snowangel

Sometime last summer, a friend wanted some smoking tips, so we smoked two butts on her weber. One done my way (no rub, on the grill really cold, no oven time, but some rest time in foil) and one done following the CI recipe. Everyone agreed that mine won -- hands down. Plus, on a hot summer day, I don't have to heat up my kitchen by turning on the oven.

Kim, thanks for bumping this up! You have reminded me to add pork to my grocery list! I have everything else on hand... I have made larb several times since I last reported, but always forget to photo and report on it. Blame it on that larb-induced stupor. I agree with you about the minced/ground chicken. Next time I fix chicken for something else, I'll remember to make extra, because I think that I, too, would like it better if the chicken was shredded.

Reminds me that I have never understood the idea of a toast rack. I got one for a wedding present, which I used for years on my desk to organize bills and stuff. What's up with a device to make toast go cold?

NO, NO, NO (yes, I am shouting) CI is dead wrong about this one. Since meat quits absorbing the smoke at about 140 degrees (F), it's most advisable to put it on as cold as possible. When I start thinking about starting the chimney, I put the butts into the freezer. Reminder. It takes the same amount of wood and charcoal to smoke as many butts as will fit on the grill as it takes to smoke only one. Leftovers never goe begging. Edited to add: We never do rub on butts in this house. We like ours naked. And, little boys get a huge kick out of mom talking about smoking her butt, my butt is stalled, time to pull my butt, etc. Entertainment for hours for that 9-year old male set.

Have you thought about just closing off the bottom part of the door so you can extend the counter and have more cabinets, but have a pass-through for getting the groceries into the kitchen easier? Try putting a table in front of that door in the kitchen and see how it works.

A last question, Marlene. Your bacon and tomato sandwiches. Why not use peameal bacon?

Melissa: Good thing you aren't me or Mayhaw Man or your husband isn't either one of us, our the decision would have been made. Both Brooks and I seem to be of the "I'm pissed off at my kitchen, hand me a sledge hammer or power tool variety; see Brooks Kitchen Project topic for some details of us mad-persons. But, a few thoughts. The less number of doors on any wall is better. Think about removing one of the doorways from one of the walls on that wall. A longer counter is better. You can break it up with an applicance, but a doorway creates all sorts of complications, especially if you ever envision a little one underfoot. My current kitchen has three walls/countertops un-interrupted by doorways. While small, I love the fact that this kitchen is contained, and can be blocked off. Outlets. You can't have too many. I went from more outlets (in the former house) to a four plex and a duplex. We increased the duplex to a four plex, and are currently mapping the circuits and checking the rafters in the basement to see just where we can put more outlets. Sink. Deep is good. Really, really good. When we moved into our house, we had a stainless that was 8" deep. Really. I can't believe that anyone would make a sink that shallow. Think thoroughly through that faucet choice. I did not opt for a pull out thing, but opted for a Moen Legend hi-rise. Kid proof. No cable thing to replace. Counters. No advice. We replaced the harvest gold leatherette with granite, continuous. I didn't feel a need for another kind of surface. I got mine from a monument company, at great savings over the granite counter places. I love my granite. My kids can't destroy it. Lighting. We're still arguing about it. We have a stupid flourescent "cloud light" that I hate, but my husband insists is "adequate." We'll see what happens to it on eof these days he's not home. A couple of last thought. How much of this are you doing yourselves? We've done two. The first one 18 months before we put the old house on the market, and are still in the midst of doing this one. If you DIY, it's a lot of work, and a lot of turmoil for whomever lives in your house. The last thought. Please consider if you want music in your kitchen and dining area, and how you will incorporate it. We did it via a car stereo in the cupboard above the vent hood. Speakers mounted on the useless air soffits on the other side, with the cord fished through the soffits.

Bravo, Marlene! Sam, sounds like your mystery basket should include chicken soup.

I'm pretty partial to the Nordicware stove top waffle makers I have. Bonus is that all you need is a gas stove, which is pretty helpful because we don't have electricity at The Cabin. It does have deeper pockets. I do have my Mom's Sunbeam, but I reach for the Nordicware all the time. With powerful gas, recovery time is really great. Marlene, I'm awaiting dinner photos. Sam, hope you hit bottom soon!

Tomorrow is our 24th wedding anniversary. So, although Paul grilled the steaks, Diana did just about everything else. Sauted mushrooms and shallots (lots of the latter, very thinly sliced). Roasted garlic mashed potatoes, and a caesar salad. I love it that she can cook, clean, chop, mince and know just what to do. Mom's chest puffed with pride. (and, like her mom, she thinks that more butter is good, and smoked pork products are manna)

Marlene, how were the tomatoes you got from Whole Paycheck? This has given me a hankering for a BLT, and I've been holding out for my Brandywines (never mind that my plants go into the ground tomorrow and are all of 9" tall). What kind of bacon on the sandwich?

Look no further than RecipeGullet's Peanut Butter Burger recipe. Coutesty of Marlene, the Recipe Czarina.

Perhaps some carpaccio and some tenderloin?

Suzanna, where do you live? I know that I used to plant greens (from seed) all summer long. Some of them bolted, but the late summer plantings were always great. I also used to plant these summer-tender plants in between tomatoes, where they got lots of shade. I always figured when I went the seed route for greens, so what if I ended up wasting 10 cents worth of them? BTW, rabbits like rosemary. A lot. My rosemary, which did winter over, and game up nicely, was breakfast for a a bunny this morning.

I think Dean has the right idea, but I know that Marlene would go along with whatever the members agreed. One of my thoughts as I look at the top vote getters is I'd sure have to do a lot of work researching just how to fix those items, and I don't have much spare time these days, and think it sounds like Marlene has her hands full, too.

I don't know if things are any different where Marlene is living, but currently in Minnesota, the asparagus is still being imported, and I don't know that I could find a decent peach or apricot to save my life. I can get quinoa, but can Marlene? Never mention that my family would mutiny if I served a meal like this! I'd at least have to add eggs.

Is it time for that new blender?

OK, co-host. Reduce the hell out of your stock. Get every gallon down to smidgeons. I do it regularly. Reduce to 80%. My freezer isn't very big (actually, the freezer isn't that small, but it's usually filled with stuff like venison, ducks, geese, etc). And, find someone who can get you some dry ice for the trip... P. S. Stock that's been frozen for far longer than one would freeze flesh is just fine. Dump it in a pan and reduce it to smitherines (sp?)?

Want to hear a report on what you cook the night after you get The New Gadget. BTW, a garage can never be too big. We went from small two car to a four car garage (two cars wide, two cars deep) and the thing was full before we were fully moved in. Anyway, start planning. How long before Amazon delivers? I want to know I need one of these things, because I am a gadget/power tool Queen.

Whenever I cut up a chicken, I used to save the backs for stock. Well, let me tell you, my stock will now be backless. That backless stock is a pretty sexy thought!

It's all about the backs. I promise. Find yourself some backs. Nice skin to meat ratio. Plus all of those nooks and crannies. I took fried chicken to The Cabin for the first night of our recent visit, and the backs were reserved for The Mommies. My friend Susan (yes, another Susan) said she never even knew a you could fry a chicken back until she was an adult and her mom admitted that every time she fried a chicken, she fried the back halves first (helps to half them along the mid-vertebrae) to eat while she was frying the rest of the chicken. Skinless, boneless? Don't get it, myself.

Did Ryan eat the green? Re Ryan's BBQ comments. My kids love seeing me with the propane torch, using it to light the chimney. They are proud that their mommy loves power tools. Trifle looks yummy. Details, please.

I haven't been having any trouble keeping my Weber Kettle down to 200-225 degrees (f). How are you controlling the heat?

I received a complimentary copy in the mail today, but have not had a chance to look it over.

I know were I tag team blogging, my family would vote for smoked pork fat...