Stone

I filled my bullet at 2:00 am last night, and had no trouble keeping a 240 temp through 1:30 in the pm.

Mmmmmm. Pork. The digital probe had the internal temp of about 187; the instant read was up to 200. So I pulled it off and let it rest about 15 minutes. Very nice. The bone slipped out nicely. Good pulling texture throughout, glistening with juicy fat. The brisket is about 170 internal; I'll give it about another hour. It's been basted by the drippings from the shoulder, so it should be nice and moist.

Temperature Fluctuations? If the temp is kept in a range between, say, 220 and 250, is there a problem with fluctuations within that zone? (Putting aside an occasional spike or dip.)

That's not what I intended to say -- although the title of the thread suggests that LB might have intended something along those lines. But I think the crux of LB's complaint, if that's what it is, is that beer drinkers don't prattle on at length about their beer. That could be misinterpreted as demonstrating that beer is worth of discussion. I think that would be a mistake.

I've had a few wines that were able to demonstrate for me the "complexities" (I understand that this term is now loaded with baggage, but I'm not trying to use it that way) that I think wine people refer to. But I've also had many beers that display similar qualities -- the Belgian Browns are the simplest examples. (But run away from any place that advertises an ice-cold Chimay.) The biggest difference, of course, is price. Alcohol aside, I can have a lot more fun with $50 of beer than I can with $50 of wine. Of course, CB, if one grew up drinking Carmel and Maneschevitz, one would probably develop an aversion to wine similar to your take on beer.

In about an hour or so I'll givethe brisket a spray with some apple juice.

4 lbs. But I didn't put the brisket on until this morning (about 7:15ish). It should be good. The high heat hit the pork, hopefully not too bad (but the water pan was empty when I got up). We'll see. How bad can it get?

The bubbles clean my teeth. I'm very happy with the bullet. My only problem with it was not using enough charcoal on my first smoke. Ever since, I find it very easy to use, and pretty easy to keep the temp regulated. Haven't tried cold smoking. I usually (the other two times ) light the coals completely before putting them on the fire. The Minion overnight method (I assume you're familiar with the virtual weber bullet site so you know this?) calls for adding a small amount of lit coals to a full hopper of unlit, so the coals light and burn slowly over night.

Of course. I jest. (A little.)

7:00 a.m. I woke up and there's a large plume of steam/smoke rising on the other side of Potrero in what I assume is Hunter's Point. How many mornings have we all seen something similar, and not wanted to run to the t.v. "Heard of thing, that is loaded with weapons, packed up and ready to go." 293. That's too damn high. I'm surprised, I thought it would be cold. I took the top off to add water to the pan, which I had remembered to line with foil. The meat looks good -- I'll give it a turn, then back to bed. The instant read gives me an internal pork temp of about 180. The probe gives me internal temp of 174. Not bad. Pork: I've got the bullet temp back down to 190. I'll put the brisket on and get it back to the 240 range. I am using briquettes -- I didn't have time to get the real charcoal. But Colonel tells me I should be o.k. I do notice some "chemical" aroma in the smoke. I'm using Hickory from Webber. I can't find any other wood in SF. I think my only other option is to buy fireplace hardwood at Safeway and cut it down, but I'm not sure what kind of wood that is. (By the way -- Pictures of a rubbed pork shoulder all look kinda similar. Pictures of a bbq aren't very exciting.)

Not breakfast tomorrow, but pulled pork hash is excellent. (Miss Millie's in Noe Valley is known to serve it. They also serve a roast beef hash, which was very bad.) Right now I've got a belly full of Chinese food and wine, so I can't think of eating anything. I'll smoke it about 7 hours I guess. It went on just before 2, I'll probably go to sleep in 30-45 minutes, dropping the temp down to 210ish (it's stuck at 240 now, I've closed most of the bottom vents). It should be done by noon -- but I'll throw on some more coals and the brisket in the morning.) I'm really just smoking the shoulder because it's been sitting in my freezer for a few weeks, and I don't know how much longer it will last.

I grew up on Ian Holm "You Fucking Guys" Italian food. Now I'm eating more Primo food. Doesn't that really explain it all?

I'm using the "Minion Method." I filled the charcoal chamber with charcoal and wood chunks. Lit about 1/4 a Weber chimney (larger than standard chimney) and threw it on. Theory says the small amount of lit charcoal will slowly burn downward, keeping a uniform amount of lit coals. The only potential drawback is an off-flavor from new coals being lit under the meat, but the literature says this should not affect the flavor at all. Pork: Brisket: I've got a shoulder on -- about 6.5 - 7 pounds. I started with a basic dry rub -- salt, fresh ground pepper, paprika, garlic powder, cumin (fresh ground seed). I added fresh ground corriander (great floral aroma) and a small amount of fresh cardomon. Wonderful, aromatic -- but leaves some "shell" that look like cockroach wings. Lighting the Bullet: Meat went on at 1:45. I'll go check the temp, hopefully it will get up above 200 (goal is 230), and stablize so I can sleep a bit. Wind is down tonight, so I won't worry about it blowing over the bullet and lighting my building on fire. That, my friends, would suck. Oh, the brisket. Basic dry rub -- salt, pepper, garlic, paprika. Will go on in the am. 205 degreesin 15 minutes. Should be good to go in about an hour after I finagle the bottom ports. Repeat after me: "Keep the top vent open throughout the process." O.k., it's not as catchy as "hey, hey, ho, ho, Saddam Hussein has got to go." But it does the job. (FYI -- Smoking Part I; Smoking Part II.)

You may want to post an opinion here. But the simple answer is that wine is more expensive. People who have convinced each other that they have great taste want to spend money on wine because the French drank wine with their food (and the British drank beer, or bad wine). People who question this are obviously ignorant and silly. Although I will say that I think the carbonation in beer may limit its desirability as a "pairing" for more delicate flavors, as will the high hop content of decent beers.

Flip the lightswitch on while I'm digging my hand in the garbage disposal for a bottle cap and VROOOM. (Just kidding.)

I'm sure the broccoli is fine. But the fumes probably poisoned you.

Thank you for making my point in a less pompous and verbose way. That is exactly why this discussion is stuck in a rut. I'm here for you.

If this continues long enough, I think Steve will explain that what he really means is that dinner at Atelier is demonstratively better than the Chicken Tikka Masala or Rogan Josh at Curry a-Go Go, and that all the rest of the discussion is an exercise in political correctness..

Not as good as the last one. Fatty, with some tendon-like thingies. And I'm having a problem getting it cooked through near the bone without overcooking the rest.

Tuscan White Bean Salad Well, I'm not sure this is authentic Tuscan, but I was in Tuscany when I first made it. It's pretty basic. But good. 1 1 1 can of white beans 1 red onion 1 bunch of italian parsley 2 cloves of garlic white wine vinegar or lemon juice extra virgin olive oil salt and pepper to taste Dice the pancetta and cook until crisp. I use canned beans (but don't tell Nina). Dice a medium red onion. Chop about 2 T parsley. Add together in mixing bowl. Add about 2-3 T EVOO, depending on amount. Add the juice of 1 Lemon or 1 T vinegar. Add salt and pepper to taste. (I don't know the exact amounts. You want it to look right. And taste right.) That's it. It's good after it sits for a bit, but don't let the Pancetta get soggy. Keywords: Salad, Dinner, Easy, Italian, Beans ( RG220 )

One of the best Indian meals I had was in Pokhara, Nepal. We shared four "dark" curry dishes, and at the end of the meal, we all were surprised that each had distinctly different flavors.

Tony -- I think this is uncalled for.

Wilfrid -- you're probably right. But let's say, "what if . . . ." In essence, Plotz is saying, "I and my chosen market segment of experts can't taste the difference in Indian curries, therefore the difference is irrelevant." My point is that his inability to recognize and appreciate the subtle differences in Indian curries and gravies is no more relevant than my inability to recognize and appreciate the subtle differences in wine.

I had some very complex sashimi last night. I wonder what your reaction would be if a report proved that, in fact, the subtlies in wine that the wealthy, elite tasters have been touting for generations is all bunk and that, actually, they all taste pretty much the same, but when "experts" get in a room together they all follow the crowd and nod their heads in agreement. Your response, of course, would be that the report is silly because you and all the people you believe to have "taste" can taste all the currants, leather, tar, cigar-boxes, and gravel in the wines. You would probably think that the people who can't taste the differences in fine wine are . . . well, I'm sure you have a word for it.

Find out here.