snowangel

I always do, but that's because I prefer to eat pie cold. SB ← Ooh. Cold pie with cream of half and half for breakfast! Breakfast of champions in my book.

I'm on board the same boat, Arne. When I fire up the smoker I hate to waste all that heat and smoke on just enough pork for the two of us. There is always plenty of extra pulled pork when I do butt. ← Mike, that hextra heat and smoke and grate space is called "valuable real estate" in the Fahning household. Waste not, want not!

I'm on board the same boat, Arne. When I fire up the smoker I hate to waste all that heat and smoke on just enough pork for the two of us. There is always plenty of extra pulled pork when I do butt. ← There is no such thing as too much butt. It freezes beautifully, and in it's various reincarnations, brings back many memories of many memoriable meals to come. My freezer, no matter how dig I deep, is devoid of smoked butt, so I think I need to rectify that! Potato salad, however, is another story. They tell you 1/4 lb. per person. If you are serving a mess of of other stuff, fix half of what you think you will need and you will still have leftovers. It is heavy, and not nearly as appealing as smoked meat or home-made sausages.

Ah, Lori! Your blog really out to have the subtitle "The Big Orange Bowl." I also have two. When we moved from a house that had a huge kitchen with more storage space than a person really needs to a tiny ktichen with no storage space, I decided that the Bitg Orange Bowls should live in the tons of space I have in the laundry room. It wasn't long before one of them became permanent fixture in the kithcn. And, not longer, the second Big Orange Bowl also took up residence in the kitchen. I could give up m any things in my kitchen, but not my Big Orange Bowls. They have been part and party to many, many memories, none glamorous, but all very memorable.

I lust after all of these bodacious butts! One is in my future, and soon. I did a deep dig-through of the deep freezer today, and it is buttless, which is a cause for a cry of sadness in this household.

Julia, I think Molly's temps are way to high, and I were to convert to a slow cooker, I would go on low. I'm rather fond of the results I get with low and slow! And yes, to the what Marlene said about browing the meat well up front!

Out of the mouths of babes. As Peter and I finished stuffing 15 pounds of sauges, using the KA stuffer (at 1:00 yesterday morning), he said "mom, this is a piece of crap." Normally, crap is not a word I would permit, but I went on to say "Peter, it is not a piece of crap, it is a piece of something worse." And, he knew I meant the S word. I think I will not make any more sausage until I have something more roadworty, and something that is less likely to provide that awful sausage stuffing fart that causes yet more airpockets.

I'm glad you couldn't muster the energy for dinner tonight. Knowing that today was going to be hot, I hard-cooked some eggs this morning, so in our house, if you didn't want an egg salad sandwich for dinner, you were out of luck. Bad news about the hydraneas and the kids tumbling on them from your perch, but these days will to fast be gone. Peter still loves that I have lunch with him once a week during the school year. People ask why I do it? Because, the kids love it, and these days are fast afleeting. We may be broke sometimes, but we are never poor. Now, for the serious talk. Given the state of my tomato plants, please no more talk about them! Lori, how do you divy up other kitchen chores, like scrubbing the sink and sweeping and mopping the floor? Do your cooking classes take care of this stuff as they mess it up?

Lori, I have have many days like you have had today! At least today, it was your advanced cooking class, and since they are advanced, it may just have been a good thing that they were alone for a while because there's always that first time we're alone in the kitchen! And, I have those same orange/yellow big wide Tupperware bowls. Two of them. I love them! Have you recovered from today? Did you even have the energy for cooking dinner? And, please, I keep pleading. No more tomato photos. My plants are about 1-1/2 feet high and just have blossoms. It's beyond sad.

Julia, when I got my dutch oven, I think the first thing I did was a slow cooker recipe. Just remember to use the oven, low and slow, and don't be afraid! Slow cooker and dutch oven braised dishes can be done just about interchangably!

It sure looks like a big crockpot with a rack to me. For less than $10.00 more, you can get a Weber One-Touch (a girl's best friend) and grill and smoke year round!

I've smoked many a turkey and turkey breast (in fact, on the Trusty Old Kettle, a butt and a breast fit very nicely!). I usually do them low and slow because I'm usually smoking something else, but on the occasion when it's just been a turkey, I may goose up the heat a bit. And, I put them on as cold as possible, just like I do when I'm smoking butts or brisket. I just like the fiddling, the process. But, I do think that poultry is more forgiving, and will be on for far less time because of the lack of connective tissue. But, as to temp, we usually pull breasts when they get to about 155 degrees. Foil them, and they come up to temp. There is nothing worse than dried out poultry. What kind of wood are you going to use?

This dish is sounding a lot like Kway Teo (sp?). Austin, what do you think?

I get them for anywhere between $1.29 and $1.49/lb, but I'm sourcing from a slaughterhouse or a friend's neighbor. But, I need to buy two of them (totalling about 25 pounds), which really isn't a problem given how fast the bacon goes. I'm giving bacon for Christmas presents this year.

Glad to hear that not all is lost, Chris. When did you first notice the mold? Now, a question for me. I'm having a sausage making party tomorrow (with three 10-year old boys; oy, I must be crazy or smart -- the verdict will be in tomorrow). Anyway, can I grind some of this tonight, let it set in the fridge overnight, and stick in the freezer for a great chill before I bind? Or, should I do it all in one fell swoop?

You can always try a peach salsa. Or, if you've got the freezer space, you can make peach pie filling, put it in a plastic lined pie plate, slide it into the freezer. When it's frozenslide it out of the pie pan, just wrap securely, return to freezer. When you have an oven, get a crust ready, add the frozen peach filling, top and bake. Voila! Summer in January!

What a lovely area you live in! And, I'm glad I'm not the only frequenter of a scratch and dent grocery story. I love mines. Especially for bagged salad stuff when we are going to the cabin! But, my place does not have the added touches of the Amish goods your's does. So, I"m assuming that if there were only three of you for dinner, there will be leftovers. What's your plan for them? I often plan meals around leftovers.

You can can do it in the oven, and I'm sure that many will give you advice, but my advice is that you get out and get a Weber Kettle, the one touch, with a hinged grate. It will give you more satisfaction than you can possibly imagine. Oh, get a chimney, too. My Kettle is over 20 years old, and going strong, and had made more people more happy than you can possibly imagine. (Just call me Kettle Queen)

Beautiful, jen! It just warms the cockles of my maternal heart to see another enveloped in the butt fold. Good work. Very good work. Oh, and the tongs make a nice scraper fro the face of the oven thermometer. I keep meaning to get a more high tech thermometer, but the trusty old oven thermometer, a trusty old fashioned meat thermometer and that trusty old Weber keep producing for me, so I just figure what I save I can spend on butts.

The point of this stuff is to be peeled off the cake and left in a pile on the plate. Or wadded up in the napkin. The first time Peter had a cake with that fondant stuff, he wondered why they served the cake with plastic wrap. But, then again, he always wants pie for his birthday.

Click here for a report on a recipe Lucy made from Paula Wolfert's The Cooking of Southwest France, complete with photo tutorial!

Oh, and before you do anything with the butt, please make sure and read the definitive smoked butt topic -- Behold My Butt!.

Iam, I've never thought about smoking with oak, so I don't have a clue about the oak. I know Klink mentioned chips, but I've much prefered chunks along with briquettes. I do know that I once smoked ribs at the Cabin with only wood, and they were way, way too smokey (yes, it is possible). But, brisket is a whole different animal. Hmmm. I'm wondering if the temp would be more difficult to control? I know that when I lift the lid to admire and drool over what I'm cooking, the wood chunks are the ones that spurt flames. Hmmm. Furrowing brow and pondering, I am.

Question. Noticing your placemat. Do you vary where you put your plate based on what you are eating? I'm noting pulled pork on the southeast. Poker with kids. You are right about no money. When my kids taught me to play some poker game, I said we'd do it for chores. I won big, and they haven't wanted to play with me again! I think that cleaning out the screen thingie for the hood over the stove did them in! And, yes, spitting. Good fun. Bet they do it with their kids.

Melissa, I have had the same "runnier" results when using frozen berries. I have edited my recipe in RecipeGullet to reflect that. I also have, in RecipeGullet, a Raspberry Pie recipe that is very similar. For this one, you must use fresh berries or you will have soup in a crust. In my opinion, blueberries are a lot less juicy than raspberries (which explains why it doesn't work with the latter, but I'm thinking that blueberries must have enough liquid that when they thaw, they just aren't the same as fresh. You're the chemist. You probably have a better answer. Try the pie (or the raspberry one) again with fresh berries!