Tag Team eG Foodblog: Light My Fire!

[lancastermike]

Mike, glad you got a break from the rain.

What temperature are you maintaining in the smoker?

Does the WSM employ a water bowl? Are you using it?

Thanks.

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Yes I do have water in the bowl today. I am holding right around 235-240 at the dome which equates to right at 225 on the great. Once I get it there it will keep that same tep for a long time

[Marlene]

My butt has been smoking for a couple of hours now and the internal temp is 95. The smoker temp is holding steady at about 227.

Ryan is still in bed, and Don's gone to run errands. He'll pick up some groceries for me as well as get my car gassed up and washed. He's been rumbling about buying a tow vehicle for the rig for a while, so it wouldn't surprise me in the least if he came home and told me he did.

I'm contemplating more coffee. In the meantime, I'm making two kinds of coleslaw my Creamy coleslaw and JAZ's Spicy Asian Coleslaw. then I'll get to work on the sauce and some toast points for the brie.

[lancastermike]

Marlene,

If I leave right now can I make Canada in time for your meal tonight? It sounds better all the time. I can bring Lebanon bologna and Tastykakes

[snowangel]

First up, breakfast.

Blueberry pancakes with blueberries we picked at the cabin last summer. We have found a new blueberry hill that really produced last summer, and we got there at just the right time, so we came homw with ice cream pail full, which I stuck in the freezer. When I make pancakes or muffins, I just toss them in frozen. The pancake batter is buttermilk.

Along with some breakfast sausage. This is the last of the stuff in the freezer, and comes from the Miltona Meat Market. They win awards for their sausages at the State Fair every year, and it is absolutely outstanding. Now that I've used up the last of it, I'll be making my own sausage. As you can see over on the Charcuterie topic, several of us have been bitten by the curing bug. You'll see some of my homemade bacon soon!

[snowangel]

Now to my butt. It's going to have to wait until Monday. Several reasons:

Paul needed to perform surgery on the trusty Weber, and wouldn't do it until after breakfast and I couldn't get anyone here motivated to move this morning. It wouldn't really have mattered if we'd gotten an earlier start because it was pouring this morning, and I just can't get the chimney lit when it's raining.

Second, an outside dinner plan (command performance) as come up. It's sort of a pot luck (the host will be grilling!) and I'm responsible for potato salad.

And, since we weren't going to eat butt until Monday, it just made sense to wait.

So, instead, I'm going to get the potato salad made and get things going to make some chicken sausages. You'll see Diana and I in action tomorrow!

Now, a question. If I'm going to do salmon tomorrow on a cedar plank, I'm assuming I can just get a piece of cedar (untreated, of course) at the lumber yard, right? How thick should the plank be? I know I've seen them for sale in various stores in the grilling section, but they seem ridculously overpriced. Comments?

[lancastermike]

I regret that a family obligation will keep from joining in tonight.  Marlene and Susan have kindly agreed to kebob without me. 

On a happier note, for me anyway, perhaps not for them, I will be back on Saturday for the big butt smoke and I have now confirmed with my local seafood supplier that soft shell crabs will be in this weekend and appearing on a grill at my place on Sunday.

Anyone have tips or pointers on the crabs let me know.  We LOVE soft shell crabs.

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We'll miss you of course, but family oblingations do call at times.

Tips or pointers for crabs... soft shell crabs are a favorite. What do you have in mind? We have grilled, shallow fried, deep fried, braised, used them in pasta recipe, made sandwiches... Do you need cleaning tips or cooking tips? Recipe ideas? If I can make some suggestions, I would be honored to help!

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Susan,

I do know how to clean them. I am going to grill them and any pointers you have will help..I think just three minutes a side will do. Do you soak yours in advance or coat them with butter or oil?

[lancastermike]

Now, a question. If I'm going to do salmon tomorrow on a cedar plank, I'm assuming I can just get a piece of cedar (untreated, of course) at the lumber yard, right? How thick should the plank be? I know I've seen them for sale in various stores in the grilling section, but they seem ridculously overpriced. Comments?

I would be careful about using lumber yard wood for cooking. You need to be sure that it has not been treated with any chemicals. The wood does not need to be thick at all. When I have done this I have used the things I got as a gift that came from some food place. I'll bet Abra would have the real answer to this. It's a real Pacific Nortwest thing.

The pancakes are a thing of beauty. I love pancakes with lots of real maple syrup. The other year on our big low carb campaign maple syrup is one of the things I missed the most. I am back to using it and am glad for it.

By the way, when I went back to bed with Maggie this morning I had a slight smoky smell to me already. I fear the full effect has not been reached yet We will see about tonight

[lancastermike]

Maggie and I are off to here

La Dolce Vita

To pick up some stuff for my nephew Peter's confirmation party tommorow, for each of our Mom's for mothers day, and something for us as well

Arlo and Gus are in charge of the butt till we get back. They can handle it as there is nothing to do now but wait

[Marlene]

It's turned into a fairly nice day so far. The sun has come out and there is just the gentlest of breezes. My butt is at 137, four and half hours in. No one is hungry, not even the lad. (I checked. He doesn't seem to be sick0. That makes it easier for me to finish up my prep for dinner since I don't have to stop and make food for anyone! My fellow bloggers are smoking salmon tommorrow. I am not. I'll be doing a prime rib on the rotisserie for Mother's Day. I'm also looking at a recipe for grilled shrimp, which i really want to try. Don doesn't like shrimp, and by tomorrow evening, it will be just him and I for dinner as Ryan will go to his Dad's for a week. I may try them anyway!

In the meantime, a beer out on the deck seems to be in order!

[snowangel]

It's turned into a fairly nice day so far.  The sun has come out and there is just the gentlest of breezes. 

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I'm jealous. It's raining again. And cold. If I don't see the sun pretty soon, I think I'm going to grow mold.

Yes to a beer on the deck!

Edited to add: It's so dark here the lights are on in the house.

[snowangel]

I make many different types of potato salad, but this is probably my family's favorite -- a basic yellow potato salad. I've modified how I do it, and this time I diced up some peeled raw russet potatoes and boiled them until just done in salted water. Once they are done, I drain them and return them to the pan to sort of "dry" them. Then right into my big tupperware bowl and they get tossed with this meyer lemon and dill vinegar. I got the vinegar at the St. Paul Farmer's Market from the Golden Fig stand. Then I let the potatos sit and cool off before finishing the salad.

I love this Tupperware bowl for mixing stuff. It is very big and nice and shallow.

While those were cooling, I went in search of a cedar plant. Wow. The world must be out shopping today. It was awful. There was no way to even get into the parking lot at Menards (a home improvement place with a decent selection of grilling items). I know they had them at Costco last year, but their parking lot was even worse. So, I ended up at Sportman's Guide. While there, I also eyed smokers, sausage stuffers, etc. They even had sheep casings! Oh, happy day. I fought my way home (not only was everyone out and about, they seemed to have left the driving portion of their brains at home and finished my potato salad.

A simple dressing of Hellman's, yellow mustard and some cider vinegar. I don't measure anything. I've done this so many times I could do it in my sleep. I learned from my Great Aunt Laura who was famous for her yellow potato salad. In fact, many, many years ago, my mom's parents owned a corner IGA grocery store (back in the days when Midwestern cities had small corner grocery stores). This must have been back in a different day regarding food inspection because my Aunt Laura would make potato salad which was sold at a deli counter. I think my grandfather was probably a pioneer in the deli case idea.

I am running the dishwasher yet again. It ran last night and is running again. If Paul and I were going to be home tonight, I know I'd run it again. Mike, how often do you run your dishwasher? I know Marlene is as frequent a runner as I am!

[snowangel]

Peter has a friend over, and they were looking over my shoulder, so, naturally, Peter had to ask:

"Have their butts stalled?"

"Are they smoking their butts naked?"

Little boys dissolve into gales of laughter. Cheap entertainment!

[CaliPoutine]

Peter has a friend over, and they were looking over my shoulder, so, naturally, Peter had to ask:

"Have their butts stalled?"

"Are they smoking their butts naked?"

Little boys dissolve into gales of laughter.  Cheap entertainment!

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This reminds me of a commercial that airs frequently on foodtv Canada. 2 boys are in the kitchen and their mom is serving them sloppy joe's( the commercial is for club house(mcormick's in the states) seasonings) and the mom asks " Would you like toast or buns with your sloppy joes. The boy's and their father burst into laughter and the mom says " what am I missing"?

btw, that vinegar looks fabulous. I'd kill for some Meyer lemons!!

How much did you pay for it, if you don't mind me asking.

Edited May 13, 2006 by CaliPoutine (log)

[Susan in FL]

LOL!! You mentioned something about a beer on your deck as well, Susan, and I guess that stuck in my head. Then I saw this photo and thought, you sure do put quite a few slices of lemon or lime in your bottles of Corona. It's the vinegar.

This lost something in the telling of it, but I sure did get a good laugh at myself.

I'm getting hungry for potato salad now. Mine has a bit more cholesterol in it than yours. . . I add butter to the cooked and drained potato cubes while they are still hot. Then the butter melts and once it gets room temperature, I add the mayo and mustard and other stuff including bacon and hard boiled eggs. I should call it potato and cholesterol salad.

I still wish I could send you some of our beautiful hot dry weather, and you could send us some of your rain.

[lancastermike]

Home from our errands, sime very nice baked goods for mom and the party. This butt is just about done. It will be coming off soon it has been on for 9 hours. The traffic and shoppers were out in force here as well. Maggie wanted to go to Wal-Mart but the lot was so crowded we did not go in. We did get the soft shell crabs and they will be tommorows grill.

We also had our new mattress delivered today. Butt soon, pics to follow.

[Marlene]

Please tell Peter that indeed my butt is naked, but alas, my butt has not yet stalled. Sitting at 161 at the moment. Please also let him know that my butt is a beautiful golden brown at the moment.

It's clouding over again and I'm hoping the promised thunderstorm holds off for a while longer.

i've been taking pics all afternoon, but they won't get uploaded until later. Our friends arrive in the next half hour or so and I'll be offline until they leave.

I take it back. My butt appears to have stalled at 161.

[Abra]

On the cedar planks, I too have only used the ones that are packaged for that use. It sounds like that's what you got anyway, but I second the notion of being very wary of any lumberyard wood, unless you really trust your lumberyard guy. If you're using a plank in the oven, it's worth soaking it so that you can re-use it. I find that on the grill it always chars and has to be tossed, so I don't bother to soak, unless I want a moist heat, for some reason.

What is it with that smoke-aphrodesia effect, anyway? We all joke about it, but don't you think it must be some primal thing, hard-wired into our brains?

And a bit off topic, but since Mike mentioned it: if you haven't seen the movie "Walmart: The High Cost of Low Prices" you owe it to yourself as a thinking person to get it from Netflix or wherever.

[lancastermike]

Enjoy your meal and your guests, Marlene. I know they will be thrilled with the meal.

[lancastermike]

Temp at 194, and it is done

Temperture at dome solid after 9 hours, it will go a couple more as well. With the Minion start this always works for me. The cooker holds a stedy temp for a long time

This butt, though still naked, is no longer cold. Also no sign of the dreaded butt crack issue. Nice brown color, great smells. Sitting on the porch and the aroma lingers here.

It fell apart as I took it off, this is a good sign. The cooks taste as I took it off said it is indeed done.

It is currently wrapped and holding as I get ready to pull it.

When we went to the bakery to pick up our order, Berna one of the owners, told Maggie there was a mothers day gift for her in the bag. This is what she gave Maggie. Wonderful gift

[lancastermike]

Pulled pork, this pulled very nicely, no chunking. It really was done

close up pork porn. Some good dark bark, nice pink smoke ring, really nice inside "Miss White"

Tonights dinner. Pulled pork sandwiches on fresh bakery rolls. Maggie has Swiss cheese and barbecue sauce on hers. Mine is just pork. With Herr's jalepeno flavored potato chips. We had another capiphirina before dinner. This really has become our favorite springtime drink. A diet coke with splenda was the beverage at dinner for me tonight.

[lancastermike]

I am running the dishwasher yet again. It ran last night and is running again. If Paul and I were going to be home tonight, I know I'd run it again. Mike, how often do you run your dishwasher? I know Marlene is as frequent a runner as I am!

I just started mine. During the week if I don't do a lot of cooking it can go three days between starts. We fill it up more with drinking glasses than anything else. No kids here so we don't have as much stuff. I always try to run it at night than I empty it in the morning while waiting for my coffee to finish

[MargyB]

I grill asparagus for just a few minutes at a very high heat. I drizzle the stalks with just a tiny bit of olive oil, sprinkle on some sea salt and black pepper and put onto a pre-heated VERY hot grill. It probably takes about 1 minute for grill marks to appear and then I turn them. I take them off maybe 30 seconds after turning. They are fabulous the next day with some mayo.

margy

[Marlene]

What a fabulous day. I've got several pics, so I'll do this in a couple of posts. This is what my butt looked like about 3 hours into the process:

Since we had nothing better to do that watch the smoke curl out of the smoker, I wandered over to check out my herb garden. I've got thyme, rosemary, cilantro, parsley, green onions, garlic and shallots growing at the moment:

Mid afternoon it was time for a snack of garlic and cheese breadsticks and beer. Ok, I like tomato juice in my beer, sue me. don always opts for a little lime in his beer

Around 4 or so the butt stalled at 161. When my guests arrived it was still in it's stall. Dona dn Al went to pick up our rig from storage.

[Marlene]

Having company, means nibbles. Having my best friends over, means experimenting. I wanted to make carpaccio and I wanted to cedar plank grill a brie. With special thanks to the executive chef of Ruth's Chris, Jess Ostlund, I made it through this process. Jess, spent a lot of time with me via email explaining how they do carpaccio at Ruth's. And we love Ruth's carpaccio. Our new Waring Pro slicer:

Slicing up the beef tenderloin:

Carpaccio, plated. My friends (they of the well done beef school) absolutely raved about this. And I must admit, I'm pretty proud of it. The beef was sliced then, drizzled with lemon and cracked pepper and salt. The criss cross sauce is a sort of ceasar salad dressing. The beef was laid on a bed of baby agruala (sp. ok it's late and I've had wine. I can't spell) and shaved parmesan and toast points to complement it. Some of my pics have this yellow tint to them and I haven't figured out why yet. My apologies in advance:

The next thing up was the cedar planked brie. This took a little longer than we thought it would, but hey, the pork wasn't ready, we had drinks and who cared!

Next, dinner and dessert

[Marlene]

By the time we made it through the nibbles, the pork was ready at 174 to pull from the smoker and let rest.

Then pulled

I made two kinds of coleslaw. Creamy

And JAZ' spicy asian:

Corn on the cob:

And the buns and =Mark's bbq sauce:

One of my three cats, thinks he's getting some of this . Not.

Plated

Dessert is something else I was really proud of. My blog partner, Mike suggested the butterscotch chocolate mile high pie: (I do have pics of the process of making this, but I figured, enough is enough with the pics!)

Ok. We're offically full now.