snowangel

So, fifi, you'd advocating pulling on day of party? I do not want to reheat it in sauce; I want it plain and let people make their own saucy choices with my butt.

Plans revised. Since it has been cold and rainy up north, we will not go to The Cabin next weekend. Instead, we will celebrate Heidi's birthday here, on Sunday. Pork butt it shall be. Now here's the question. Due to time on Sunday, I should smoke the thing on Saturday. What's the best way to heat it up again on Sunday? Or, should I do what is truely something I abhor -- get up at like 3:00 am to get the thing going and be so exhausted I don't enjoy the party?

I should add that when I help her shop, and I also go home with her and help her get things washed and in the fridge, things in the cupboard, and help her do some initial prep. She said she appreciates that almost more than the help in shopping.

Thanks, Chad, for laying out tomorrow and Monday. Tomorrow: Get me a nice butt. Monday: Get the kids of to school and smoke. Sounds wicked, doesn't it?

Does Mrs. Chad have any idea just how many people have seen your butt today? It looks wonderful, and I look forward to reports of how wonderful it tastes. And, your guests must understand that perfection takes time.

To return this thread to food. A close friend, Melissa, has MS. She has good days and bad days. She is married and her husband, Doug, is a great help, but teaches and some of his classes are evening classes. Melissa loves food, and really misses being able to cook on her "off" days. So, for her birthday and Christmas every year, I give her food-related gifts. "Gift Certificates" good for many things like either taking her to the grocery store and assisting her, helping her prep food, or shopping for her. Certificates offering to assist in prep for a special meal she may want to cook for Doug. While they dine, I retire to another room with a book, and take care of the clean-up. Frozen meals, portioned in one-person portions -- if it's she and Doug, she can take out two portions; if she's alone, she can take out one portion. Judith mentioned in a recent e-mail that someone had given her 30 lbs. of peaches, which she is fighting to take care of. I would not only have given her the peaches, but spent the day with her helping to prep, can, make cobbler, talking. These little things are greatly appreciated. Gifts to people with disabilites do not have to be stuff they have to dust or won't use. They don't have to cost a lot. If the friend/relative enjoys good food, think of ways to help that person enjoy food.

Before I got the hinged grate, I used to just stuff wood chips down through that opening by the handle side and used my dandelion thingee to shove them around. Klink's class discusses best way to control temp with the Kettle. Your butt is beautiful. I've never slashed them. It would be interesting to do two butts at the same time and compare with one slashed and one unslashed. I've never used a mop other than just oil.

Klink, Green Pastures Dairy is just down the road from Duluth in Carlton. I know that I have had cheeses from them other than what are listed on the web site. Note that they are also at the Minneapolis and Duluth Farmer's Markets on Saturdays.

I always do free-form meatloaf, and shape it into rounds because the kids think cake-like wedges are pretty cool. That, too, would work for portion control...

Thanks, Brooks, for the links. Chad, in the Controlling the Smoke thread, Dave the Cook offers the advice that "smoke flavoring ceases when the surface temperature of the meat reaches 140F. Therefore, you can boost the smoke flavor (although you increase overall cooking time) by putting your butt on the grate directly from the icebox. (Thanks to CathyL, Goddess, for the tip.)" This is great advice. Further down, Klink discusses mopping. Do read that thread. And, if you make sure that one of the handles on the grill thing is where you've banked the coals, you should be able to add without lifting the grill and meat. What's your thermometer set-up? I really need to go higher tech than an oven thermometer (the dial kind). Trust you are brining? Have fun. Hoist one or more for the rest of us. Don't forget to make some of =Mark's South Carolina Mustard Barbeque Sauce. It is essential!

I've done quite a bit of smoking on the old Weber Kettle in the past year. Do read Klink's Class on Smoking because he does talk about the Kettle and offers some great advice on controlling the temp. If you have one of the grill things that has the hinged sides, it's a whole lot easier to add fuel as needed. I think it's easier with wood chunks than chips. Somewhere deep in EG are some threads about smoking that talked seriously about at what temp meat ceased to absorb smoke, so after a few hours, you should be able to take it off and put it in the oven to finish. I agree with wrapping it in foil afterwards for some "stand" time. If the cooler is full of beer, I'll just put it in the oven with the light on. For some reason, I'm having trouble using the search function, but I recall a thread called "Behold My Butt" and another one called something like "Controlling the Smoke" and "Smoking Meat" that are worth your while to look up. There are a number of other threads, as well, some talking about Smoking Ribs. All of these have wonderful advice. I almost wish someone would collect all of these and merge them into one thread and add a link to it in Klink's class.

White Gazpacho from our own RecipeGullet would be a great choice, too.

Very well said, Mottmott. I echo your sentiments greatly. One of the things that is hardest is pity and staring. I remember being at the grocery store a few weeks ago. There was a woman who had a child, similar to Heidi, and she was struggling to get the shopping done with this child. Having been there, done that, I offered assistance. Her first reaction was "I don't need your pity." I explained that I was not coming from pity, but rather understanding of just how difficult tasks can be that most of us find simple. We don't need people asking "how do you do it?" Most of us living with disabilities (be it ourselves or someone for whom we are providing care), we do it like everyone else. Every morning, the alarm goes off and we start a new day. For those of you with friends, relatives, co-workers, neighbors with disabilities, I invite you to ask them about their disability -- respectfully. Not with pity, but genuine interest. Last summer, I had a long conversation with my cousin Trent about his mental illness. At the end of our talk, he thanked me, and added that disabilities are something that most people don't want to talk about, and often it is refreshing to be able to talk about the disability -- honestly, so someone who is listening and not judging. As Heidi gets older, her severe mental retardation is more and more apparent and visible. It cuts Diana and Peter to the quick when we are out in public and people look at Heidi with distain or make comments that are loud enough for us to hear. Our friends who have spent a lot of time with her have come to appreciate the many, many gifts she has to offer. As I said earlier in this Q & A, it has been a pleasure to present such personal information to such a remarkable audience.

Check out these threads 100% Pureed Lunch and Pureed Hell In the last link, I really like SuzanneF's congee suggestion.

Courtesy of AlexP (who served these at our most recent Twin Cities gathering): White Gazpacho and Roasted Vegetable Gazpacho They are both outstanding. You'd have to forgo the peeled grapes in the White Gazpacho, but that's not to say you couldn't puree some grapes and serve them alongside and add a bit to your spoon. I'll do some searching, too, on EG. I recall at least one other thread about a diet of pureed food.

They don't, in my mind. Hope wins by a mile. Hope Creamery Butter. They don't have a web site, but this is a nice article about the butter and how it is made. I do believe I have seen it at the Wedge, but I could be wrong. I know you can get it at Kowalskis and I'd be suprised if Lund's doesn't have it as well.

Remember, Klink, that Maytag is from Iowa (also in the Heartland). I do believe that Eichtens was one of the first do do this. Hie theyself to the St. Paul Farmer's Market soonest. It is better than the Minneapolis Farmer's Market. BTW, have you found Hope Butter?

Brooks, the End of The World As You Know it (or I Know It) is in the arctic circle, which I have canoed). We won't even talk about bugs up there except to say it is "sit, shit and git." Back to blueberries. Time depends on weather. I usually, in far Northern MN figure late July. But, what one looks for is fairly recently logged areas with lots of granite outcroppings. But, depending on weather and geographical considerations, bring a bucket of two with lids (those 5 quart ice cream pails are ideal; so you feed 5 quarts of crappy ice cream to a bunch of kids who don't know the difference...). Should you get blueberries and not eat all of them on the spot or use them in pancakes or muffins, freeze them UNWASHED.

Quitting your job and looking for a pastry or cooking job?

Me, too. I used to make a good hummus. Now, I follow your guidelines, notorious stickler. This recipe reminds me of a lunch I had many years ago at the late, great New French Cafe in Minneapolis. It was a salad, and when my co-worker and I quizzed the server about it, she stated "it is a three day garlic commitment." Sure enough, when Paul picked me up from work that day, and gave me a quick kiss in the car, his comment was "so just what did you have for lunch today." Said co-worker, also picked up from work by hubby, reported exactly the same thing. Garlic is good. In the same league as Bacon or Pork Fat.

John, this is not at a "lower level of seriousness." In the same vein, but conversely, some people have heightened scent and taste sensations. We will be visiting this topic on Day III of this "clinic." Suffice to say, with one pregnancy, my sense of smell of extremely exacerbated and "off" and because of this, I could hardly eat, and it almost cost us the health and well-being of an unborn child. This is just an example of how the topic of disabilities can affect anyone -- permanently, long-term or short term. And, Kim, do stop by tomorrow. I think you will find it more than worthwhile. Specialteach has some great things to offer, and I hope I do, as well. Finally, I would like to say that it has been a lot of work to prepare for this class -- both in terms of time and emotionally (we have bared a lot, personally). But, ECI has offered so much to me that it seemed liked I was giving far less than had been given. And, I must add that I don't think any of us could ask for a greater audience.

Thanks for returning this thread to the top. Glad I started it. Yes, IMHO, it is all about those frayed bits. I bet my kids grow up not even knowing about the frayed bits. And, my former and absolutely wonderful Mexican neighbors marinated everything in Lime and Tequila. Pork shoulder is cheap right now. I think carnits are on the menu VERY soon. 'Twin give me a good excuse to head to the Mercado for freshly made torillas (like a few minutes before I buy them) and a bowl of muendo.

Glad to hear you are back in the game. I'm not at all familiar with that area, but will make some inquiries, and perhaps Betts has some suggestions? Assume this precludes Suzette which is on 169 just south of Jordan on the east side of 169? I have missed your reviews. Still doing MIX? Anything online with MIX? If not, and if you are still doing MIX, can you copy from your copy and post here?

As my most wonderful grandmother and her other farm-wife friends will attest, the deep freeze liberated them more than the vote. Yes, right into the freezer they went. No longer was my grandmother standing over a hot, steamy stove on a hot steamy night canning tomatoes once they could afford a deep freeze. I don't necessarily bother with the ziplock bags. I just use those plastic bags from the market and Target that seem to breed on their own. Since the sharpie market is velcroed to the freezer, it is easy to remember to label them.

They also need warmth. Living in MN, I know that they don't do squat until nighttime and daytime temps are pretty consistently above 55-60 degrees.