you need extra for the staff meal?

3 more for me. Debbie Moose's Deviled Eggs Mark Bittman's How to Cook Everything Mark Bittmans How to Cook Everything Holidays [Moderator note: The original Cookbooks – How Many Do You Own? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cookbooks – How Many Do You Own? (Part 3)]

Crazy Plates and Looney Spoons are two really really great low fat cookbooks. They're fun to read too!

Doilies??!!?? We don't need no stinkin' doilies!! Just line the pans with some waxed paper ferchrissakes! We're easy. This is an outdoor Pig Pickin' not a Debutante party. Except for the pig, I mean. ← Right, except I was thinking of the no-slide factor. Won't the eggs slide on wax paper? And my butter tart squares will have doilies.