snowangel

'Tis done. I put the butts (3.75 lbs and 6 lbs.) on at 12:30 pm and pulled them off at about 9:30 pm. Serious stall at 175 degrees, but it was an odd day with off and on thunder and rain. But once they got to 180, the temp rose rapidly. But, here they are in all of their glory, just after being pulled off the old Weber Kettle (I did pull the smaller one first by about 45 minutes; wrapped it in foil). Although I pulled out a couple of forks (the drywall sander is out for another reason), I really do prefer pulling by hand. It is much more satisfying to take periodic breaks and lick ones fingers (washing hands before resume pulling). Word of warning. Drink glass gets greasy and slippery. What's the point of all of that smoked pork fat if one isn't going to lick it? Plus, there's that unbelievably satisifying savage feeling about pulling by hand. It's positively sensuous. Peter, a typical 8 year old boy, is taking a picture of mom smoking her butt to school for Show and Tell. There should have been more of the crispy bits in the finished product, but somehow, they didn't make it to the pan. Come to think of it, there's a lot of these butts that never made it to the pan. There's a reason I didn't eat much dinner. SMOKED PORK RULES. My sweatshirt, shorts, body, hair smell like smoke. My kids think I smell like bacon. My husband thinks I smell alluring. Tomorrow we feast.

Ronnie, perhaps this should be moved to a smoking thread, but I'll start here. Somewhere, you (I'm sure it was you) mentioned a Char Broil smoker you'd gotten at Home Depot (if not you, I apologize). How would you compare the smoker you photoed here to that one in terms of bang for the buck? Ribs are good. I always try and hide the leftovers so the rest of the family can't find them. What sort of smoked thing did you put in your baked beans? I have a meat market that sells double-smoked bacon ends ($.99/lb !) that really make them sing.

4 hours and 45 minutes into it, stalled at 170. Just as it should be. Tending these babies has been fun. Especially now that it's Happy Hour. I've held heat in the Kettle at 225 with an occasional spike to 250. I think I've finally learned how to tame the beast. Ran to the grocery and got a great deal on ribs this afternoon. So, I now have a job for Monday.

There are a million things I can worry about. The joy from homemade mayo is so great I decided years ago that it was one thing I wasn't going to worry about.

Same here, except with butt. The battle to get the ole Weber Kettle fired up during rain was difficult, but things are progressing nicely. That was until Paul noticed that the roof in our "new" house has a leak. Oh well, keeps life interesting. I'm glad to have this new smoker (currently set-up with gas propulsion) today. I like smoking with wood only but it's very nice having the gas fueled system today while the weather's so lousy. That really sucks about the leak. I suppose it's better find out about it now than in the middle of the winter (when some ice starts melting). I have a 'special' place in my heart for everyone from whom I've ever bought a residence. Those bastages! =R= I should have mentioned that to date, in new house, we have replaced all of the kitchen appliances (we've been here two months), have picked out a granite slab to replace the really crumby, ugly leather texture (read all sorts of cracks and crevices) formica counters. Furnace and A/C are next. But, we got a really, really good deal on the joint and it is a wonderful house. So, tell more about your smoker. I didn't see wood in the photo, but then again, I'm not wearing my reading glasses. Here's where I am on the smoking: My butts

2-1/2 hours into it. Temp on grill is holding steady at 225. I really do need to get one of those digital probe things and leave the Taylor oven thermometer in the oven. However, the Taylor does clean up well.

Same here, except with butt. The battle to get the ole Weber Kettle fired up during rain was difficult, but things are progressing nicely. That was until Paul noticed that the roof in our "new" house has a leak. Oh well, keeps life interesting.

Sounds like several of us are Smokin' butts.

What an effing battle to get this thing going. Intermittent thunderstorms and heavy rain. No chance to do this under shelter. So, I had a window of opportunity, and think things are just about ready to go on. Radar shows that in the next few minutes, things should lighten up enough for me to get them on and going. There will not, however, be enough opportunity to photo the butts going on.

This is sounding like a ready, set, smoke your butt weekend. How many more will smoke butts? Pics, everyone, please!

My butts are brining and I'm charging the camera for tomorrow's smoking. My family is going to think I'm crazy for photographing a smoking butt.

I can cook, and I can do a party. Very well. But, I have a really hard time guaging how much to cook for how many people. And, having that sense of motherly or midwestern guilt, if there isn't way more than is needed, I feel bad. But, I hate to have so much we can't use it. Is there a "rule of thumb" for cooked/preped quanties per person that counts (I don't consider toddler who will take a bite or two off a parent's plate before running off to chase a ball a player). This weekend, I'm doing pulled pork and three sides. What do I figure?

Thanks for the article, Brooks. I have a cousin who has been living with us for the past couple of months. He is now moving back to his house, after along and difficult journey. It is a sad story which I won't go into. Anyway, as I mused as to what to give him as a housewarming gift, I went through the list of "thing" gifts. None seemed appropriate. Not that he doesn't need them, he seemed to just need something more personal, more something of myself. He can buy what he needs. Lord knows that when we were getting ready to move, I culled my kitchen seriously (going from very large to quite small), and stashed the extra stuff (did I really need 12 cookie sheets and 5 - 12 cup muffin pans?). But, none of this seemed adequate. So, over the last few weeks, I have been going through my oh-so-wonderful-harvest-gold-inherited-from-my-greatgrandmothers-grandmothers-mother recipes, as well as the gems I have collected, and have been copiling a book for him, complete with memories, etc. I will photo copy this before I give it to him, and it will be one thing I will give my children, my cousin's children, etc. It has been a labor of love. It has been a most rewarding labor of love and as I have reviewed the past and shared the stories (I should add that I was the oldest of the cousins by over 5 years). As with your mother, Brooks, it boils down to where something was in the kitchen, or in my case, just which wooden spooon works best. Best of all, I have created this for a person who will appreciate every little bit of energy I have put into it.

I do not sauce my butts while on the grill or once pulled, but allow guests to select from a couple (or more sauces). We're doing one on Saturday for a doo-dah on Sunday and thank everyone for their suggestions. I do really like =Mark's mustard sauce recipe that is on RecipeGullet. It's wonderful, and it is vinegary.

Although I am not in your area, but butts can be hard to find here (Twin Cities, Minnesota) area, so if I know I want a big butt, I just call my market ahead of time and request one. I usually have to call the day ahead.

Who the *$#& cares? All I needed to see was the food menu. And something tells me if I made reservations my wife and I won't get the same menu. Brad, thank you so much -- I just figured out what my wife and I are doing for our first anniversary. Yeah, I know. But it could be a selling point to The Other Half. Never mind that we wouldn't do anything but eat and lay around and... Sounds like a great anniversary destination for that first, or 23rd. Edited to add: My folks have a biggie anniv. coming up. Nada on gift ideas until this thread. Thanks, Brac!

Thanks, Brad, for the report. I read the same article (dr's office for me). While I enjoy reading about these places in a magazine, it's wonderful when I get a firsthand report from someone who's opinion I trust. What else is in the area? Bike trails? Hiking trails? Or would just sitting and digesting with a good book be in order?

This coming weekend, two of my greatest gardening buddies are going to come over and we're going to take a serious look at the yard and where to put what. This yard is very different than that at our former house. Not only is the soil different, but there are a lot more trees, and now that they are almost completely leafed out, I think it's time. I had originally intended to watch for the whole growing season, but the urge for dirt under the nails is strong. In the meantime, I have been tackling the yard, or what will be the yard. The back is one almost-solid mass of dandelions and dead spots. I think I'm going to actually go against everything I believe and take chemicals to the dandelions. I hate to do it, but if anything is going to have a fighting chance in this yard, it's what probably needs to be done. I could spend the next 5 years -- day and night -- pulling and get nowhere. The former owners merely blew the leaves into piles which they left for years. I've had to do some pretty serious tree trimming. I guess they only mowed once or twice a summer. There is effing rock everywhere. Now, I understand that some people really like landscaping rock. I am not one of them. There are tons surrounding this house. I'm gradually getting rid of the rock out front (bucket by bucket, putting it on the side of the garage where nothing will grow). Just yesterday, I saw that one of our neighbors got a big load of rock. I bet they paid money for it. Had they asked, they could have had rock enough to last several lifetimes -- for free. I guess I'm just a tree, dirt, grass and plant person. But, I did take the chain saw to the sucker and sick trees, so there is some sense of gratification. In addition to lack of things to check on each morning in the yard, I am sad that this house has been so neglected (inside and out) over the past few years. The former owners were not good stewards of the earth nor the home. Our neighbors are delighted to see owners here who are working to make this house what it should be. And, I can already sense that this house is happy to once again experience love.

If I were going to do container heirlooms, I'd be tempted to either get the biggest damned pot I could, or better yet, a big, deep Rubbermaid container. Poke some holes in the bottom and put down a layer of rock in the bottom. I'd give it a whirl if I were you. Container are cheap, great tomatoes are priceless.

I, too, am hopping in on this late. I'm on my second DIY in a little less than 2 years. We waited until we'd lived in our former house for 16 years before doing the kitchen, and my big regret is that we didn't do it sooner. And, although you envision living in this house for only about 5 years, you may be there longer. We stayed 13 years longer in our starter home than we originally intended! I have just replaced all of my appliances. Since we also had to do a fridge (and also need to do furnace and A/C) and since I want to go really good on counters, I ended up with a Frigidaire duel fuel (it's a slide in). Oh, and I also need a new sink, and I just bought a new faucet (a Moen Legend high rise). I had the same faucet in our other house and absolutely loved it. My next debate is counters. Have you settled for sure on solid surface veneer? I'm debating that choice as well as the much more expensive granite, Silestone or Cambria. It's that old "should be put this money toward a furnace and always regret not having gotten what we really want" or "to hell with it, go for what we really, really want." I agree with the hardwood floor choice. We put in a wood laminate in the old house and I hated it. This house has brand new carpet throughout over the hardwood floors and vinyl in the kitchen. We've decided to leave the vinyl for now and when we get around to pulling up the carpet in a few years will do hardwood in kitchen and dining room. Everyone I know that has put in hardwood has loved it, and those with tile all mention at least one reservation about it. Do the other houses in your neighborhood have gas stoves? We were pleasantly surprised when we pulled out the old electric stove to see a hole in the floor (we have a basement) and a gas line running right up to the stove which had been capped off. Talking to my neighbors revealed that they all had gas, so I can only assume that at some point, they took out the gas stove and put in an electric. We were able to hook up the gas ourselves; if they have to run a new line to the area it can get expensive. If you have a basement, go down and take a look around right under the stove area and see what's there. Good luck. I do know that the kitchen re-do at our old house was what moved our house really fast for more than we expected. It was a huge selling point.

My children have grown up on stories of the first time I "butchered" a chicken -- I was age 9. The have grown up on stores of my father buthering cows and pigs. They are expected to try before they decline, and the work "yuck" is not part of their vocabulary (not permitted at our table). We, too, expect that all of them (except Heidi, who is non verbal) to tell us what they do or do not like about the food served. Rule of thumb is that if you haven't tried it, don't tell me you don't like it. However, once tried, I do respect the fact that not everyone likes everything. I, the primary cooker in the household, does ask for input for meal suggestions from everyone in the household. It's amazing how those kids can come up with creative combinations, and how much they can appreciate tastes that are not typical in the suburban American household. They have been raised on ginger, garlic, onions and peppers, as well as more subtle flavors. Teach them young.

I'm hoping that you sent a portion of the short ribs to The New Mother. One of my local meat markets has short ribs on sale regularly for $2.49/lb, and when they are on sale, you know what we are eating. You, should you be so inclined, cook up something in that new pot for The New Parents... Bread looks wonderful. Interesting technique to turn it "upside down" before baaking. Do tell how it is a day later, please.

Bingo! Window is very small in Minnesota. Leftover corn? Could you please describe this to a true sweet corn devotee? As a child, spending summers on my grandparents farm, we literally got the water boiling before we headed to the field. Leftover sweet corn? It, at least with me at the table, was not a rare occasion, it was a non-existent occasion. Be still my beating heart. July/August is just around the corner (or so I keep saying).

Having grown up in Thailand, I cook Thai regularly, usually from memory. But, the books I most often reach for when wanting something that my memory fogs on are Thompson and McDemott. Thompson is far more comprehensive. Buy them both. Through the EG Amazon or Jessica's Biscuit links.

I have been a fairly active member (poster and reader) for almost 2 years. I have laughed, spurted beverages through my nose, almost cried, and been amazed at what I have read, learned to smoke (meat), learned more about butts than imaginable. It has been amazing. This is a witty and astute group of people. No one else is offering classes of the caliber that EG does, and I cite the recent class on Cooking for and with Disabilities course in which I have participated. Cutting edge, indeed to tackle subjects that are traditonally taboo. For personal reasons, I am pretty partial to the thread on The (Our) Cabin. But, the one "go-to" for me is the one on what is probably my favorite food. Live Larb and Prosper.