mnebergall

But just think of how much money you saved.

I made Chad's sauce. But since I did not have time to let it steep in the fridge for a week, I did it sort of "sun tea" style and put the jar out in the sun for the afternoon. It seemed to come out just fine.

Alexandria, VA

My weekend schedule seems to be clearing all of a sudden, due to a sick dog ($1200 in vet bills today). I just can't see leaving him with someone else in his condition. That's the bad news. The good news is that I have so much stuff in my freezer from Costco that I do not need to make a special trip. I'm in northern VA. So there is some surplusage from this geographical region. But, I plan to thaw out the 2 1/2 inch think strip steaks.

I suggest checking with an auto supply store. There may be a sort of liquid paste or goop that you can apply in thin successive layers to pinholes that will seal them up adequately. If that fails you can probably find a shallow mixing bowl that will fit in well enough to rest inside the existing bowl. I'm amazed that after five years of life and four winters outdoors (the last one without a cover on it!), my $70 Charbroil electric smoker is still cranking and oing a great job. There's a small bit of rust on the flat plate unde the heating element but it's still in one piece and cleans up nicely. Ordered a new one from Brinkmann. About $12. Also ordered some special water pan foil inserts. Should make clean up much easier.

If you happen to be in Providence at dinner time, check out Al Forno.

I would look in the Metro Center area. Restaurants such as Butterfield Nine, Oceanaire, M&S Grill, Chef Geoff, Red Sage, Ceiba, Ortanique. It would be a short cab ride over to Constitution Hall. Given the restrictions you describe, M&S might fill the bill. Certainly they have roast chicken.

As near as I can tell from their website, the 30" RCS model has no window, no high-power burner and no simmer burner, but does have a convection oven.

Are there Bluestar ranges w/o a convection oven? According to their website, they all have a conection fan system. Is their website wrong (it would not surprise me if it was wrong)?

fimbul: Excellent write up. I'm glad to see that Restaurant Eve gives eGulleteers the VIP treatment.

There is another thread on this issue that I can't seem to find. My recollection from that thread is that the quality of the wine in a bag/box seems to be improving. There are some half-way decent ones being imported from New Zealand.

I did mine on Saturday. 13 hours in a Brinkmann electric smoker. I had to run out and get more hickory chips. It came out beautifully. I have a nice bag of leftovers. Next time, I am going to look for the big hickory chunks and wrap them in foil. The chips go too quickly. I think I will do a brisket next time as well. I also have anough room so that the next time I do a butt, I can put on a couple of racks of ribs about half way through. Speaking of brisket, does anyone know of good sources in the NoVA area?

The crud on the racks will clean up nicely with some of the Dawn Power Grease Dissolver. Unfortunately, the water pan on my electric smoker developed some pin holes in the bottom. I may have to replace the entire smoker. Darn

I'd like to see what the inside of that brand new, multi-rack smoker looks like after its maiden voyage.

Put me down as a possible +1 (if there is still space available).

Mine stalled at 178-180 for several hours. I put it on at 8:00 am and took it off at 9:00pm. Unbelievable. After letting it set for about a half hour, I pulled the bone out of the butt and proceeded to shred it with a fork and some tongs. I got about a gallon of shredded pulled pork. It should go nicely with the ribs I plan on smoking tomorrow. After about 3 hours, when I checked it, it was sort of a tan color. I have a Brinkmann electric smoker which I constantly fed with soaked hickory chips and hot water. My experience is much different than those using the Weber kettle grills. The butt did not get that dark skin until much later in the process. I think I have room to do about 4 of these bastards and could wind up with a whole pan mounded with shredded, pulle pork. I have made Chad's sauce but did not have time to steep it in the fridge for a week. Instead, I did it sort of "sun tea" style and put it in a jar in the sun for the afternoon. I will let you know how everything turns out tomorrow.

4:00. Temp. up to 178. I have added hickory chips a number of times and refilled the water a couple of times. I think it is looking good.

I put the 7.5 pounder in the smoker at about 8:00 this morning. After three hours, the internal temp is up to about 120. My understanding is that when it reachs about 170, it will level off for a while: How long before it starts rising again? I am concerned that the internal temp is coming up too quickly. My smoker has 2 levels. I have the butt on the top level. Should I put it on the lower level?

Dunno. I work at 17th & M. I will check it out and report back.

I have a 7.5 pounder in the brine. In the smoker tomorrow morning, early, hopefully Q by evening.

I would look at the eGCI thing on smoking and some of the other threads. There is a lot of discussion on the topic of different smoker styles. They should probably establish a separate barbecue-smoking topic where all of this stuff can go.

Colvin Run Tavern? Edited to add: Da Dominco's. Edited again to add: Great veal chops at Da Dominico's.

<laugh> Gee, I wonder if they are allowed to hand them directly to the customer if the customer promises NOT to rest them in the meat case? <shakes head slowly muttering> "...button clerks with manuals..." - Tom Tyson I had the impression that he would give me one if I asked for one. But (no pun) since they were boneless, I did not want one of their's. Shoppers Food had them in the meat case and I stopped in as I continued on home. In the brine. Also, at Costco, I picked up a couple of racks of pork ribs (not baby backs). They have been trimmed up Kansas City Style, rubbed, and in the fridge.

No good butt at Costco at Pentagon City. I asked the guy behind the counter and he said they had boneless shoulder in cryovac packages but that they were not allowed to put them in the meat case. I did not want to plumb the depths of that issue. But, I scored some nice butt at Shoppers Food at Potomac Yard. About 7 1/2 lbs, $1.98 lb. I am just getting ready to put it in the brine.

Muchas gracias, senor. edited to add: If I use a plastic milk jug instead of a mason jar, will it eat through the plastic?