Stone

Do you separate them before smoking?

Melkor -- I just looked at your brisket pictures. When I've purchased a full brisket (regular, not corned) in cryovac, there seems to be much more fat. Are the corned briskets trimmed at all? Or is your fat hidden on the bottom? Chef Fowke -- who stabbed that guy in the neck?

I assumed you ate everything off Chinet. Thanks everyone. I would like to check stuff out first, but that involves more time and leg-work. As for reasonably priced -- I don't know. For example, I don't have a problem paying Williams & Sonoma prices, but I've always felt that their stuff was overrpriced. I'd like to find a place where I can get quality stuff, but not get fleeced. But if these are like everything else in my life, I'll end up spending more money than I expected. I don't know where the restaurant supply stores are in SF (the one I knew about closed up). Other than that, we've got the basics, W&S, C&B, Macys, Bloomies, etc.

It's time for me to get new dishes, knives and forks. For dishes, I'm thinking that basic white with some texturing (i.e., the ring textures that French Laundry uses) is the way to go. For knives and forks, I think it's time to do away with black plastic handled utensils. Actual flatware this time. The stuff that adults use. Reasonably priced. Please post links for your suggestions. Gracias.

Damn. That'll make the girlfriend obsolete. Fifi -- run a google-search for Maverick Remote Thermometer. They've got a few wireless models. By the way -- Have you seen butts this plump and juicy since J-Lo went on the Atkins diet: I think not. And here's a five-gallon pot o' pork: Atkins or not, I don't think I can eat all that.

FYI -- My new ET-73 Redi-Check remote thermometer works like a charm. There's a food probe and an separate oven probe -- unlike the polder which has both sensors on one probe. The oven probe fits easily onto a little clip that attaches to the grate. It holds the probe in place, above the metal of the rack and away from the food. I sat watching tv with the transmitter propped up on the coffee table. When I went to sleep, I set the alarms and put it on my nightstand. It has both high and low alarm for both food and oven temp.

I've got four butts on my bullet right now. Realized that the second bag of wood I had stored in the back closet was empty, so I don't know when I'll run out. So far, my new wireless thermometer is working great, or so it seems. It's pretty chilly out here in SF tonight, so I'm running about 230 on the top grill with all vents wide open. If it holds, I'll be pretty happy. The two fellas on the top rack will probably be done soon after I wake up. The bottom guys a few hours later.

Although I never thought I'd say this, but, I really don't want another pork chop. Ever. Well, maybe tomorrow for breakfast.

You're talking about the ice cream Snicker's bars? Those are surprisingly good and taste surprisingly like real snickers.

Someone ealier asked about the Atkins approach on alcohol. Here's the article. In essence, Atkins says to avoid alcohol because your body will burn it first if it's available. However, it claims that alcohol does not act as a carb (although the alcoholic drink may have other carbs in it), so it only postpones weight-loss. It doesn't stop the process that Atkins begins. (By the way -- 1.5 weeks, and 10 pounds down. Only get hungry in mid-afternoon, and that's more boredom. Let's see how the golf game goes tomorrow.)

Peanut Butter Cup. After Chunky Monkey, this was probably my longest obsession. Peanut butter ice cream with reall peanut butter cups. I loove peanut butter icecream, and BJ does a great job. Smooth and creamy with a peanut butter flavor that way more than an after thought. And those cups! Massive chunks o' cups that could bring down the Titanic. Frozen hard, but not solid, and creamy goodness. I remember the chocolate peanut butter cup ice cream, but that was a little much for me. I find chocolate based ice creams too rich to handle too many additions (although terrific on their own). Has BJ ever done peanut butter and banana ice cream? Mmmmm.

The wisdom here (from Klink, et al.) is that bacon wont do much for a butt. The butt has enough of its own fat to keep it moist, and 10 hours in the smoker will add enough flavor.

I bought a shoulder in cryovac from Smart & Final. When I opened it, I noticed that the bone had been removed (this was not listed on the label) and that it was a little ripe. The label says good to Sept. 15, however. (It was the last shoulder available -- the sign at the store said they were changing their meat supplier.) I figure that on one hand, cryovac should keep this thing pretty fresh; on the other, god knows what contamination got in when they took the bone out. I've had it brining overnight. How concerned should I be about a strong odor? I'm thinking I should pick up another shoulder at Costco and smoke it tonight without brining.

Padma Lakshmi.

I'm not sure of your strategy for putting the loin on top. The top grill will be about 30-40 degrees hotter than the bottom. You probably want the loin on the bottom so it gets more smoke-time before it's done. The brisket will cook faster on the top, so they may get done closer to the same time. On the other hand, you may want the brisket to cook longer for increased smoke flavor.

Any offset in taste is overcome by the increase in crunch. Frozen Scooter Pies rock. If anyone still has a carton tucked away in their freezer -- I'm buying.

Am I nuts or did Chunkey Monkey start with pecans and move on to walnuts?

Snickers Milky Way Three Musketeers Scooter Pies ( ) Grapes

Hmmm. Wasn't Suvir hinting about a new restaurant in NY?

That's something I don't understand. You can go to the BJ store at Haight/Ashbury and get two medicore scoops for $2.75, or you can walk down the block and get a pint for $3.50. All together now: "Duh."

I'll start this thread to discuss the various, joyous flavors of Ben & Jerry's Ice Cream. O.k., maybe you don't like them. Maybe you think others are better. Maybe you're right. Discuss that some where else. My first BJ love was, of course, Cookie Dough. How obvious. How genious. Since then I've passed through many "favorties" of the moment (I'm fickle when it come to BJs): Mint Oreo; Cherries Garcia; Chunky Monkey; Chunkey Monkey; (I really liked Chunkey Monkey); etc. ad infinitum. Let's discuss these treasures. To start: Oatmeal Cookie Cruch. Another wonder of simplicity. Sweet Cream Cinnamon Ice Cream with Chunks of Oatmeal Cookies & Fudge. The first bite is a tender spoonful of sweet creamy ice cream, with a gentle undertone of cinnamon. Not spicy, not stingy, not hot. Just a beautiful mesh of sweetness and cinnamon. Then there are the cookies. Soft, chewy, oaty, present in large chunks throughout the single-serving pints. And the fudge. Big rectangular blocks of chocolate, ever present but not overstated. A glorious concoction.

I love strawberries.

Recipe please? How do you know you're in BDK? Just rapid weight loss? Can I ask this again -- What do people snack on, especially when in "induction." Other than hard-boiled eggs? I'm not going to sit at my desk and nibble on tuna steaks. Any commercial beef jerky has sugar in it. Can't eat more than a few mouthfuls of salad. What to do?

Ahhh. The old "ice in a plastic bag trick." Damn, you're a smart one. Thanks. (And it's probably best that no food ever get too close to my bathtub.)

I want to brine 3 butts for smoking Friday night. (Gotta love the Atkins diet.) There's no way they'll fit in the fridge. Odd's are the weather outside will get above 60 degrees. Any ideas?